The determination of polyphenol content in commercial chocolate products

Vaneswary Juganther Nathan, (2007) The determination of polyphenol content in commercial chocolate products. Universiti Malaysia Sabah. (Unpublished)


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The total polyphenol in chocolates were determined in this study. The chocolate samples were extracted with acetone, water and acetic acid in the ratio of 70:29.5:0.5 respectively. The total phenolic content was determined via the Folin- Ciocalteu colorimetric assay which showed that imported dark chocolates had 14.58 mg GAE/g polyphenols whereas local dark chocolates had 6.02 mg GAE/g polyphenols. Both these values were higher than the milk chocolates (local and dark) which gave 4.94 mg GAE/g and 3.07 mg GAE/g polyphenols respectively. The antioxidant activity was determined through the DPPH assay. Imported and local dark chocolates gave a 57% and 30% of inhibition antioxidant activity respectively, whereas, imported and local milk chocolates gave a 19% and 30% of inhibition activity respectively. There was a strong association between the total phenolic content and the antioxidant activity. Both local and imported dark chocolates had a higher amount of polyphenols and a higher antioxidant activity than the milk chocolates.

Item Type: Academic Exercise
Uncontrolled Keywords: Chocolates, Polyphenol chocolates, Local dark chocolates, Local milk chocolates
Subjects: ?? TX642-840 ??
Divisions: SCHOOL > School of Science and Technology
Depositing User: Unnamed user with email
Date Deposited: 10 Sep 2012 08:18
Last Modified: 10 Oct 2017 09:39

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