Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia
Само за регистроване кориснике
2015
Аутори
Todorović, VanjaRadojčić-Redovniković, Ivana
Todorović, Zoran B.
Janković, Goran
Dodevska, Margarita
Šobajić, Slađana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Chocolate / Polyphenol content / Theobromine / DPPH / FRAP / ABTS / ORAC / Food composition / Food analysisИзвор:
Journal of Food Composition and Analysis, 2015, 41, 137-143Издавач:
- Academic Press Inc Elsevier Science, San Diego
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.1016/j.jfca.2015.01.018
ISSN: 0889-1575
WoS: 000356187800019
Scopus: 2-s2.0-84925115741
Институција/група
PharmacyTY - 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 . .