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Bibliographic record number: 913384

Journal

Authors: Gorjanović, Stanislava; Komes, Draženka; Laličić-Petronijević, Jovanka; Pastor, Ferenc; Belščak-Cvitanović, Ana; Veljović, Mile; Pezo, Lato; Sužnjević, Desanka
Title: Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Source: Journal of food science and technology (0022-1155) 54 (2017), 8; 2324-2331
Paper type: article
Keywords: Antioxidant ; DC polarography ; Hydrogen peroxide ; Coffee ; N-methyl pyridinium
Abstract:
Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
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: https://link.springer.com/content/pdf/10.1007/s13197-017-2672-y.pdf
Broj citata:
Altmetric:
DOI: 10.1007/s13197-017-2672-y
URL cjelovitog rada: https://link.springer.com/content/pdf/10.1007/s13197-017-2672-y.pdf
Google Scholar: Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Contrib. to CROSBI by: Sara Karača (skaraca@pbf.hr), 18. Pro. 2017. u 13:01 sati



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