“…These include gravimetric (3, 4, 7, 12, 16, 21), iodometric (5), Kjeldahl (17,18), acidimetric (1), and electrometric (18) methods. To date no spectrophotometric methods for the determination of caffeine and theobromine in cocoa samples have been presented, although they have been determined spectrophotometrically in other products (8,10). The absorption peaks of high intensity exhibited by theobromine and caffeine in the ultraviolet region (Figure 1) suggested their use as a basis for a very sensitive method for their determination in cocoa samples.…”