Investigating the Antioxidative Properties of Cashew-based Chocolate Spread

Abstract

This study examined the nutritional composition and antioxidative potential of a novel cashew-based chocolate spread formulated from locally sourced Indonesian cashews and cocoa. Proximate analysis revealed a product profile of 2.86% moisture, 2.56% ash, 8.84% protein, 36.99% fat, and 48.76% carbohydrate (wet basis), with strong agreement between predicted and measured values for ash, protein, and carbohydrate. Antioxidant activity was assessed via DPPH radical scavenging and total phenolic content (TPC) assays across methanol, ethanol, and 70% acetone extractions. The 70% acetone extract showed the highest potency (IC50 = 1.28 mg/mL) and phenolic yield (0.26 mg GAE/g sample), while methanol and ethanol extracts exhibited IC50 values of 3.90 and 4.87 mg/mL and TPC of 0.14 and 0.12 mg GAE/g sample, respectively. Findings imply the cashew-based chocolate spread contains lower total phenolic content and radical-scavenging activity as compared to published chocolate spread studies. Further research and development of assay methodology and product formulation is advised for the consideration of quantifying the present antioxidants and becoming a value-added functional food.