Table 1.
Comparison of data for determination of flavanol stereo-isomer levels of triplicate samples of beans and powder analyzed in this study versus data from an earlier study where only catechin and epicatechin were determined
| Data on stereoisomer concentrations | Data on individual compounds [29] | |||||
|---|---|---|---|---|---|---|
| Treatment | (-)-epicatechin | (+)-catechin | (-)-catechin | total catechin | epicatechin | catechin |
| Unprocessed Raw Beans | ||||||
| - Unripe | 9.77 ± 0.80 | 0.57 ± 0.05 | -- | 0.57 | 12.8 ± 0.06 | 0.39 ± 0.01 |
| - Ripe | 13.35 ± 2.42 | 0.58 ± 0.10 | -- | 0.58 | 12.4 ± 4.05 | 0.46 ± 0.17 |
| Unfermented Dried Beans | ||||||
| - Mexican lavado | 4.88 ± 0.87 | 0.19 ± 0.05 | 0.17 ± 0.03 | 0.36 | -- | -- |
| Fermented Dried Beans | ||||||
| - Light - Sulawesi | 1.87 ± 0.32 | 0.12 ± 0.01 | 0.10 ± 0.01 | 0.22 | -- | -- |
| - Medium - Ivory Coast | 0.94 ± 0.22 | 0.08 ± 0.02 | 0.08 ± 0.00 | 0.16 | 1.69 ± 0.10 | 0.08 ± 0.00 |
| - Heavy-Pap. New Guin | 0.56 ± 0.02 | 0.07 ± 0.00 | 0.09 ± 0.02 | 0.16 | 0.78 ± 0.04 | 0.05 ± 0.00 |
| Roasted Beans | ||||||
| - Ivory Coast | 0.66 ± 0.19 | 0.08 ± 0.01 | 0.42 ± 0.10 | 0.50 | 0.50 ± 0.03 | 0.52 ± 0.02 |
| Dutch processed Powder | ||||||
| - Medium | 0.16 ± 0.09 | 0.06 ± 0.00 | 0.48 ± 0.01 | 0.54 | 0.26 ± 0.29 | 0.36 ± 0.34 |
All data are shown on a dried fresh weight basis. For cocoa powders, see Material and Methods for correction factors calculations. All values are in mg/g ± standard deviation.
A Samples purchased and analyzed in 2004 and published in Miller et al. 2006 [18].