Pregled bibliografske jedinice broj: 913384
Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach // Journal of food science and technology, 54 (2017), 8; 2324-2331 doi:10.1007/s13197-017-2672-y (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 913384 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Autori
Gorjanović, Stanislava ; Komes, Draženka ; Laličić-Petronijević, Jovanka ; Pastor, Ferenc ; Belščak-Cvitanović, Ana ; Veljović, Mile ; Pezo, Lato ; Sužnjević, Desanka
Izvornik
Journal of food science and technology (0022-1155) 54
(2017), 8;
2324-2331
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Antioxidant ; DC polarography ; Hydrogen peroxide ; Coffee ; N-methyl pyridinium
Sažetak
Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
Citiraj ovu publikaciju:
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
