CHED 358 |
| Increased consumption of chocolate phenols and polyphenols has been shown to lower the risk of cardiovascular and all-cause mortality in a recent Dutch epidemiology study. The mechanisms involve an increase in HDL, lowering of blood pressure, improvement of endothelial function, increase in plasma antioxidant capacity and a decrease in the oxidizability of LDL. All of these are either direct or indirect results of the antioxidant character of the chocolate polyphenols. It is well known that dark chocolate contains more antioxidants than milk chocolate and that an increase in cocoa solids in the product is responsible. Recently labeling of the chocolate bar with the % cocoa has been introduced as a marketing strategy for the chocolate industry. In addition more foreign produced chocolate is now available to the consumer. However there has been no systematic study of the newer varieties of chocolate on the market and the consumer does not know which brand of chocolate to purchase. The total amount of phenol antioxidants in various milk and dark chocolate products was measured using the Folin-Ciocalteu colorimetric assay, with the naturally occurring phenol antioxidant catechin as the standard. Levels in the samples were compared within the same brand and among brands. The results will be discussed. |
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Undergraduate Research Poster Session: Analytical Chemistry
11:00 AM-1:00 PM, Monday, March 26, 2007 Hyatt Regency Chicago -- Riverside Center, Poster
Division of Chemical Education |