dc.creator | Todorović, Vanja | |
dc.creator | Drašković, Nevena | |
dc.creator | Đorđević, Brižita | |
dc.creator | Šobajić, Slađana | |
dc.date.accessioned | 2019-09-02T11:45:07Z | |
dc.date.available | 2019-09-02T11:45:07Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 0250-6807 | |
dc.identifier.uri | https://farfar.pharmacy.bg.ac.rs/handle/123456789/2334 | |
dc.description.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. | |
dc.publisher | Karger, Basel | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Annals of Nutrition and Metabolism | |
dc.subject | chocolate | en |
dc.subject | DPPH | en |
dc.subject | FRAP | en |
dc.subject | ABTS | en |
dc.subject | ORAC | en |
dc.title | Antioxidant capacity of cocoa products from Serbia market | en |
dc.type | conferenceObject | |
dc.rights.license | BY-NC-ND | |
dcterms.abstract | Шобајић, Слађана; Тодоровић, Вања; Ђорђевић, Брижита; Драшковић, Невена; | |
dc.citation.volume | 67 | |
dc.citation.issue | Supplement 1 | |
dc.citation.spage | 554 | |
dc.citation.epage | 554 | |
dc.citation.other | 67: 554-554 | |
dc.citation.rank | M22 | |
dc.description.other | 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015 | |
dc.identifier.wos | 000374988802364 | |
dc.identifier.doi | 10.1159/000440895 | |
dc.identifier.fulltext | http://farfar.pharmacy.bg.ac.rs/bitstream/id/11426/Antioxidant_capacity_of_pub_2015.pdf | |
dc.type.version | publishedVersion | |