Antioxidant capacity of cocoa products from Serbia market
Conference object (Published version)
Metadata
Show full item recordAbstract
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 tota...l 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.
Keywords:
chocolate / DPPH / FRAP / ABTS / ORACSource:
Annals of Nutrition and Metabolism, 2015, 67, Supplement 1, 554-554Publisher:
- Karger, Basel
Note:
- 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Collections
Institution/Community
PharmacyTY - CONF AU - Todorović, Vanja AU - Drašković, Nevena AU - Đorđević, Brižita AU - Šobajić, Slađana PY - 2015 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2334 AB - 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. PB - Karger, Basel C3 - Annals of Nutrition and Metabolism T1 - Antioxidant capacity of cocoa products from Serbia market VL - 67 IS - Supplement 1 SP - 554 EP - 554 DO - 10.1159/000440895 ER -
@conference{ author = "Todorović, Vanja and Drašković, Nevena and Đorđević, Brižita and Šobajić, Slađana", year = "2015", 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.", publisher = "Karger, Basel", journal = "Annals of Nutrition and Metabolism", title = "Antioxidant capacity of cocoa products from Serbia market", volume = "67", number = "Supplement 1", pages = "554-554", doi = "10.1159/000440895" }
Todorović, V., Drašković, N., Đorđević, B.,& Šobajić, S.. (2015). Antioxidant capacity of cocoa products from Serbia market. in Annals of Nutrition and Metabolism Karger, Basel., 67(Supplement 1), 554-554. https://doi.org/10.1159/000440895
Todorović V, Drašković N, Đorđević B, Šobajić S. Antioxidant capacity of cocoa products from Serbia market. in Annals of Nutrition and Metabolism. 2015;67(Supplement 1):554-554. doi:10.1159/000440895 .
Todorović, Vanja, Drašković, Nevena, Đorđević, Brižita, Šobajić, Slađana, "Antioxidant capacity of cocoa products from Serbia market" in Annals of Nutrition and Metabolism, 67, no. Supplement 1 (2015):554-554, https://doi.org/10.1159/000440895 . .