phenolic and theobromine contents of commercial dark, milk and white chocolates on the malaysian market酚醛和可可碱含量的商业黑暗、牛奶和马来西亚市场上白巧克力.pdfVIP

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phenolic and theobromine contents of commercial dark, milk and white chocolates on the malaysian market酚醛和可可碱含量的商业黑暗、牛奶和马来西亚市场上白巧克力.pdf

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phenolic and theobromine contents of commercial dark, milk and white chocolates on the malaysian market酚醛和可可碱含量的商业黑暗、牛奶和马来西亚市场上白巧克力

Molecules 2009, 14, 200-209; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market Cheng Chia Meng, Abbe Maleyki Mhd Jalil and Amin Ismail * Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia 43400, UPM Serdang, Selangor Darul Ehsan, Malaysia; E-mails: chiaming_peace@ (C-C. M.), maleyki@ (A-M. J.) * Author to whom correspondence should be addressed; E-mail: amin@.my. Received: 14 October 2008; in revised form: 3 December 2008 / Accepted: 8 December 2008 / Published: 5 January 2009 Abstract: 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 chocolate