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. Author manuscript; available in PMC: 2019 Jul 30.
Published in final edited form as: Food Chem. 2018 Feb 8;255:414–420. doi: 10.1016/j.foodchem.2018.02.036

Figure 3.

Figure 3

The effect of roasting time and temperature on the flavan-3-ol and proanthocyanidin content and composition of cocoa. The levels of each compound were determined by HPLC-ECD and normalized to the concentration of the content of the individual compound in unroasted cocoa. Experiments were repeated 3 times. Data represent the mean of 3 experimental replicates. Error bars were omitted for clarity. Data were analyzed by two-way ANOVA with Bonferroni’s post-test. Summary statistics are shown in the figure.