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Copyright @ Pol J Cosmetol
Pol J Cosmetol 2010, 13(3): 196-202pl,en  Antioxidant activity and total polyphenols content in cocoa and several brands of chocolate as a recommendation for use in cosmetologyJoanna Chłopicka, Anna Gonciarz Zakład Bromatologii Collegium Medium, Uniwersytet Jagielloński, Kraków Summary Introduction. Many studies have shown that consumption of flavonoid-rich cocoa or chocolate may increase the total antioxidant capacity of human plasma and microcirculation in human skin and also protect skin from UV light. For this reason it is important to select for consumption those brands of chocolate which have the largest content of polyphenols guaranteeing the best protection of the body against the harmful activity of free radicals and exerting the most beneficial influence on the state of the skin. Aim. The aim of the study was to determine the antioxidant properties of commercially available cocoa powder and chocolate and comparative analysis of total polyphenols content. Additionally we examined the contribution of lipophilic compounds from cocoa and selected brands of chocolate to the total antioxidant activity. The antioxidant activity (FRAP) of the samples was evaluated according to the Benzie methods and the total phenolic content was determined using the Folin-Ciocalteu reagent. Results. Our results have shown that the cocoa powder and dark chocolate have a relatively high antioxidant activity, FRAP 801.5±18,4 and 395.3±10.6 [μMol Fe/g] respectively, whereas FRAP for white chocolate was only 6.62±0.39. The range of determined total polyphenols content was from 111.34±2.76 [mg GAL/g] for cocoa to 3.55±0.44 [mg GAL/g] for white chocolate. Conclusions. The regular drinking of cocoa and eating dark chocolate with the largest possible amount of cocoa powder may have the most beneficial influence on the state of the skin. Key words: cocoa, polyphenols, antioxidant activity, skin, cosmetology |