Exploring Catechin Levels In Powdered Cocoa And Chocolate Milk: Implications For Recovery Beverages

Cocoa powder is commonly added to milk and other beverages to aid post-exercise recovery. In addition to providing carbohydrate, protein, fluid and electrolytes that promote refueling and muscle repair, chocolate milk contains antioxidant flavonoids in cocoa powder that have been under investigation for their possible role in exercise performance and recovery. Previous research assessed the flavonoid content of commercially-prepared recovery beverages; however, little is known about the catechin content of powered cocoa products that may be used to make self-prepared recovery drinks in a field setting. PURPOSE: The current project analyzed the catechin content of cocoa powder and powdered chocolate milk. METHODS: Four different concentrations of chocolate milk and cocoa powder were used to measure the catechin content following the colorimetric assay method given in a phenolic assay kit. The absorbance of a 96-well plate was measured at 480 nm, and values in unknown samples were determined using a catechin standard curve. RESULTS: Our study found catechin content was higher in cocoa powder than chocolate milk. When we compared the catechin content of an equal amount (5 mg/ml) of cocoa powder and chocolate milk powder, we found that cocoa powder had 12 times more (33.2 nmol/well) than chocolate milk powder (2.7 nmol/well). A similar pattern was found with 10, 20, and 50 mg/ml. CONCLUSIONS: Fortifying milk or other recovery beverages with cocoa powder may be a practical way to provide additional flavonoids. Further research is needed to understand the potential exercise-related benefits of catechin in these drinks.