HPLC Determination of Caffeine and Theobromine Content of Various Natural and Red Dutched Cocoas |
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| Authors: | JONATHAN W DE VRIES KEVIN D JOHNSON JOHN C HEROFF |
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| Affiliation: | Authors DeVries, Johnson and Heroff are affiliated with General Mills, Inc., James Ford Bell Technical Center, 9000 Plymouth Avenue North, Minneapolis, MN 55427. |
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| Abstract: | Eighteen randomly selected cocoa samples were analyzed in duplicate by HPLC for caffeine and theobromine. The relative standard deviation for the method was determined to be 1.55%. The mean ± S.D. of the theobromine plus caffeine content (moisture free basis) was 2.85 ± 0.08% with a 90% confidence interval of 2.72–2.98% for red Dutched cocoa. The total ± SD. for natural cocoas was 2.82 + 0.16% with a 90% confidence interval of 2.56–3.08%. |
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