The comparison of biological activity of chocolates made by different technological procedures

Authors

  • Lucia Godočiková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Eva Ivanišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Július Árvay Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra Slovakia
  • Jana Petrová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/628

Keywords:

chocolate, antioxidant activity, polyphenols, flavonoids, theobromine, caffeine

Abstract

Chocolate is one of the most consumed delicacies in the world. Nowadays, raw chocolates without vanilla or allergens are getting more attention. The aim of this study was to evaluate and compare the biological activity of different types of chocolate - cold processed chocolate and chocolate made by traditional way. Total content of fat, crude fibre, polyphenols, flavonoids, phenolic acids and metylxantines - theobromine and caffeine was evaluated. The antioxidant activity was determined by a method using DPPH radical, reducing power method and phosphomolybdenum method. Both evaluated chocolates had similar content of fat and crude fibre, but sample of chocolate made by traditional way probably due to the higher content of cocoa mass had almost two times higher content of total polyphenols, flavonoids and phenolic acids as cold processed chocolate. Also the content of theobromine and caffeine was slightly higher in chocolate made by traditional way. This sample had the highest antioxidant activity - 93.68 mg TEAC.g-1 determined by phosphomolybdenum method, while in the sample of chocolate made by cold processed way was measeured value 50.82 mg TEAC.g-1. Similarly, reducing power of chocolate made by traditional way was almost two times higher, but antioxidant activity determined with DPPH method was similar in both samples (3.58 and 3.62 mg TEAC.g-1). The antioxidants and metylxantines in chocolates determine its potential to be a significant source of biologicaly active compounds with favorable effects to human health. It can be concluded in this study, that chocolate produced by conventional production technology can have more health-promoting ingredients reserved, but more extensive researches are still needed.

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References

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Published

2016-06-15

How to Cite

Godočiková, L. ., Ivanišová, E. ., Árvay, J. ., Petrová, J. ., & Kačániová, M. . (2016). The comparison of biological activity of chocolates made by different technological procedures. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 316–322. https://doi.org/10.5219/628

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