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KMID : 1134820120410101356
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 10 p.1356 ~ p.1362
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Comparative Study on Antioxidant Capacities and Polyphenolic Contents of Commercially Available Cocoa-containing Products
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Lee Eun-Soon
Kum Jin-young
Hwang Young-Ok
Du Ock-Ju
Jo Han-Bin
Kim Jung-Hun
Chae Young-Zoo
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Abstract
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UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.
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KEYWORD
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polyphenols, antioxidant capacities, ABTS, DPPH, epicatechin
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