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Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage

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1917.pdf (349.9Kb)
Autori
Lalicic-Petronijevic, Jovanka
Komes, Drazenka
Gorjanovic, Stanislava
Belscak-Cvitanovic, Ana
Pezo, Lato
Pastor, Ferenc
Ostojic, Sanja
Popov-Raljic, Jovanka
Suznjevic, Desanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentu
Apstrakt
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.

Ključne reči:
antioxidant capacity / chocolate / differential scanning calorimetry / oxidative stability / phenols / polarography
Izvor:
Food Technology and Biotechnology, 2016, 54, 1, 13-20
Izdavač:
  • Faculty Food Technology Biotechnology, Zagreb
Projekti:
  • Uticaj sorte i uslova gajenja na sadržaj bioaktivnih komponenti jagodastog i koštičavog voća i dobijanje biološki vrednih proizvoda poboljšanim i novim tehnologijama (RS-31093)
  • Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (RS-31055)
  • Modifikacije antioksidativnog metabolizma biljaka sa ciljem povećanja tolerancije na abiotski stres i identifikacija novih biomarkera sa primenom u remedijaciji i monitoringu degradiranih staništa (RS-43010)
  • Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)

ISSN: 1330-9862

PubMed: 27904388

WoS: 000374275500003

Scopus: 2-s2.0-84964883998
[ Google Scholar ]
URI
http://cherry.chem.bg.ac.rs/handle/123456789/1919
Kolekcije
  • Radovi
Institucija
Hemijski fakultet

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