Many diseases are linked to oxidative stress caused by an imbalance of free radicals in the body. Antioxidants can naturally neutralize these free radicals, protecting the body from cellular damage. It has been established that chocolate is a rich source of antioxidants. However, the specific antioxidant capacity of chocolate almond milk beverages has not been extensively studied. Building off the pilot study completed by Salem College alumna Chloe Sloop and Lacy Wood, this new study investigated the antioxidant capacity of almond milk using a new research-grade spectrophotometer. The Biomate 160 UV-Vis Spectrophotometer and an ABTS radical assay were used to assess the neutralization capacities of four different types of chocolate-based almond milk drinks, including powdered chocolate, dark chocolate syrup, milk chocolate syrup, and pre-made chocolate almond milk compared to a plain almond milk control. We hypothesized that the dark chocolate syrup would provide the highest antioxidant capacity. Unexpectedly, the highest antioxidant power was observed in the powdered chocolate milk sample (30.2% +/- 1.3%), followed by the dark chocolate syrup (27.3% +/- 4.1%), milk chocolate syrup (25.1% +/- 5.1%), and premade chocolate almond milk (23.6% +/- 3.1%). This study demonstrates that the addition of chocolate in multiple forms to almond milk boosts the antioxidant capacity, improving the disease-fighting potential of these chocolate-based beverages.
Ava Peterson will graduate in 2026 with a BS in Biochemistry with minors in Chemistry and Nutrition. While at Salem College, Ava served as Tri-Beta’s president, worked at the QUEST Center as a chemistry tutor, and worked in the Cafe. She plans on pursuing an advanced degree in forensic chemistry. Outside of school, Ava enjoys crafting, painting, spending time outside and with her cat, Sherlock.