Determination of (+)-catechin, (-)-epicatechin, theobromine and caffeine in cocoa beans from various fermentaries in Tenom, Sabah

Rajesh Kumar Raja Gopal, (2007) Determination of (+)-catechin, (-)-epicatechin, theobromine and caffeine in cocoa beans from various fermentaries in Tenom, Sabah. Universiti Malaysia Sabah. (Unpublished)

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Abstract

(+ )-Catechin, (-)-epicatechin, theobromine and caffeine had been identified and determined in cocoa beans from four fermentaries in Tenom, namely Nye Tai, Ying Hong, LNY, and Baru Jumpa using High Performance Liquid Chromatography. The average moisture content for cocoa beans at Nye Tai, Ying Hong, LNY, and Barn Jumpa are 7.80%, 7.77%, 6.53% and 6.67% respectively. In comparison, (+)-catechin content is within the range of 240 - 450mg/g, (-)-epicatechin content is within 40 - 1 45mg/g, theobromine content is within the range 90 - 102mg/g, and caffeine content is within the range of 4 - 10mg/g. In comparison, the highest (+)-catechin content is in Baru Jumpa beans and the lowest in Ying Hong. The highest (-)-epicatechin content is in LNY beans and the lowest is in Ying Hong. The highest theobromine content is in Barn Jumpa and the lowest is in LNY beans. Finally, the highest caffeine content is in LNY beans while the lowest is in Baru Jumpa beans.

Item Type: Academic Exercise
Uncontrolled Keywords: caffein, cocoa bean, theobromine, catechin, epicatechin, fermentaries, high performance liquid chromatography
Subjects: S Agriculture > SB Plant culture
Divisions: SCHOOL > School of Science and Technology
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 17 Jun 2013 06:17
Last Modified: 23 Oct 2017 03:59
URI: http://eprints.ums.edu.my/id/eprint/6295

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