Phenolic Compounds and Antioxidant Activity of Cocoa and Chocolate Products

Abstract

Cocoa is the fruit of the tree Theobroma cacao L., growing in tropical regions of Africa and South America. Total phenolic content in cocoa and chocolate extracts ranged 0.046-0.376 mg GAE/g, with antioxidant IC50 values between 1.968 and 42.200 mg/ml. Higher cocoa content correlated with elevated phenolics and antioxidant capacity.