## 2 Results and Discussion
### Determination of the Mineral Composition  
The contents of all tested 18 elements determined in studied chocolate samples are shown in Table 3. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sample** & **DPPH [g/kg]** & **ABTS [g/kg]** & **FRAP [g/kg]** \\ \hline blend80 & 6.09 \(\pm\) 0.01 b  & 47.19 \(\pm\) 5.61 b,c  & 31.20 \(\pm\) 0.77 c  \\ blend90 & 6.11 \(\pm\) 0.01 b  & 64.43 \(\pm\) 2.43 a  & 37.96 \(\pm\) 1.25 a  \\ blend100 & 6.19 \(\pm\) 0.00 a  & 36.98 \(\pm\) 0.41 d  & 19.24 \(\pm\) 0.84 d  \\ Origin Madagascar & 6.17 \(\pm\) 0.01 a  & 58.21 \(\pm\) 0.41 b  & 31.25 \(\pm\) 0.26 c  \\ Origin Vietnam & 6.11 \(\pm\) 0.01 b  & 56.66 \(\pm\) 2.23 b  & 35.10 \(\pm\) 0.28 b  \\ Origin Honduras & 6.16 \(\pm\) 0.00 a  & 47.93 \(\pm\) 0.54 c  & 30.67 \(\pm\) 0.69 c  \\ \hline \hline \end{tabular} Values represent mean \(\pm\) standard deviation (\(n=3\)). Values followed by the same letter in superscript within the same column were not significantly different (\(p<0.05\)), according to [PERSON]’s test. DPPH—2,2-diphenyl-1-picrylhydrazyl, ABTS—2,2’-azinobis(3-ethylbenzothazoline-6-sulphonic acid), FRAP—ferric reducing power. Results are expressed as g Trolox equivalents (TE) per kg.  
\end{table} 
Table 2: The antioxidant activity of samples. All elements can be divided into two groups, to macro elements (Ca, K, Mg, Na, P, and S) and trace elements. The trace elements identified in this study, which were considered by the World Health Organization Expert Committee on Trace Elements in Human Nutrition [30], were further divided into three groups according to their nutritional importance in humans into the following three groups: (1) Essential elements (Cr, Cu, Fe, Mo, and Zn), (2) elements that are probably essential (Mn and Ni), and (3) potentially toxic elements, some of which may have some essential functions at low levels (Al, Cd, Pb, and Sr). The highest amount of all macronutrients, except Na, was found in the sample of blend chocolate with 100% cocoa mass. This result can be explained by the highest content of cocoa solids among all samples. It is clear that potassium was the most present macronutrient in all the analyzed samples, ranging from 4.6038 to 8.24 mg/g. Potassium helps to maintain normal cell functions, works by preventing an increase in blood pressure in response to excessive sodium intake, and reduces markers of bone turnover and recurrence of kidney stones. No adverse effects of excessive consumption from food alone have been documented [31]. Dark chocolate was a good source of magnesium as well, which was also confirmed by other authors [32]. From the essential elements, iron was the metal with highest values found in the samples of blend chocolates with 90 and 100% cocoa solids and single-origin chocolate from Madagascar. The highest amount of Fe, 0.109 mg/g, was found in the sample of 90% chocolate. The same amount of Fe was found in 90% dark chocolate by [PERSON] et al. [32], which makes high-percentage dark chocolate an excellent source of this essential metal. Moreover, the different content of iron together with zinc, phosphorus, and other trace elements can reflect the mineral composition of the soil in which the cocoa beans have been growing, indicating the differences observed due to the origin of cocoa [33]. Zn has an important influence on the immune system and the lack of this mineral can cause atrophy of lymphoid organs [32]. Zinc was not detected in all tested samples. Sample of 100% chocolate was, however, a great source of zinc, with amount of 0.0214 mg/g, comparable to the results of other authors [12]. The amount of potentially toxic elements ranged between 0.0002 to 0.0006 mg/g for Pb; Cd was found in low concentrations (0.0002 and 0.0003 mg/g) only in two samples (blend 90% and single-origin Madagascar, respectively). Cd can only be tolerated at extremely low concentrations and it may accumulate in the human body, so the European Commission set the highest permitted levels of Cd in