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.
Highlights
In recent decades, nutrition research has focused on the investigation of bioactive dietary flavonoids, widely found in many plant-based foods and beverages, in order to elucidate their beneficial properties to human health
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 trolox equivalent antioxidant capacity (TEAC).g-1)
Worldwide consumption of chocolate and cocoacontaining products increased by 10% from 2002 to 2010, which might be attributed to consumer economic enhancement and increasing knowledge of potential health benefits derived from cocoa constituents
Summary
Nutrition research has focused on the investigation of bioactive dietary flavonoids, widely found in many plant-based foods and beverages, in order to elucidate their beneficial properties to human health. Cocoa (Theobroma cacao L.) and chocolate products appear to be one of the most promising foods due to their high polyphenol content, which highlights the link with health-promoting properties (Alañón et al, 2016). Worldwide consumption of chocolate and cocoacontaining products increased by 10% from 2002 to 2010, which might be attributed to consumer economic enhancement and increasing knowledge of potential health benefits derived from cocoa constituents. Chocolate and cocoa-containing products are a good source of nonnutrient bioactive polyphenols with potential health benefits including reduced risk of cardiovascular disease and prebiotic activity (Hu et al, 2016). Chocolate and cocoa products are a rich source of flavonoids. Flavanoids, naturally occurring polyphenolic compounds present in plant-based foods, represent up to 20% of the compounds present in cocoa beans. One hundred grams of dark chocolate contain approximately 100 mg of flavanols, while 100 g of unsweetened cocoa powder without meythlxanthines can contain up to 250 mg of flavanols (Crichton et al, 2016)
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