Published:Journal of Chromatographic Science,
ISSN 0021-9665 Volume 45,
Number 5, May/June 2007, pp.273-275
Determination of Theobromine, Theophylline, and
Caffeine in by-Products of Cupuacu and Cacao Seeds by High-Performance
Liquid Chromatography
F. Lo Coco[1], F. Lanuzza[2], G. Micali[2], and
G. Cappellano[2]
[1]Dipartimento di Scienze Economiche, Area Ambientale ed Agroalimentare,
Università degli Studi di Udine, Via Tomadini 30/A, 33100
Udine, Italy and
[2]Dipartimento di Studi su Risorse, Impresa, Ambiente e Metodologie
Quantitative, Università degli Studi di Messina, Piazza
S. Pugliatti 1, 98122 Messina, Italy.
Theobromine, theophylline, and caffeine are determined
simultaneously by a rapid and selective reversed-phase high-performance
liquid chromatography (HPLC) method with UV detection in by-products
of cupuacu and cacao seeds. The determination is carried out in
the raw and roasted ground cupuacu seeds and in the corresponding
powders obtained after pressure treatment. The by-products of
both cupuacu seeds and cacao seeds are obtained under the same
technological conditions. The HPLC method uses isocratic elution
with a mobile phase of methanol–water–acetic acid
(80:19:1) (v/v) at a flow rate of 1 mL/min and UV absorbance detection
at 275 nm. Total elution time for these analytes is less than
10 min, and the detection limit for all analytes is 0.1 mg/g.
The amounts of theobromine and caffeine found in all the cupuacu
samples are one or more orders of magnitude lower than those from
cacao. Theophylline is found in all cacao samples except for the
roasted ground paste, and it is only found in the roasted ground
paste in the cupuacu samples.
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