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Bibliographic record number: 587398


Authors: Belščak-Cvitanović, Ana; Durgo, Ksenija; Juranović Cindrić, Iva; Vojvodić, Aleksandra; Komes, Draženka; Franekić, Jasna
Title: Bioactive compounds content, cytotoxic and antioxidant/prooxidant activity of different cocoa products on human laryngeal carcinoma cell line
Source: Proceedings of the 6th Central European Congress on Food / Nedović, Viktor ; Ilić, Nebojša ; Tumbas, Vesna ; Kalušević, Ana (ed). - Novi Sad : University of Novi Sad, Institute of Food Technology , 2012. 108-113 (ISBN: 978-86-7994-027-8).
Meeting: 6th Central European Congress on Food
Location and date: Novi Sad, Srbija, 23.-26.05.2012.
Keywords: Antioxidant activity; Cocoa; Cytotoxicity; Non-fat cocoa solids; Polyphenols; Methylxanthines; Minerals
Cocoa and their products contain methylxanthines, peptides, biogenic amines and micronutrients which can influence the beneficial health effects of cocoa products, by either enhancing or reducing their biological activity. In this study the relation of polyphenols, methylxanthines and minor and major elements of several cocoa products with their cytotoxic activity and reactive oxygen species formation on one human carcinoma cell line was determined. Non-fat cocoa solids (NFCS), total polyphenol content (TPC) and methylxanthines content of cocoa product extracts were determined using UV/Vis spectrophotometric methods and HPLC analysis. Inductively coupled plasma atomic emission spectrometry (ICP-AES) was used for the determination of major and minor elements present in different cocoa products. Cytotoxic and anti-oxidative/prooxidative effects of cocoa product extracts in the presence of hydrogen peroxide were determined on human laryngeal carcinoma cell line (HEp2). The cocoa products containing higher NFCS exhibited higher TPC and methylxanthines content, while the content of major and minor elements was characterized by higher variability depending on the cocoa product. Experiments revealed a strong relationship between the type of product/concentration/time of exposure and antioxidant/prooxidant character of cocoa products. The observed prooxidant activity of dark chocolate and cocoa liquor may be attributed to higher contents of methylxanthines and transition metals present in these products.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: (, 11. Srp. 2012. u 17:39 sati

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