Determination of Catechin and Epicatechin Content in Chocolates by High-Performance Liquid Chromatography

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td align="left">Compound</td><td align="center">Retention time (minutes) standard</td><td align="center">Retention time (minutes) Godiva Chocolatier 85% cacao</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td align="left">Catechin</td><td align="center">16.264 ± 0.2</td><td align="center">16.383 ± 0.2</td></tr><tr><td align="left">Epicatechin</td><td align="center">19.304 ± 0.2</td><td align="center">19.476 ± 0.2</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

International Scholarly Research Notices

tab1

Table 1

Table 1: Determination of Catechin and Epicatechin Content in Chocolates by High-Performance Liquid Chromatography 