Análise da capacidade antioxidante do chocolate orgânico

Abstract

During the reduction of molecular oxygen, reactive oxygen species are formed and there is a permanent need to inactivate these free radicals. Free radical-induced damage can affect many biological molecules, including lipids, proteins, carbohydrates, and vitamins in foods. Reactive oxygen species are also implicated in various human diseases. Evidence has been accumulated indicating that a diet rich in antioxidants reduces the risks of major human diseases. This review discusses the importance of dietary antioxidants on the body's defense strategies against free radicals. The present work aimed to compare the polyphenol content in common and organic chocolates, with different percentages of cocoa in their respective formulas, considering the commercial brand of each one. Literature compilations, in general, deepen the mechanisms of the beneficial effects of cocoa phenolic compounds on the human organism. This review provides an overview of research related to the high levels of polyphenols present in cocoa as well as its health benefits. Although the results showed that the cocoa content in each chocolate is not directly related to the analyzed types, common or organic, only the samples with 70% and 100% of cocoa presented a higher number of phenolics, indicating that organic and Conventional foods have similar antioxidant properties, considering that chocolate is 70% common and milk, and cocoa content of 100% is organic.