Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
2016
Аутори
Lalicic-Petronijevic, JovankaKomes, Drazenka
Gorjanović, Stanislava
Belscak-Cvitanovic, Ana
Pezo, Lato
Pastor, Ferenc
Ostojić, Sanja B.
Popov-Raljic, Jovanka
Sužnjević, Desanka
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the... DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
Кључне речи:
antioxidant capacity / chocolate / differential scanning calorimetry / oxidative stability / phenols / polarographyИзвор:
Food Technology and Biotechnology, 2016, 54, 1, 13-20Издавач:
- Faculty Food Technology Biotechnology, Zagreb
Финансирање / пројекти:
- Утицај сорте и услова гајења на садржај биоактивних компоненти јагодастог и коштичавог воћа и добијање биолошки вредних производа побољшаним и новим технологијама (RS-31093)
- Осмотска дехидратација хране - енергетски и еколошки аспекти одрживе производње (RS-31055)
- Модификације антиоксидативног метаболизма биљака са циљем повећања толеранције на абиотски стрес и идентификација нових биомаркера са применом у ремедијацији и мониторингу деградираних станишта (RS-43010)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-46010)
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Lalicic-Petronijevic, Jovanka AU - Komes, Drazenka AU - Gorjanović, Stanislava AU - Belscak-Cvitanovic, Ana AU - Pezo, Lato AU - Pastor, Ferenc AU - Ostojić, Sanja B. AU - Popov-Raljic, Jovanka AU - Sužnjević, Desanka PY - 2016 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1919 AB - Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types. PB - Faculty Food Technology Biotechnology, Zagreb T2 - Food Technology and Biotechnology T1 - Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage VL - 54 IS - 1 SP - 13 EP - 20 UR - https://hdl.handle.net/21.15107/rcub_cherry_1919 ER -
@article{ author = "Lalicic-Petronijevic, Jovanka and Komes, Drazenka and Gorjanović, Stanislava and Belscak-Cvitanovic, Ana and Pezo, Lato and Pastor, Ferenc and Ostojić, Sanja B. and Popov-Raljic, Jovanka and Sužnjević, Desanka", year = "2016", abstract = "Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.", publisher = "Faculty Food Technology Biotechnology, Zagreb", journal = "Food Technology and Biotechnology", title = "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage", volume = "54", number = "1", pages = "13-20", url = "https://hdl.handle.net/21.15107/rcub_cherry_1919" }
Lalicic-Petronijevic, J., Komes, D., Gorjanović, S., Belscak-Cvitanovic, A., Pezo, L., Pastor, F., Ostojić, S. B., Popov-Raljic, J.,& Sužnjević, D.. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology Faculty Food Technology Biotechnology, Zagreb., 54(1), 13-20. https://hdl.handle.net/21.15107/rcub_cherry_1919
Lalicic-Petronijevic J, Komes D, Gorjanović S, Belscak-Cvitanovic A, Pezo L, Pastor F, Ostojić SB, Popov-Raljic J, Sužnjević D. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology. 2016;54(1):13-20. https://hdl.handle.net/21.15107/rcub_cherry_1919 .
Lalicic-Petronijevic, Jovanka, Komes, Drazenka, Gorjanović, Stanislava, Belscak-Cvitanovic, Ana, Pezo, Lato, Pastor, Ferenc, Ostojić, Sanja B., Popov-Raljic, Jovanka, Sužnjević, Desanka, "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage" in Food Technology and Biotechnology, 54, no. 1 (2016):13-20, https://hdl.handle.net/21.15107/rcub_cherry_1919 .