Siaw, They Sin (2021) Effects of adding animal-based (whole) milk and plant-based (soy, almond) milk on total polyphenols content and antioxidant activity in dark chocolate. [Project Paper] (Submitted)
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Abstract
Dark chocolate with ≥70% cocoa solids has been claimed as functional food due to its polyphenols-rich properties. Chocolate is commonly incorporated with milk to be consumed as chocolate milk. However, inconsistent findings were reported regarding effects of adding milk into chocolate on its antioxidants properties. Moreover, types of milk used were also unclear. Hence, this study aims to determine the effects of adding whole milk (DCWM), soy milk (DCSM) or almond milk (DCAM) on the total polyphenols content and antioxidant activity in 85% dark chocolate. The total polyphenols content (TPC) of each sample was estimated through the Folin-Ciocalteu method, while antioxidant activities (AA) were determined through 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. Results showed that TPC in dark chocolate (8.06±0.11 mg GAE/ml) is significantly enhanced after adding whole milk (15.68±0.17 mg GAE/ml), almond milk (13.16±0.09 mg GAE/ml), and soy milk (11.48 ±0.06 mg GAE/ml) (p <0.001). In terms of AA, DCWM (90.0±0.75%), DCSM (82.6±1.54%), and DCAM (94.9±1.13%) possess higher DPPH scavenging ability than dark chocolate (64.0±2.39%) alone (p <0.001). The FRAP values of dark chocolate (95.94±2.94 μmol TE/L) is also increased after adding whole milk (133.67±1.55 μmol TE/L; p <0.001), almond milk (325.67±14.91 μmol TE/L; p <0.001), and soy milk (98.61±2.23 μmol TE/L; p =0.999). Strong and positive correlations are found between TPC with DPPH scavenging ability (r =0.714, p <0.01) and FRAP values (r =0.741, p <0.01) in chocolate milk samples. The TPC and AA among milk from highest to lowest are almond milk > whole milk > soy milk. Overall, our study revealed that both animal-based and plant-based milk could enhance antioxidants properties when combined with 85% dark chocolate, as existing antioxidants in milk complement that of dark chocolate. Therefore, combining dark chocolate with milk and consuming it in modest quantities may increase antioxidants uptake.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 04 Sep 2023 07:05 |
| Last Modified: | 04 Sep 2023 07:05 |
| URI: | http://psaspb.upm.edu.my/id/eprint/1415 |
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