| Title: | Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates |
| Author(s): | Godocikova L; Ivanisova E; Zagula G; Noguera-Artiaga L; Carbonell-Barrachina AA; Kowalczewski PL; Kacaniova M; |
| Address: | "Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia. Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia. Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35601 Rzeszow, Poland. Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Miguel Hernandez University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain. Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland. Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia" |
| DOI: | 10.3390/molecules25163648 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids' content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants" |
| Keywords: | Antioxidants/*analysis Cacao/*chemistry Chocolate/*analysis Flavonoids/*analysis Hydroxybenzoates/*analysis Polyphenols/*analysis Volatile Organic Compounds/*analysis Icp antioxidant activity aroma blend chocolate flavonoids polyphenols single origin; |
| Notes: | "MedlineGodocikova, Lucia Ivanisova, Eva Zagula, Grzegorz Noguera-Artiaga, Luis Carbonell-Barrachina, Angel A Kowalczewski, Przemyslaw Lukasz Kacaniova, Miroslava eng SK-BY-RD-19-0014/APVV/ 26220220180/European Community/ Switzerland 2020/08/17 Molecules. 2020 Aug 11; 25(16):3648. doi: 10.3390/molecules25163648" |
