Chocolate

sample

Fat*

Dried residue (DR) after extraction with ether*

Total polyphenol content*

% (w/w)

CV%

Unc.

% (w/w)

CV%

Unc.

% (w/w)

CV%

Unc.

AC80

15.54 ± 0.11^e

0.73

0.07

80.50 ± 0.41^b

0.51

0.24

4.21 ± 0.01ª

0.21

0.01

AD70

25.51 ± 0.25^b

0.99

0.15

76.27 ± 0.54^d

0.71

0.31

3.22 ± 0.03^c

0.84

0.02

BC

18.35 ± 0.17^d

0.90

0.10

81.50 ± 0.50^ab

0.61

0.29

0.06 ± 0.01^e

15.71

0.01

BD

21.52 ± 0.46^c

2.14

0.27

77.25 ± 0.61^cd

0.79

0.35

0.31 ± 0.00^e

0.78

0.00

BLC

16.40 ± 0.44^e

2.70

0.26

81.50 ± 0.50^ab

0.61

0.29

1.87 ± 0.05^d

2.64

0.03

CS20

23.29 ± 0.30^bc

1.30

0.17

74.63 ± 0.40^d

0.54

0.23

2.03 ± 0.06^d

2.81

0.03

CS70

24.50 ± 0.35^b

1.43

0.20

71.49 ± 0.38^e

0.54

0.22

3.60 ± 0.06^b

1.75

0.04

LH

19.71 ± 0.03^cd

0.16

0.02

81.58 ± 0.55^ab

0.67

0.31

2.70 ± 0.04^d

1.41

0.02

LHE

19.62 ± 0.31^d

1.58

0.18

78.06 ± 0.39^c

0.49

0.22

2.00 ± 0.07^d

3.71

0.04

MAH

15.51 ± 0.12^e

0.76

0.07

82.60 ± 1.11ª

1.34

0.64

3.17 ± 0.17^c

5.29

0.10

SCC

33.40 ± 0.29^a

0.85

0.16

59.53 ± 0.50^f

0.84

0.29

3.70 ± 0.01^b

0.32

0.01