Formulation and Evaluation of Iron-Rich Chocolate Spread from Sugarcane Syrup and Sunflower Seeds

Table 2

The chemical composition, total phenolic compounds, and antioxidant activity of the prepared chocolate spread formulae.

Sample	Chemical composition (%)						TPC; (mg GAE/100 g)	Antioxidant activity; (% DPPH)	Oil quality
	Moisture	Sugar	Protein	Fat	Fiber	Ash			PV; (Meq O2/kg)	Acidity; (% fat as oleic acid)
Control	2.57^c ± 0.09	52.46^a ± 0.08	7.08^e ± 0.11	30.96^a ± 0.08	4.88^e ± 0.08	2.05^e ± 0.07	515.75^a ± 8.15	88.03^a ± 0.58	0.01^c ± 0.01	0.48^e ± 0.00
1	5.32^b ± 0.02	33.33^e ± 0.46	16.39^a ± 0.12	23.79^b ± 0.13	12.72^a ± 0.02	8.45^d ± 0.14	117.31^b ± 14.82	85.89^a ± 3.34	0.14^c ± 0.03	2.01^d ± 0.00
2	6.08^ab ± 0.11	40.20^d ± 0.28	15.50^b ± 0.70	18.89^d ± 0.12	9.73^b ± 0.04	9.60^c ± 0.84	91.83^bc ± 8.87	74.30^b ± 3.39	0.35^bc ± 0.03	3.07^c ± 0.00
3	6.71^a ± 1.00	42.93^c ± 0.04	11.42^c ± 0.02	20.09^c ± 0.12	7.90^c ± 0.00	10.95^b ± 0.07	81.27^c ± 10.46	71.75^b ± 0.22	0.83^ab ± 0.22	3.76^b ± 0.00
4	7.37^a ± 0.52	49.86^b ± 0.08	8.91^d ± 0.01	15.11^e ± 0.15	6.45^d ± 0.07	12.30^a ± 0.05	30.01^d ± 3.81	60.73^b ± 0.89	1.33^a ± 0.37	4.51^a ± 0.13

Different superscript letters within rows show the significance between samples (). TPC = total phenolic compounds (mg gallic acid equivalent/100 g) and antioxidant potential as determined by the DPPH assay. PV = peroxide value. All experiments were performed in triplicate and the data are presented as means ± S.D (one-way ANOVA).