Fruit Powders

Analysis of the fruit powders demonstrated that the antioxidant capacity (Figure 1A) of cocoa powder (634 ±
33 μMTE/g) was significantly greater than blueberry, cranberry, and pomegranate powder on a per gram basis. The total polyphenol content (Figure 1B) of cocoa powder (48.2 ± 2.1 mg/g) appeared to be greater than acai, blueberry, and cranberry powder; however these differences did not reach statistical significance. The total flavanol content (Figure 1C) of cocoa powder (30.1
± 2.8 mg/g) was significantly greater than all of the other fruit powders tested. There were no other statistically significant differences in antioxidant capacity, total polyphenol, or total flavanol content between any of the other fruit powders tested.
Analysis of fruit products demonstrated that the antioxidant …show more content…
In contrast, hot cocoa mix had significantly less antioxidant capacity (1232 ± 159 μMTE/serving) than all of the other products tested. The total polyphenol content
(Figure 2B) of dark chocolate (991.1 mg/serving) was significantly greater than all of the other products tested, aside from pomegranate juice, on a per serving basis.
The total polyphenol content of pomegranate juice was significantly greater than that of cranberry juice; all products tested had higher TP values than hot cocoa mix
(57.6 ± 4.9 mg/serving). Finally, the total flavanol content
(Figure 2C) of dark chocolate (535.6 ± mg/serving) was significantly greater than cocoa beverage (400 ±
39.5 mg/serving) on a per serving basis and both dark chocolate and cocoa beverage had significantly greater total flavanol content than hot cocoa mix, acai, blueberry, cranberry, and pomegranate