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.

Drug combination with theobromine and its use in therapy

Abstract: An agent comprises theobromine and another non-opiate antitussive, for simultaneous, sequential or separate use in therapy. Preferably, the therapy is of cough.

Effect of theobromine on serum total protein, albumin, iron and transferrin in albino rats

Abstract: The effect of theobromine, a cocoa alkaloid, on total serum protein, albumin, iron and transferrin were investigated in albino rats of wistar strain. Theobromine was administered intraperitoneally to three groups of rats B, C, and D, weighing between 200-250g averagely. Groups B, C and D respectively received 2.5mg/kg body weight, 5.0mg/kg body weight and 7.5mg/kg body weight of theobromine repeatedly for 3 days and the control group A received physiological saline. Blood obtained from the sacrificed animal 24 hours later was collected in iron-free centrifuge tube, allowed to clot for an hour and serum separated by centrifugation. Results obtained showed that there was a statistically significant (P 0.05) when compared with the control. Also serum albumin showed no significant difference (P>0.05) in the test groups from the control. Consequence of elevated serum iron and lowered transferrin levels are discussed in relation to iron transport and erythropoiesis. Key Words: Theobromine, iron binding, wistar rats, cocoa alkaloids Biokemistri Vol.16(2) 2004: 102-105

Identification and Quantification of Flavanols and Methylxanthines in Chocolates with Different Percentages of Chocolate Liquor

Abstract: Chocolate liquor is the source of antioxidant flavanols (catechin and epicatechin) and methylxanthines (caffeine and theobromine) found in dark chocolate. Factors that can influence the flavanol and methylxanthine concentration. of dark chocolate investigated in this study include the amount of chocolate liquor added, alkalization, and cacao bean genus. The purpose of this study was to quantify flavanols and methylxanthines in different dark chocolates from Legacy Chocolates with different weight percentages of chocolate liquor and different cacao bean genera, Criollo and Forastero. Chocolate samples were analyzed by reverse-phase high performance liquid chromatography (HPLC). Results indicated that the greater the percentage of chocolate liquor added to the final product, the more flavanol antioxidants present. When comparing chocolates with similar weight percentages, the Forastero genus had a significantly greater (p < 0.05) flavanol concentration than the Criollo genus. The Criollo genus resulted in a significantly greater (p < 0.05) caffeine content in dark chocolate when compared to a product prepared with similar weight percentages of chocolate liquor from the Forastero genus. Conversely, the Forastero genus produced a chocolate that was significantly greater (p < 0.05) in theobromine when compared to a Criollo product with similar weight percentages of chocolate liquor. Alkalization processing did not appear to affect catechin, epicatechin, caffeine, or theobromine concentrations in chocolates with similar weight percentages of chocolate liquor. Commercial brand chocolates were analyzed for comparison. Acknowledgments Thank you, Dr. Rohrer for your encouragement over the last two years. Thank you, Dr. Ondrus for having enthusiasm about the study and spending a lot of time providing HPLC assistance. Thanks Connie Galep, your support and encouragement means a lot to me. Thank you, Mike Roberts for donating chocolate samples and taking time to answer many questions. Thank you, family and friends for all of your support. TABLE OF CONTENTS . . ABSTRACT 11 List of Tables vii ... List of Figures vlll Chapter I: Introduction 1 Statement of the Problem 3 Purpose of the Study 4 Assumptions of the Study 4 Definition of Terms 5 Chapter 11: Literature Review 6 Chapter 111: Methodology 38 Subject Selection and Description 38 Instrumentation 42 Data Analysis 50 Limitations 50 Chapter IV: Results and Discussion 51 Calculation of Catechin. Epictechin, Caffeine. and Theobromine 54 Legacy Chocolates Medallions and TrufJle Shells 57 Means Comparison and Statistical Analysis 59 Chapter V: Conclusion 78 Recommendations 80 References 82 Appendix A: Catechin Standard Curve 93

Determination of theobromine and caffeine in some Malaysian beverages by liquid chromatography-time-offlight mass spectrometry

Abstract: Purpose: To determine the concentration of theobromine (TB) and caffeine (CF) in tea and other beverages using liquid chromatography-time of flight-mass spectrometry (LC-TOF-MS).Methods: The extract of caffeine and theobromine from tea and other beverages was filtered by 0.45 μm nylon micro-syringe and then injected into a LC-ToF-MS system. Theobromine and caffeine were separated using Thermo Scientific C18-column (length 250 mm, width 2.1 mm and diameter 5 μm). Acetonitrile-methanol (ACN – MeOH, 3:1 v/v) was used as mobile phase B, while mobile phase A was 0.1 % FA in DIW. The volume injected was 30 μL at a rate of 0.3 mL/min.Results: Good linearity was obtained in the range of 0.3 – 400 and 0.2 – 200 mg/L for theobromine and caffeine, respectively (regression coefficient (R2) > 0.970). The limits of detection were 0.15 and 0.05 μg/mL for theobromine and caffeine, respectively. The highest concentrations of caffeine and theobromine determined in tea samples were 159.1 and 255.8 mg/L, respectively.Conclusion: Theobromine and caffeine have been successfully analysed in tea, coffee and soft drinks. LC-TOF-MS is an accurate and promising instrument for the determination of the studied compounds in beverages.Keywords: Theobromine, Caffeine, Tea, Coffee, LC-TOF/MS

The measurement of theophylline in human serum or plasma using gas chromatography and isotope dilution-mass spectrometry (GC-IDMS) taking other substituted xanthines into consideration.

Abstract: A method is described which uses a combination of gas chromatography and isotope dilution-mass spectrometry (GC-IDMS) to determine the concentration of theophylline (1,3-dimethyl xanthine) in human plasma or serum samples. The effects of similar substituted xanthines - namely theobromine (3,7-dimethyl xanthine), paraxanthine (1,7-dimethyl xanthine) 1,3-dimethyl-7-(2-hydroxyethyl) xanthine (internal standard HPLC) and caffeine (1,3,7-trimethyl xanthine) were tested to confirm the specificity of the method. The derivatisation of all xanthines was performed with N-methyl-N-trimethylsilyl trifluroacetamide (MSTFA). The internal standard used was 2-(13)C ,1,3-(15)N2-theophylline. The extraction and derivatisation procedures were examined in detail and optimised stepwise during the development of the method. High-performance liquid chromatography (HPLC) was used for comparison.