Lalitha Rani Chellappa, Srisakthi Doraikannan, Meignana Arumugham Indiran. Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India. Int J Dentistry Oral Sci. 2021;8(9):4393-4398. 4393 OPEN ACCESS https://scidoc.org/IJDOS.php Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India Research Article International Journal of Dentistry and Oral Science (IJDOS) ISSN: 2377-8075 *Corresponding Author: Dr. Srisakthi Doraikannan, Department of Public Health Dentistry, Saveetha Dental College, Saveetha Institute of Management and Technical Sciences, No.162, Poonamallee High Road, Chennai 600077, Tamil Nadu, India. Tel: + 918122399966 E-mail: drsrisakthiphd@gmail.com Received: April 02, 2021 Accepted: September 20, 2021 Published: September 21, 2021 Citation: Lalitha Rani Chellappa, Srisakthi Doraikannan, Meignana Arumugham Indiran. Assessment Of Probiotic Activity and Anti-Oxidant Potential Of Commercially Available Probiotic Chocolate In India. Int J Dentistry Oral Sci. 2021;8(9):4393-4398. doi: http://dx.doi.org/10.19070/2377-8075-21000894 Copyright: Dr. Srisakthi Doraikannan © 2021. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Lalitha Rani Chellappa 1 , Srisakthi Doraikannan 1* , Meignana Arumugham Indiran 1 1 Department of Public Health Dentistry, Saveetha Dental College, Saveetha Institute of Management and Technical Sciences, No.162, Poonamallee High Road, Chennai 600077, Tamil Nadu, India. Introduction Chocolate is, in essence, composed of cocoa mass and sugar sus- pended in a cocoa butter matrix [1]. Major types of chocolates are dark, milk and white that differs in content of cocoa solid, milk fat and cocoa butter in the formulation. Chocolates are semisolid suspensions of fne solid particles of sugar and cocoa (and milk, depending on type); making about 70% in total, in a continuous fat phase [2]. Chocolate is consumed all over the world, by every age group and every social class. The popularity of this food appears to mainly associate with its potential to arouse sensory pleasure and positive emotions [3]. Foods with positive acceptance have been enriched with compounds that improve consumers health. For example, reducing the fat content in the diet might decrease the energy intake and therefore, contribute to the prevention of obesity. There is an opportunity using indulgent foods, such as chocolate to achieve this aim [4, 5]. Functional foods are those that provide basic nutrition and, at the same time, promote health [6]. As the market for functional foods continues to expand, research in the development of food prod- ucts containing probiotic bacteria also has grown [7]. There are two dietary strategies to increase the benefcial microorganisms in the instestine. The frst one is by the consumption of probiotics and the other one is by increasing the number of resident mi- croorganisms in the gut tract, using prebiotics [8]. Probiotics are viable microorganisms that are benefcial to the host when admin- istered in appropriate quantities [9]. They may play an important role in helping the body protect itself from infection, especially along the colonized mucosal surfaces of the gastrointestinal tract Abstract Introduction: Chocolate is one of the most commonly consumed product in the world at all age groups. It is socially accept- able by most of the consumers for its taste. If its in the form of a functional food with probiotic activity without altering the taste, it becomes benefcial and can reach a wider population. Aim: The aim of the study is to assess and compare the antimicrobial and antioxidant activity of commercially available pro- biotic infused green tea, green coffee and slim tea. Materials and Methods: Synthesis of probiotic medium is done by 2 gm of each sample was taken in 1 fask of 15 ml peptone water and mixed well. Then it is inoculated in MRS agar plate and it is sealed in an anaerobic jar for 48 hours. Anti- microbial activity is tested by agar well diffusion method against S.mutans and the zone of inhibition is measured. Antioxidant activity is measured with DPPH and % of inhibition is measured. Results: In the antimicrobial activity, in all the samples the activity increased with increasing concentration, but the maximum was seen in cranberry orange probiotic chocolate. In antioxidant activity, all the samples showed antioxidant activity although cranberry orange probiotic chocolate showed more antioxidant activity than peanut butter caramel chocolate Conclusion: In our study, Bacillus coagulans incorporated probiotic chocolate bars exhibited both antimicrobial and anti- oxidant properties. Since there was a good antimicrobial activity against S. mutans, these can be incorporated as a potential antibacterial agent for oral infections and as an antioxidant carrier in the local drug delivery. Keywords: Probiotic; Chocolate; Antimicrobial Activity; DPPH; Agar Well Diffusion Method; S.mutans.