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Antioxidative potential of different coffee substitute brews affected by milk addition


Komes, Draženka; Bušić, Arijana; Vojvodić, Aleksandra; Belščak-Cvitanović, Ana; Hruškar, Mirjana
Antioxidative potential of different coffee substitute brews affected by milk addition // European food research and technology, 241 (2015), 1; 115-125 doi:10.1007/s00217-015-2440-z (međunarodna recenzija, članak, znanstveni)


Naslov
Antioxidative potential of different coffee substitute brews affected by milk addition

Autori
Komes, Draženka ; Bušić, Arijana ; Vojvodić, Aleksandra ; Belščak-Cvitanović, Ana ; Hruškar, Mirjana

Izvornik
European food research and technology (1438-2377) 241 (2015), 1; 115-125

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

Ključne riječi
Antioxidant capacity; Coffee substitutes; Milk; Polyphenols; Principal component analysis; Sensory analysis
(Antioxidant capacity; Coffee substitutes; Milk; Polyphenols; Principal component analysis; Sensory ana)

Sažetak
Due to the specific sensory properties, a rich bioactive composition, attributed to different ingredients used for their production, as well as the absence of caffeine, coffee substitutes are becoming increasingly popular alternatives to usual coffee brews. The objective of this study was to determine the content of polyphenolic compounds and antioxidant capacity of 10 coffee substitute brews with different composition and the effect of milk addition to coffee substitute brews on their antioxidant properties. The content of total phenols and flavonoids, flavan-3-ols and proanthocyanidins, as well as the antioxidant capacity of coffee substitute brews, was determined using UV/Vis spectrophotometric methods. Consumer analysis and principal component analysis were conducted in order to further characterize the sensory properties and antioxidant parameters of coffee substitute brews. Total phenol content of coffee substitute brews prepared with water varied between 345.45 and 2190.91 mg gallic acid equivalents/L and decreased, as well as the antioxidant capacity, proportionally with the addition of milk. The antioxidant potential of coffee substitute brews was significantly affected by their composition. The combination of roasted chicory and barley provided the highest antioxidant potential, while coffee substitutes composed of several different ingredients exhibited the best sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Draženka Komes, )

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


Uključenost u ostale bibliografske baze podataka:


  • AGRICOLA


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