Journal Information
DETERMINATION OF THEOBROMINE LEVELS IN CHOCOLATE BEVERAGE POWDER BY HPLC METHOD
Aprilia M.Sc. Kusbandari, Wida Safitri
= https://doi.org/10.26753/jfks.v2i1.778 
Abstract views = 807 times
|
views = 4 times
views = 5 times
Abstract
Chocolate drinks are one of the processed chocolate products that are popular among the people. Chocolate has a variety of active compounds including protein, fat, carbohydrates, polyphenol compounds, flavonoids and methylxanthine. Theobromine or 3,7-dimethylxanthine is the main ingredient in chocolate which belongs to the methylxanthine alkaloid group. This theobromine has a pharmacological effect as a stimulant. The purpose of this study was to determine theobromine levels contained in chocolate drink powder using the HPLC method. The sample used is chocolate drink beverage in the Umbulharjo Sub-District of Yogyakarta. Qualitative tests were carried out by the Parry test, the Murexide test, and comparing the retention times of samples to theobromine standards. Quantitative analysis was carried out using HPLC instruments with the mobile phase of methanol : water (40:60 v/v) with flow rate of 0.8 mL/minute, running time of 10 minutes, at λ 275 nm and stationary phase C18. Theobromine qualitative test showed that the sample contained theobromine with the Parry test is green solution, and in the Murexide test is violet red as well as the produced a relatively similar retention time of 5,789 minutes for the standard and 5,872 minutes for the sample. The average theobromine level of the three samples per dose for one cup of chocolate beverage was (18,0433 ± 0,8298) mg, (21,1753 ± 0,8716) mg, dan (32,1292 ± 1,4765) mg. Theobromine content of each sample was analyzed by Kruskal Wallis with a confidence level of 95% and the results showed a significant difference with a significance value of 0.002 <0.005. From the results of the study concluded that the sample contains theobromine which is a distinctive compound which is contained in chocolate.
Keywords
References
Alvi, S. N., dan Hammami, M., 2011, Validated HPLC Method for Determination of Caffeine Level in Human Plasma Using Synthetic Plasma : Application to Bioavailability Studies. Journal Chromatogr. Sci, 292-296.
Anonim, 2006. The United State Pharmacopeia, 29th Ed., 3050-3053, United State Pharmacopeia Convention Inc., Rockville Harmita., 2004, Petunjuk Pelaksanaan Validasi Metode dan Cara Perhitungannya, Majalah Ilmu Kefarmasian, 1(3) : 117-135
Czech, K., Johnson, A., and Rodeberg, N., 2011, Simultaneous Determination Of Caffeine And Theobromine In Local Area Coffee Brews, Concordia College Journal of Analytical Chemistry, 2 : 17–22.
Gandjar, I.G., dan Rohman, A., 2007, Kimia Farmasi Analisis, Pustaka Pelajar, Yogyakarta.
Junaidi, L., Sudibyo, A., and Hendarti., 2007, Penelitian Ekstraksi Theobromine Dari Biji Kakao, Jornal of Agro-Based Industry, 24(1) : 9-20.
Kuncoro, B., Maghfiroh, R.C., and Rochmat, A., 2014, Uji Kesesuaian Kromatografi Cair Kinerja inggi Fase Terbalik Pada Bahan Baku Parasetamol, Farmagazine, 1(2) : 35-41
Lim, T.K., 2012, Edible Medicinal and Non-Medicinal Plants, Fruits, Springer Science Business Media B.V.
Maramis, R. K., Citraningtyas, G., Wehantouw, F., 2013, Analisa Kafein dalam Kopi Bubuk di Kota Manado Menggunakan Spektrofotometri UV-Vis. Pharmacon Jurnal Ilmiah Farmasi, Vol 2(4) : 122-128
Marliana, S. D., Suryanti, V., Suyono., 2005, Skrining Fitokimia dan Analisis Kromatografi Lapis Tipis Komponen Kimia Buah Labu Siam (Schiumedule Jacq. Swartz.) dalam Ekstrak Etanol, Biofarmasi, 3(1) : 26-31
Meng, C. C., Jalil, A. M. M., and Ismail, A., 2009, Phenolic and Theobromine Contents of Commercial Dark, Milk, and White Chocolates on The Malaysia Market, Molecules, 14 (1) : 200-209.
Pavia, D., 1973, Coffee, Tea, or Cocoa, A Trio of Experiments Including The Isolation of Theobromine from Cocoa, J. Chem, 50(11) : 791–792.
Rodriguez-Campos, J., Escalona-Buendía, H. B., Contreras-Ramos, S. M., Orozco-Avila, I., Jaramillo-Flores, E., and Lugo-Cervantes, E., 2012, Effect Of Fermentation Time And Drying Temperature On Volatile Compounds In Cocoa. Food Chemistry. (132) : 277-288.
Tarigan, E. Y., 2012, Optimasi dan Validasi Metode Analisis Rabeprazol dalam Plasma In Vitro secara Kromatografi Cair Kinerja Tinggi. Skripsi. Fakultas Farmasi Universitas Indonesia, Jakarta
Yunita, M. S. R., 2012, Validasi Metode Kromatografi Cair Kinerja Tinggi Fase Terbalik Pada Penetapan Kadar Kafein Dan Teobromin Dalam Cokelat Bubuk Merk “X”, Skripsi, Fakultas Farmasi Universitas Sanata Dharma, Yogyakarta.
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Aprilia M.Sc. Kusbandari
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
JFKS (e-ISSN: 2809-2899; p-ISSN: 2809-3828) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Universitas Muhammadiyah Gombong
Address: Jl. Yos Sudarso No.461 Gombong, Kabupaten Kebumen, Jawa Tengah 54412.
Phone: (0287) 472433 | Email: jfks@unimugo.ac.id