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Bibliographic record number: 389182

Journal

Authors: Belščak, Ana; Komes, Draženka; Horžić, Dunja; Kovačević Ganić, Karin; Karlović, Damir
Title: Comparative study of commercially available cocoa products in terms of their bioactive composition
Source: Food Research International (0963-9969) 42 (2009), 5-6; 707-716
Paper type: article
Keywords: Antioxidant capacity; Cocoa products; Composition; Methylxanthines; Polyphenols
Abstract:
Recent trends in food marketing suggest that cocoa products, besides being favourite sweets among consumers, also present multiple-benefit foodstuffs, which are becoming objects of increased scientific research, mainly because of their interesting phytochemical composition. UV/VIS spectrophotometric and high-performance liquid chromatography (HPLC-PDA) methods were applied in order to compare the composition of polyphenols and methylxanthines in commercial cocoa products affected by different extraction solvents. Antioxidant capacity of water and methanol extracts was evaluated using DPPH (2, 2-diphenyl-1-picrylhydrazyl), ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (ferric reducing/antioxidant power) assays. The obtained results confirmed that the content of polyphenols and methylxanthines, as well as the antioxidant capacity of cocoa products depend on the content of their cocoa solids. Among the tested cocoa products, the highest content of bioactive compounds (polyphenols and methylxanthines) was determined in extracts of cocoa products with the highest content of cocoa solids (cocoa liquor, cocoa powder and dark chocolate with 88% cocoa solids), while the lowest content was determined in milk chocolate and cocoa bar extracts. The most abundant phenolic compound in cocoa extracts was (− )-epicatechin, while the most abundant methylxanthine was theobromine. In comparison with water, 70% methanol demonstrated higher efficiency for the extraction of the studied bioactive compounds from cocoa products.
Project / theme: 058-0000000-3470
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
URL: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6V-4VR9FFN-B&_user=4777152&_coverDate=03%2F01%2F2009&_alid=902410772&_rdoc=1&_fmt=high&_orig=search&_cdi=5040&_sort=d&_docanchor=&view=c&_ct=1&_acct=C000050661&_version=1&_urlVersion=0&_userid=4777152&md5=ea70d38708e97e29d73ef932baf4e463
Broj citata:
Altmetric:
DOI: 10.1016/j.foodres.2009.02.018
URL cjelovitog rada:
Google Scholar: Comparative study of commercially available cocoa products in terms of their bioactive composition
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 15. Tra. 2009. u 17:26 sati



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