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Polyphenols in Cocoa Beans: A Potential Antioxidant
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Cocoa (Theobroma cacao L.) is a potent source of polyphenol. There are reports that polyphenol and antioxidant activity is positively correlated. The present study investigated the total fat content, polyphenol content and antioxidant activity of cocoa beans obtained from twenty different cocoa hybrids. Folin – Ciocalteau (FC) reagent method was used to determine total polyphenol content in cocoa beans. Antioxidant activity was expressed as per cent radical scavenging activity and it was found out using DppH assay. Hybrid PIV 45.4 was found to be superior with respect to polyphenol content and antioxidant activity. Correlation studies revealed that total polyphenol content and antioxidant activity is positively correlated (r=0.613).
Keywords
Cocoa, Theobroma cacao L., Hybrids, Polyphenol Content, Radical Scavenging Activity, Correlation.
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