Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

Table 1

Total polyphenols and DPPH radical-scavenging activity of different types of chocolate.

Samples	Total polyphenols	DPPH IC50
	(μmol catechin/g)	(μg/mL)
Milk chocolate	28.44 ± 1.68	49.18 ± 2.47
Soy chocolate	35.18 ± 0.53	23.69 ± 1.50
Semisweet chocolate	45.67 ± 2.95	32.60 ± 2.07
Dark chocolate	106.81 ± 3.28	10.43 ± 1.39
Trolox		9.71 ± 2.13

IC₅₀ = concentration that inhibits 50% of the initial concentration of DPPH radical.
Different letters show statistical difference between them ().