Effects of fermentation by the commercial starter ABT-5 on the flavor and antioxidant activities of dark chocolate

복합 유산균 스타터 ABT-5를 이용한 발효 다크 초콜릿의 항산화 활성 및 향기 성분

  • Koh, So Yae (Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University) ;
  • Ryu, Ji-Yeon (School of Biomaterials Science and Technology, Jeju National University) ;
  • Kim, Hyeon A (Jekiss Co., Ltd., Research Institute) ;
  • Kim Cho, Somi (Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University)
  • 고소예 (제주대학교 차세대융복합과학기술협동과정) ;
  • 류지연 (제주대학교 바이오소재공학과) ;
  • 김현아 ((주)제키스) ;
  • 김소미 (제주대학교 차세대융복합과학기술협동과정)
  • Received : 2017.08.26
  • Accepted : 2017.10.20
  • Published : 2017.12.31


Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under $H_2O_2-induced$ oxidative stress. Finally, GC-MS and headspace GC-MS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.


Supported by : 한국연구재단


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