Naslov
Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

Autori
Laličić-Petronijević, Jovanka ; Komes, Draženka ; Gorjanović, Stanislava ; Belščak-Cvitanović, Ana ; Pezo, Lato ; Pastor, Ferenc ; Ostojić, Sanja ; Popov-Raljić, Jovanka ; Sužnjević, Desanka

Izvornik
Food technology and biotechnology (1330-9862) 54 (2016), 1; 13-20

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

Ključne riječi
Antioxidant capacity ; Chocolate ; Differential scanning calorimetry ; Oxidative stability ; Phenols ; Polarography

Sažetak
Antioxidant (AO) capacity of chocolates with 27, 44 and 75% cocoa part was assessed upon production and during 12 months of storage by direct current (DC) polarographic assay based on decrease of anodic current originating from hydroxo perxydroxo Hg(II) complex (HPMC) formed in alkaline solutions of H2O2 at potentials of mercury oxidation, and two spectrophotometric assays. Relative AO capacity index (RACI) was calculated by assigning AO assays equal weight. Oxidative stability of chocolates fats was assessed by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-DAC assay) and proanthocyanidins (modified Bate-Smith assay). During the storage, functional and health related characteristics studied remained unchanged. Amongst AO assays applied DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated the most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterize chocolates types.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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