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25 .   Antioxidant properties of milk chocolate assortments enriched with dried fruit

Authors: Diana Moigradean, Mariana-Atena Poiana, Diana-Veronica Dogaru, Ionela Ciurica

Volume 23, Issue 3;
Pages: 131-136; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The purpose of this study was to obtain homemade milk chocolate assortments enriched with dried fruit such as prunes, apricots and figs and investigate the antioxidant properties of the dried fruit and of the chocolate samples. Dried fruits are resulted from fresh fruit dehydrated at 650C for 12 h; edible portions were cut into small pieces and were added in chocolate in different percentages (10% and 15% of total weight). The total antioxidant capacity was measured by FRAP assay and to assess the total polyphenol content was used the Folin–Ciocalteu method. The prunes contain the highest total antioxidant capacity followed by apricots and figs. Based on the results obtained from this study, we can observe that the chocolate assortments with 15% addition of prunes has highest values of total antioxidant capacity (18.22 mM Fe2+/100 g DM) and total polyphenol content (3.30 mM GAE/100 g DM). The order of total polyphenol content in the chocolate assortments showed a similar trend as the total antioxidant capacity

Keywords: homemade milk chocolate, antioxidant properties, dried fruit, prunes, apricots, figs

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