ANTIOXIDANT ACTIVITY AND RESVERATROL CONTENT OF COCOA AND CHOCOLATE SAMPLES
DOI:
https://doi.org/10.52340/jecm.2022.08.20Keywords:
resveratrol, cocoa, chocolate, antioxidant activityAbstract
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.
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