Isolation of Methylxantines from Cacao Beans (Theobroma cacao) by Counter-Current Chromatography (CCC)

Jose Candido S. OliveiraInstituto de Química, Laboratório de Pesquisa em Produtos Naturais, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, Salvador, BA, Brazil

Luciano S. LimaInstituto de Química, Laboratório de Pesquisa em Produtos Naturais, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, Salvador, BA, Brazil

Hector Hugo S. MedradoInstituto de Química, Laboratório de Pesquisa em Produtos Naturais, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, Salvador, BA, Brazil

Jorge M. DavidInstituto de Química, Laboratório de Pesquisa em Produtos Naturais, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, Salvador, BA, Brazil

Ademir E. do ValeFaculdade de Farmácia, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, Salvador, BA, Brazil

Juceni P. DavidFaculdade de Farmácia, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, Salvador, BA, Brazil

Lourinalda L. D. S. S. OliveiraDepartamento de Química, Universidade Federal Rural de Pernambuco, Rua Dom Manoel de Medeiros s/n, Dois Irmãos, Recife, PE, BrazilCorrespondence[email protected]

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Abstract

Counter-current chromatography (CCC) was applied to the preparative separation of the methylxantines (theophylline, theobromine, and caffeine) from the methanol extract of Theobroma cacao seeds. The solvent system used was composed of hexane-ethyl acetate–methanol–water (2:3:1:1 v/v/v/v) and the extraction was monitored by high-performance liquid chromatography employing conditions for a rapid determination of the methylxantines. The mixture of methylxantines obtained were analyzed using Microsorb-MV 100-5, 3 µm (C18) column (250 mm × 4, 6 mm), and mobile phase water:methanol (75:25) in the isocratic mode at a flow-rate of 5 mL/min and detection was carried out at 275 nm.

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Isolation of Methylxantines from Cacao Beans (Theobroma cacao) by Counter-Current Chromatography (CCC)

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Isolation of Methylxantines from Cacao Beans (Theobroma cacao) by Counter-Current Chromatography (CCC)

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