Antioxidants in Cocoa Production

The breakdown of antioxidants throughout the general chocolate making process.

A high antioxidant concentration is one of the reasons why high percent chocolate can be considered healthy. However, a lot of the antioxidants are broken down during the chocolate production process, so there is a potential to make dark chocolate even healthier. ⁣

The graph gives an indication of the amount of antioxidants that are lost during each of the production steps. It is therefore important to consider and optimize all parameters during chocolate making if you want to maintain a high antioxidant concentration in the finished chocolate.

The antioxidant concentrations are found in the article “The impact of Processing in vitro Antioxidant Activity and the Effects of Chocolate Antioxidant Makers in vivo”⁣.