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首页> 外文期刊>Advanced Research in Life Sciences >The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances
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The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances

机译：沙棘和桑树强化黑巧克力对生物活性物质含量的影响

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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 characteristics of dark chocolate. For evaluation of total polyphenolic content we used Folin-Ciocalteu reagent, for total content of flavonoids spectrophotometric assay based on a formation of coloured flavonoid-aluminium complex was used and for the content of total phenolic acids was used method using Arnow's reagent. Three different methods were also used for measuring the antioxidant activity of samples: DPPH scavenging activity, reducing power method and phosphomolybdate method. Obtained results showed, that compared to plain dark chocolate used as control, chocolate enriched with mulberry exhibited higher polyphenolic content and antioxidant capacity. On the other hand, enrichment with sea buckthorn didn't show such significant improvement in antioxidant characteristics, but increased the levels of bioactive compounds despite the lower content of cocoa solids.
机译：我们研究的目的是评估桑（（Morus nigra L.）和沙棘（Hippophae rhamnoides L.）添加对改善黑巧克力抗氧化特性的影响。为了评估总多酚含量，我们使用了Folin-Ciocalteu试剂，使用了基于形成有色类黄酮-铝络合物的分光光度法测定总黄酮含量，并使用了使用Arnow试剂的总酚酸含量方法。还使用三种不同的方法测量样品的抗氧化活性：DPPH清除活性，还原力法和磷钼酸盐法。获得的结果表明，与作为对照的普通黑巧克力相比，富含桑树的巧克力表现出更高的多酚含量和抗氧化能力。另一方面，沙棘汁的浓缩并未显示出抗氧化特性的显着改善，但可可固形物含量较低，却增加了生物活性化合物的含量。

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