Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Omca Demirkol and Inci Cerit
Sakarya University, Turkey
Posters & Accepted Abstracts: J Nutr Food Sci
Cocoa and chocolate products have been consumed for thousands of years. They have been used as not only energy source but also health benefits. Cocoa beans contain important biological substances such as vitamins, minerals and phenolic compounds. Therefore, health benefits of cocoa products have been researched mainly on degenerative diseases. In recent years, there has been countless type of chocolates which contain different cocoa solid content or great variety of additions and fillings in the markets. However, there are limited chocolate products with natural additives such as fruits and vegetables providing bioactive compounds. The aim of the present study was to produce dark chocolate with cornelian cherry powder (4% of total weight), and to determine phenolic contents and antioxidant capacities of the chocolate samples. After production, total phenolic contents, DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity and FRAP (ferric reducing/antioxidant power) analysis were applied spectrophotometrically. According to results, total phenolic content of plain dark chocolate and dark chocolate with cornelian cherry powder were determined as 96.52 mg GAE/ 100 g and 188.19 mg GAE/100 g, respectively. It was found that there is no difference between plain dark chocolate and dark chocolate with cornelian cherry in DPPH scavenging activity. However, FRAP values of dark chocolate and dark chocolate with cornelian cherry were determined as 30.82 and 56.96 mmol Fe (II)/ L, respectively. As a conclusion, this study showed that the consumption of chocolates with cornelian cherry can contribute to the dietary intake of phenolic compounds and antioxidant activity.
Email: omcad@sakarya.edu.tr