Vaneswary Juganther Nathan (2007) The determination of polyphenol content in commercial chocolate products. Universiti Malaysia Sabah. (Unpublished)
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Abstract
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 |
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| Keyword: | Chocolates, Polyphenol chocolates, Local dark chocolates, Local milk chocolates |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking |
| Department: | SCHOOL > School of Science and Technology |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 10 Sep 2012 16:18 |
| Last Modified: | 10 Oct 2017 17:39 |
| URI: | https://eprints.ums.edu.my/id/eprint/4827 |
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