A comparison of antioxidant properties between artisan‐made and factory‐produced chocolate |
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Authors: | Rinaldo Cervellati Emanuela Greco Stefano Costa Maria Clelia Guerra Ester Speroni |
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Affiliation: | 1. Dipartimento di Chimica “G. Ciamician”, Università di Bologna, Via Selmi 2, I‐40126 Bologna, Italy;2. Dipartimento di Farmacologia, Università di Bologna, Via Irnerio 46, I‐40126 Bologna, Italy |
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Abstract: | The antioxidant capacities and the total phenolic content in cocoa liquor directly manufactured chocolate from an artisan manufacturer were measured using different in vitro methods (BR, TEAC, and Folin–Ciocalteu Reagent). These parameters were then compared with those of a chocolate made by a leading manufacturing company producing chocolate and cocoa‐containing products. A statistical analysis of the collected data showed that the antioxidant properties of the artisan‐made chocolate are significantly better than those of the factory‐produced one. These results were ascribed to the fact that all the bioactive components in the cocoa beans are better preserved in the artisan‐made chocolate. |
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Keywords: | Antioxidant properties Briggs– Rauscher reaction chocolate TEAC method total phenolics |
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