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. 2019 May 16;5(5):e01650. doi: 10.1016/j.heliyon.2019.e01650

Table 3.

Equation of the calibration curve, limit of quantification and percentage of recovery of the methods used in the characterization of the chemical profile of unfermented and fermented cocoa in Bajo Cauca, Uraba, and Magdalena Medio.

Analyte Instrument Solvent for the preparation of the calibration curve Intercept Slope R2 Curve concentration range (mg/L) Recovery percentage
Fructose UHPLC-C-CAD Solvent: CH3CN 0.1261 0.0452 0.998 01–30.0 N/A
Matrix (raw fermented cocoa) -0.0006 0.0424 0.998 0.2–30.0 Low level: 117.0
Intermediate level: 112.2
High level: 108.4
Matrix (dry cocoa) 0.0138 0.0431 0.996 0.4–30.0 Low level: 113.9
Intermediate level: 111.8
High level: 117.7
Glucose UHPLC-C-CAD Solvent: CH3CN 0.0964 0.0389 0.999 0.1–30.0 N/A
Matrix (raw fermented cocoa) 0.015 0.0424 0.997 0.5–30 Low level: 87.3
Intermediate level: 77.8
High level: 103.4
Matrix (dry cocoa) 0.0101 0.0432 0.997 0.6–30 Low level: 104.0
Intermediate level: 79.6
High level: 95.6
Sucrose UHPLC-C-CAD Solvent: CH3CN 0.1516 0.0534 0.998 0.1–30.0 N/A
Matrix (raw fermented cocoa) 0.0111 0.0457 0.998 0.4–30.0 Low level: 120.2
Intermediate level: 110.2
High level: 116.4
Matrix (dry cocoa) 0.0288 0.0437 0.997 0.4–30.0 Low level: 84.8
Intermediate level: 111.2
High level: 111.1
Maltose UHPLC-C-CAD Solvent: CH3CN 0.0444 0.0373 0.999 0.1–50 N/A
Matrix (raw fermented cocoa) 0.0188 0.0314 0.996 5.0–50.0 Low level: 112.8
Intermediate level: 102.0
High level: 118.1
Matrix (dry cocoa) -0.0396 0.0347 0.998 5.0–50.0 Low level: 113.2
Intermediate level: 91.0
High level: 119.7
Mannitol UHPLC-C-CAD Solvent: CH3CN 0.0888 0.0515 0.999 0.1–30.0 N/A
Matrix (raw fermented cocoa) -0.0161 0.0473 1.000 0.4–30 Low level: 106.4
Intermediate level: 84.7
High level: 90.6
Matrix (dry cocoa) -0.0146 0.0491 0.998 0.3–30 Low level: 110.9
Intermediate level: 104.6
High level: 110.0
Phenylalanine UHPLC-C-CAD Matrix (well-fermented and dry cocoa) -1.0253 0.0761 0.999 1.0–60 68
Leucine 0.1257 0.0627 0.998 1.0–60 96.2
Methionine -0.2386 0.1547 0.996 1.0–60 <70
Valine -0.7939 0.1069 0.998 1.0–60 75.2
Cysteine 0.1923 0.0631 0.998 1.0–60 116.3
Asparagine -0.0707 0.077 0.999 1.0–60 114.6
Lysine -0.4354 0.1158 0.999 1.0–60 79.9
Citric 0.105 0.0382 0.996 0.1–70 117.9
Malic 0.0897 0.0428 0.997 0.1–70 79.2
Oxalic -0.015 0.0405 0.995 0.1–70 >120
Succinic 0.0462 0.0121 0.999 0.1–70
Acetic acid HPLC-DAD Matrix (well-fermented and dry cocoa) -0.0034 0.0161 0.992 3.0–20.0 85
GC-MS Matrix (well-fermented and dry cocoa) 215916.7125 1341.7457 0.999 0.5–100 72
Lactic acid HPLC-DAD Matrix (well-fermented and dry cocoa) -0.0253 0.0145 0.995 3.0–20.0 86
Theobromine UHPLC-TQD/ESI Matrix (well-fermented and dry cocoa) 425.072 1945.29 0.999 2.5–100 103.87
Caffeine -2541.82 13804.2 0.999 0.02–50 106.27
Theophylline -970.582 10170.6 0.999 0.02–50 >120
Epicathequine -468.281 1546.46 1.000 0.02–50
Cathequine -209.54 198.18 0.995 0.02–50
Total polyphenols Spectrofluorometer Solvent -0.0044 0.0037 0.999 10–100 N/A
ORAC Spectrofluorometer Solvent 2.8258 0.0838 0.994 10–600 N/A