Nutritional, Antioxidant and Glycemic Response of Dark Chocolate Prepared with Sacha Inchi Oil

Hasmiza Halib; Nurul Syafiqah Rozaimi; Anis Sofiya  Awi; Nur Anis Syafiqah Taib; Napisah Hussin; Abbe Maleyki Mhd Jalil; Intan Anis Saupi

doi:10.25182/jgp.2025.20.2.111-120

Hasmiza Halib⁽¹⁾ , Nurul Syafiqah Rozaimi⁽²⁾ , Anis Sofiya Awi⁽³⁾ , Nur Anis Syafiqah Taib⁽⁴⁾ , Napisah Hussin⁽⁵⁾ , Abbe Maleyki Mhd Jalil⁽⁶⁾ , Intan Anis Saupi⁽⁷⁾

(1) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia,

(2) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia,

(3) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia,

(4) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia,

(5) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia,

(6) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia,

(7) Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, 21300 Kuala Nerus, Terengganu, Malaysia

https://doi.org/10.25182/jgp.2025.20.2.111-120

Issue
Vol. 20 No. 2 (2025)

Submitted
April 30, 2025

Published
July 31, 2025

Keywords:

antioxidant activity, dark chocolate, glycemic index, sacha inchi oil

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Abstract

This study aimed to enhance the nutritional and functional quality of dark chocolate by incorporating Sacha Inchi Oil (SIO), a healthier fat alternative derived from Plukenetia volubilis, which is rich in polyunsaturated fatty acids and antioxidants. The potential of SIO as a Cocoa Butter Equivalent (CBE) was evaluated in dark chocolate formulations containing 1%, 3%, and 5% SIO. Proximate composition and antioxidant capacity were analysed using standard methods (soxhlet, kjeldahl, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and FRAP). Significant differences (p<0.05) were observed in fat, fiber, moisture, and energy contents, with the 5% SIO formulation showing reduced fat and energy levels, increased fiber and moisture, and the highest antioxidant activity. Additionally, a non-randomized controlled trial involving ten healthy participants was conducted to determine the Glycemic Index (GI) and Glycemic Load (GL) of the samples. While the control and 1% SIO samples exhibited high GI, the 3% and 5% SIO formulations were classified as medium GI, and all samples demonstrated low GL. The 5% SIO chocolate had the lowest glycemic response. These findings indicate that SIO can improve the nutritional profile, antioxidant properties, and glycemic response of dark chocolate, supporting its application as a functional ingredient in the development of healthier chocolate products, particularly for health-conscious populations in developing countries.

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