TY  - JOUR
AU  - Jaćimović, Simona
AU  - Popović-Djordjević, Jelena
AU  - Sarić, Beka
AU  - Krstić, Aleksandar
AU  - Mickovski-Stefanović, Violeta
AU  - Pantelić, Nebojša Đ
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2673
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  - Basel : MDPI
T2  - Foods-Basel
T1  - Antioxidant activity and multi-elemental analysis of dark chocolate
SP  - 1445
VL  - 11
DO  - 10.3390/ foods11101445
ER  - 

@article{
author = "Jaćimović, Simona and Popović-Djordjević, Jelena and Sarić, Beka and Krstić, Aleksandar and Mickovski-Stefanović, Violeta and Pantelić, Nebojša Đ",
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 = "Basel : MDPI",
journal = "Foods-Basel",
title = "Antioxidant activity and multi-elemental analysis of dark chocolate",
pages = "1445",
volume = "11",
doi = "10.3390/ foods11101445"
}

Jaćimović, S., Popović-Djordjević, J., Sarić, B., Krstić, A., Mickovski-Stefanović, V.,& Pantelić, N. Đ.. (2022). Antioxidant activity and multi-elemental analysis of dark chocolate. in Foods-Basel
Basel : MDPI., 11, 1445.
https://doi.org/10.3390/ foods11101445

Jaćimović S, Popović-Djordjević J, Sarić B, Krstić A, Mickovski-Stefanović V, Pantelić NĐ. Antioxidant activity and multi-elemental analysis of dark chocolate. in Foods-Basel. 2022;11:1445.
doi:10.3390/ foods11101445 .

Jaćimović, Simona, Popović-Djordjević, Jelena, Sarić, Beka, Krstić, Aleksandar, Mickovski-Stefanović, Violeta, Pantelić, Nebojša Đ, "Antioxidant activity and multi-elemental analysis of dark chocolate" in Foods-Basel, 11 (2022):1445,
https://doi.org/10.3390/ foods11101445 . .