Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars
Clicks: 220
ID: 266917
2020
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Emerging Content
30.0
/100
220 views
41 readers
AI Quality Assessment
Not analyzed
Readership in this journal
EmergingRanked #70 of 110 articles by views in Journal of food science and technology
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter chocolate bars (with 40–90% of cocoa mass). The scope of analysis included determining chocolate bars surface color using digital image analysis, content of free phenolic compounds (total, flavonoids and proanthocyanidins) using spectrophotometric methods and antioxidant capacity using the Cuprac method.Based on the results, it was generally found that bitter chocolate bars were characterized by a darker color and a higher content of free phenolic compounds (252.38–703.13 mg/100 g), including flavonoids (29.01–89.55 mg/100 g) and proanthocyanidins (52.23–224.47 mg/100 g), compared to dessert chocolate bars (241.70, 38.58 and 58.99 mg/100 g on average, respectively). The study showed that the cocoa mass content in the chocolate bars was strongly positively correlated with the phenolic compounds content (in particular flavonoids) and the antioxidant capacity. On the other hand, these properties of the chocolate bars were less dependent on the surface color.
| Reference Key |
mikołajczak2020journalrelationships
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Natalia Mikołajczak;Małgorzata Tańska;Natalia Mikołajczak;Małgorzata Tańska; |
| Journal | Journal of food science and technology |
| Year | 2020 |
| DOI |
doi:10.1007/s13197-020-04898-1
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.