Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials
A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine.
Carrying out this set of studies is important because it will determine the content of phenolic compounds, flavonoids and iodine in the developed chocolate. Based on the obtained patterns, it is possible to determine the percentage of satisfaction of the recommended daily requirement and to set the recommended amount of consumption of the developed product per day.
As a result of research, it has been found, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA / 100 g of the initial raw material is less compared to the sample of chocolate, where non-traditional raw materials were used. The results of the study correlate with the results of determining the total content of flavonoids. The developed types of chocolate exceed control samples by 229 mg of C / 100 g of the initial raw material. That satisfies 88.6% of the recommended daily amount. It has been found, that the developed type of chocolate is a carrier of iodine in the amount of 63 μg / 100 g. In the control sample of chocolate there were found only traces of mass fraction of iodine. It has been determined, that the use of germinated soy flour, enriched with iodine in the amount of 10%, due to the reduction of cocoa mass satisfies 42% of the recommended daily amount of iodine for a woman aged 30… 40 years of average labor intensity.
The obtained results are useful and important because they will allow to develop recommendations for the consumption of chocolate using non-traditional raw materials. What will affect the solution of an important social problem - maintaining high efficiency, confrontation with environmental factors under the pandemic due to the influx of test substances
Biletska, Y., Djukareva, G., Nekos, A., Husliev, A., Krivtsova, A., Bakirov, M. et. al. (2020). Investigation of change of quality indicators of gluten-free bread during storage. Eastern-European Journal of Enterprise Technologies, 5 (11 (107)), 54–61. doi: https://doi.org/10.15587/1729-4061.2020.215019
Biletska, Y., Ryzhkova, T., Babenko, V., Krivtsova, A., Plotnikova, R., Skyrda, O. (2020). Substantiating the use of sprouted beans flour in the production of sour milk products based on goat milk. Eastern-European Journal of Enterprise Technologies, 4 (11 (106)), 6–13. doi: https://doi.org/10.15587/1729-4061.2020.209514
Nikitin, I. A., Bogatyryev, V. A., Mironchenko, Y. A., Lavrov, S. V. (2017). Development of chocolate technology for dietary purposes based on natural sweeteners. Proceedings of the Voronezh State University of Engineering Technologies, 79 (2), 153–158. doi: https://doi.org/10.20914/2310-1202-2017-2-153-158
Sokolov, A. N., Pavlova, M. A., Klosterhalfen, S., Enck, P. (2013). Chocolate and the brain: Neurobiological impact of cocoa flavanols on cognition and behavior. Neuroscience & Biobehavioral Reviews, 37 (10), 2445–2453. doi: https://doi.org/10.1016/j.neubiorev.2013.06.013
Tabernero, M., Serrano, J., Saura-Calixto, F. (2006). The antioxidant capacity of cocoa products: contribution to the Spanish diet. International Journal of Food Science and Technology, 41 (s1), 28–32. doi: https://doi.org/10.1111/j.1365-2621.2006.01239.x
Brcanović, J. M., Pavlović, A. N., Mitić, S. S., Stojanović, G. S., Manojlović, D. D. et. al. (2013). Cyclic voltammetric determination of antioxidant capacity of cocoa powder, dark chocolate and milk chocolate samples: correlation with spectrophotometric assays and individual phenolic compounds. Food Technology and Biotechnology, 51 (4), 460–470. Available at: https://hrcak.srce.hr/114462
Solomina, O. O. (2017). Pat. No. 115454 UA. Sposib vyhotovlennia shokoladu. No. u201700313; declareted: 11.01.2017; published: 10.04.2017, Bul. No. 7. Available at: https://uapatents.com/4-115454-sposib-vigotovlennya-shokoladu.html
Sharmanov, T. Sh., Sinyavskiy, Yu. A., Makeeva, R. K., Akzholtaeva, Sh. N., Agadilova, A. B. (2015). Pat. No. 31594 KZ. Sposob proizvodstva shokolada. No. 2015/1010.1; declareted: 04.09.2015; published: 30.09.2016, Bul. No. 12. Available at: https://kzpatents.com/4-31594-sposob-proizvodstva-shokolada.html
Eritritol - zamenitel' sahara novogo pokoleniya. Available at: https://1000.menu/table/25167-eritritol-zamenitel-saxara-novogo-pokoleniya
Steviozyd - naturalnyi pidsolodzhuvach. Available at: http://ua.wellgreenxa.com/info/stevioside-natural-sweetener-38923524.html
Biletska, Y., Danko, N. I., Husliev, A. P., Babenko, V. O. et. al. (2020). Pat. No. 144555 UA. Sposib oderzhannia boroshna z soi. No. u202002483; declareted: 21.04.2020; published: 12.10.2020, Bul. No. 19. Available at: https://base.uipv.org/searchINV/search.php?action=viewdetails&IdClaim=271731
Nakaz No. 1073. Pro zatverdzhennia Norm fiziolohichnykh potreb naselennia Ukrainy v osnovnykh kharchovykh rechovynakh i enerhiyi. Available at: https://zakon.rada.gov.ua/go/z1206-17
Emelda, A. (2015). Polyphenol total content, IC50 and antioxidant activities of ethanol extract from some cocoa (Theobroma cacao) beans in South Sulawesi Indonesia. Journal of Chemical and Pharmaceutical Research, 7 (4), 1211–1214. Available at: https://www.researchgate.net/publication/301633452_Polyphenol_total_content_IC50_and_antioxidant_activities_of_ethanol_extract_from_some_cocoa_Theobroma_cacao_beans_in_South_Sulawesi_Indonesia
Ibrić, A., Ćavar, S. (2014). Phenolic compounds and antioxidant activity of cocoa and chocolate products. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 42, 37–40. Available at: http://www.pmf.unsa.ba/hemija/glasnik/files/Issue%2042/Issue%2042%20novo/42-7-Ibric.pdf
Bykov, D. E., Makarova, N. V., Valiulina, D. F. (2018). Chocolate as a product for functional nutrition. Vestnik MGTU, 21 (3), 447–459. doi: https://doi.org/10.21443/1560-9278-2018-21-3-447-459
👁 173 ⬇ 198
Copyright (c) 2021 Yana Biletska, Olha Bilovska, Anna Krivtsova, Irуna Нuzhva, Alla Nekos
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.