Nauka Przyroda Technologie

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Ewa Jabłońska-Ryś
Content of polyphenols in chocolates

The aim of this study was an analysis of commercially available chocolates of varied participation of cocoa pulp in terms of polyphenolic compounds. Thirty commercially available chocolates consisting of white (3), milk (6), dark (13) and extra dark (8) were bought from markets in Lublin. Modifications in extraction method (time, temperature and use of sonification) had significant influence on the polyphenols level of recovery. The content of this compound was significantly different (p < 0.05) among the studies commercial chocolates. The highest phenolic concentration was found in G5 chocolate (extra dark, 85% of cocoa) – 3128.71 mg per 100 g. Polyphenols content in white chocolates was lower than in other chocolates.

Key words: polyphenols, white chocolate, milk chocolate, dark chocolate, extra dark chocolate
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For citation:

MLA Jabłońska-Ryś, Ewa. "Zawartość polifenoli w czekoladach." Nauka Przyr. Technol. 6.2 (2012): #30.
APA Ewa Jabłońska-Ryś (2012). Zawartość polifenoli w czekoladach. Nauka Przyr. Technol. 6 (2), #30
ISO 690 JABłOńSKA-RYś, Ewa. Zawartość polifenoli w czekoladach. Nauka Przyr. Technol., 2012, 6.2: #30.
Corresponding address:
Ewa Jabłońska-Ryś
Katedra Technologii Owoców
Warzyw i Grzybów
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Accepted for print: 13.01.2012