PEA extraction from Cocoa.

[h3lp]

This is an ancient arguement isn't it?

The old can you get high if you eat enough chocolate?

The answer is certainly yes but the amount needed to make someone feel any significant intoxication like effects is very high.

I suppose this would make extraction very difficult if not impossible.

Unless you had unadulterated cocoa and access to chemistry lab equipment I probably would suggest with safety as the main concern.

 

[Docta]

RE: Ad hoc hypothesis: Manipulation of Strecker degradation for PEA synthesis with the possibility of amine thermogenesis from cocoa bean

Ad hoc hypothesis statement made in post 18 subject to established standard first phase testability of Occam's Razor.
A search of existing records was made to assess published support of fundamental viability or any indication of plausibility for the development of a reaction mechanism.

Search Parameters: Journal references publish post 2000 (to speed up search) with a minimum supporting analytical chemistry technique. LC-MS, etc.

Results: Plausible. Discovery of existing publications in support of hypothesis indicate grounds for further investigation.

Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction.
J Agric Food Chem. 2006 Mar 8;54(5):1730-9.

Abstract:

A method based on a derivatization with dansyl chloride and LC-MS-MS determination was developed for the quantitation of 2-methylbutyl-, 3-methylbutyl-, 2-phenylethyl-, 3-(methylthio)propyl-, and 2-methylpropylamine. Its application on unfermented, fermented, and roasted cocoas from Ghana and Sulawesi revealed an increase of all amines, except the 3-(methylthio)propylamine, during cocoa fermentation, suggesting an enzymic formation from the parent amino acids isoleucine, leucine, phenylalanine, and valine. However, a much more pronounced formation of most of the amines was measured after roasting of the cocoa, leading to concentrations in the milligrams per kilogram range. This result suggested a new "thermogenic" formation pathway of "biogenic amines". A comparison of the amounts of the amines and the aldehydes in roasted cocoa revealed similar concentrations, for example, for 2- and 3-methylbutanal and the respective amines, whereas the amounts of 2-phenylethylamine were much higher as compared to the amounts of phenylacetaldehyde. Strecker-type model systems, in which each parent amino acid was reacted with 2-oxopropanal, revealed the formation of both the amine and the aldehyde; however, in contrast to cocoa, the concentrations of the aldehydes were always much higher as compared to the amines. The results showed for the first time the thermally induced generation of "biogenic amines" from amino acids. Possible reasons for the different ratios of amines versus aldehydes formed during the roasting of cocoa or the model systems, respectively, are discussed.

Research notes:

Assumptions must now be put to the test of chemical viability, plausibility alone established by "Strecker-type model systems" as stated in the supporting reference do not constitute viability therefore first phase testability has not in-principle been established. A parameter expansion will be needed for the discovery of outside influence that may help establish viability. Schiff base products are likely component iterations present therefore elements from Amadori rearrangement reaction products will be added to the next search. Questions of how thermogenesis could be a determinater for the degradation products of Phenylalanine: (amine) 2-Phenethylamine, (aldehyde) 2-Phenylacetaldehyde, and (acid) 2-Phenylacetic acid would need to be established before conflict with the predictions derived from an hypothesis could be evaluated through testability by the razor.

 

[ebola?]

This is an ancient arguement isn't it?

It's an ancient myth.

ebola