Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate

نویسندگان

چکیده

Ruby chocolate was introduced in 2017 as the fourth type of chocolate, addition to white, milk and dark chocolate. However, until now not much is reported about its phytochemical composition. Therefore, we analyzed ruby by UPLC-HRMS, together with three other types Feature-based molecular networking carried out aid identification, while a set 51 reference compounds were simultaneously for targeted quantification. In this way, total 54 could be (tentatively) identified chocolates, which 43 found Moreover, 19 quantified, 13 The include flavan-3-ols, proanthocyanidins methylxanthines, but also biogenic amines alkaloids. general, contained lower levels these constituents compared A-type characteristic

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2021

ISSN: ['1873-7072', '0308-8146']

DOI: https://doi.org/10.1016/j.foodchem.2020.128446