Antioxidant activity and multi-elemental analysis of dark chocolate
2022
Authors
Jaćimović, SimonaPopović-Djordjević, Jelena
Sarić, Beka
Krstić, Aleksandar
Mickovski-Stefanović, Violeta
Pantelić, Nebojša Đ
Article (Published version)
Metadata
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% 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.
Keywords:
cocoa / dark chocolate / polyphenols / flavonoids / major and trace elements / ANOVA / DPPH / FRAP / ICP-OESSource:
Foods-Basel, 2022, 11, 1445-Publisher:
- Basel : MDPI
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
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Institution/Community
FiVeRTY - 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 . .