Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and methylxanthines in all samples were determined with RP-HPLC. 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). Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. Although the addition of raspberries to dark chocolates had no significant influence on their total polyphenol, flavonoid and proanthocyanidin contents, statistical analysis showed that there was significant increase in the antioxidant capacity of dark chocolates with raspberry compared to plain dark chocolates (p = 0.007). Overall range for theobromine content... varied from 5.5 to 22.3 mg/g depending on the product type, while the content of caffeine was 13-30 times lower in all analyzed cocoa products. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R-2 = 0.798,p lt 0.05) and indicated that declared cocoa content was a reliable indication for antioxidant capacity of chocolates produced in Serbia.
TY - JOUR
AU - Todorović, Vanja
AU - Radojčić-Redovniković, Ivana
AU - Todorović, Zoran B.
AU - Janković, Goran
AU - Dodevska, Margarita
AU - Šobajić, Slađana
PY - 2015
UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2459
AB - Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and methylxanthines in all samples were determined with RP-HPLC. 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). Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. Although the addition of raspberries to dark chocolates had no significant influence on their total polyphenol, flavonoid and proanthocyanidin contents, statistical analysis showed that there was significant increase in the antioxidant capacity of dark chocolates with raspberry compared to plain dark chocolates (p = 0.007). Overall range for theobromine content varied from 5.5 to 22.3 mg/g depending on the product type, while the content of caffeine was 13-30 times lower in all analyzed cocoa products. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R-2 = 0.798,p lt 0.05) and indicated that declared cocoa content was a reliable indication for antioxidant capacity of chocolates produced in Serbia.
PB - Academic Press Inc Elsevier Science, San Diego
T2 - Journal of Food Composition and Analysis
T1 - Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia
VL - 41
SP - 137
EP - 143
DO - 10.1016/j.jfca.2015.01.018
ER -
@article{
author = "Todorović, Vanja and Radojčić-Redovniković, Ivana and Todorović, Zoran B. and Janković, Goran and Dodevska, Margarita and Šobajić, Slađana",
year = "2015",
abstract = "Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and methylxanthines in all samples were determined with RP-HPLC. 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). Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. Although the addition of raspberries to dark chocolates had no significant influence on their total polyphenol, flavonoid and proanthocyanidin contents, statistical analysis showed that there was significant increase in the antioxidant capacity of dark chocolates with raspberry compared to plain dark chocolates (p = 0.007). Overall range for theobromine content varied from 5.5 to 22.3 mg/g depending on the product type, while the content of caffeine was 13-30 times lower in all analyzed cocoa products. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R-2 = 0.798,p lt 0.05) and indicated that declared cocoa content was a reliable indication for antioxidant capacity of chocolates produced in Serbia.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia",
volume = "41",
pages = "137-143",
doi = "10.1016/j.jfca.2015.01.018"
}
Todorović, V., Radojčić-Redovniković, I., Todorović, Z. B., Janković, G., Dodevska, M.,& Šobajić, S.. (2015). Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 41, 137-143.
https://doi.org/10.1016/j.jfca.2015.01.018
Todorović V, Radojčić-Redovniković I, Todorović ZB, Janković G, Dodevska M, Šobajić S. Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia. in Journal of Food Composition and Analysis. 2015;41:137-143.
doi:10.1016/j.jfca.2015.01.018 .
Todorović, Vanja, Radojčić-Redovniković, Ivana, Todorović, Zoran B., Janković, Goran, Dodevska, Margarita, Šobajić, Slađana, "Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia" in Journal of Food Composition and Analysis, 41 (2015):137-143,
https://doi.org/10.1016/j.jfca.2015.01.018 . .
