Content of polyphenols in chocolates
Summary.
The aim of this study was an analysis of commercially available chocolates of varied participation of cocoa pulp in terms of polyphenolic compounds. Thirty commercially available chocolates consisting of white (3), milk (6), dark (13) and extra dark (8) were bought from markets in Lublin. Modifications in extraction method (time, temperature and use of sonification) had significant influence on the polyphenols level of recovery. The content of this compound was significantly different (p < 0.05) among the studies commercial chocolates. The highest phenolic concentration was found in G5 chocolate (extra dark, 85% of cocoa) – 3128.71 mg per 100 g. Polyphenols content in white chocolates was lower than in other chocolates.
Key words: polyphenols, white chocolate, milk chocolate, dark chocolate, extra dark chocolate
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_6_30.pdf
For citation:
| MLA | Jabłońska-Ryś, Ewa. "Zawartość polifenoli w czekoladach." Nauka Przyr. Technol. 6.2 (2012): #30. |
| APA | Ewa Jabłońska-Ryś (2012). Zawartość polifenoli w czekoladach. Nauka Przyr. Technol. 6 (2), #30 |
| ISO 690 | JABłOńSKA-RYś, Ewa. Zawartość polifenoli w czekoladach. Nauka Przyr. Technol., 2012, 6.2: #30. |
Corresponding address:
Ewa Jabłońska-Ryś
Katedra Technologii Owoców
Warzyw i Grzybów
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail: ewa.jablonska-rys@up.lublin.pl
Ewa Jabłońska-Ryś
Katedra Technologii Owoców
Warzyw i Grzybów
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail: ewa.jablonska-rys@up.lublin.pl
Accepted for print: 13.01.2012