Polyphenols,methylxanthines, and antioxidant capacity of chocolates produced in Serbia |
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| Institution: | 1. Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, Belgrade 11221, Serbia;2. Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;3. Department of Food and Biotechnology, Faculty of Technology, University of Nis, Bulevar Oslobodjenja 124, Leskovac 16000, Serbia;4. Department of Pharmacology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, Belgrade 11221, Serbia;1. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11081 Belgrade, Serbia;2. Faculty of Science, University of Novi Sad, Trg Dositeja Obradovi?a 3, 21000 Novi Sad, Serbia;3. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;4. Institute of General and Physical Chemistry, P. O. Box 45, 11158 Belgrade 118, Serbia;1. Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;2. Eugen Chocolate d.o.o., Veljka Vlahovi?a 109, 21412, Glo?an, Serbia;3. IHIS Techno Experts d.o.o., Research Development Center, 11000 Belgrade, Serbia;1. Department of Food Quality and Food Safety, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;2. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana;1. Agricultural Research Centre, Functional Food and Metabolic Stress Prevention Laboratory, CRA-NUT, Via Ardeatina 546, 00178 Rome, Italy;2. Faculty of Biosciences and Technologies for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, Mosciano Stazione, 64023 Teramo, Italy;1. Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;2. Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054 Erlangen, Germany;3. Institute for Nutritional and Food Sciences, Food Sciences, University of Bonn, Meckenheimer Allee 166a, 53115 Bonn, Germany |
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| Abstract: | Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and methylxanthines in all samples were determined with RP-HPLC. DPPH, FRAP, ABTS and ORAC assays were applied for measuring antioxidant capacity. The average of all four antioxidant tests for each cocoa product was used for calculating antioxidant potency composite index (ACI). Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. Although the addition of raspberries to dark chocolates had no significant influence on their total polyphenol, flavonoid and proanthocyanidin contents, statistical analysis showed that there was significant increase in the antioxidant capacity of dark chocolates with raspberry compared to plain dark chocolates (p = 0.007). Overall range for theobromine content varied from 5.5 to 22.3 mg/g depending on the product type, while the content of caffeine was 13–30 times lower in all analyzed cocoa products. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R2 = 0.798, p < 0.05) and indicated that declared cocoa content was a reliable indication for antioxidant capacity of chocolates produced in Serbia. |
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| Keywords: | Chocolate Polyphenol content Theobromine DPPH FRAP ABTS ORAC Food composition Food analysis |
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