Evaluation of theobromine content and the relationship between cocoa percentages in dark chocolates

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Fatma Hulyam Eren, Seray Kabaran
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引用次数: 0

Abstract

Background: There are no specific regulations governing the labeling of dark chocolate or its bioactive component quantities.. The main alkaloid of the cocoa bean is theobromine. Chocolate is by far the main source of theobromine in the Western diet. To assess their effects on health, it is essential to understand the ingredients and composition of biologically active substances in chocolates available in stores.Objective: The present study aims to analyze the theobromine contents of commercial chocolates and evaluates the association between the labeled cocoa mass percentage (%), theobromine contents and evaluated non-fat cocoa solid (NFCS) parameters of dark chocolates. Materials and Methods: Several types of chocolates (bittersweet dark [60-80% cacao], semisweet dark [45-50% cacao], milk chocolate, and chocolate spreads) were analyzed using UV-Vis spectrophotometry with duplicate measurements.. Samples (n=20) typically 6 months apart from production dates have been selected. Results: Overall range for theobromine content varied from 1.9 to 9.6 mg/g. Of all, bittersweet dark chocolate had the highest (8.1±1.01 mg/g) concentration of theobromine in comparison to semisweet dark chocolate (6.4±0.79 mg/g). Milk-chocolate (2.7±0.26 mg/g) and chocolate-spreads (2.7±0.81 mg/g) had the lowest concentration of theobromine. A strong correlation between theobromine content and declared cocoa solid % was found in both of the dark chocolate categories (r = 0.523, p = 0.081 and r = 0.771, p = 0.009 for semisweet and bittersweet dark chocolate, respectively). NFCS indicated a correlation between the labeled cocoa solid % (R2 = 0.766) and the calculated cocoa solid % (R2 = 0.803) in dark chocolates. A high correlation has also been determined between the labeled cocoa solid percentage and the calculated cacao solid percentage in dark chocolates (R2 = 0.902).Conclusion: The labeled content of the cocoa mass of dark chocolates could be a preliminary information for the consumer about theobromine capacity.Keywords: Theobromine, chocolate, dark chocolate, cocoa-percentage, UV-Vis spectrophotometry
黑巧克力中可可碱含量及可可百分比关系的评价
背景:黑巧克力的标签或其生物活性成分的数量没有具体的规定。可可豆的主要生物碱是可可碱。巧克力是迄今为止西方饮食中可可碱的主要来源。为了评估它们对健康的影响,有必要了解商店出售的巧克力中生物活性物质的成分和组成。目的:分析商品巧克力中可可碱的含量,评价黑巧克力中可可质量百分比(%)、可可碱含量与评价的非脂可可固体(NFCS)参数的关系。材料和方法:使用重复测量的紫外可见分光光度法分析了几种类型的巧克力(苦甜黑巧克力[60-80%可可],半甜黑巧克力[45-50%可可],牛奶巧克力和巧克力酱)。样本(n=20)通常是在生产日期后6个月选择的。结果:可可碱含量的总体范围为1.9 ~ 9.6 mg/g。与半甜黑巧克力(6.4±0.79 mg/g)相比,苦甜黑巧克力的可可碱浓度最高(8.1±1.01 mg/g)。牛奶巧克力(2.7±0.26 mg/g)和巧克力酱(2.7±0.81 mg/g)的可可碱浓度最低。在两类黑巧克力中,可可碱含量和可可固体含量之间存在很强的相关性(r = 0.523, p = 0.081, r = 0.771, p = 0.009,分别为半甜和苦甜黑巧克力)。NFCS显示黑巧克力中标示的可可固含量%与计算出的可可固含量%之间存在相关性(R2 = 0.766)。黑巧克力中标示的可可固体含量与计算出的可可固体含量之间也有很高的相关性(R2 = 0.902)。结论:黑巧克力中可可块的标示含量可为消费者提供可可碱含量的初步信息。关键词:可可碱,巧克力,黑巧克力,可可含量,紫外可见分光光度法
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
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