Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.

Veronika Barišić,Ines Cindrić,Jurislav Babić,Antun Jozinović,Ivana Flanjak,Borislav Miličević,Milica Cvijetić Stokanović,Drago Šubarić,Kristina Doko,Đurđica Ačkar

doi:10.3390/molecules25225470

Abstract

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

Highlights

Chocolate is among the most popular foods worldwide
Cocoa shell is being recognized as a valuable raw material in food production as a source of polyphenols [9], fiber [10] or as an antimicrobial agent [11]
It ranged from 0.73 mg GAE/g of defatted sample to 1.52 mg GAE/g of defatted sample for milk chocolates, and from 2.41 mg GAE/g of defatted sample to 3.61 mg GAE/g of defatted sample for dark chocolates, as determined by modified Folin-Ciocalteau method

Summary

Introduction

Chocolate is among the most popular foods worldwide. It has evolved from drink to food and transformed from exclusivity to staple food. Along with this transition, the contribution of chocolate to total calorie intake has become an issue, but the beneficial effects of cocoa have emerged as well. The contribution of chocolate to total calorie intake has become an issue, but the beneficial effects of cocoa have emerged as well To this day, chocolate is considered both as a preferred and unwanted food at the same time. Industry and research communities are seeking solutions to reduce the unwanted characteristics of chocolate (e.g., high energy and sugar content) [1,2] and to improve its polyphenol content [3,4], since this is the major positive characteristic of chocolate [5,6,7]

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Results

Conclusion