Nowadays, there is an increasing demand to reduce the chemical additives and enrich the functional properties of food with using natural ingredients such as fruit and vegetables. In this study, the objective was to determine the influence of addition of cornelian cherry, spinach and bee pollen powders on the total phenolic content and antioxidant capacity of white chocolate. The Folin-Ciocalteu reagent was used to evaluate the total phenolic content and the antioxidant capacity of samples was measured by two different assays which were DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP (ferric reducing antioxidant power) tests. The obtained results showed that plain white chocolate exhibited no phenolic compound. In addition, antioxidant activity of white chocolate was found so low. However, the addition of cornelian cherry and spinach to chocolates enhanced the total phenolic content and antioxidant capacity and contribution of pollen powder to functional property of white chocolate was found as highest among all powders used.
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