Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States

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• 作者：Kenneth B. Miller ; David A. Stuart ; Nancy L. Smith ; Chang Y. Lee ; Nancy L. McHale ; Judith A. Flanagan ; Boxin Ou ; and W. Jeffrey Hurst
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：May 31, 2006
• 年：2006
• 卷：54
• 期：11
• 页码：4062 - 4068
• 全文大小：191K
• 年卷期：v.54,no.11(May 31, 2006)
• ISSN：1520-5118

文摘

In the United States, commercially available foods, including cocoa and chocolate, are being marketedwith statements referring to the level of antioxidant activity and polyphenols. For cocoa-containingfoods, there has been no comprehensive survey of the content of these and other chemistries. Asurvey of cocoa and chocolate-containing products marketed in the United States was conducted todetermine antioxidant activity and polyphenol and procyanidin contents. Commercially availablesamples consisted of the top market share products in each of the following six categories: naturalcocoa, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, andchocolate syrup. Composite samples were characterized using four different methods: oxygen radicalabsorbance capacity (ORAC), vitamin C equivalence antioxidant capacity (VCEAC), total polyphenols,and procyanidins. All composite lots were further characterized for percent nonfat cocoa solids (NFCS)and percent fat. Natural cocoas had the highest levels of antioxidant activities, total polyphenols,and procyanidins followed by baking chocolates, dark chocolates and baking chips, and finally milkchocolate and syrups. The results showed a strong linear correlation between NFCS and ORAC (R ²= 0.9849), total polyphenols (R ² = 0.9793), and procyanidins (R ² = 0.946), respectively. On thebasis of principal component analysis, 81.4% of the sample set was associated with NFCS, antioxidantactivity, total polyphenols, and procyanidins. The results indicated that, regardless of the productcategory, NFCS were the primary factor contributing to the level of cocoa antioxidants in the productstested. Results further suggested that differences in cocoa bean blends and processing, with thepossible exception of Dutching, are minor factors in determining the level of antioxidants incommercially available cocoa-containing products in the United States.Keywords: Flavan-3-ol; antioxidant; polyphenol; cocoa; chocolate; procyanidins