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.
Molecules. 2020 Aug 11;25(16):3648. doi: 10.3390/molecules25163648.
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.
巧克力的生物活性越来越受到消费者的关注。其抗氧化性能取决于多种因素，主要取决于可可的来源以及该来源赋予最终产品的特性。因此，本研究旨在测量和比较由混合可可制成的商业巧克力与单一来源巧克力的总多酚含量、抗氧化活性和关键气味物质。多酚含量最高的是 90%混合可可巧克力和单一来源样品，而 100%混合可可巧克力的含量最低。通过 2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）和铁还原抗氧化能力（FRAP）测定法测量的最高抗氧化活性，在混合可可含量为 90%的巧克力样品中观察到，其次是单一来源的巧克力。ABTS 测定法与总多酚和酚酸含量之间以及多酚、类黄酮和酚酸总含量之间存在高度正相关。矿物成分分析表明，黑巧克力是一些元素的重要来源，特别是 Mg、Fe 和 Zn。未检测到或低于允许限量的潜在有毒元素。此外，还注意到所有测试样品中的主要挥发性化合物都是乙酸，但吡嗪被认为是巧克力气味物质中最重要的一组。
