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Vázquez-Ovando, A., Ovando-Medina, I., Adriano-Anaya, L., Betancur-Ancona, D. and Salvador-Figueroa, M. (2016) Cacao Alkaloids and Polyphenols: Mechanisms That Regulate Their Biosynthesis and Its Implications on the Taste and Aroma. Archivos Latinoamericanos de Nutrición, 66, 239-254.
https://doi.org/10.7287/peerj.preprints.1587v2

has been cited by the following article:

• TITLE: UHPLC-DAD-ESI-MS/MS Analysis of Flavonoids from Ethanolic Extracts of Theobroma cacao Husk in Cuba

  AUTHORS: José González, Danae Pérez, Enrique Gómez, Damaris de la C. Salgado, Max Monan

  KEYWORDS: UHPLC, MS, Flavonoids, Ethanolic Extracts, Theobroma Cacao

  JOURNAL NAME: Open Access Library Journal, Vol.6 No.5, May 27, 2019

  ABSTRACT: A sample of ethanolic extracts of the husk of Theobroma cacao L. was scru-tinized using a UHPLC/DAD/MS Thermo scientific Dionex Ultimate 3000 RS coupled to a Thermo scientific LTQ XL mass spectrometer. In addition, about seven different chemical compounds were tentatively identified in this species based on chromatography retention time (Rt), UV and MS/MS spectra and compared with those of isolated authentic compound and literature data. Information obtained from these studies can be used as markers in the identification and standardization of this plant as a herbal remedy and also towards monograph development on the plant.