Extraction of total fats from chocolate through Soxhlet and qualitative evaluation of the antioxidant capacity

Abstract

This paper describes an experiment that involves the extraction of total fats from three different types of chocolate using a Soxhlet extractor and subsequent testing of their antioxidant capacity due to the presence of phenolic compounds in their composition. The experiment can be performed in a 2-hour class, in addition to being useful in Higher Education in practical classes aimed at teaching laboratory techniques of Chemistry.