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Health promoting effects of stimulant food products (CROSBI ID 546441)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Komes, Draženka ; Horžić, Dunja ; Kovačević Ganić, Karin ; Belščak, Ana ; Karlović, Damir Health promoting effects of stimulant food products // Program Book and Abstracts of the tenth International Congress on Engineering and Food. Viña del Mar: International Congress on Engineering and Food, 2008

Podaci o odgovornosti

Komes, Draženka ; Horžić, Dunja ; Kovačević Ganić, Karin ; Belščak, Ana ; Karlović, Damir

engleski

Health promoting effects of stimulant food products

Recently, great interest has been focused on the biologically active compounds in food and beverages due to their positive effects on human health. Even the modern lifestyle is associated with an inadequate diet, it certainly includes the daily consumption of chocolate, tea and coffee, which are among the richest sources of bioactive compounds (polyphenols and methylxanthines). In order to promote and to extend consumption of these stimulant food products, it is important to closely determine the chemical composition of some of the most frequently consumed chocolates (milk, 42%, 88% of cocoa dry matter), coffee brews (espresso, boiled, filter), green (Sencha, Bancha, Longjing, Kukicha) and black teas (Lingia, Petiagala, Bherjan, Keemun, Pu-erh tea). The content of total phenols and flavonoids as well as antioxidant capacity of selected products was determined spectrophotometrically, while the phenolic and methylxanthines composition was determined by high performance liquid chromatography (HPLC-PDA). The highest content of total phenols (864 mg/serving GAE) and flavonoids (388 mg/serving GAE) was determined in boiled coffee, while the lowest content of these compounds was determined in Pu-erh tea (131 mg GAE/serving and 69 mg GAE/serving, respectively). Opposite to the content of theobromine, which was the most abundant phytochemical in chocolate, especially in chocolate with 88% of cocoa dry matter (164.5 mg/serving), while in coffee brews it was not detected, the content of caffeine was the highest in coffee brews (265.6 mg/serving in boiled coffee) and decreased in the following order: black teas>green teas>chocolates (6.0 mg/serving in milk chocolate). The composition of teas was characterized by the highest content of catechins (on average 171.3 mg/serving EGCG in green and 167.7 mg/serving GC in black teas). These results indicate that chocolate, coffee and tea are an important source of native antioxidants and by further advancing the existing manufacturing processes, nutritional quality of these products could be improved and likewise, the sufficient intake of bioactive compounds with positive health effects could be ensured.

Chocolate; coffee; methylxanthines; polyphenols; tea

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Podaci o prilogu

2008.

objavljeno

Podaci o matičnoj publikaciji

Program Book and Abstracts of the tenth International Congress on Engineering and Food

Viña del Mar: International Congress on Engineering and Food

Podaci o skupu

Tenth International Congress on Engineering and Food

poster

20.04.2008-24.04.2008

Viña del Mar, Čile

Povezanost rada

Prehrambena tehnologija