Determination of antioxidant activity and sugar content of different types of commercial cocoa product / Siti Nor Izzaidah Ishak

This study is aim to determine antioxidant activity and sugar content in different types of commercial cocoa product. The antioxidant activity was determined using β-carotene bleaching assays and reducing power. The total phenolic content was measured by Folin-Ciocalteau and sugar content was determined using HPLC. The samples used such as milo powder and milo instant powder, vico powder and vico instant powder, and also ovaltine powder and ovaltine instant powder. In β-carotene bleaching assays, vico powder exhibit highest antioxidant activity (64.05±0.53%). Followed by milo powder and milo instant powder, ovaltine powder, vico instant powder and ovaltine instant powder (exhibit lower antioxidant activity). For reducing power, milo powder and vico powder exhibit high antioxidant activity and ovaltine instant powder exhibit low antioxidant activity. The total phenolic content (TPC) was express as gallic acid equivalents mg GAE/ 100 g. Ovaltine instant powder exhibit high phenolic content which is 3.99±0.17 mg GAE/100 g. While milo powder and ovaltine powder exhibit lower phenolic content about 1.91±0.07 mg GAE/100 g and 1.95±0.02 mg GAE/100 g. Type of sugar that common present in all samples is sucrose, glucose and fructose. Milo instant powder contains high sucrose content among all samples. Milo powder contains high glucose content and vico powder contains high fructose content. There are moderate positive correlation at 0.05 level between sucrose content and β-carotene bleaching assays (r = 0.53). There is low correlation between fructose and β-carotene assays (r = 0.24). Correlation between sucrose and fructose with reducing power are negligible. For glucose, the correlation between both antioxidant assays is negligible.