Polyphenol antioxidants in commercial chocolate bars: Is the label accurate?

• Main Authors: Joe A. Vinson, Matthew J. Motisi
• Format: Article
• Language: English
• Published: Elsevier 2015-01-01
• Series: Journal of Functional Foods
• Subjects: Polyphenols; Antioxidants; Chocolate; % cocoa solids; Epicatechin; Catechin
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464614004010

Polyphenols in cocoa have been shown to be responsible for beneficial health effects, especially in the cardiovascular area. Many people consume their chocolate in the form of bars, readily available in retail stores. The only information that may be useful to the consumer in choosing a healthier bar, with the exception of the nutrients, is the % cocoa solids on the label. We have examined the polyphenols in commercial bars by use of two antioxidant assays and corrected that value for non-fat cocoa solids, the source of the polyphenols in the chocolate. We also separated and analyzed by HPLC the two major monomeric polyphenol antioxidants, epicatechin and catechin. We found a significant and linear relationship between label % cocoa solids and the antioxidant assays as well as the sum of the monomers. Consumers can thus rationally choose chocolate bars based on % cocoa solids on the label.