The influence of extraction solvent on flavonoides determination in cocoa and cocoa products.

This paper presents the results of the determination of flavonoids content in cocoa and cocoa products using the colorimetric assay with aluminium chloride solution in order to establish the best experimental variant in terms of solvent used for extraction. In the same time the stability of the pink complex at different reaction time (10, 30 and 60 minutes) was verified. Quercetine was the used standard. The experiments show that the acetonic extract shows higher amount of flavonoides in chocolate and cocoa, the difference being more significant for chocolate (32,7%) than for cocoa (5,5%). The tested samples shown that the flavonoids content decreases in the order cocoa > dark chocolate > Nesquik