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Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market
Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), mil...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International
2009
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6254055/ https://www.ncbi.nlm.nih.gov/pubmed/19127248 http://dx.doi.org/10.3390/molecules14010200 |
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author | Meng, Cheng Chia Jalil, Abbe Maleyki Mhd Ismail, Amin |
author_facet | Meng, Cheng Chia Jalil, Abbe Maleyki Mhd Ismail, Amin |
author_sort | Meng, Cheng Chia |
collection | PubMed |
description | Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theobromine were quantified using a reverse-phase HPLC method. Dark chocolates exhibited the highest phenolics and flavonoids contents, followed by milk and white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. Theobromine was detected in dark and milk chocolates, but not in white chocolates. A high correlation (r = 0.93) between total phenolic and flavonoid contents, indicating that the major phenolic compounds in dark chocolates belong to the flavonoid class. When nutrition and health promotion are of concern, dark chocolates would be recommended over milk and white chocolates owing to their higher contents of antioxidant phenolic compounds. |
format | Online Article Text |
id | pubmed-6254055 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2009 |
publisher | Molecular Diversity Preservation International |
record_format | MEDLINE/PubMed |
spelling | pubmed-62540552018-11-30 Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market Meng, Cheng Chia Jalil, Abbe Maleyki Mhd Ismail, Amin Molecules Article Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. Total phenolic and flavonoids were determined by means of a spectrometric assay, while catechin, epicatechin and theobromine were quantified using a reverse-phase HPLC method. Dark chocolates exhibited the highest phenolics and flavonoids contents, followed by milk and white chocolates. Catechin and epicatechin were major flavonoids detected in dark chocolates. Theobromine was detected in dark and milk chocolates, but not in white chocolates. A high correlation (r = 0.93) between total phenolic and flavonoid contents, indicating that the major phenolic compounds in dark chocolates belong to the flavonoid class. When nutrition and health promotion are of concern, dark chocolates would be recommended over milk and white chocolates owing to their higher contents of antioxidant phenolic compounds. Molecular Diversity Preservation International 2009-01-05 /pmc/articles/PMC6254055/ /pubmed/19127248 http://dx.doi.org/10.3390/molecules14010200 Text en © 2009 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Meng, Cheng Chia Jalil, Abbe Maleyki Mhd Ismail, Amin Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market |
title | Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market |
title_full | Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market |
title_fullStr | Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market |
title_full_unstemmed | Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market |
title_short | Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market |
title_sort | phenolic and theobromine contents of commercial dark, milk and white chocolates on the malaysian market |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6254055/ https://www.ncbi.nlm.nih.gov/pubmed/19127248 http://dx.doi.org/10.3390/molecules14010200 |
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