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Meinhart, A.D., Bizzotto, C.S., Ballus, C.A., Prado, M.A., Bruns, R.E., Filho, J.T. and Godoy, H.T. (2010) Optimisation of a CE Method for Caffeine Analysis in Decaffeinated Coffee. Food Chemistry, 120, 1155-1161.
https://doi.org/10.1016/j.foodchem.2009.11.048

has been cited by the following article:

• TITLE: Determination of Theobromine and Caffeine in Theobroma cacao Husk from Ethanolic Extract by GC-MS after CC Separation

  AUTHORS: José González, Max Monan, Julio Perez, Enrique Gómez, Damaris De La C. Salgado, Danae Pérez

  KEYWORDS: Theobroma cacao, Caffeine, Theobromine, GC-MS, CC, TLC

  JOURNAL NAME: Open Access Library Journal, Vol.6 No.11, November 26, 2019

  ABSTRACT: After CC separation of 21 samples from Theobroma cacao Husk was analyzed by GC-MS, from ethanolic extract at 90% was recovered a solid residue of 1 g after several days on the table of the Lab. This main residue (300 mg) was analyzed after successive separations with mixtures of CHCl3: MeOH (7:3) and CHCl3: MeOH (5:5) in CC using Sílica Gel G 60-120 Mesh. All samples were analyzed by TLC on silica gel with fluorescent indicator 254 nm on aluminum cards (layer thickness 0.2 mm) (10 × 20 cm) using CHCl3: MeOH: n-propanol: water (5:6:1:4) as eluent (v/v/v). The presence of Caffeine (CF) and Theobromine (TB) was confirmed after several analyses of the samples by their characteristic fragmentation pattern but nevertheless was found the presence of Theophylline.