ABSTRACTAs determined by high performance liquid chromatography, (‐)‐ epicatechin concentrations among freshly harvested beans of verified genetic origin ranged from 21.89–43.27 mg/g of dry defatted samples. Fermented beans showed much lower concentrations (2–10 mg). During fermentation, a trend towards decrease in (‐)‐epicatechin content was observed. Commercial beans from areas with reputations for shipping well‐fermented products contained lower levels of (‐)‐epicatechin than beans from regions where fermentation
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