Enrichment of Functional Properties of White Chocolates With Cornelian Cherry, Spinach and Pollen Powders

Abstract

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.

Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product

“…The total polyphenol content in cornelian cherry was 5.40 mg GAE/g dm for the aqueous extract and even twice as high for the water-ethanol extract [ 12 ]. Cerit et al [ 29 ] tested the functional potential of the C . mas fruit content of 2% in white chocolate.…”

Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review

“…If the encapsulation of juice was engaged, the total amount of polyphenols and antioxidant properties soared, probably because of the better homogenization of the food matrix (Table 4). Cerit et al used Cornelian cherry fruits as an ingredient in white chocolate, which resulted in 2.5-fold higher DPPH radical scavenging and ferric-reducing activity in comparison to white chocolate without this ingredient [101]. These observations show that Cornelian cherry fruits can be used as a functional additive to products traditionally considered as 'junk food' and its presence does not diminish consumer acceptability.…”

The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances

“…Dark chocolate was shown to have more polyphenols than milk or white chocolate, because it contains more cocoa and polyphenols can be less bioavailable in the presence of milk [17]. According to literature, there was found a high positive correlation between amount of cocoa solids and phenolic compounds [10]. Total content of polyphenols of all samples is shown in Table 2.…”