Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

Figures & data

Table 1. Formulation of chocolate beverages with different levels of encapsulated clove bud extract.

Sample formulation	Ingredients (%)
	Alkalized cocoa powder	Sugar	Xanthan gum	Encapsulated clove bud extract
A	40	59.7	0.3	0
B	40	59.7	0.3	2
C	40	59.7	0.3	4
D	40	59.7	0.3	6
E	40	59.7	0.3	8
F	40	59.7	0.3	10

Table 2. Total phenolic content of chocolate beverages with different formulations.

Sample formulation	Total phenolic content (mg GAE/g extract)
	Chocolate beverage theoretically	Chocolate beverage analytically
A	19.27 (0.45)	19.27^f (0.45)
B	20.57	23.60^e (0.39)
C	21.88	29.12^d (0.91)
D	23.19	30.71^c (0.03)
E	24.50	35.22^b (0.54)
F	25.80	38.20^a (0.31)

Values are mean (standard deviation). Different letters in the same row indicate significant differences (p < .05) based on DMRT. TPC extract 506.58 (3.01) mg GAE/g extract; encapsulated extract: 65.39 (0.38) mg GAE/ extract.

Table 3. Total flavonoid content of chocolate beverages with different formulations.

Sample formulation	Total flavonoid content (mg QE/g extract)
	Chocolate beverage theoretically	Chocolate beverage analytically
A	2.76 (0.10)	2.76^f (0.10)
B	3.05	3.22^e (0.16)
C	3.34	3.95^d (0.13)
D	3.63	5.60^c (0.34)
E	3.92	6.31^b (0.14)
F	4.21	7.94^a (0.08)

Values are mean (standard deviation). Different letters in the same row indicate significant differences (p < .05) based on the DMRT. TFC extract 27.46 (0.49) mg QE/g extract; encapsulated extract: 14.54 (0.31) mg QE/g extract.

Table 4. Antioxidant activity as IC₅₀ (ppm) of chocolate beverages with different formulations.

Sample formulation	Antioxidant activity as IC₅₀ value (ppm)
A	167.53^a (0.43)
B	158.42^b (0.21)
C	152.24^c (0.08)
D	151.58^c (0.36)
E	132.31^d (0.54)
F	126.78^e (0.18)

Values are mean (standard deviation). Different letters in the same row indicate significant differences (p < .05) based on the DMRT. Antioxidant activity: extract 9.31 (0.01) ppm; encapsulated extract: 104.14 (0.54) ppm.

Table 5. Characteristics of powdered chocolate beverages (before brewing).

Parameter	Sample formulation
	A	B	C	D	E	F
Moisture content (% db)	4.05^a (0.00)	3.96^b (0.02)	3.82^c (0.02)	3.63^d (0.04)	3.51^e (0.01)	3.32^f (0.03)
Hygroscopicity (%)	5.38^f (0.11)	5.62^e (0.10)	5.87^d (0.06)	6.18^c (0.09)	6.41^b (0.02)	6.80^a (0.04)
L*	35.54^e (0.84)	41.06^d (0.69)	45.39^c (0.42)	48.96^b (0.70)	51.08^a (0.71)	52.65^a (0.38)
a*	12.22^a (0.05)	10.54^b (0.12)	9.40^c (0.19)	8.80^d (0.13)	8.29^e (0.13)	7.93^f (0.20)
b*	17.31^a (0.04)	15.08^b (0.02)	14.18^c (0.22)	13.90^c (0.06)	13.53^d (0.09)	13.26^d (0.26)
$\mathrm{\Delta }$E	0	6.19^e (0.13)	10.72^d (0.30)	14.26^c (0.11)	16.47^b (0.09)	18.11^a (0.36)
Color profile

Values are mean (standard deviation). Different letters in the same row indicate significant differences (p < .05) based on the DMRT.

Table 6. Characteristics of chocolate beverages (after brewing).

Parameter	Sample formulation
	A	B	C	D	E	F
Sedimentation (%)	10.65^a (0.00)	10.28^b (0.00)	9.77^c (0.00)	9.44^d (0.00)	8.23^e (0.00)	7.49^f (0.00)
pH	7.06 ^a (0.01)	6.98^b (0.01)	6.87^c (0.03)	6.76^d (0.03)	6.69^e (0.01)	6.64^f (0.01)
Viscosity (mPas)	49.34^d (0.47)	57.00^c (1.88)	59.84^c (1.65)	67.67^b (1.89)	81.17^a (1.18	84.84^a (1.65)
Solubility (%)	42.06^e (0.24)	46.52^d (0.10)	46.71^d (0.13)	49.08^c (0.20)	51.69^b (0.24)	54.30^a (0.13)
Dissolution time (s)	110.82^a (0.13)	92.46^b (0.25)	83.54^c (0.23)	78.94^d (0.02)	70.60^e (0.04)	55.21^f (0.18)
Total soluble solids (°Brix)	7.77^d (0.05)	7.92^d (0.07)	8.42^c (0.26)	8.74^bc (0.05)	9.04^b (0.09)	9.48^a (0.21)

Values are mean (standard deviation). Different letters in the same row indicate significant differences (p < .05) based on the DMRT.

Figure 1. Sensory evaluation scores of chocolate beverages with different formulations.

Figure 2. Chocolate beverages with different formulations.

Figure 3. Pearson’s correlation coefficient between variables (r). S (sedimentation), pH (power of hydrogen), V (viscosity), SL (solubility), H (hygroscopicity), MC (moisture content), TSS (total soluble solids), DT (dissolution time), TP (total phenolic), TF (total flavonoids), IC₅₀ (inhibitory concentration 50%), L* (lightness), a* (redness), b* (yellowness), and ∆E (total color difference).