trans-Resveratrol and trans-piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving delipidation with toluene and cyclohexane and e...

Chocolate is a widely appreciated foodstuff with historical appreciation as food from the gods. In addition to its highly palatable taste, it rich source of (poly)phenolics, which have several proposed salutogenic effects, including neuroprotective anti-inflammatory, anti-oxidant and cardioprotective capabilities. Despite known benefits this ancient foodstuff, there paucity information on effec...

Barely explored in the prior literature, ruby chocolate was investigated this study to explore its thermal properties. The fatty acid composition of (RC) fat determined using gas chromatography. Differential scanning calorimetry (DSC) successfully used determine melting behavior and polymorphic forms cocoa milk present RC. oxidative stability extracted from RC studied with use pressurized diffe...