Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition

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 particular, antioxidant property of chocolate and cocoa are not adequately taken into consideration by consumers who normally make use of this food just for its flavor and taste properties. In this study, we have investigated the antioxidant capacity and total phenolic content of cocoa nibs, cocoa masses, and corresponding chocolate bars with different percentages of cocoa from different origins. The antioxidant capacity of the different samples was measured by two different assays [1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant of potency (FRAP) tests]. The Folin-Ciocalteu reagent was used to assess the total phenolic 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. The influence of milk, whey, and soy proteins was also investigated. Our results showed that the extra dark cocoa bar, 100% cocoa chocolate, is the best in terms of total polyphenol content and in terms of antioxidant capacity according to the DPPH and FRAP tests. In addition, the bars of organic dark chocolate 80%, dark Tanzania 80%, and Trinidad 80% products are well performing in all respects. As highlighted by us, the antiradical properties of cocoa products are higher than many antioxidant supplements in tablets.KEY WORDS: DPPH and FRAP tests Folin-Ciocalteu test lipids milk phenolic content proteins soy whey

The Impact of Cocoa Flavanols on Cardiovascular Health

“…'100% cocoa' chocolate bars have the highest total polyphenol content and antioxidant capacity, measured using the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing antioxidant of potency (FRAP) tests (Vertuani et al, 2014). We therefore support the suggestion by Langer et al (2011) that the total flavanol and epicatechin content should be declared on chocolate product labels, rather than simply the percentages of cocoa solids and fat.…”

“…‘100% cocoa’ chocolate bars have the highest total polyphenol content and antioxidant capacity, measured using the 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) and ferric reducing antioxidant of potency (FRAP) tests (Vertuani et al ., ). We therefore support the suggestion by Langer et al .…”

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

“…In the investigated milk masses similar relationships were noted, because after the addition of milk or milk preparations, they reached much lower inactivation capacity of free radicals DPPH. This characteristic tendency is caused mainly by the fact, as indicated by Vertuani, et al [55], that these masses are mixtures of various components, of which the cocoa liquor, bringing the greatest antioxidant character, is only a part of their composition. It is noteworthy, however, that this decrease was not as large as in the case of studies comparing milk chocolates to bitter chocolates.…”

Attenuated glutamate induced ROS production by antioxidative compounds in neural cell lines

“…Therefore, the DPPH and ABTS assays results usually varies, and also strongly depended on environment conditions. 40 The antioxidant activities of the reference antioxidants and selected polyphenol compounds might vary in different assays. Indeed, it is tightly determined by different specicities of solvents, reagents, molecular size and the functional groups of the compounds.…”