Croatian scientific bibliography (CROSBI)



Bibliographic record number: 387346

Journal

Authors: Komes, Draženka; Horžić, Dunja; Kovačević Ganić, Karin; Belščak, Ana; Karlović, Damir
Title: Health promoting effects of stimulant food products
Source: Program Book and Abstracts of the tenth International Congress on Engineering and FoodVina del Mar : International Congress on Engineering and Food , 2008. .
Meeting: Tenth International Congress on Engineering and Food
Location and date: Vina del Mar, Chile, 20-24.04. 2008
Keywords: Chocolate; coffee; methylxanthines; polyphenols; tea
Abstract:
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.
Type of meeting: Poster
Type of presentation in a journal: Abstract
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: abelscak@pbf.hr (abelscak@pbf.hr), 27. Ožu. 2009. u 13:16 sati