Investigation of antioxidant capacity and phenolic contents of chocolates in the Turkish market

Övet, Başak
Consumption of polyphenol rich foods is highly associated with human health, mainly with cardiovascular homeostasis. Chocolate is a very rich source of flavonoids, mainly (-)-epicatechin (EC), which has several reported bioactivities. Beneficial effects of polyphenols are usually attributed to their antioxidant potential. Therefore in this study, different chocolate samples commonly found in Turkish market were studied for their antioxidant capacities using DPPH• and ABTS• radicals scavenging methods. Total phenolic and flavonoid contents were determined. EC and (+)-catechin (C) contents of the samples were investigated using RP-HPLC. For DPPH● radical scavenging activities, IC50 values were determined for the milk and dark chocolate samples as 2.652±0.093 mg extract/ml and 0.473±0.07 mg extract/ml, respectively. For ABTS● radical scavenging activities, TE values were determined for the milk and dark chocolate samples as 29.21±2.57 μmol TE/g and 144.09±16.56 μmol TE/g chocolate, respectively. The total phenolic contents were determined as 282.48±15.74 mg GAE/100 g chocolate for milk and 1010.24±76.68 mg GAE/100 g chocolate for dark chocolate samples. The total flavonoid contents were determined as 168.67±9.22 mg/100g milk chocolate and 568.81±48.54 mg/100 g dark chocolate. The EC content for milk chocolates were determined as 0.069±0.050 mg EC/g chocolate and for dark chocolates 0.192±0.081 mg EC/g chocolate. The C content of the milk chocolate was determined as 0.090±0.033 mg C/g and for dark chocolate samples as 0.221±0.040 mg C/g chocolate. Antioxidant capacities, total phenolic, total flavonoid and EC contents of dark chocolate samples were significantly higher than milk chocolate samples.


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Citation Formats
B. Övet, “Investigation of antioxidant capacity and phenolic contents of chocolates in the Turkish market,” M.S. - Master of Science, Middle East Technical University, 2015.