Chocolate antioxidant properties are often claimed, however they are frequently different from the parent natural sources due to the industry or artisan transformation. In this study we report the preliminary results of antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses and corresponding chocolate bars with different percentages of cocoa from differen origin. The antioxidant capacity of the different samples was measured by two different assays (DPPH and FRAP tests). Folin–Ciocalteu reagent was used to assess the total phenolics content. The masses showed a higher antioxidant power than the nibs, and this has been attributed to the fact that in the nibs is still present the lipid part which will form the cocoa butter. Ours results showed that the extra dark cocoa bar 100% cocoa chocolate is the best in terms of total polyphenols content and in terms of antioxidant capacity according to the DPPH and FRAP tests. Also the bars of Organic dark chocolate 80%, dark Tanzania 80% and Trinidad 80% products are good in all respects.
Extracts of cocoa and chocolate a comparative valuation of functional efficacy
VERTUANI, Silvia;SCALAMBRA, Emanuela;MALISARDI, Gemma;BALDISSEROTTO, Anna;MANFREDINI, Stefano
2013
Abstract
Chocolate antioxidant properties are often claimed, however they are frequently different from the parent natural sources due to the industry or artisan transformation. In this study we report the preliminary results of antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses and corresponding chocolate bars with different percentages of cocoa from differen origin. The antioxidant capacity of the different samples was measured by two different assays (DPPH and FRAP tests). Folin–Ciocalteu reagent was used to assess the total phenolics content. The masses showed a higher antioxidant power than the nibs, and this has been attributed to the fact that in the nibs is still present the lipid part which will form the cocoa butter. Ours results showed that the extra dark cocoa bar 100% cocoa chocolate is the best in terms of total polyphenols content and in terms of antioxidant capacity according to the DPPH and FRAP tests. Also the bars of Organic dark chocolate 80%, dark Tanzania 80% and Trinidad 80% products are good in all respects.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
