engleski

Polyphenolic compounds, antioxidative capacity and biological activity of chololates

The object of this research was to determine total and individual polyphenols, antioxidant capacity and bioefficacy of chocolate polyphenolic extracts. The four defatted dark chocolate samples with different cocoa solids (42%, 60%, 77%, and 88% cocoa solids) produced in Kraš, Food Industry, Croatia were extracted with aqueous methanol, and the total polyphenolic and total procyanidins was determined. Total polyphenols ranged from 3.49-8.56 mg g-1 and total procyanidins from 2.34-5.26 mg g-1, depends on cocoa solids content. Polyphenolics profile were analysed by RP-LC method. In all samples, (-)-epicatechin, (+)-catechin, and caffeic acid derivative were quantified. Also, several peaks were identified as oligomeric procyanidins. Procyanidins B1 and B2 were additionally quantified by NP-LC method in acidic aqueous acetone extracts. Antioxidant capacity was determined by the DPPH• (EC50=0.868 mg ml-1 to 0.212 mg ml-1) and ORAC (89.71 µmol TE g-1 to 184.75 µmol TE g-1) assays. Biological activity of cocoa polyphenols was demonstrated on in vivo model of liver regeneration in Balb/c mice after hepatic injury through carbon tetrachloride (CCl4). Our study showed that cocoa liquor polyphenols positively influence on the regenerating processes in the liver and help in the restoration of the normal liver histology.

antioxidative capacity; biological activity; chocolates; polyphenolic compounds

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