The study, just published in the latest edition of the Journal of AOAC International, details the results of a comprehensive evaluation of this method by 12 international laboratories, which included academic, industrial and commercial institutions.
As it has been proved to be reproducible, robust, and readily transferable, this method could have far-reaching implications for researchers and consumers, the company has said.
Dr Catherine Kwik-Uribe, study author and R&D director at Mars Botanical, said: “This multi-laboratory collaborative study represents a critical breakthrough in the field by demonstrating that a method to measure these complex phytonutrients in cocoa can be reliable, robust, and easy-to-use.
“Excitingly, in the not too distant future, this could lead to more uniform numbers on product labels that will help consumers compare and contrast flavanol-containing products, and help regulators evaluate claims.”
The lack of an agreed method of analysis has left the field plagued by a variety of non-specific methods that provide no details about the types and mixtures of flavanols and procyanidins in foods, and typically overestimate the true levels of these compounds in foods, including cocoa products.
The availability of a new, validated and standardised method that provides specific compositional information on the types and mixtures of flavanols and procyanidins in cocoa and chocolate products is therefore an important step.
Such a method will be crucial to establishing a causal relationship between the intake of the specific phytonutrients and their health benefits.
Source: Mars
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