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Theobromine

About: Theobromine is a research topic. Over the lifetime, 1137 publications have been published within this topic receiving 29723 citations. The topic is also known as: 3,7-Dimethylxanthine & Theobromin.


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Journal ArticleDOI
TL;DR: In this paper, the complexes AgL (L = theobromine, 1,3,8-trimethylxanthine and 3,8dimethylXanthine) and Hg 2 C 2 (NO 3 ) 2 (C = caffeine) were characterized by IR, 1 H-NMR, TG, DTG and DSC techniques.

10 citations

Journal ArticleDOI
TL;DR: In this article, a high performance liquid chromatography method using a C-18 reversed-phase column, a gradient elution system of acetonitrile-water-formic acid and a photodiode array detector was used to determine catechins and purine alkaloids in tea beverages.
Abstract: A high performance liquid chromatography method using a C-18 reversed-phase column, a gradient elution system of acetonitrile-water-formic acid and a photodiode array detector was used to determine catechins and purine alkaloids in tea beverages (−)-epicatechin, (+)-catechin, (−)-epigallocatechin, (−)-epigallocatechin gallate, (−)-epicatechin gallate, gallic acid, caffeine, theophylline and theobromine were analysed in different tea beverages made of black, green and instant tea Other products containing tea were also considered Principal component, cluster, linear discriminant analysis and soft independent modelling class analogy were applied to the data in order to differentiate tea beverages according to the catechin and purine alkaloid profiles of the different samples considered

10 citations

Journal ArticleDOI
TL;DR: In this paper, the coulometric determination of microgram amounts of caffeine, theophylline, and theobromine in model solutions, caffeine in tea and coffee samples, and caffeine in some pharmaceutical preparations were developed.
Abstract: In acid solution, caffeine, theobromine, and theophylline are rapidly and quantitatively oxidized with electrogenerated chlorine in a stoichiometric ratio of 2 : 5 to give alloxan and urea. Procedures for the coulometric determination of microgram amounts of caffeine, theophylline, and theobromine in model solutions, caffeine in tea and coffee samples, and caffeine and theophylline in some pharmaceutical preparations were developed.

10 citations

Journal ArticleDOI
21 Jun 2019
Abstract: The cocoa shell is a residue of low commercial value, which represents an alternative for obtaining substances of added value for the food and pharmaceutical industry. Substances of interest in the shell include fat and methylxanthines (theobromine and caffeine). In order to obtain the extraction behavior with supercritical CO2, a 23 factorial design was proposed with six central points, taking dynamic extraction into consideration. The following factors were involved: pressure (2,000–6,000 psi), temperature (313–333 K), and time (30–90 min). The obtained yield was between 3.66% and 15.30%. Fat was the substance that was extracted most effectively (94.73%). Caffeine demonstrated variability in the residue, with at least six treatments that exceeded a removal rate of more than 90%, while it was practically impossible to extract theobromine. The difference with regard to the extraction of theobromine may be attributed to its low solubility. Characterization using FT–IR showed the modifications before and after the process, providing clear evidence of the changes corresponding to the fat at 2,924, 2,854 and 1,745 cm−1. The results presented establish the basis for the extraction of substances such as fats and methylxanthines from a cocoa shell with the use of CO2.

10 citations

Journal Article
TL;DR: A set of 403 tea genetic resources selected from China National Germplasm Hangzhou Tea Repository (CNGHTR) was tested the purine alkaloids content of spring and autumn in two years using HPLC as mentioned in this paper.
Abstract: A set of 403 tea genetic resources selected from China National Germplasm Hangzhou Tea Repository( CNGHTR) was tested the purine alkaloids content of spring and autumn in two years using HPLC. It revealed the caffeine content of tea genetic resources were relatively stable between years and seasons,while the theobromine content had a significant variation in spring. The caffeine content of more than 93% resources varied from 25. 0 to45. 0 mg / g. Caffeine content had a significant difference in the three varieties of Camellia sinensis( L.) O. Kuntze,and that of assamica variety in autumn was significantly higher than in spring. The variation of caffeine among different provinces had been investigated. It had a significant difference in the contents among various regions,of which Guangdong and Yunnan had higher coefficient of variation( CV) and diversity indices( H'). Moreover,6 specific tea accessions were screened out including 3 high caffeine,1 low caffeine and high theacrine,and 2 low caffeine and high theobromine accessions.

10 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
202339
202288
202122
202036
201937
201840