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Antioxidants properties of chocolates sold in Peru Acta Agron. (Palmira)
Calixto-Cotos,María Rosario; Chire-Fajardo,Gabriela Cristina; Orihuela-Rivera,Carmen Adela.
Abstract The goals of this paper were to evaluate total polyphenol content (TPC), total flavonoid content (TFC), anti-oxidant capacity (AC) and reducing power (RP) of eight dark chocolates that are sold in Peru. Imported and domestic chocolate samples containing between 50% and 74% cacao were defatted. Defatted chocolate (DCh) was separated and treated to extract phenolic compounds. The TPC and AC were determined by using the Folin-Ciocalteu reagent and two in vitro models based on the free-radical capturing capacity DPPH and ABTS. The RP was evaluated by using the potassium pherricyanide method; in the TFCs assessments, catechin was used as the standard. Chocolate TPC varied between 1.69 ± 0.02 and 5.39 ± 0.17 mg gallic acid/g chocolate and AC (DPPH-IC50)...
Tipo: Journal article Palavras-chave: ABTS; Cacao; Defatted chocolate; DPPH; Folin-Ciocalteu; Flavonoid; Polyphenolic compounds; Reducing power.
Ano: 2018 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000400479
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