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Effect of composition on bioactive profile of chocolate liqueurs (CROSBI ID 588265)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Cosic, Sanja ; Skrabal, Svjetlana ; Komes, Drazenka ; Busic, Arijana ; Vojvodic, Aleksandra ; Milicevic, Borislav ; Belscak-Cvitanovic, Ana ; Hecimovic, Ivana Effect of composition on bioactive profile of chocolate liqueurs // Proceedings of the 6th Central European Congress on Food / Nedović, Viktor ; Ilić, Nebojša ; Tumbas, Vesna et al. (ur.). Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu, 2012. str. 97-102

Podaci o odgovornosti

Cosic, Sanja ; Skrabal, Svjetlana ; Komes, Drazenka ; Busic, Arijana ; Vojvodic, Aleksandra ; Milicevic, Borislav ; Belscak-Cvitanovic, Ana ; Hecimovic, Ivana

engleski

Effect of composition on bioactive profile of chocolate liqueurs

Chocolate liqueurs are attractive beverages because of their desirable sensory properties, but they could also be presented as a good source of bioactive compounds, derived from cocoa. Cocoa and cocoa products have received increased scientific attention due to their health benefits attributable to interesting phytochemical composition, especially high content of polyphenols and methylxanthines. Since the processing parameters and different recipes, in chocolate liqueur production, can influence the content of bioactive compounds in the final product, the purpose of this study was to determine the best combination of the type of chocolate (regarding cocoa solid content) and ethanol content aimed to produce functional chocolate liqueurs. UV/VIS spectrophotometric methods were applied in order to compare the composition of polyphenols between dark chocolate liqueurs and milk chocolate liqueurs. Antioxidant capacity of prepared liqueurs was evaluated using DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) assays. Among the studied samples, dark chocolate liqueur containing 20% of ethanol and milk chocolate liqueur containing 30% of ethanol were presented as the richest sources of bioactive compounds with strong antioxidant properties.

Bioactive compounds; Chocolate liqueur; Cocoa; Ethanol

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Podaci o prilogu

97-102.

2012.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the 6th Central European Congress on Food

Nedović, Viktor ; Ilić, Nebojša ; Tumbas, Vesna ; Kalušević, Ana

Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu

978-86-7994-027-8

Podaci o skupu

6th central European congress on food

poster

23.05.2012-26.05.2012

Novi Sad, Srbija

Povezanost rada

Prehrambena tehnologija