(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans

Abstract

As determined by high performance liquid chromatography, (‐)‐ epicatechin concentrations among freshly harvested beans of verified genetic origin ranged from 21.89–43.27 mg/g of dry defatted samples. Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (‐)‐epicatechin content was observed. Commercial beans from areas with reputations for shipping well‐fermented products contained lower levels of (‐)‐epicatechin than beans from regions where fermentation is less extensive. Copyright © 1984, Wiley Blackwell. All rights reserved