Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

Abstract

The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter chocolate bars (with 40–90% of cocoa mass). The scope of analysis included determining chocolate bars surface color using digital image analysis, content of free phenolic compounds (total, flavonoids and proanthocyanidins) using spectrophotometric methods and antioxidant capacity using the Cuprac method.Based on the results, it was generally found that bitter chocolate bars were characterized by a darker color and a higher content of free phenolic compounds (252.38–703.13 mg/100 g), including flavonoids (29.01–89.55 mg/100 g) and proanthocyanidins (52.23–224.47 mg/100 g), compared to dessert chocolate bars (241.70, 38.58 and 58.99 mg/100 g on average, respectively). The study showed that the cocoa mass content in the chocolate bars was strongly positively correlated with the phenolic compounds content (in particular flavonoids) and the antioxidant capacity. On the other hand, these properties of the chocolate bars were less dependent on the surface color.

Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids

“…1A and 1B). Results obtained by Mikołajczak &Tanska (2019) andPelá ez et al (2016) highlighted that there is a significant difference between (-)-epicatechin content in beans or chocolate. 3 min confirmed the presence of this molecule (Fig.…”

Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question

“…Craft chocolate consumers tend to prefer dark chocolate with cocoa percentages above 75%, which are perceived as high-quality products [ 26 ]. In addition to flavor and quality perception, higher cocoa percentage has been linked to greater content of free phenolic compounds and higher antioxidant capacity [ 27 ]. The main bioactive compounds found in chocolate are shown in Table 1 [ 28 , 29 , 30 , 31 , 32 ].…”

Evaluation of theobromine content and the relationship between cocoa percentages in dark chocolates

“…The foregoing definition emphasizes the fact that the cocoa body may encompass cocoa liquor and/or pulverized cocoa and cocoa butter [4]. Cocoa liquor and pulverized cocoa are identifiable by high levels of methylxanthine alkaloid substances, that contribute to typical bitterness and palatability of a chocolate product [5][6].…”

“…The crucial determinant making the chocolate bars on the market distinguishable between, is the content of cocoa mass, which have to be stated by the manufacturer on the packaging label [4]. In Brazil, many common chocolate bars on the shelves claim to have a high percentage of cocoa, however it is determined that approximately 35% of the chocolates produced by known companies are actually chocolate candies which have high amounts of sugar and fat.…”

“…The highest cocoa content is determined in bitter chocolate bars which is generally more than 75%, meanwhile less cocoa content is available in confectionary chocolate bars (30-70%), and as for milk chocolate bars, it defined as solely 25%, in Polish markets [4]. In US markets, dark chocolate is a group of chocolates that consist of semisweet and bittersweet chocolates.…”