Table 1.

Descriptive statistics obtained from total polyphenol and total flavonoid content and antioxidant assays of dark chocolate samples.

	Sample	S1	S2	S3	S4	S5	S6	S7	S8	S9	S10	S11	S12
	Mean ± SD 1	10.55 ± 0.05 h	15.74 ± 0.15 g	15.07 ± 0.06 g	15.30 ± 0.19 g	14.97 ± 0.16 g	17.61 ± 0.08 f	19.63 ± 0.57 e	25.38 ± 0.57 d	29.58 ± 0.61 c	28.76 ± 0.50 c	35.96 ± 0.81 b	39.82 ± 0.61 a
	Median	10.55	15.71	15.10	15.33	15.02	17.61	19.80	25.45	29.73	29.00	36.09	40.10
TPC	Min 2	10.50	15.60	15.00	15.10	14.80	17.54	19.00	24.76	28.90	28.18	35.10	39.12
	Max 3	10.60	15.90	15.10	15.47	15.10	17.69	20.10	25.93	30.10	29.10	36.70	40.25
	Mean ± SD	10.04 ± 0.14 h	15.46 ± 0.11 e,f	14.92 ± 0.24 f,g	15.13 ± 0.16 e,f,g	13.72 ± 0.25 g	16.11 ± 0.19 e,f	16.45 ± 1.25 e	26.68 ± 0.61 d	31.59 ± 0.52 c	30.99 ± 0.62 c	34.85 ± 0.28 b	37.85 ± 0.18 a
	Median	10.10	15.50	15.00	15.10	13.67	16.16	15.97	26.86	31.55	31.10	34.90	37.80
TFC	Min	9.88	15.34	14.65	14.99	13.50	15.90	15.50	26.00	31.10	30.33	34.55	37.70
	Max	10.15	15.54	15.10	15.30	13.99	16.28	17.87	27.17	32.13	31.55	35.10	38.05
	Mean ± SD	29.61 ± 0.70 f	32.74 ± 0.85 e	35.07 ± 0.34 d,e	38.06 ± 0.23 c	38.74 ± 0.90 c	38.17 ± 0.16 c	37.19 ± 0.69 c,d	42.69 ± 0.96 b	42.11 ± 0.12 b	44.58 ± 0.48 b	47.47 ± 2.12 a	48.34 ± 0.99 a
	Median	30.00	32.55	35.00	37.98	38.55	38.21	37.55	42.88	42.10	44.50	46.55	48.17
DPPH	Min	28.80	32.01	34.76	37.88	37.95	38.00	36.39	41.65	42.00	44.15	45.97	47.44
	Max	30.04	33.67	35.44	38.31	39.72	38.31	37.63	43.55	42.24	45.10	49.90	49.40
	Mean ± SD	20.50 ± 1.17 j	30.56 ± 1.23 i	32.52 ± 0.48 h,i	34.06 ± 0.46 g,h	32.42 ± 0.56 h,i	36.37 ± 0.89 g	48.53 ± 0.57 f	53.68 ± 0.86 e	67.22 ± 1.11 d	69.69 ± 0.38 c	78.89 ± 0.97 b	89.00 ± 0.57 a
	Median	20.14	30.00	32.55	34.16	32.21	36.71	48.46	53.98	67.03	69.77	78.44	89.05
FRAP	Min	19.55	29.70	32.03	33.56	32.00	35.36	48.00	52.71	66.22	69.28	78.23	88.41
	RSD	5.69	4.04	1.46	1.36	1.71	2.45	1.17	1.60	1.65	0.55	1.23	0.64
	Mean ± SD	61.15 ± 1.26 c	81.76 ± 3.03 a	69.86 ± 1.04 b	46.33 ± 0.39 e,f	43.54 ± 1.34 f	42.24 ± 0.40 f	49.38 ± 1.21 d	54.64 ± 0.98 c	72.53 ± 1.01 b	70.39 ± 1.55 b	79.14 ± 0.99 a	83.86 ± 1.30 a
	Median	60.44	80.44	69.25	46.23	43.66	42.13	50.01	55.22	73.01	71.41	79.80	84.13
TAC	Min	60.10	78.88	69.00	45.90	41.85	41.81	47.68	53.27	71.12	68.21	77.74	82.15
	Max	62.92	85.95	71.33	46.85	45.12	42.77	50.44	55.44	73.46	71.56	79.87	85.31

¹ Standard Deviation ² Min -Minimum values; ³ Max—Maximum values; Data for all measurements made in triplicate are expressed as the mean ± standard deviation (SD).; ^a–h Different letters in the same column denote a significant difference according to Tukey’s test, p < 0.05. Parameters: TPC—Total polyphenol content; TFC—Total flavonoid content; DPPH-1,1-diphenyl-2-picryl-hydrazyl free radical scavenging assay (% of inhibition); FRAP—Ferric Reducing Antioxidant Power (mg/g GAE); TAC—Total Antioxidant Capacity (mg/g AAC). Samples and cocoa content: S1—40% with pepper, S2—49%, S3—56%, S4—73%, S5—75%, S6—75% with orange, S7—75% with raspberry, S8—77%, S9—77% with orange, S10—85% (gluten-free, no added sugar), S11—88%, S12—99%.