AUTHOR(S) / AUTOR(I): Vanja Ostojin, Danica Zarić, Maja Bulatović, Aleksandra Pavlović, Jelena Mrmošanin, Milica Stožinić, Marica Rakin
DOI: 10.46793/SBT30.50VO
ABSTRACT / SAŽETAK:
This study compares the antioxidant potential of dark, milk, and ruby chocolates from the same manufacturer. Milk and ruby chocolates contain 36% of total fat, while dark chocolate has 39%. Totoal cocoa part content varies: 33% in milk, 47% in ruby, and 70% in dark chocolate.
Dark chocolate exhibited the highest polyphenol content, while ruby chocolate contained the most theobromine. Antioxidant potential, measured by DPPH radical scavenging activity (IC50), was highest in dark chocolate, followed by ruby, and lowest in milk chocolate. The superior antioxidant potential of ruby chocolate over milk chocolate is attributed to its higher theobromine content, which results from the shorter fermentation of cocoa beans compared to other chocolate types.
KEYWORDS / KLJUČNE REČI:
dark, milk, ruby, chocolate, antioxidant activity
ACKNOWLEDGEMENT / PROJEKAT:
This work was supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (Contract No.451-03- 66/2024-03/200287).
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