Caracterização de chocolate amargo e meio amargo de diferentes marcas comerciais

Abstract

The different kinds of chocolate are produced by changing the proportions or adding other components in their formulation and if consumed in moderation, provides health benefits. Based on the variety of products found in the Brazilian market, the aim of this study was to compare, through multivariate statistical tools, the characteristics of dark and semi dark chocolate. Ten samples with cocoa levels from 53 to 85%, were analyzed for moisture, lipids and instrumental color, beyond the identification of phytochemical compounds by high performance liquid chromatography. It was also calculated the price per kilogram of product. Chocolates from tested brands were according to the limits established by Brazilian law. The moisture contents ranged from 0.16 to 0.84%. The lipids were not correlated with the cocoa content. The sample with 85% cocoa showed darker color and the sample with 54% cocoa showed a lighter color. The presence of theobromine (531.74 mg.100 g-1 to 1210.31 mg.100 g-1) and catechin (44.37 mg.100 g-1 a 84.33 mg.100 g-1) was identified. The calculated price per kilogram of product was higher in imported samples, contrary to observed in most of brands with lower cocoa levels. The cluster analysis identified three groups of samples due to theobromine and cocoa levels and the principal component analysis showed a positive correlation between cocoa content, theobromine, catechin and price per quilogram. It was shown that the percentage of cocoa and theobromine levels were responsible for the variability between the samples.