. 2020 Aug 27;58(5):1947–1957. doi: 10.1007/s13197-020-04706-w

Table 4.

Contents of monomeric phenols [(−)-epicatechin, (+)-catechin and gallic acid] and methylxanthines (caffeine and theobromine) in cocoa bean extracts determined by HPLC analysis

Fermentation time (h)	Phenolic Compound			Methylxanthines
Fermentation time (h)	(−)-Epicatechin (mg g⁻¹)	(+)-Catechin (mg g⁻¹)	Gallic acid (mg g⁻¹)	Caffeine (mg g⁻¹)	Theobromine (mg g⁻¹)
0	41.73 ± 3.40^a	4.11 ± 0.49^a	24.57 ± 1,87^ab	15.63 ± 2.39^a	17.29 ± 0.33ª
12	30.35 ± 0.85^b	2.94 ± 0.38^ab	31.04 ± 0,73ª	8.51 ± 0.35^bc	14.82 ± 0.62^ab
24	30.14 ± 1.70^b	3.98 ± 0.70ª	23.15 ± 1,80ª^b	11.13 ± 1.12^ab	16.98 ± 0.46ª
36	19.98 ± 3.80 ^cd	2.21 ± 0.22^bc	19.06 ± 3,74^b	8.19 ± 1.64^bc	12.34 ± 1.80^abc
48	22.09 ± 0.27^bc	2.25 ± 0.06^bc	25.72 ± 1,22ª^b	10.14 ± 0.60^abc	14.69 ± 0.67^abc
60	6.99 ± 2.21^de	1.41 ± 0.21^bc	26.95 ± 3,12ª^b	7.13 ± 0.73^bc	12.23 ± 1.05^abc
72	8.92 ± 1.68^e	1.38 ± 0.21^bc	30.24 ± 0.77ª^b	6.46 ± 1.25^bc	10.89 ± 0.85^bc
84	4.56 ± 1.41^e	0.78 ± 0.05^c	25.79 ± 2.07ª^b	4.66 ± 0.66^c	8.89 ± 1.56^c
96	6.94 ± 1.46^e	1.05 ± 0.12^c	24.08 ± 1.68ª^b	6.04 ± 0.93^bc	10.88 ± 1.65^bc
108	7.70 ± 1.09^e	1.20 ± 0.12^c	24.77 ± 3.41ª^b	9.05 ± 0.23^bc	13.54 ± 0.91^abc
120	7.46 ± 1.33^e	0.99 ± 0.05^c	27.06 ± 0.09ª^b	5.83 ± 0.54^bc	11.93 ± 1.09^abc
132	5.43 ± 0.49^e	0.89 ± 0.29^c	27.79 ± 2.01ª^b	5.84 ± 0.63^bc	9.89 ± 0.73^bc
144	6.71 ± 0.10^e	1.36 ± 0.07^bc	29.25 ± 0.51ª^b	5.88 ± 0.53^bc	9.79 ± 0.22^bc

*Means with the same letter in the columns are not significantly different by ANOVA with the Tukey test (p < 0.05)