Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
2016
Autori
Lalicic-Petronijevic, JovankaKomes, Drazenka
Gorjanović, Stanislava
Belscak-Cvitanovic, Ana
Pezo, Lato
Pastor, Ferenc
Ostojić, Sanja B.
Popov-Raljic, Jovanka
Sužnjević, Desanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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 / polarographyIzvor:
Food Technology and Biotechnology, 2016, 54, 1, 13-20Izdavač:
- Faculty Food Technology Biotechnology, Zagreb
Finansiranje / 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)
Kolekcije
Institucija/grupa
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 .