. 2021 Feb 2;7(2):e06154. doi: 10.1016/j.heliyon.2021.e06154

Table 2.

TPC and antioxidant capacity of dark chocolates.

Chocolate	TPC (mg GAE/g)	Catechin (mg/g)	Epicatechin (mg/g)	Antioxidant capacity (IC₅₀)
Control	18.76 ± 0.15^a	0.43 ± 0.01^a	3.74 ± 0.02^a	5.67 ± 0.23^a
Chocolate A	17.06 ± 1.03^ab	0.42 ± 0.01^ab	3.36 ± 0.01^b	4.38 ± 0.07^b
Chocolate B	16.53 ± 0.91^b	0.40 ± 0.01^b	3.31 ± 0.01^c	3.34 ± 0.18^c
Chocolate C	17.71 ± 0.25^ab	0.43 ± 0.01^a	3.74 ± 0.02^a	2.48 ± 0.10^d

Values are mean ± SD (n = 3).

Same column with different subscripts are significantly different (p < 0.05).