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.

Caffeine and theobromine levels in chocolate couverture and coating products.

Abstract: Thirty-two samples of chocolate products were analysed by HPLC for caffeine and theobromine contents. Defatted residues of samples were extracted with 80% aqueous acetone. After extraction into boiling water, the methylxanthines were identified and quantified with the use of μ-Bondapak column and mobile phase of methanol:water:acetic acid (20:79:1). Levels of caffein and theobromine in 32 samples of chocolate products averaged 0.62-1.14 mg/g and 0.026-0.153 mg/g respectively. Mean values for theobromine and caffeine content for chocolate coating were 0.82 and 0.07 mg/g respectively. The chocolate coating made from fat substitute had theobromine and caffeine levels ranging from 0.36-0.70 mg/g and 0.027-0.061 mg/g respectively, with mean values of 0.49 mg theobromine/g and 0.039 mg caffeine/g. In local chocolate, the mean theobromine and caffeine levels respectively were 0.72 mg/g and 0.04 mg/g in milk chocolate, and 0.85 mg/g and 0.06 mg/g in dark chocolate. Meanwhile, for imported chocolate, the mean theobromine and caffeine levels respectively were 1.05 mg/g and 0.12 mg/g in dark chocolate; 0.76 mg/g and 0.04 mg/g in milk chocolate; and 0.74 mg/g and 0.03 mg/g in white chocolate. Compared with the local chocolates, imported chocolates had higher levels of theobromine and caffeine at 1.141 mg/g and 0.1533mg/g. The average theobromine and caffeine concentrations in local chocolate were 0.082mg/g and 0.066mg/g. Theobromine concentration in chocolate samples is within the range of 0.62mg/g-1.141mg/g and the range of caffeine concentration is 0.026mg/g-0.153mg/g respectively. Bittersweet chocolates were found to have higher theobromine and caffeine concentrations than normal sweet chocolates and milk chocolates.

Proton transfer from heterocyclic compounds. Part 6. Detritiation rates of various xanthines

Abstract: Rates of detritiation from the C-8 position of xanthine, xanthosine, and a series of methylated xanthines (caffeine, theophylline, theobromine, and paraxanthine) have been measured over a pH range at 85°. In all cases the results can be interpreted in terms of rate-determining hydroxide ion attack on one or more of the different ionised species present in solution; the less the degree of methylation the greater the number of ionisable forms and the larger the number of potential mechanisms. In the case of theobromine and paraxanthine three forms (protonated, neutral, and monoanionic) are involved and in the case of xanthosine a further form (dianionic) makes a contribution to the overall rate. The possibility of zwitterionic contributions are also discussed.

Über das Vorkommen von Coffein und Theobromin in Kakaofetten

Abstract: Durch UV-Spektralphotometrie und Dunnschicht-Chromatographie konnte nachgewiesen werden, das Kakaobutter — entgegen den bisherigen Annahmen — neben geringen Mengen Theobromin verhaltnismasig grose Mengen Coffein enthalten kann. Der Coffein-Gehalt ist insbesondere abhangig von dem Rostgrad der Kakaobohnen. Nach den vorliegenden Untersuchungen ist bei normal hergestellter Kakaopresbutter mit einem Coffein-Gehalt von 100 bis 200 mg/kg und einem Theobromin-Gehalt unter 20 mg/kg zu rechnen. The Occurence of Caffeine and Theobromine in Cacaofats By UV-spectrophotometry and thinlayer-chromatography it could be proved that cacaobutter — against hitherto acceptance — contains besides a limited amount of theobromine a relatively large amount of caffeine. The caffeine content is particularly dependent from the degree of roasting of cacaobeans. According to the experiments, the normal prepared cacao-pressbutter contains 100 to 200 mg/kg of caffeine and below 20 mg/kg of theobromine.

Identification of some novel xanthine-based derivatives with bronchodilator activity.

Abstract: Aim: The discovery of new bronchodilators with higher efficacy than theophylline is an important issue for asthmatic patients. Materials & methods: Theophylline 2, 8-bromotheophylline 4 and theobromine 6 were reacted with different 2/3-chloro-N-phenylacetamides 1a-d or their propanamide analogs 1e-g to obtain 3a-g, 5a-g and 7a-g, respectively. The target compounds were screened for their in vitro bronchodilator activity using isolated guinea pig tracheal rings precontracted with histamine and compared with their precursors. Results: Many compounds exhibited promising activity especially 3d, 3f, 5d, 7d and 7e. 2D-QSAR study resulted in a significant model (N = 24, n = 5, R 2 = 0.848, R 2cvOO = 0.748, R 2cvMO = 0.745, F = 21.215, s 2 = 0.0002) using CODESSA-Pro software. Conclusion: These compounds can be considered as promising hits for potent bronchodilators that may be useful for further investigations.

Simultaneous Determination of Theobromine, Theophylline and Caffeine in Foods by High Performance Liquid Chromatography

Abstract: A method for the simultaneous determination of theobromine, theophylline and caffeine in several kinds of foods is described.The chromatographic separation of the three compounds was achieved on FLC-ODS employing water-acetonitrile (150:10) as the mobile phase. The methylxanthines in tea and coffee were extracted with water and in turn the aqueous layer was extracted with chloroform. Clean-up of these compounds in cocoa and chocolate was efficiently attained by extracting them with water in the presence of carbon tetrachloride.The recovery rates of standard samples added to foods were 88-96%.