TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Komes, Drazenka
AU  - Lalicic-Petronijevic, Jovanka
AU  - Pastor, Ferenc
AU  - Belscak-Cvitanovic, Ana
AU  - Veljović, Mile S.
AU  - Pezo, Lato
AU  - Suznjevic, Desanka Z.
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2484
AB  - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology, Mysore
T1  - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
VL  - 54
IS  - 8
SP  - 2324
EP  - 2331
DO  - 10.1007/s13197-017-2672-y
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Drazenka and Lalicic-Petronijevic, Jovanka and Pastor, Ferenc and Belscak-Cvitanovic, Ana and Veljović, Mile S. and Pezo, Lato and Suznjevic, Desanka Z.",
year = "2017",
abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology, Mysore",
title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach",
volume = "54",
number = "8",
pages = "2324-2331",
doi = "10.1007/s13197-017-2672-y"
}

Gorjanović, S., Komes, D., Lalicic-Petronijevic, J., Pastor, F., Belscak-Cvitanovic, A., Veljović, M. S., Pezo, L.,& Suznjevic, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology, Mysore
Springer India, New Delhi., 54(8), 2324-2331.
https://doi.org/10.1007/s13197-017-2672-y

Gorjanović S, Komes D, Lalicic-Petronijevic J, Pastor F, Belscak-Cvitanovic A, Veljović MS, Pezo L, Suznjevic DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology, Mysore. 2017;54(8):2324-2331.
doi:10.1007/s13197-017-2672-y .

Gorjanović, Stanislava, Komes, Drazenka, Lalicic-Petronijevic, Jovanka, Pastor, Ferenc, Belscak-Cvitanovic, Ana, Veljović, Mile S., Pezo, Lato, Suznjevic, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology, Mysore, 54, no. 8 (2017):2324-2331,
https://doi.org/10.1007/s13197-017-2672-y . .

TY  - 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 .