FarFaR - Pharmacy Repository
University of Belgrade, Faculty of Pharmacy
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   FarFaR
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   FarFaR
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Antioxidant capacity of cocoa products from Serbia market

Thumbnail
2015
Antioxidant_capacity_of_pub_2015.pdf (294.9Kb)
Authors
Todorović, Vanja
Drašković, Nevena
Đorđević, Brižita
Šobajić, Slađana
Conference object (Published version)
Metadata
Show full item record
Abstract
Introduction: Cocoa is gaining importance as a source of biologically active substances. Cocoa flavonoids have received considerable attention because of their physiological functions including antioxidant, antimicrobial, antimutagenic and anti-inflammatory activities. Objectives: The aim of this study was to evaluate the correlation of declared cocoa content with the antioxidant activity of analyzed cocoa products. Objectives: The aim of this study was to evaluate the correlation of declared cocoa content with the antioxidant activity of analyzed cocoa products. Method / Design: Different kinds of cocoa products from Serbia market were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. DPPH, FRAP, ABTS and ORAC assays were applied for measuring antioxidant capacity. The average of all four antioxidant tests for each cocoa product was used for calculating antioxidant potency composite index (ACI). Results: The tota...l polyphenol and flavonoid content was the highest in cocoa powder samples (35.35 mg GAE/g and 63.3 μmol CE/g, respectively). The content of flavonoids followed the content of total polyphenols in all samples. Total polyphenol content was 3 and 13 times lower in dark and milk chocolates than in cocoa powders and this decrease did not follow declared cocoa content in products. The content of proanthocyanidins in chocolate/cocoa extracts varied between 0.69 mg CyE/g in milk chocolates and 7.07 mg CyE/g in cocoa powders. Cocoa powders had average ACI value of 88.3%, dark chocolates 29.1%, while average ACI value for milk chocolates was only 7.3%. Conclusions: Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R 2=0.798, p<0.05) and indicated that declared cocoa content was a reliable indication for antioxidant capacity of chocolates produced in Serbia.

Keywords:
chocolate / DPPH / FRAP / ABTS / ORAC
Source:
Annals of Nutrition and Metabolism, 2015, 67, Supplement 1, 554-554
Publisher:
  • Karger, Basel
Note:
  • 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015

