NDLI: Discrimination of Cocoa Bean Origin by Chocolate Polyphenol Chromatographic Analysis and Chemometrics

Content Provider	Springer Nature Link
Author	Cambrai, Amandine Marchioni, Eric Julien David, Diane Marcic, Christophe
Copyright Year	2016
Abstract	Nowadays, the traceability and origin authentification in foodstuff is of great interest for consumers and industries. It is proved that the chemical composition is linked to the geographical and varietal origin of food products. Cocoa, the main ingredient in chocolate, provides a lot of polyphenol compounds still present in the chocolate bars. By analyzing these chemical species, we aim to investigate the information about the country of origin of chocolate. Our method is based on an acetone/water liquid/liquid extraction coupled with a high-performance liquid chromatography–diode array detector–mass spectrometry analysis (HPLC-DAD-MS). Forty-seven chocolate samples of different varieties (Criollo, Trinitario, Nacional, and Forastero) from 12 countries within two continents were analyzed. Polyphenols such as catechin, epicatechin, and several of procyanidins’ polymers were identified. Principal component analysis (PCA) was performed on 21 variables: 20 polyphenols and the polyphenol total content. The results highlight that the polyphenolic profile allows to classify the chocolate samples according to geographical origins (Madagascar, Caribbean, different countries from South America and Africa) as well as their variety.
Starting Page	1991
Ending Page	2000
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	10
Issue Number	6
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2016-12-26
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chocolate Polyphenol Geographical origin Cocoa HPLC-DAD-MS Principal component analysis Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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