Naslov
Health promoting effects of stimulant food products

Autori
Komes, Draženka ; Horžić, Dunja ; Kovačević Ganić, Karin ; Belščak, Ana ; Karlović, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Program Book and Abstracts of the tenth International Congress on Engineering and Food / - Viña del Mar : International Congress on Engineering and Food, 2008

Skup
Tenth International Congress on Engineering and Food

Mjesto i datum
Viña del Mar, Čile, 20.04.2008. - 24.04.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chocolate; coffee; methylxanthines; polyphenols; tea

Sažetak
Recently, great interest has been focused on the biologically active compounds in food and beverages due to their positive effects on human health. Even the modern lifestyle is associated with an inadequate diet, it certainly includes the daily consumption of chocolate, tea and coffee, which are among the richest sources of bioactive compounds (polyphenols and methylxanthines). In order to promote and to extend consumption of these stimulant food products, it is important to closely determine the chemical composition of some of the most frequently consumed chocolates (milk, 42%, 88% of cocoa dry matter), coffee brews (espresso, boiled, filter), green (Sencha, Bancha, Longjing, Kukicha) and black teas (Lingia, Petiagala, Bherjan, Keemun, Pu-erh tea). The content of total phenols and flavonoids as well as antioxidant capacity of selected products was determined spectrophotometrically, while the phenolic and methylxanthines composition was determined by high performance liquid chromatography (HPLC-PDA). The highest content of total phenols (864 mg/serving GAE) and flavonoids (388 mg/serving GAE) was determined in boiled coffee, while the lowest content of these compounds was determined in Pu-erh tea (131 mg GAE/serving and 69 mg GAE/serving, respectively). Opposite to the content of theobromine, which was the most abundant phytochemical in chocolate, especially in chocolate with 88% of cocoa dry matter (164.5 mg/serving), while in coffee brews it was not detected, the content of caffeine was the highest in coffee brews (265.6 mg/serving in boiled coffee) and decreased in the following order: black teas>green teas>chocolates (6.0 mg/serving in milk chocolate). The composition of teas was characterized by the highest content of catechins (on average 171.3 mg/serving EGCG in green and 167.7 mg/serving GC in black teas). These results indicate that chocolate, coffee and tea are an important source of native antioxidants and by further advancing the existing manufacturing processes, nutritional quality of these products could be improved and likewise, the sufficient intake of bioactive compounds with positive health effects could be ensured.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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