Assessment of probiotic activity and anti-oxidant potential of commercially available probiotic chocolate in india

Abstract

Introduction: Chocolate is one of the most commonly consumed product in the world at all age groups. It is socially accept-able by most of the consumers for its taste. If its in the form of a functional food with probiotic activity without altering the taste, it becomes beneficial and can reach a wider population. Aim: The aim of the study is to assess and compare the antimicrobial and antioxidant activity of commercially available pro-biotic infused green tea, green coffee and slim tea. Materials and Methods: Synthesis of probiotic medium is done by 2 gm of each sample was taken in 1 flask of 15 ml peptone water and mixed well. Then it is inoculated in MRS agar plate and it is sealed in an anaerobic jar for 48 hours. Anti-microbial activity is tested by agar well diffusion method against S.mutans and the zone of inhibition is measured. Antioxidant activity is measured with DPPH and % of inhibition is measured. Results: In the antimicrobial activity, in all the samples the activity increased with increasing concentration, but the maximum was seen in cranberry orange probiotic chocolate. In antioxidant activity, all the samples showed antioxidant activity although cranberry orange probiotic chocolate showed more antioxidant activity than peanut butter caramel chocolate Conclusion: In our study, Bacillus coagulans incorporated probiotic chocolate bars exhibited both antimicrobial and anti-oxidant properties. Since there was a good antimicrobial activity against S. mutans, these can be incorporated as a potential antibacterial agent for oral infections and as an antioxidant carrier in the local drug delivery.