DOI: 10.1159/000440895

ISSN: 0250-6807

WoS: 000374988802364

[ Google Scholar ]
URI
https://farfar.pharmacy.bg.ac.rs/handle/123456789/2334
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
TY  - CONF
AU  - Todorović, Vanja
AU  - Drašković, Nevena
AU  - Đorđević, Brižita
AU  - Šobajić, Slađana
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2334
AB  - Introduction: Cocoa is gaining importance as a source of biologically active substances. Cocoa flavonoids have received considerable
attention because of their physiological functions including antioxidant, antimicrobial, antimutagenic and anti-inflammatory activities.
Objectives: The aim of this study was to evaluate the correlation of
declared cocoa content with the antioxidant activity of analyzed cocoa
products.
Objectives: The aim of this study was to evaluate the correlation
of declared cocoa content with the antioxidant activity of analyzed
cocoa products.
Method / Design: Different kinds of cocoa products from Serbia market were analyzed regarding total polyphenol, flavonoid and
proanthocyanidin content using spectrophotometric methods. DPPH,
FRAP, ABTS and ORAC assays were applied for measuring antioxidant capacity. The average of all four antioxidant tests for each cocoa
product was used for calculating antioxidant potency composite index
(ACI).
Results: The total polyphenol and flavonoid content was the
highest in cocoa powder samples (35.35 mg GAE/g and 63.3 μmol
CE/g, respectively). The content of flavonoids followed the content of
total polyphenols in all samples. Total polyphenol content was 3 and
13 times lower in dark and milk chocolates than in cocoa powders
and this decrease did not follow declared cocoa content in products.
The content of proanthocyanidins in chocolate/cocoa extracts varied
between 0.69 mg CyE/g in milk chocolates and 7.07 mg CyE/g in cocoa powders. Cocoa powders had average ACI value of 88.3%, dark
chocolates 29.1%, while average ACI value for milk chocolates was
only 7.3%.
Conclusions: Obtained results for all four assays have shown that
antioxidant capacity of analyzed chocolate/cocoa extracts followed
cocoa, polyphenol, flavonoid, and proanthocyanidin contents. In
addition, correlation between antioxidant potency composite index
and declared percentage of cocoa was high (R 2=0.798, p<0.05) and
indicated that declared cocoa content was a reliable indication for
antioxidant capacity of chocolates produced in Serbia.
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Antioxidant capacity of cocoa products from Serbia market
VL  - 67
IS  - Supplement 1
SP  - 554
EP  - 554
DO  - 10.1159/000440895
ER  - 
@conference{
author = "Todorović, Vanja and Drašković, Nevena and Đorđević, Brižita and Šobajić, Slađana",
year = "2015",
abstract = "Introduction: Cocoa is gaining importance as a source of biologically active substances. Cocoa flavonoids have received considerable
attention because of their physiological functions including antioxidant, antimicrobial, antimutagenic and anti-inflammatory activities.
Objectives: The aim of this study was to evaluate the correlation of
declared cocoa content with the antioxidant activity of analyzed cocoa
products.
Objectives: The aim of this study was to evaluate the correlation
of declared cocoa content with the antioxidant activity of analyzed
cocoa products.
Method / Design: Different kinds of cocoa products from Serbia market were analyzed regarding total polyphenol, flavonoid and
proanthocyanidin content using spectrophotometric methods. DPPH,
FRAP, ABTS and ORAC assays were applied for measuring antioxidant capacity. The average of all four antioxidant tests for each cocoa
product was used for calculating antioxidant potency composite index
(ACI).
Results: The total polyphenol and flavonoid content was the
highest in cocoa powder samples (35.35 mg GAE/g and 63.3 μmol
CE/g, respectively). The content of flavonoids followed the content of
total polyphenols in all samples. Total polyphenol content was 3 and
13 times lower in dark and milk chocolates than in cocoa powders
and this decrease did not follow declared cocoa content in products.
The content of proanthocyanidins in chocolate/cocoa extracts varied
between 0.69 mg CyE/g in milk chocolates and 7.07 mg CyE/g in cocoa powders. Cocoa powders had average ACI value of 88.3%, dark
chocolates 29.1%, while average ACI value for milk chocolates was
only 7.3%.
Conclusions: Obtained results for all four assays have shown that
antioxidant capacity of analyzed chocolate/cocoa extracts followed
cocoa, polyphenol, flavonoid, and proanthocyanidin contents. In
addition, correlation between antioxidant potency composite index
and declared percentage of cocoa was high (R 2=0.798, p<0.05) and
indicated that declared cocoa content was a reliable indication for
antioxidant capacity of chocolates produced in Serbia.",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Antioxidant capacity of cocoa products from Serbia market",
volume = "67",
number = "Supplement 1",
pages = "554-554",
doi = "10.1159/000440895"
}
Todorović, V., Drašković, N., Đorđević, B.,& Šobajić, S.. (2015). Antioxidant capacity of cocoa products from Serbia market. in Annals of Nutrition and Metabolism
Karger, Basel., 67(Supplement 1), 554-554.
https://doi.org/10.1159/000440895
Todorović V, Drašković N, Đorđević B, Šobajić S. Antioxidant capacity of cocoa products from Serbia market. in Annals of Nutrition and Metabolism. 2015;67(Supplement 1):554-554.
doi:10.1159/000440895 .
Todorović, Vanja, Drašković, Nevena, Đorđević, Brižita, Šobajić, Slađana, "Antioxidant capacity of cocoa products from Serbia market" in Annals of Nutrition and Metabolism, 67, no. Supplement 1 (2015):554-554,
https://doi.org/10.1159/000440895 . .

DSpace software copyright © 2002-2015  DuraSpace
About FarFaR - Pharmacy Repository | Send Feedback

OpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About FarFaR - Pharmacy Repository | Send Feedback

OpenAIRERCUB