engleski

Polyphenolic Content and Composition and Antioxidative Activity of Different Cocoa Liquors

Cocoa liquor used in the confectionery industry comes from wide range geographical areas and may have different chemical composition, sensory properties, and nutritional values. We found interesting to study polyphenolic content and composition of cocoa liquors for their potential use in industrial production. The six defatted samples originating from different countries were extracted with aqueous methanol (70%, v/v), and the polyphenolic profile was determined using RP-HPLC method. According to our results, all samples of cocoa liquors have a similar polyphenolic profile, however, varied in quantitatively. In samples, about 13 compounds were identified by comparison of their retention times and UV spectra, and the quantified peaks were (+)-catechin, (-)-epicatechin, (-)-gallocatechin, (-)-epigallocatechin, caffeic acid derivative, caffeine and theobromine. Also, several peaks were identified as oligomeric procyanidins. The free-radical scavenging activity was determined by the DPPH• (1, 1'-dipheny-2-picrylhydrazyl) and Oxygen Radical Antioxidant Capacity (ORAC) assays. The order of antioxidant activity of the studied cocoa liquors was the same for both methods (Madagascar > Mexico > Ecuador > Venezuela > Sao Tome > Ghana samples). In addition, the correlation between antioxidant capacity and polyphenolic content was also determined, and by both methods high correlation coefficient was obtained (R2= 0.9868 for DPPH, and 0.9375 for ORAC).

antioxidative activity; cocoa liquor; DPPH; flavan-3-ols; HPLC; methylxanthine; ORAC; total polyphenols

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