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A comparison of antioxidant properties between artisan‐made and factory‐produced chocolate
Author(s) -
Cervellati Rinaldo,
Greco Emanuela,
Costa Stefano,
Guerra Maria Clelia,
Speroni Ester
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01765.x
Subject(s) - food science , chemistry , antioxidant , factory (object oriented programming) , reagent , dark chocolate , antioxidant capacity , organic chemistry , computer science , programming language
Summary The antioxidant capacities and the total phenolic content in cocoa liquor directly manufactured chocolate from an artisan manufacturer were measured using different in vitro methods (BR, TEAC, and Folin–Ciocalteu Reagent). These parameters were then compared with those of a chocolate made by a leading manufacturing company producing chocolate and cocoa‐containing products. A statistical analysis of the collected data showed that the antioxidant properties of the artisan‐made chocolate are significantly better than those of the factory‐produced one. These results were ascribed to the fact that all the bioactive components in the cocoa beans are better preserved in the artisan‐made chocolate.