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The study evaluated the uses of food additives in commercial cocoa beverages, and examined the effects of the food additives on their antioxidant and anti-inflammatory activities. The food additive lists of the cocoa beverage items on the shelves and chillers of ten randomly selected local supermarkets were recorded. The total flavonoid, polyphenol contents, and radical scavenging activity of the beverages were determined using the modified Dowd, Folin-Ciocalteu, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging assays, respectively. Cellular experiments examined the inhibition of F2-isoprostanes, lipid hydroperoxides, leukotriene B4 productions, and myeloperoxidase activity by freshly isolated human neutrophils. The effects of food additives on the measured outcomes were evaluated. Food additives were added to 72% of the twenty five cocoa beverage products. Flavorings (60%), antioxidants (56%), pH regulators (40%), emulsifiers (36%), and colorings (4%) were added into these beverages. The cocoa beverages contained significant amounts of flavonoids, polyphenols, and radical-scavenging antioxidants. Their ethanolic extracts inhibited F2-isoprostanes, lipid hydroperoxides, leukotriene B4 productions, and myeloperoxidase activity from freshly isolated human neutrophils. After stratification by different food additive groups, the flavonoids, polyphenols contents, radical scavenging capacity, cellular inhibitions of F2-isoprostanes, lipid hydroperoxides, leukotriene B4, and myeloperoxidase activity were significantly increased by the beverages containing added antioxidants compared to those without. The other additive types did not influence the measured antioxidant and anti-inflammatory outcomes. Commercial cocoa beverages were shown to exert potential nutraceutical properties, such as antioxidant and anti-inflammatory activities. Selective food additives may exert profound effects on these properties by modulating the availability of flavonoids and polyphenols. CONTACT Wai Mun Loke wai.mun.loke@innovprof.com School of Chemical & Life Sciences, Nanyang Polytechnic, Singapore. © 2021 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: 10.12944/CRNFSJ.9.1.03 Article History Received: 18 December 2020 Accepted: 20 January 2021

current research in nutrition and food science

Food Additives In Commercial Cocoa Beverage Products and their Effects on Total Polyphenol Contents, Cellular Antioxidant and Anti-Inflammatory Activities