<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122018000400479</article-id>
<article-id pub-id-type="doi">10.15446/acag.v67n4.71357</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antioxidants properties of chocolates sold in Peru]]></article-title>
<article-title xml:lang="es"><![CDATA[Propiedades antioxidantes de chocolates comercializados en Perú]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calixto-Cotos]]></surname>
<given-names><![CDATA[María Rosario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chire-Fajardo]]></surname>
<given-names><![CDATA[Gabriela Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orihuela-Rivera]]></surname>
<given-names><![CDATA[Carmen Adela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Mayor de San Marcos Facultad de Química e Ingeniería Química ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Agraria La Molina Facultad de Industrias Alimentarias ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>67</volume>
<numero>4</numero>
<fpage>479</fpage>
<lpage>485</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122018000400479&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122018000400479&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122018000400479&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The goals of this paper were to evaluate total polyphenol content (TPC), total flavonoid content (TFC), anti-oxidant capacity (AC) and reducing power (RP) of eight dark chocolates that are sold in Peru. Imported and domestic chocolate samples containing between 50% and 74% cacao were defatted. Defatted chocolate (DCh) was separated and treated to extract phenolic compounds. The TPC and AC were determined by using the Folin-Ciocalteu reagent and two in vitro models based on the free-radical capturing capacity DPPH and ABTS. The RP was evaluated by using the potassium pherricyanide method; in the TFCs assessments, catechin was used as the standard. Chocolate TPC varied between 1.69 ± 0.02 and 5.39 ± 0.17 mg gallic acid/g chocolate and AC (DPPH-IC50) varied between 52.97 ± 1.77 and 158.67 ± 2.04 mg/ml extract, and by means of ABTS the values were between 12.01 ± 0.18 and 32.74 ± 0.49 |umol TEAC/g chocolate. Chocolates with 71% and 72% cacao showed a greater anti- oxidant capacity, which was confirmed by the RP test. Chocolates showed different levels of TPC, TFC, AC and RP, depended on a large degree of the cacao percentage. However, in some cases there was no direct relationship among results, most likely due to different technological and thermal processes as well as different biological nature of cacao beans.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En muestras de chocolate oscuro comercializados en Lima (Perú), se evaluaron el contenido de polifenoles (CPT), flavonoides totales (CFT), capacidad anti-oxidante (CA) y poder reductor (PR). Las muestras importadas y nacionales que contenían entre 50 y 74% de cacao fueron desengrasadas. Así se obtuvieron los chocolates desengrasados (ChD), que fueron tratados para extraer compuestos fenólicos. El CPT y CA fueron determinados usando el reactivo de Folin-Ciocalteu y dos modelos in vitro basados en la capacidad captadora del radical libre (DPPH) y del catión radical (ABTS), respectivamente. El PR fue medido usando el método del ferricianuro de potasio; en la determinación de los CFT se usó la catequina como estándar. El CPT en los chocolates varió entre 1.69 ± 0.02 y 5.39 ± 0.17 mg equivalente de ácido gálico/g chocolate y la CA (DPPH-IC50) varió entre 52.97 ± 1.77 y 158.67 ± 2.04 mg/ml extracto. La evaluación utilizando el modelo ABTS arrojó valores entre 12.01 ± 0.18 y 32.74 ± 0.49 emoles TEAC/g chocolate. Los chocolates con 71 y 72% de cacao presentaron mayor capacidad anti-oxidante, lo cual fue confirmado con la prueba de PR. Los chocolates mostraron diferentes grados de CPT, CFT, CA y PR, y dependieron en gran medida del porcentaje de cacao. No obstante, en algunos casos no se encontró dependencia debido a que el grano de cacao pasa por diversos procesos tecnológicos térmicos, además de la naturaleza biológica propia del grano.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[ABTS]]></kwd>
<kwd lng="en"><![CDATA[cacao]]></kwd>
<kwd lng="en"><![CDATA[defatted chocolate]]></kwd>
<kwd lng="en"><![CDATA[DPPH]]></kwd>
<kwd lng="en"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="en"><![CDATA[flavonoid]]></kwd>
<kwd lng="en"><![CDATA[polyphenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[reducing power]]></kwd>
<kwd lng="es"><![CDATA[ABTS]]></kwd>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[compuestos polifenólicos]]></kwd>
<kwd lng="es"><![CDATA[chocolate desengrasado]]></kwd>
<kwd lng="es"><![CDATA[DPPH]]></kwd>
<kwd lng="es"><![CDATA[flavonoide]]></kwd>
<kwd lng="es"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="es"><![CDATA[poder reductor]]></kwd>
</kwd-group>
</article-meta>
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