Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparative Study on Antioxidant Capacities and Polyphenolic Contents of Commercially Available Cocoa-containing Products

유통되는 코코아함유 가공품의 항산화능과 폴리페놀 함량에 관한 연구

  • Lee, Eun-Soon (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kum, Jin-Young (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Hwang, Young-Ok (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Tu, Ock-Ju (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jo, Han-Bin (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Chae, Young-Zoo (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • Received : 2012.06.07
  • Accepted : 2012.09.06
  • Published : 2012.10.31
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Abstract

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.

코코아가공품이나 초콜릿은 영양적으로 고에너지 식품이며 간식이나 후식으로 과다하게 섭취할 경우 비만이나 다른 부작용이 있음에도 불구하고, 건강에 유익하다는 인식이 점차 확산되고 있다. 그럼에도 불구하고 코코아가공품이나 초콜릿의 건강에 유익성은 코코아가공품, 초콜릿의 코코아로 부터 얻어지는 폴리페놀류와 그 항산화능에 있다. 이 연구에서는 코코아자체의 폴리페놀류와 그 항산화능보다는 실제로 사람들이 날마다 먹는 제품에서의 폴리페놀류와 그 항산화능과 연관성을 연구하고자 하였다. 그러나 수많은 폴리페놀류가 존재하고, plant-derived product의 폴리페놀류의 정량과 항산화능의 분석에 관한 표준화된 방법이 아직 확립되지 않아 연구에 어려움이 있으며, 더구나 이 연구에서는 코코아함량에 대한 정확한 정보를 제공하는 제품이 많지 않았다. 그러므로 이 연구 결과의 약간의 불확실한 결론은 당연한 것으로 보인다. 코코아 추출물에서 총 폴리페놀과 총 플라보노이드 함량이 가장 높은 군은 코코아함량이 가장 높은 것으로 추정하는 다크초콜릿이었다. 코코아 추출물의 epicatechin은 정량적으로 catechin보다 높았으며, 다크초콜릿에서 그 함량이 가장 높았고, 다크초콜릿에서만 epicatechin gallate, caffeic acid, quercetin 등이 소량 검출되었다. 항산화능은 밀크초콜릿과 다크초콜릿이 코코아믹스와 초코시럽과는 유의하게 높았고, 밀크초코릿과 다크초콜릿의 비슷한 항산화능을 보였으며, 이 결과는 더 정밀하고 확실한 항산화능 실험법의 확립의 필요성을 보여준다. 이 연구의 결과는 코코아로 만들어지는 초콜릿이 항산화능이 있음을 암시하며, 건강과의 관련 있음의 가능성을 나타내었다.

Keywords

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