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Pregled bibliografske jedinice broj: 539871

Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition


Belščak-Cvitanović, Ana; Durgo, Ksenija; Gačina, Tea; Horžić, Dunja; Franekić, Jasna; Komes, Draženka
Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition // European food research and technology, 234 (2012), 1; 173-186 doi:10.1007/s00217-011-1632-4 (međunarodna recenzija, članak, znanstveni)


Naslov
Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition

Autori
Belščak-Cvitanović, Ana ; Durgo, Ksenija ; Gačina, Tea ; Horžić, Dunja ; Franekić, Jasna ; Komes, Draženka

Izvornik
European food research and technology (1438-2377) 234 (2012), 1; 173-186

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidant activity; cocoa; cytotoxicity; non fat cocoa solids; polyphenols; principal component analysis
(Antioxidant activity; cocoa; cytotoxicity; non fat cocoa solids; polyphenols; principal component)

Sažetak
Polyphenolic profile and antioxidant properties of water extracts of milk, semisweet and dark chocolates, as well as cocoa liquor were determined and examined for potential biological activity. Non fat cocoa solids (NFCS), phenolic compounds content and the antioxidant capacity of cocoa product extracts were determined using UV/Vis spectrophotometric methods and HPLC analysis. The increase in NFCS was consistent with the increase in polyphenol content and antioxidant properties. Methylxanthines, theobromine and caffeine constituted the most abundant bioactive compounds, followed by flavan-3-ols epicatechin and procyanidin B2. Cytotoxic and antioxidative/prooxidative effect of cocoa product extracts were determined on human laryngeal carcinoma cell line (HEp2). Cocoa liquor containing the highest NFCS, exhibited the lowest HEp2 cell viability, while milk chocolate characterized by the lowest NFCS exhibited no cytotoxic effect. Experiments revealed a strong relationship between the type of product/concentration/time of exposure and antioxidant/prooxidant character of cocoa products. Lower concentrations of semisweet, dark chocolate and cocoa liquor induced an significant increase in ROS formation, while the higher concentrations resulted with a decrease in ROS formation when compared to control (growth medium). Principal component analysis (PCA) of the obtained results revealed specific grouping of samples (milk chocolate and cocoa liquor), while the observed dispersions indicated that the outcome of cytotoxic and cytoprotective activities of cocoa products are greatly affected by their concentration.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Draženka Komes, )
058-0582261-2246 - Utjecaj mutagena i antimutagena na molekularne procese u stanici (Reno Hrašćan, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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