naa a22 4500 510725341 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1014-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1014-3 Ultrasound-Assisted Method for Extraction of Theobromine and Caffeine from Cacao Seeds and Chocolate Products [Elektronische Daten] [L. Peralta-Jiménez, M. Cañizares-Macías] An ultrasound-assisted method for extraction of theobromine (TB) and caffeine (CF) from cacao seeds and chocolate products was developed. This extraction was carried out in 100mL of heated water at 80°C by using a 12.7-mm i.d. ultrasound probe and applying 240W of power for 180s. In order to quantify TB and CF, the aqueous extracts were treated with Carrez reagent to remove interferences. Then, 10mL of the aqueous extract was adjusted at pH12.5 and 10mL of chloroform solvent was added. Ultrasound radiation was applied at 160W of power for 30s in order to transfer CF to the organic phase. The resulting emulsion was centrifuged at 6,000rpm for 5min to separate the phases. The photometric monitoring was at 276nm for CF and at 273nm for TB. This extraction method is simpler than the conventional liquid-liquid extraction which uses separatory funnels, and obtains similar results. By applying ultrasound in cacao seeds, the efficiency of extraction increased by 57.7% for CF and 43.6% for TB and by between 12 and 23% for both analytes in chocolate products, in comparison with those results obtained by a conventional stirring extraction method. Springer Science+Business Media New York, 2012 Ultrasound-assisted extraction nationallicence Theobromine nationallicence Caffeine nationallicence Cacao seeds nationallicence Chocolate products nationallicence Peralta-Jiménez L. Facultad de Química, Departamento de Química Analítica, Universidad Nacional Autónoma de México, 04510, México D.F., México aut Cañizares-Macías M. Facultad de Química, Departamento de Química Analítica, Universidad Nacional Autónoma de México, 04510, México D.F., México aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3522-3529 1935-5130 6:12<3522 2013 6 11947 https://doi.org/10.1007/s11947-012-1014-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1014-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Peralta-Jiménez L. Facultad de Química, Departamento de Química Analítica, Universidad Nacional Autónoma de México, 04510, México D.F., México aut NATIONALLICENCE 700 1- Cañizares-Macías M. Facultad de Química, Departamento de Química Analítica, Universidad Nacional Autónoma de México, 04510, México D.F., México aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3522-3529 1935-5130 6:12<3522 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer