Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparative Study on Antioxidant Capacities and Polyphenolic Contents of Commercially Available Cocoa-containing Products

유통되는 코코아함유 가공품의 항산화능과 폴리페놀 함량에 관한 연구

  • Lee, Eun-Soon (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kum, Jin-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Hwang, Young-Ok (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Tu, Ock-Ju (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jo, Han-Bin (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chae, Young-Zoo (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • Received : 2012.06.07
  • Accepted : 2012.09.06
  • Published : 2012.10.31

Abstract

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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