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Article

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

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Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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Federal Agro Mediterranean Institute, Biskupa Čule 10, 88000 Mostar, Bosnia and Herzegovina
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Department of Agriculture, Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
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Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J. Strossmayera 9, 47000 Karlovac, Croatia
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(22), 5470; https://doi.org/10.3390/molecules25225470
Received: 9 November 2020 / Revised: 17 November 2020 / Accepted: 17 November 2020 / Published: 23 November 2020
(This article belongs to the Section Food Chemistry)
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications. View Full-Text
Keywords: dark chocolate; milk chocolate; cocoa shell; CBE; dairy ingredients; polyphenol; flavonoid dark chocolate; milk chocolate; cocoa shell; CBE; dairy ingredients; polyphenol; flavonoid
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MDPI and ACS Style

Barišić, V.; Stokanović, M.C.; Flanjak, I.; Doko, K.; Jozinović, A.; Babić, J.; Šubarić, D.; Miličević, B.; Cindrić, I.; Ačkar, Đ. Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition. Molecules 2020, 25, 5470. https://doi.org/10.3390/molecules25225470

AMA Style

Barišić V, Stokanović MC, Flanjak I, Doko K, Jozinović A, Babić J, Šubarić D, Miličević B, Cindrić I, Ačkar Đ. Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition. Molecules. 2020; 25(22):5470. https://doi.org/10.3390/molecules25225470

Chicago/Turabian Style

Barišić, Veronika, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, and Đurđica Ačkar. 2020. "Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition" Molecules 25, no. 22: 5470. https://doi.org/10.3390/molecules25225470

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