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Table 1 Comparison of data for determination of flavanol stereo-isomer levels of triplicate samples of beans and powder analyzed in this study versus data from an earlier study where only catechin and epicatechin were determined

From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

Data on stereoisomer concentrations      Data on individual compounds [29]  
Treatment (-)-epicatechin (+)-catechin (-)-catechin total catechin epicatechin catechin
Unprocessed Raw Beans       
- Unripe 9.77 ± 0.80 0.57 ± 0.05 -- 0.57 12.8 ± 0.06 0.39 ± 0.01
- Ripe 13.35 ± 2.42 0.58 ± 0.10 -- 0.58 12.4 ± 4.05 0.46 ± 0.17
Unfermented Dried Beans       
- Mexican lavado 4.88 ± 0.87 0.19 ± 0.05 0.17 ± 0.03 0.36 -- --
Fermented Dried Beans       
- Light - Sulawesi 1.87 ± 0.32 0.12 ± 0.01 0.10 ± 0.01 0.22 -- --
- Medium - Ivory Coast 0.94 ± 0.22 0.08 ± 0.02 0.08 ± 0.00 0.16 1.69 ± 0.10 0.08 ± 0.00
- Heavy-Pap. New Guin 0.56 ± 0.02 0.07 ± 0.00 0.09 ± 0.02 0.16 0.78 ± 0.04 0.05 ± 0.00
Roasted Beans       
- Ivory Coast 0.66 ± 0.19 0.08 ± 0.01 0.42 ± 0.10 0.50 0.50 ± 0.03 0.52 ± 0.02
Dutch processed Powder       
- Medium 0.16 ± 0.09 0.06 ± 0.00 0.48 ± 0.01 0.54 0.26 ± 0.29 0.36 ± 0.34
  1. All data are shown on a dried fresh weight basis. For cocoa powders, see Material and Methods for correction factors calculations. All values are in mg/g ± standard deviation.
  2. A Samples purchased and analyzed in 2004 and published in Miller et al. 2006 [18].