Wednesday, March 15, 2017

Polyphenols in chocolate and its functions

These polyphenols, mainly flavonoids with as catechin (flavan-3-ols), epicatechin and procyanidins, give chocolate antioxidant activity. Chocolate also contains additional flavonoids not found in tea, with high concentrations of oligomeric procyanidins.

Chocolates contain both a high quality and a high quantity of phenol antioxidants. Depending on the anthocyanin content, the pigmentation in polyphenol-storage cells ranges from white to deep purple.

Human studies have confirmed that polyphenols in chocolate are indeed bioavailable and able to increase the antioxidant capacity of plasma, with one study reporting that ingestion of 80 g of procyanidin rich-chocolate increased plasma epicatechin concentrations 12-fold.

Polyphenols and alkaloids, ~14 - 20% bean weight, are central to bean flavor character. Three groups of polyphenols can be differentiated: catechins or flvan-3-ols (~37%), anthocyanins (~4%) and proanthocyanidins (~58%).

Dark chocolate has the highest total catechin content, with approximately 53.5 mg/100 g, whereas milk chocolate contains approximately 15.9 mg/100 g. White chocolate primarily contains cocoa butter with minimal levels of polyphenols.
Polyphenols in chocolate and its functions
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