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Dietary Bioactive Components (Poster Session)

(P04-066-24) Antioxidant Capacity of Almond Milk Flavored With Chocolate Syrup

Sunday, June 30, 2024
11:45 AM – 12:45 PM CT
Location: Poster Board 139
Disclosure(s):
Lacy A. Wood: No relevant financial relationship(s) with ineligible companies to disclose.
Chloe N. Sloop, B.S., B.A.: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Diets rich in antioxidants are beneficial in reducing the risks of various disorders caused by oxidative stress. This pilot study aimed to assess the antioxidant capacity of almond milk after being mixed with milk chocolate syrup and dark chocolate syrup. Dark chocolate is known to have higher concentrations of antioxidants due to higher flavonoid content. Our hypothesis was that the addition of chocolate syrups would increase the antioxidant capacity of almond milk with higher antioxidant content from the addition of dark chocolate syrup.

Methods: The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) radical assay was used to test the antioxidant capacity of Blue Diamond®Almond Breeze Unsweetened Original almond milk before and after being combined with Hershey's® milk chocolate or dark chocolate syrup. Each sample was combined with ABTS•+ solution and absorbance was measured for 5 minutes using the Thermo Scientific Spectronic 200. Absorbance is inversely proportional to antioxidant capacity. Data was analyzed by assessing how each chocolate syrup affected antioxidant capacity, which was determined by calculating the percent change in absorbance compared to the plain milk control.

Results: Almond milk combined with milk chocolate syrup showed a 42% reduction in absorbance compared to plain almond milk. The almond milk mixed with dark chocolate syrup showed a 52% reduction in absorbance compared to plain almond milk.

Conclusions: Our findings indicate that incorporating dark chocolate syrup into almond milk led to a 52% reduction in absorbance, while the addition of milk chocolate syrup led to a 42% absorbance reduction compared to the plain milk control. These data suggest a higher antioxidant capacity associated with dark chocolate syrup, likely due to its elevated flavonoid content. Despite chocolate syrups having added sugar, when consumed in moderation, the potential benefits obtained from antioxidants may surpass the adverse effects of sugar intake. Future work may involve evaluating the flavonoid content of these chocolate syrups.

Funding Sources: Salem College Department of Chemistry