Volume 49, Issue 1 p. 302-303

Caffeine and Theobromine Levels in Cocoa and Carob Products

WINSTON J. CRAIG

WINSTON J. CRAIG

Authors Craig and Nguyen are affiliated with the. Dept. of Nutrition, Loma Linda Univ., Loma Linda, CA 92350.

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THUY T. NGUYEN

THUY T. NGUYEN

Authors Craig and Nguyen are affiliated with the. Dept. of Nutrition, Loma Linda Univ., Loma Linda, CA 92350.

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First published: January 1984
Citations: 51

ABSTRACT

Seventy-nine cocoa or chocolate products and eighteen carob products were analyzed by HPLC for caffeine and theobromine content. After extraction into boiling water, the methylxanthines were identified and quantified with the use of a reverse phase column. Mean theobromine and caffeine levels respectively, were 0.695 mg/g and 0.071 mg/g in cocoa cereals; 1.47 mg/g and 0.152 mg/g in chocolate bakery products; 1.95 mg/g and 0.138 mg/g in chocolate toppings; 2.66 mg/g and 0.208 mg/g in cocoa beverages; 0.621 mg/g and 0.032 mg/g in chocolate ice creams; 0.226 mg/g and 0.011 mg/g in chocolate milks; 74.8 mg/serving and 6.5 mg/serving in chocolate puddings. Theobromine and caffeine levels in carob products ranged from 0-0.504 mg/g and 0-0.067 mg/g, respectively.