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dc.creatorLalicic-Petronijevic, Jovanka
dc.creatorKomes, Drazenka
dc.creatorGorjanović, Stanislava
dc.creatorBelscak-Cvitanovic, Ana
dc.creatorPezo, Lato
dc.creatorPastor, Ferenc
dc.creatorOstojić, Sanja B.
dc.creatorPopov-Raljic, Jovanka
dc.creatorSuznjevic, Desanka
dc.date.accessioned2018-11-22T00:34:41Z
dc.date.available2018-11-22T00:34:41Z
dc.date.issued2016
dc.identifier.issn1330-9862
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1919
dc.description.abstractAntioxidant (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.en
dc.publisherFaculty Food Technology Biotechnology, Zagreb
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.sourceFood Technology and Biotechnology
dc.subjectantioxidant capacityen
dc.subjectchocolateen
dc.subjectdifferential scanning calorimetryen
dc.subjectoxidative stabilityen
dc.subjectphenolsen
dc.subjectpolarographyen
dc.titleContent of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storageen
dc.typearticle
dc.rights.licenseBY-NC
dcterms.abstractОстојиц, Сања; Лалициц-Петронијевиц, Јованка; Попов-Раљиц, Јованка; Пезо, Лато; Комес, Дразенка; Горјановиц, Станислава; Белсцак-Цвитановиц, Aна; Сузњевиц, Десанка; Пастор, Ференц;
dc.citation.volume54
dc.citation.issue1
dc.citation.spage13
dc.citation.epage20
dc.identifier.wos000374275500003
dc.citation.other54(1): 13-20
dc.citation.rankM23
dc.identifier.pmid27904388
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-84964883998
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/8966/1917.pdf
dc.identifier.rcubKon_3038


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