Antioxidant activity of chocolates

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Antioxidant activity of chocolates

  1. 1. Free Powerpoint Templates Page 1 Free Powerpoint Templates ANTIOXIDANT ACTIVITY OF CHOCOLATES Presented by, P.K.P.N. Shyamalee Department of Food Science & Technology University of Peradeniya
  2. 2. Free Powerpoint Templates Page 2 Introduction • Chocolate is derived from cocoa beans. • Chocolate has nutritional,medicinal and mystical properties. • Chocolate has higher antioxidant activity.
  3. 3. Free Powerpoint Templates Page 3 What are antioxidants...??? A molecule that inhibit the oxidation of other molecule. Remove free radicals.
  4. 4. Free Powerpoint Templates Page 4 Antioxidant in cocoa and chocolate. Cocoa contain flavonoids. Flavonoids contribute to antioxidant activity.
  5. 5. Free Powerpoint Templates Page 5 • Chocolate is produced by using cocoa mass. • So chocolate has high amount of antioxidant.
  6. 6. Free Powerpoint Templates Page 6 Flavonols in chocolate…. Catechin Epicatechin
  7. 7. Free Powerpoint Templates Page 7 Procyanidin
  8. 8. Free Powerpoint Templates Page 8 Total polyphenol and flavonoids content in cocoa and chocolate
  9. 9. Free Powerpoint Templates Page 9 Health benefits of antioxidant in chocolate Lower the risk of cancer. High-flavanol chocolate protect the skin from harmful UV effects.
  10. 10. Free Powerpoint Templates Page 10 Reduce risk of heart attack survivors. Chocolate reduce cardio vascular deseases. Anti aging property. preventing increased future signs of aging.
  11. 11. Free Powerpoint Templates Page 11 Improve blood flow. increases blood flow to all parts of the body including the heart and the eyes. Lower blood presure. Flavonoids contained in dark chocolate also enhance the formation of nitric oxide within a body to relax the blood vessel walls.
  12. 12. Free Powerpoint Templates Page 12 How measure the antioxidant capacity of chocolate…..???  ORAC score is the current standard method. The ORAC value rates the capacity of the substance to prevent oxidation.
  13. 13. Free Powerpoint Templates Page 13 Types of cocoa and chocolate and their ORAC values Type Rating of antioxidant level (ORAC) Natural cocoa powder 25606 Cocoa(dry) 6992 Milk Chocolate 6360 Dark Chocolate 2464
  14. 14. Free Powerpoint Templates Page 14 Factors affecting antioxidant activity of chocolate Country of origin. Fermentation. Manufacturing process. Bioavailability of cocoa polyphenol.
  15. 15. Free Powerpoint Templates Page 15

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