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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...

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Main Authors: Cheng, Chia Meng, Mhd Jalil, Abbe Maleyki, Ismail, Amin
Format: Article
Language:English
Published: MDPI 2009
Online Access:http://psasir.upm.edu.my/id/eprint/16176/1/Phenolic%20and%20theobromine%20contents%20of%20commercial%20dark.pdf
http://psasir.upm.edu.my/id/eprint/16176/
http://www.mdpi.com/1420-3049/14/1/200
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spelling my.upm.eprints.161762017-05-08T02:31:26Z http://psasir.upm.edu.my/id/eprint/16176/ Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market Cheng, Chia Meng Mhd Jalil, Abbe Maleyki Ismail, Amin 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. MDPI 2009-01-05 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16176/1/Phenolic%20and%20theobromine%20contents%20of%20commercial%20dark.pdf Cheng, Chia Meng and Mhd Jalil, Abbe Maleyki and Ismail, Amin (2009) Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market. Molecules, 14 (1). pp. 200-209. ISSN 1420-3049 http://www.mdpi.com/1420-3049/14/1/200 10.3390/molecules14010200
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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 Article
author Cheng, Chia Meng
Mhd Jalil, Abbe Maleyki
Ismail, Amin
spellingShingle Cheng, Chia Meng
Mhd Jalil, Abbe Maleyki
Ismail, Amin
Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market
author_facet Cheng, Chia Meng
Mhd Jalil, Abbe Maleyki
Ismail, Amin
author_sort Cheng, Chia Meng
title 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_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_sort phenolic and theobromine contents of commercial dark, milk and white chocolates on the malaysian market
publisher MDPI
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/16176/1/Phenolic%20and%20theobromine%20contents%20of%20commercial%20dark.pdf
http://psasir.upm.edu.my/id/eprint/16176/
http://www.mdpi.com/1420-3049/14/1/200
_version_ 1643826135444750336
score 13.211869

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