Determination of total phenolic content in chocolates / Jessica Ngo

This study was conducted to determine the total phenolic content (TPC) in chocolates and also to compare the total phenolic content between dark chocolate and milk chocolate. Two types of brand of chocolate product were used in this study, which were Belgian chocolate and Vochelle chocolate. The total phenolic content was determined by Folin-Ciocalteau reagent with gallic acid as the Standard using UV/Vis spectrophotometer. The total phenolic contents of the chocolate samples were determined from the calibration curve of absorbance versus gallic acid concentrations in the range of 0 to 50 ppm. The results were expressed in gallic acid equivalent (mg GAE/g). Result obtained showed that dark chocolate had higher total phenolic content (12.576 ± 0.3671 and 14.966 ± 0.5279 mg GAE/g) than the milk chocolate (1.3105 ± 0.0977 and 5.4740 ± 0.1321 mg GAE/g). Hence, dark chocolate can be a good source of antioxidant since it contains more cocoa.