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Bibliographic record number: 785986

Journal

Authors: Laličić-Petronijević, Jovanka; Komes, Draženka; Gorjanović, Stanislava; Belščak-Cvitanović, Ana; Pezo, Lato; Pastor, Ferenc; Ostojić, Sanja; Popov-Raljić, Jovanka; Sužnjević, Desanka
Title: Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity
Source: Food technology and biotechnology (1330-9862) 54 (2016), 1; 13-20
Paper type: article
Keywords: Antioxidant capacity ; Chocolate ; Differential scanning calorimetry ; Oxidative stability ; Phenols ; Polarography
Abstract:
Antioxidant (AO) capacity of chocolates with 27, 44 and 75% cocoa part was assessed upon production and during 12 months of storage by direct current (DC) polarographic assay based on decrease of anodic current originating from hydroxo perxydroxo Hg(II) complex (HPMC) formed in alkaline solutions of H2O2 at potentials of mercury oxidation, and two spectrophotometric assays. Relative AO capacity index (RACI) was calculated by assigning AO assays equal weight. Oxidative stability of chocolates fats was assessed by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-DAC assay) and proanthocyanidins (modified Bate-Smith assay). During the storage, functional and health related characteristics studied remained unchanged. Amongst AO assays applied DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated the most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterize chocolates types.
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.ftb.com.hr/images/InPress/4014-in%20press.pdf
Broj citata:
Altmetric:
DOI: 10.17113/ftb.54.01.16.4014
URL cjelovitog rada:
Google Scholar: Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 13. Stu. 2015. u 14:06 sati



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