Recently, a huge number of studies have confirmed the important role of chocolate polyphenols in human health, underlining its beneficial effects especially in the treatment of cardiovascular diseases. However, a thorough evaluation of chocolate phenolic profile is still lacking. This study aimed at a comprehensive characterization of dark chocolate phenolic profile, using non-targeted mass spectrometry identification. This approach allowed a tentative identification of 158 individual phenolic compounds: 67 were newly detected in dark chocolate, among these 38 were observed for the first time in chocolate as well as in cocoa beans or products. Ellagitannins, which have never been reported in cocoa or chocolate, represented about the 10% of the phenolic profile of dark chocolate. The enrichment of dark chocolate with Sakura green tea leaves or turmeric powder influenced and modified the phenolic profile, resulting in a phenolic concentration increase. In this way, this functional chocolate might maximize the beneficial effect of chocolate consumption, combining the positive health effects of chocolate, turmeric and green tea and, at the same time, reducing the amount of sugars and calories introduced with chocolate.

最近，大量研究证实了巧克力多酚在人类健康中的重要作用，强调了其有益的作用，特别是在治疗心血管疾病方面。但是，仍然缺乏对巧克力酚性的全面评估。这项研究旨在使用非目标质谱鉴定技术对黑巧克力的酚醛成分进行全面表征。该方法初步确定了158种酚类化合物：在黑巧克力中新发现67种，其中38种首次在巧克力以及可可豆或产品中被观察到。Ellagitannins从未在可可或巧克力中被报道过，约占黑巧克力酚含量的10％。樱花绿茶或姜黄粉对黑巧克力的富集影响并改变了酚类成分，导致酚类浓度增加。通过这种方式，这种功能性巧克力可以将巧克力，姜黄和绿茶的积极健康作用结合在一起，从而最大程度地减少食用巧克力的有益效果，同时减少巧克力中糖和卡路里的摄入量。