Assessment of Selected Chemical Components in Different Types of Chocolates
Keywords:
Chocolate, HPLC, PCAAbstract
The aim of the study was observed selected and compared chemical components in commercial and raw chocolates. HPLC was used to determine Galic acid, Theobromin, Catechin, Caffeine, Epicatechin and Epigallocatechin 3 gallate in 17 commercial chocolates. Result shows very strong inverse correlation between Epigallocatechin 3 gallate and Galic acid. There was also observed strong positive correlation between Theobromin and Caffeine, Epicatechin and Galic acid, Epigallocatechin 3 gallate and Theobromin, Caffeine and Epigallocatechin 3 gallate. The PCA revealed that 78.83 % of the total variation embodied in five variables could be effectively condensed into and explained by first two principal components (PCs), with eigenvalues of 3.00 and 1.72, respectively. The PC1, accounting for 50.05 % of the inertia, contrasted Galic acid and Caffeine, Epigallocatechin 3 gallate and Theobromin whereas PC2, explaining 28.77 % of the inertia, clearly reflected the different content of Epigallocatechin 3 gallate and Epicatechin. The total variability depends on the tested chemical parameters. The tested raw chocolates were characterized in particular by the caffeine parameters Epigallocatechin 3 gallate.
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