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dc.creatorTodorović, Vanja
dc.creatorRadojčić-Redovniković, Ivana
dc.creatorTodorović, Zoran B.
dc.creatorJanković, Goran
dc.creatorDodevska, Margarita
dc.creatorŠobajić, Slađana
dc.date.accessioned2019-09-02T11:48:31Z
dc.date.available2019-09-02T11:48:31Z
dc.date.issued2015
dc.identifier.issn0889-1575
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/2459
dc.description.abstractDifferent 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.en
dc.publisherAcademic Press Inc Elsevier Science, San Diego
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Composition and Analysis
dc.subjectChocolateen
dc.subjectPolyphenol contenten
dc.subjectTheobromineen
dc.subjectDPPHen
dc.subjectFRAPen
dc.subjectABTSen
dc.subjectORACen
dc.subjectFood compositionen
dc.subjectFood analysisen
dc.titlePolyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbiaen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТодоровић, Вања; Шобајић, Слађана; Јанковић, Горан; Тодоровић, Зоран Б.; Додевска, Маргарита; Радојчић-Редовниковић, Ивана;
dc.citation.volume41
dc.citation.spage137
dc.citation.epage143
dc.citation.other41: 137-143
dc.citation.rankM21
dc.identifier.wos000356187800019
dc.identifier.doi10.1016/j.jfca.2015.01.018
dc.identifier.scopus2-s2.0-84925115741
dc.identifier.rcubconv_3326
dc.type.versionpublishedVersion


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