Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of
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ORIGINAL ARTICLE
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars Natalia Mikołajczak1 • Małgorzata Tan´ska1
Revised: 13 December 2019 / Accepted: 26 December 2019 The Author(s) 2020
Abstract The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter chocolate bars (with 40–90% of cocoa mass). The scope of analysis included determining chocolate bars surface color using digital image analysis, content of free phenolic compounds (total, flavonoids and proanthocyanidins) using spectrophotometric methods and antioxidant capacity using the Cuprac method. Based on the results, it was generally found that bitter chocolate bars were characterized by a darker color and a higher content of free phenolic compounds (252.38– 703.13 mg/100 g), including flavonoids (29.01–89.55 mg/100 g) and proanthocyanidins (52.23–224.47 mg/ 100 g), compared to dessert chocolate bars (241.70, 38.58 and 58.99 mg/100 g on average, respectively). The study showed that the cocoa mass content in the chocolate bars was strongly positively correlated with the phenolic compounds content (in particular flavonoids) and the antioxidant capacity. On the other hand, these properties of the chocolate bars were less dependent on the surface color. Keywords Chocolate bar Color Phenolic compounds Antioxidant capacity Cocoa mass content
& Małgorzata Tan´ska [email protected] 1
Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyn´ski 1, 10-726 Olsztyn, Poland
Introduction In recent years, an increase in the incidence of diseases such as obesity and overweight has been observed among the population. It was proven that these diseases are caused by low physical activity and excessive consumption of sweets (high-energy products with low nutritional value). In a wide range of confectionery products there are also products that should not be excluded from the daily diet (subjected to moderate consumption) due to the presence of compounds that have a positive effect on the consumer’s health, e.g. polyphenols, minerals, vitamins, and oligosaccharides (Nichols and Katiyar 2010). The example of this ˇ ukanova´ may be some chocolate products (Rogovska and C 2015). According to the Directive (2000/36/WE) of the European Parliament and of the Council of 23 June 2000, chocolate is defined as ’the product obtained from cocoa products, and sugars, which contains not less than 35% total dry cocoa solids, including not less than 18% cocoa butter and no less than 14% dry non-fat cocoa mass’. This definition specifies that the cocoa mass may include cocoa liquor and/or cocoa powder and cocoa butter. Cocoa liquor and cocoa powder are characterized by
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