Nowadays, there is an increasing demand to reduce the chemical additives and enrich the
functional properties of food with using natural ingredients such as fruit and vegetables. In …

Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol,
flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and …

The aim of our study was to assess the impact of mulberry (Morus nigra L.) and sea
buckthorn (Hippophae rhamnoides L.) addition on improvement of antioxidant …

Chocolate, in addition to green tea and red wine, is considered to be one of the richest
sources of bioactive compounds; however, white chocolates are very poor in polyphenolic …

Chocolate antioxidant properties are often claimed; however, they are frequently different
from the parent natural sources due to the industry or artisan transformation. In particular …

BACKGROUND Many studies have described cocoa polyphenols as being bioactive
compounds with a potential positive effect on human health. Although dark chocolate is a …

The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa
beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity …

In this study the potential of utilizing five different kinds of dried fruits as additions for
production of milk and bitter chocolates was evaluated. The bioactive content and …

Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various
products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is …

This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive
phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop …