Naslov
Bioactive compounds content, cytotoxic and antioxidant/prooxidant activity of different cocoa products on human laryngeal carcinoma cell line

Autori
Belščak-Cvitanović, Ana ; Durgo, Ksenija ; Juranović Cindrić, Iva ; Vojvodić, Aleksandra ; Komes, Draženka ; Franekić, Jasna

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 6th Central European Congress on Food / Nedović, Viktor ; Ilić, Nebojša ; Tumbas, Vesna ; Kalušević, Ana - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2012, 108-113

ISBN
978-86-7994-027-8

Skup
6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidant activity ; Cocoa ; Cytotoxicity ; Non-fat cocoa solids ; Polyphenols ; Methylxanthines ; Minerals

Sažetak
Cocoa and their products contain methylxanthines, peptides, biogenic amines and micronutrients which can influence the beneficial health effects of cocoa products, by either enhancing or reducing their biological activity. In this study the relation of polyphenols, methylxanthines and minor and major elements of several cocoa products with their cytotoxic activity and reactive oxygen species formation on one human carcinoma cell line was determined. Non-fat cocoa solids (NFCS), total polyphenol content (TPC) and methylxanthines content of cocoa product extracts were determined using UV/Vis spectrophotometric methods and HPLC analysis. Inductively coupled plasma atomic emission spectrometry (ICP-AES) was used for the determination of major and minor elements present in different cocoa products. Cytotoxic and anti-oxidative/prooxidative effects of cocoa product extracts in the presence of hydrogen peroxide were determined on human laryngeal carcinoma cell line (HEp2). The cocoa products containing higher NFCS exhibited higher TPC and methylxanthines content, while the content of major and minor elements was characterized by higher variability depending on the cocoa product. Experiments revealed a strong relationship between the type of product/concentration/time of exposure and antioxidant/prooxidant character of cocoa products. The observed prooxidant activity of dark chocolate and cocoa liquor may be attributed to higher contents of methylxanthines and transition metals present in these products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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