Table 2.

(+)-catechin and (−)-epicatechin content of cocoa bean and its derivatives.

Source	Quantity (mg/g)		Reference
	(+)-Catechin	(−)-Epicatechin
Cocoa bean	0.28	2.23	[33]
Roasted cocoa bean	0.33	1.63	[33]
Alkalised cocoa nibs	0.26	0.58	[33]
Alkalised cocoa powder	0.60	0.88	[33]
Dried alkalised cocoa nibs	0.33	0.49	[33]
Cocoa liquor	0.34	1.22	[33]
Cocoa liquor (Venezuela)	0.14	0.74	[37]
Cocoa liquor (Brazil)	0.63	5.77	[37]
Baking chocolate	0.24	0.52	[33]
Dark chocolate (Albert Heijn)	0.1324	0.3274	[45]
Dark chocolate (Verkade)	0.1075	0.5025	[45]
Milk chocolate	0.05–0.12	0.18–0.24	[36]
Milk chocolate (Albert Heijn)	0.0383	0.1249	[45]
Milk chocolate (Verkade)	0.0269	0.1261	[45]
Baking chips	0.26–0.50	0.66–1.07	[36]
Chocolate candy bar	0.0217	0.0625	[45]