TY  - JOUR
AU  - Brcanovic, Jelena M.
AU  - Pavlovic, Aleksandra N.
AU  - Mitic, Snezana S.
AU  - Stojanovic, Gordana S.
AU  - Manojlović, Dragan D.
AU  - Kalicanin, Biljana M.
AU  - Veljkovic, Jovana N.
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1483
AB  - Phenolic antioxidants in cocoa powder, dark chocolate and milk chocolate samples are quantified electrochemically using cyclic voltammetry with a glassy carbon electrode. Cyclic voltammograms were recorded from 0 to 800 mV at a scan rate of 100 mV/s. Phenolics with an ortho-diphenol group show the first oxidation peak in the potential range between 370 and 460 mV (vs. Ag/AgCl) in 0.1 mol/L of the acetate buffer, pH=4. The first and third anodic current peaks, close to 670 mV, can be ascribed to the first and second oxidation of the catechin-type flavonoids that are present at a high concentration in samples. The second peak at around 560 mV can be ascribed to phenolic acids. Procyanidins B1, B2, B3 and B4 did not have any visible waves. Strong positive correlation was established between antioxidant activities deduced from cyclic voltammograms with those determined using spectrophotometric assays. HPLC method was used for the quantification of individual phenolic compounds.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds
VL  - 51
IS  - 4
SP  - 460
EP  - 470
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1483
ER  - 

@article{
author = "Brcanovic, Jelena M. and Pavlovic, Aleksandra N. and Mitic, Snezana S. and Stojanovic, Gordana S. and Manojlović, Dragan D. and Kalicanin, Biljana M. and Veljkovic, Jovana N.",
year = "2013",
abstract = "Phenolic antioxidants in cocoa powder, dark chocolate and milk chocolate samples are quantified electrochemically using cyclic voltammetry with a glassy carbon electrode. Cyclic voltammograms were recorded from 0 to 800 mV at a scan rate of 100 mV/s. Phenolics with an ortho-diphenol group show the first oxidation peak in the potential range between 370 and 460 mV (vs. Ag/AgCl) in 0.1 mol/L of the acetate buffer, pH=4. The first and third anodic current peaks, close to 670 mV, can be ascribed to the first and second oxidation of the catechin-type flavonoids that are present at a high concentration in samples. The second peak at around 560 mV can be ascribed to phenolic acids. Procyanidins B1, B2, B3 and B4 did not have any visible waves. Strong positive correlation was established between antioxidant activities deduced from cyclic voltammograms with those determined using spectrophotometric assays. HPLC method was used for the quantification of individual phenolic compounds.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds",
volume = "51",
number = "4",
pages = "460-470",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1483"
}

Brcanovic, J. M., Pavlovic, A. N., Mitic, S. S., Stojanovic, G. S., Manojlović, D. D., Kalicanin, B. M.,& Veljkovic, J. N.. (2013). Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 51(4), 460-470.
https://hdl.handle.net/21.15107/rcub_cherry_1483

Brcanovic JM, Pavlovic AN, Mitic SS, Stojanovic GS, Manojlović DD, Kalicanin BM, Veljkovic JN. Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds. in Food Technology and Biotechnology. 2013;51(4):460-470.
https://hdl.handle.net/21.15107/rcub_cherry_1483 .

Brcanovic, Jelena M., Pavlovic, Aleksandra N., Mitic, Snezana S., Stojanovic, Gordana S., Manojlović, Dragan D., Kalicanin, Biljana M., Veljkovic, Jovana N., "Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds" in Food Technology and Biotechnology, 51, no. 4 (2013):460-470,
https://hdl.handle.net/21.15107/rcub_cherry_1483 .

TY  - JOUR
AU  - Veljkovic, Jovana N.
AU  - Pavlovic, Aleksandra N.
AU  - Mitic, Snezana S.
AU  - Tosic, Snezana B.
AU  - Stojanovic, Gordana S.
AU  - Kalicanin, Biljana M.
AU  - Stanković, Dalibor
AU  - Stojkovic, Milan B.
AU  - Mitic, Milan N.
AU  - Brcanovic, Jelena M.
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1621
AB  - The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-dipheny1-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R-2 = 0.92246, R-2 = 0.88084, p  lt  0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea.
PB  - Vup Food Research Inst, Bratislava, Bratislava 26
T2  - Journal of Food and Nutrition Research
T1  - Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches
VL  - 52
IS  - 1
SP  - 12
EP  - 24
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1621
ER  - 

@article{
author = "Veljkovic, Jovana N. and Pavlovic, Aleksandra N. and Mitic, Snezana S. and Tosic, Snezana B. and Stojanovic, Gordana S. and Kalicanin, Biljana M. and Stanković, Dalibor and Stojkovic, Milan B. and Mitic, Milan N. and Brcanovic, Jelena M.",
year = "2013",
abstract = "The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-dipheny1-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R-2 = 0.92246, R-2 = 0.88084, p  lt  0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea.",
publisher = "Vup Food Research Inst, Bratislava, Bratislava 26",
journal = "Journal of Food and Nutrition Research",
title = "Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches",
volume = "52",
number = "1",
pages = "12-24",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1621"
}

Veljkovic, J. N., Pavlovic, A. N., Mitic, S. S., Tosic, S. B., Stojanovic, G. S., Kalicanin, B. M., Stanković, D., Stojkovic, M. B., Mitic, M. N.,& Brcanovic, J. M.. (2013). Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches. in Journal of Food and Nutrition Research
Vup Food Research Inst, Bratislava, Bratislava 26., 52(1), 12-24.
https://hdl.handle.net/21.15107/rcub_cherry_1621

Veljkovic JN, Pavlovic AN, Mitic SS, Tosic SB, Stojanovic GS, Kalicanin BM, Stanković D, Stojkovic MB, Mitic MN, Brcanovic JM. Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches. in Journal of Food and Nutrition Research. 2013;52(1):12-24.
https://hdl.handle.net/21.15107/rcub_cherry_1621 .

Veljkovic, Jovana N., Pavlovic, Aleksandra N., Mitic, Snezana S., Tosic, Snezana B., Stojanovic, Gordana S., Kalicanin, Biljana M., Stanković, Dalibor, Stojkovic, Milan B., Mitic, Milan N., Brcanovic, Jelena M., "Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches" in Journal of Food and Nutrition Research, 52, no. 1 (2013):12-24,
https://hdl.handle.net/21.15107/rcub_cherry_1621 .