engleski

Effect of composition on bioactive profile of chocolate liqueurs

Chocolate liqueurs are attractive beverages because of their desirable sensory properties, but they could also be presented as a good source of bioactive compounds, derived from cocoa. Cocoa and cocoa products have received increased scientific attention due to their health benefits attributable to interesting phytochemical composition, especially high content of polyphenols and methylxanthines. Since the processing parameters and different recipes, in chocolate liqueur production, can influence the content of bioactive compounds in the final product, the purpose of this study was to determine the best combination of the type of chocolate (regarding cocoa solid content) and ethanol content aimed to produce functional chocolate liqueurs. UV/VIS spectrophotometric methods were applied in order to compare the composition of polyphenols between dark chocolate liqueurs and milk chocolate liqueurs. Antioxidant capacity of prepared liqueurs was evaluated using DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) assays. Among the studied samples, dark chocolate liqueur containing 20% of ethanol and milk chocolate liqueur containing 30% of ethanol were presented as the richest sources of bioactive compounds with strong antioxidant properties.

Bioactive compounds; Chocolate liqueur; Cocoa; Ethanol

nije evidentirano