Comparative study of commercially available cocoa products in terms of their bioactive composition

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dc.contributor.authorAna Belscak
dc.contributor.authorDunja Horzic
dc.contributor.authorKarin Kovac evic Ganic
dc.contributor.authorDrazenka Komes
dc.contributor.authorDamir Karlovic
dc.date.accessioned2014-04-05T08:44:17Z
dc.date.available2014-04-05T08:44:17Z
dc.date.issued2009
dc.description.abstractRecent trends in food marketing suggest that cocoa products, besides being favourite sweets among consumers, also present multiple-benefit foodstuffs, which are becoming objects of increased scientific research, mainly because of their interesting phytochemical composition. UV/VIS spectrophotometric and high-performance liquid chromatography (HPLC-PDA) methods were applied in order to compare the composition of polyphenols and methylxanthines in commercial cocoa products affected by different extraction solvents. Antioxidant capacity of water and methanol extracts was evaluated using DPPH (2,2- diphenyl-1-picrylhydrazyl), ABTS (2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (ferric reducing/antioxidant power) assays. The obtained results confirmed that the content of polyphenols and methylxanthines, as well as the antioxidant capacity of cocoa products depend on the content of their cocoa solids. Among the tested cocoa products, the highest content of bioactive compounds (polyphenols and methylxanthines) was determined in extracts of cocoa products with the highest content of cocoa solids (cocoa liquor, cocoa powder and dark chocolate with 88% cocoa solids), while the lowest content was determined in milk chocolate and cocoa bar extracts. The most abundant phenolic compound in cocoa extracts was ( )-epicatechin, while the most abundant methylxanthine was theobromine. In comparison with water, 70% methanol demonstrated higher efficiency for the extraction of the studied bioactive compounds from cocoa products.en_US
dc.identifier.citationFood Research International 42 (2009) 707–716en_US
dc.identifier.urihttp://hdl.handle.net/123456789/259
dc.language.isoenen_US
dc.subjectAntioxidant capacityen_US
dc.subjectCocoa productsen_US
dc.subjectCompositionen_US
dc.subjectMethylxanthinesen_US
dc.subjectPolyphenolsen_US
dc.titleComparative study of commercially available cocoa products in terms of their bioactive compositionen_US
dc.typeArticleen_US

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