## 4 Discussion
Our results of ABTS and DPPH radical scavenging assay demonstrate that the addition of yellow tea extract powder increased the antioxidant potential of enriched chocolates. As expected, based on the content of active ingredients in chocolates, anti-radical activity of those enriched with tea product was correlated with polyphenol content. The highest activity in DPPH and ABTS assay was determined for the samples of dark chocolate with yellow tea, and did not decrease significantly during storage. What was also found is that ORAC value was highest for the samples of dark chocolate with yellow tea, and six months of storage did not result in significant loss of oxygen radical scavenging ability. The literature values for tea and chocolate ORAC capacity are high, nevertheless, observing the results from our study in ORAC values, no increase in total antioxidant capacity that would result from the addition of yellow tea extract was observed. The obtained effect may suggest that the above activity is masked by the fat present in the chocolate. Results of [PERSON] et al. examined the chocolates with addition of cocoa liquor from roasted beans and concluded that the cocoa liquor type used induced minor changes in the polyphenol and fatty acid composition [97]. Moreover, they found that those chocolates were characterized by the highest DPPH radicals scavenging activity. However, contrary to our research, they also found that antioxidant activity determined by the ORAC-FL method increased with increasing polyphenol content in the chocolates. [PERSON] et al. examined the addition of raspberries to dark chocolates [98]. Results showed no influence on total polyphenol, flavonoid and proanthocyanidin contents in the chocolates, statistical analysis, however, showed significant increase (\(p<0.05\)) in the antioxidant capacity evaluated in ABTS, DPPH and ORAC assay, of dark chocolates with raspberry compared to plain dark chocolates. Progressive neurodegenerative disease is mainly characterized by abnormally low levels of the neurotransmitter acetylcholine in the brain, therefore acetylcholinesterasecholinesterase (AChE) and butyrylcholinesteraseerase (BChE) inhibitors are promising tools in the treatment process of Alzheimer's disease [99]. Research shows that tea components serve as a rich source of cholinesterase inhibitors, mainly EGCG, which play a significant role in Alzheimer's disease treatment by enhancing of cholinergic neurotransmission [30; 100]. There are studies which evidence that cocoa and tea flavonoids can acutely improve cognitive function in humans, by means of increased cerebral blood flow [101; 102]. [PERSON] et al. research showed that dark chocolate (70% of cocoa) consumption has a positive effect on verbal episodic memory, confirming that everyday consumption of dark chocolate benefits to the brain in healthy consumers [102]. As the research shows, consuming cocoa beans has a beneficial effect on cardiovascular diseases. In human studies, ACE inhibition was found to be 18% on average. Based on the research, it was found that the consumption of chocolate with a high content of cocoa mass increases the inhibition of ACE activity, which was confirmed by in vitro and in vivo studies [103]. Inhibition of BChE is also important in the treatment of neurodegenerative diseases such as Alzheimer's disease. The conducted research indicates the inhibitory effect of tea polyphenols on BChE. It was also found that raw materials rich in flavonoids can be an excellent material for their production. This, in turn, could be used to compose drugs for neurodegenerative diseases [104]. Our results showed that cholinesterase inhibition capacity of chocolates with and without addition of yellow tea extract was greater for AChE than BChE. Total capacity to inhibit AChE differed depending on the type of chocolate and was highest for dark chocolate. However, a negative effect of storage time was observed. The results of BChE inhibition showed similar trends.