Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate

Abstract

This study evaluated the influence of intestinal conditions on lipolysis and polyphenols release and bioaccessibility in dark, milk and white chocolates. Chocolates were in vitro digested under different intestinal conditions of pH (6 and 7), bile concentration (1 and 10 mM) and pancreatic concentrations (1000–3000 LU/g Fat). The lipolysis varied from 300 to 500 mg FFA/g fat in dark chocolate and ranged between 600 and 1000 mg FFA/g fat in both, milk and white. Polyphenols release in dark chocolate (upto 12 mg GA/g), seems to be related to the absence of dairy compounds. Finally, no effect of intestinal pH or biliary concentration was found on the lipolysis in digested dark and milk chocolates. The oral pancreatic supplementation, however, was crucial to lipolysis and polyphenols release in all chocolates, even if no differences were found on these parameters from 2000 LU/g fat.