(–)-Epicatechin content in fermented and unfermented cocoa beans

As 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 is less extensive.