Cocoa (Theobroma cacao) is a major, economically important, international crop and has
been associated with several nutritional benefits including high antioxidant capacity. The
aim of the present study was to isolate, characterize and quantify phenolic compounds of T.
cacao extract using HPLC-MSESI-QTOF. A total of 61 compounds were identified and
quantified in the T. cacao extract and fractions belonging to various structural classes such
as flavan-3-ol and derivatives (including procyanidins), flavonols, N-phenylpropenoyl-L …