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.

Extraction of Caffeine, Theobromine, and Cocoa Butter from Brazilian Cocoa Beans Using Supercritical CO2 and Ethane

Abstract: Supercritical extraction using ethane and CO2, acceptable solvents for food products, was explored for the recovery of the methylxanthines caffeine and theobromine and cocoa butter from cocoa beans using a high-pressure apparatus. Continuous extraction of cocoa beans was performed at 343.2 K using CO2 at pressures of 20 and 40 MPa and ethane at pressures of 15.2, 24.8, and 28.3 MPa. The extraction yields of cocoa butter obtained with ethane were much higher than those obtained with CO2 because of the higher solubility of this fat in ethane. A pronounced effect of pressure on the extraction of methylxanthines and cocoa butter was observed for both solvents. Extraction curves revealed the greater facility of these solvents to extract cocoa butter followed by caffeine and theobromine. This behavior suggests a range of possible conditions under which the extraction and isolation of cocoa butter, caffeine, and theobromine from cocoa beans can be achieved. The methylxanthines in cocoa beans were slightly more s...

Patterns of adenine metabolism and caffeine biosynthesis in different parts of tea seedlings

Abstract: Contents of purine alkaloids in different parts of tea (Camellia sinensis L. cv. Yabukita) seedlings, seeds and tissue cultures were determined with high-performance liquid chromatography. More than 99% of the caffeine detected was in the leaves of the 4-month-old seedlings. The amount expressed per g fresh weight was higher in older leaves. Theobromine, a precursor of caffeine biosynthesis, was found only in younger leaves. Zero or only trace amounts of theophylline, a degradation product of caffeine, were found in the seedlings. Almost all the caffeine in tea seeds was found in the seed coats. Theobromine and theophilline could not be detected in any part of the seeds. Tracer experiments using [8-14C]-adenine indicate that (i) caffeine biosynthesis from [8-14C]-adenine occurs only in younger leaves,(ii) “salvage” of [8-14C]-adenine for nucleic acid synthesis takes place in all parts of the seedlings, (iii) considerable degradation of [8-14C]-adenine by conventional purine degradation pathway via uric acid takes place in roots and lower parts of stem tissue. The results strongly suggest that caffeine is synthesized in younger leaves and accumulated within the leaves. Both caffeine contents and its synthetic activity from adenine were extremely low in tissue culture of tea.

Theobromine, the primary methylxanthine found in Theobroma cacao, prevents malignant glioblastoma proliferation by negatively regulating phosphodiesterase-4, extracellular signal-regulated kinase, Akt/mammalian target of rapamycin kinase, and nuclear factor-kappa B.

Abstract: Theobromine, a caffeine derivative, is the primary methylxanthine produced by Theobroma cacao. We previously showed that methylxanthines, including caffeine and theophylline, have antitumor and antiinflammatory effects, which are in part mediated by their inhibition of phosphodiesterase (PDE). A member of the PDE family, PDE4, is widely expressed in and promotes the growth of glioblastoma, the most common type of brain tumor. The purpose of this study was to determine whether theobromine could exert growth inhibitory effects on U87-MG, a cell line derived from human malignant glioma. We show that theobromine treatment elevates intracellular cAMP levels and increases the activity of p38 mitogen-activated protein kinase and c-Jun N-terminal kinase, whereas it attenuates p44/42 extracellular signal-regulated kinase activity and the Akt/mammalian target of rapamycin kinase and nuclear factor-kappa B signal pathways. It also inhibits cell proliferation. These results suggest that foods and beverages containing cocoa bean extracts, including theobromine, might be extremely effective in preventing human glioblastoma.

Determination of Caffeine, Theobromine, and Theophylline in Standard Reference Material 2384, Baking Chocolate, Using Reversed-Phase Liquid Chromatography

Abstract: A rapid and selective isocratic reversed-phase liquid chromatographic method has been developed at the National Institute of Standards and Technology to simultaneously measure caffeine, theobromine, and theophylline in a food-matrix standard reference material (SRM) 2384, Baking Chocolate. The method uses isocratic elution with a mobile phase composition (volume fractions) of 10% acetronitrile/90% water (pH adjusted to 2.5 using acetic acid) at a flow rate of 1.5 mL/min with ultraviolet absorbance detection (274 nm). Total elution time for these analytes is less than 15 min. Concentration levels of caffeine, theobromine, and theophylline were measured in single 1-g samples taken from each of eight bars of chocolate over an eight-day period. Samples were defatted with hexane, and beta-hydroxyethyltheophylline was added as the internal standard. The repeatability for the caffeine, theobromine, and theophylline measurements was 5.1, 2.3, and 1.9%, respectively. The limit of quantitation for all analytes was <100 ng/mL. The measurements from this method were used in the value-assignment of caffeine, theobromine, and theophylline in SRM 2384.