Tuesday, December 23, 2014

Theobromine in cocoa

The cocoa bean is the major natural source of the methylxanthine theobromine (3,7-dimethylxanthine), but contains only small amounts of caffeine (1,3,7-trimethylxanthine).

As theobromine is present in high amounts in cocoa powder and dark chocolate, it is used as a marker for the absorption of cocoa powder and dark chocolate.

Together, theobromine and caffeine account for up to 99% of the alkaloid content of T. cacao beans. The higher content is due to their present in the non-lipid portion of the cocoa mass.
Theobromine

Extraction of theobromine and caffeine from cocoa seeds and shells can be done using supercritical carbon dioxide.

In 1841 Woskresensky was the first to discover the alkaloid theobromine in cocoa beans. Theobromine is a white crystalline powder, odorless, easily decomposed, with an extremely bitter taste remotely resembling that of cocoa.

Flavanol-rich cocoa products have been reported to lower blood pressure. It has been suggested that theobromine is partially responsible for this effect. This is due to its ability to dilate blood vessels.
Theobromine in cocoa

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