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. Author manuscript; available in PMC: 2012 May 25.
Published in final edited form as: J Agric Food Chem. 2011 Apr 26;59(10):5305–5311. doi: 10.1021/jf200180n

Table 1.

Phenol content of the lavado, regular, and Dutch-processed cocoa extracts.*

Cocoa Extract Phenol Content (mg/g)
Lavado 481.4 ± 9.2a
Regular 271.0 ± 5.8b
Dutch-processed 128.4 ± 4.0c
*

Phenol content expressed as gallic acid equivalents. Values not sharing a common superscript are significantly different (p < 0.05)