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dc.creatorTodorović, Vanja
dc.creatorDrašković, Nevena
dc.creatorĐorđević, Brižita
dc.creatorŠobajić, Slađana
dc.date.accessioned2019-09-02T11:45:07Z
dc.date.available2019-09-02T11:45:07Z
dc.date.issued2015
dc.identifier.issn0250-6807
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/2334
dc.description.abstractIntroduction: 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.
dc.publisherKarger, Basel
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceAnnals of Nutrition and Metabolism
dc.subjectchocolateen
dc.subjectDPPHen
dc.subjectFRAPen
dc.subjectABTSen
dc.subjectORACen
dc.titleAntioxidant capacity of cocoa products from Serbia marketen
dc.typeconferenceObject
dc.rights.licenseBY-NC-ND
dcterms.abstractШобајић, Слађана; Тодоровић, Вања; Ђорђевић, Брижита; Драшковић, Невена;
dc.citation.volume67
dc.citation.issueSupplement 1
dc.citation.spage554
dc.citation.epage554
dc.citation.other67: 554-554
dc.citation.rankM22
dc.description.other12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
dc.identifier.wos000374988802364
dc.identifier.doi10.1159/000440895
dc.identifier.fulltexthttp://farfar.pharmacy.bg.ac.rs/bitstream/id/11426/Antioxidant_capacity_of_pub_2015.pdf
dc.type.versionpublishedVersion


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