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Analysis of the phenolic compounds content in brand and owned- -brand chocolates

Key words:

chocolate, antioxidants, poliphenols, ownedbrand.

Summary
Chocolate is a product valued for its distinctive taste and aroma, as well as healthpromoting
properties. The aim of this paper was to compare the total content of phenolic
compounds of brand chocolates products from well-known producers as well as own-brand
products of several retail chains. The chocolate samples were characterized by different cocoa
mass content. A total of 33 chocolates were used for the study, with cocoa mass contents in
the range of 40-90%; 12 of them are own-brand chocolates of several retail chains, the
remaining ones are brand chocolate from well-known producers. The samples were defatted
using an extractor and then extracted with a mixture of solvents. The total content of phenolic
compounds expressed in mg/100 g of chocolate and in mg/1% of cocoa was determined using
the colorimetric method and the Folin-Ciocalteu reagent. The content of phenolic compounds
in the examined chocolates was in the range of 264.50-1719.37 mg/100 g of chocolate and
5.88-20.50 mg/1% of cocoa in terms of gallic acid. The research has found that the main
source of antioxidants in the chocolates was the cocoa mass. This was confirmed by a statistically significant Pearson correlation coefficient, r = 0.747, between the cocoa mass content
and the total phenolic compounds content. It has been established that own-brand chocolates
in terms of phenolic compounds content are equal to brand chocolates, and in some cases are
superior to them.

dr inż. Anna DANKOWSKA,
mgr Marta KOSSOWSKA
Poznan University of Economics and Business
Faculty of Commodity Science
Department of Food Commodity Science
Aleja Niepodległości 10, 61-875 Poznań, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Additional information