ANTIOXIDANT ACTIVITY AND RESVERATROL CONTENT OF COCOA AND CHOCOLATE SAMPLES
Keywords:resveratrol, cocoa, chocolate, antioxidant activity
The antioxidant activity and amount of resveratrol in cocoa and chocolate samples were studied. It was found that the amount of resveratrol is correlated with the antioxidant activity. The highest antioxidant activity and amount of resveratrol was found in Turkish cocoa sample and the lowest in milk chocolate. Among chocolates, dark chocolate with 70% cocoa products is distinguished by the amount of resveratrol. The benefit of chocolate is related not only to the percentage of cocoa products on the label, but also to the manufacturing technology and the quality of the cocoa. The presented work provides an opportunity to identify more useful chocolate and cocoa samples based on antioxidant activity and resveratrol amount. Accordingly, the user should stop the choice on the more useful sample of chocolate and cocoa.
Giuseppe Grosso, Justyna Godos, Walter Currenti, et al. The Effect of Dietary Polyphenols on Vascular Health and Hypertension: Current Evidence and Mechanisms of Action. Nutrients 2022, 14 (3):545; https: //doi.org /10.3390/ nu14030545
Alessio Alesci,, Noemi Nicosia, Angelo Fumia, Federica Giorgianni, Antonello Santini, Nicola Cicero. Resveratrol and Immune Cells: A Link to Improve Human Health. Molecules 2022, 27(2), 424; https://doi.org/10.3390/molecules27020424
Ji-Hee Shin , Chong-Su Kim, Lina Cha, et al. Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial. The Journal of Nutritional Biochemistry, Jan 2022, 99: 108854.
Isaac Amoah, Jia Jiet Lim, Emmanuel Ofori Osei, et al. Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis. Foods 2022, 11(13): 1962; https://doi.org/10.3390/foods11131962
Bogumiła Urbańska , Jolanta Kowalska. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants 2019, 8(8):283; https://doi.org/10.3390/antiox 8080283
Izabela Salvador, Adna P Massarioli, Anna PS Silva, et al. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? Journal of the Science of Food and Agriculture, 2019, 99(1):83-89. https://doi.org/10.1002/jsfa.9146
Christine Counet, Delphine Callemien, Sonia Collin. Chocolate and cocoa: new sources of trans-resveratrol and trans-piceid. Food Chemistry. 2006, 98:649–657.
Dimas Rahadian Aji Muhammad, Vale´rie Lemarcq, et al. Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil. J Food Sci Technol (May 2020) 57(5):1731–1739. https://doi.org/10.1007/s13197-019-04206-6
Na Mi Kim, Jin-Hee Choi, Hae Yeon Choi. Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder. Journal of the Korean Society of Food Science and Nutrition 2021; 50(1): 45-53, https://doi.org/10.3746/jkfn.2021.50.1.45
Simona Jaćimović, Jelena Popović-Djordjević, Beka Sarić, Aleksandar Krstić, Violeta Mickovski-Stefanović, Nebojša Đ. Pantelić. Antioxidant Activity and Multi Elemental Analysis of Dark Chocolate, Foods 2022, 11(10), 1445; https://doi.org/10.3390/foods11101445