Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate

2022
Authors
Jaćimović, Simona
Popović-Đorđević, Jelena

Sarić, Beka
Krstić, Aleksandar

Stefanović Mickovski, Violeta

Pantelić, Nebojsa

Article (Published version)
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Show full item recordAbstract
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% o...f inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R-2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.
Keywords:
polyphenols / major and trace elements / ICP-OES / FRAP / flavonoids / DPPH / dark chocolate / cocoa / ANOVASource:
Foods, 2022, 11, 10Publisher:
- MDPI, Basel
Funding / projects:
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200116 (University of Belgrade, Faculty of Agriculture) (RS-200116)
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200116 (University of Belgrade, Faculty of Agriculture) (RS-200116)
DOI: 10.3390/foods11101445
ISSN: 2304-8158
PubMed: 35627015
WoS: 000801689000001
Scopus: 2-s2.0-85130754720
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Institution/Community
Istraživačko razvojni institut TAMIŠTY - JOUR AU - Jaćimović, Simona AU - Popović-Đorđević, Jelena AU - Sarić, Beka AU - Krstić, Aleksandar AU - Stefanović Mickovski, Violeta AU - Pantelić, Nebojsa PY - 2022 UR - https://intam.institut-tamis.rs/handle/123456789/229 AB - Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R-2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu. PB - MDPI, Basel T2 - Foods T1 - Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate IS - 10 VL - 11 DO - 10.3390/foods11101445 UR - conv_189 ER -
@article{ author = "Jaćimović, Simona and Popović-Đorđević, Jelena and Sarić, Beka and Krstić, Aleksandar and Stefanović Mickovski, Violeta and Pantelić, Nebojsa", year = "2022", abstract = "Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace elements contained in twelve commercially available dark chocolate samples, with cocoa content ranging from 40% to 99%. The total polyphenols content ranged between 10.55 and 39.82 mg/g GAE, while the total flavonoid content was from 10.04 to 37.85 mg/g CE. All applied antioxidant assays indicate that the sample with the highest cocoa percentage shows the greatest antioxidant activity (DPPH: 48.34% of inhibition; FRAP: 89.00 mg/g GAE; TAC: 83.86 mg/g AAE). Statistical methods were applied to establish the differences between the samples concerning TPC, TFC, DPPH, FRAP and TAC, as well as to differentiate the samples according to the mineral content. The results indicated that the differences in TPC and TFC between different samples depended on the cocoa content and the addition of dried fruit pieces. A good correlation between antioxidant potency composite index (ACI) and declared cocoa content was noticed (R-2 = 0.8034), indicating that the declared percentage of cocoa is a reliable indicator for antioxidant activity of analysed dark chocolate samples. The nutritional evaluation proved that the studied chocolate samples were an excellent source of Mg, Fe, Mn and Cu.", publisher = "MDPI, Basel", journal = "Foods", title = "Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate", number = "10", volume = "11", doi = "10.3390/foods11101445", url = "conv_189" }
Jaćimović, S., Popović-Đorđević, J., Sarić, B., Krstić, A., Stefanović Mickovski, V.,& Pantelić, N.. (2022). Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate. in Foods MDPI, Basel., 11(10). https://doi.org/10.3390/foods11101445 conv_189
Jaćimović S, Popović-Đorđević J, Sarić B, Krstić A, Stefanović Mickovski V, Pantelić N. Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate. in Foods. 2022;11(10). doi:10.3390/foods11101445 conv_189 .
Jaćimović, Simona, Popović-Đorđević, Jelena, Sarić, Beka, Krstić, Aleksandar, Stefanović Mickovski, Violeta, Pantelić, Nebojsa, "Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate" in Foods, 11, no. 10 (2022), https://doi.org/10.3390/foods11101445 ., conv_189 .