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Pregled bibliografske jedinice broj: 389182

Comparative study of commercially available cocoa products in terms of their bioactive composition

Belščak, Ana; Komes, Draženka; Horžić, Dunja; Kovačević Ganić, Karin; Karlović, Damir
Comparative study of commercially available cocoa products in terms of their bioactive composition // Food Research International, 42 (2009), 5-6; 707-716 doi:10.1016/j.foodres.2009.02.018 (međunarodna recenzija, članak, znanstveni)

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Naslov
Comparative study of commercially available cocoa products in terms of their bioactive composition

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

Izvornik
Food Research International (0963-9969) 42 (2009), 5-6; 707-716

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

Ključne riječi
Antioxidant capacity; Cocoa products; Composition; Methylxanthines; Polyphenols

Sažetak
Recent trends in food marketing suggest that cocoa products, besides being favourite sweets among consumers, also present multiple-benefit foodstuffs, which are becoming objects of increased scientific research, mainly because of their interesting phytochemical composition. UV/VIS spectrophotometric and high-performance liquid chromatography (HPLC-PDA) methods were applied in order to compare the composition of polyphenols and methylxanthines in commercial cocoa products affected by different extraction solvents. Antioxidant capacity of water and methanol extracts was evaluated using DPPH (2, 2-diphenyl-1-picrylhydrazyl), ABTS (2, 2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (ferric reducing/antioxidant power) assays. The obtained results confirmed that the content of polyphenols and methylxanthines, as well as the antioxidant capacity of cocoa products depend on the content of their cocoa solids. Among the tested cocoa products, the highest content of bioactive compounds (polyphenols and methylxanthines) was determined in extracts of cocoa products with the highest content of cocoa solids (cocoa liquor, cocoa powder and dark chocolate with 88% cocoa solids), while the lowest content was determined in milk chocolate and cocoa bar extracts. The most abundant phenolic compound in cocoa extracts was (− )-epicatechin, while the most abundant methylxanthine was theobromine. In comparison with water, 70% methanol demonstrated higher efficiency for the extraction of the studied bioactive compounds from cocoa products.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0000000-3470 - Stabilnost alkaloida i polifenola u proizvodima biljnog podrijetla (Komes, Draženka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Damir Karlović (autor)

Avatar Url Ana Belščak-Cvitanović (autor)

Avatar Url Karin Kovačević-Ganić (autor)

Avatar Url Draženka Komes (autor)

Avatar Url Dunja Horžić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Belščak, Ana; Komes, Draženka; Horžić, Dunja; Kovačević Ganić, Karin; Karlović, Damir
Comparative study of commercially available cocoa products in terms of their bioactive composition // Food Research International, 42 (2009), 5-6; 707-716 doi:10.1016/j.foodres.2009.02.018 (međunarodna recenzija, članak, znanstveni)
Belščak, A., Komes, D., Horžić, D., Kovačević Ganić, K. & Karlović, D. (2009) Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International, 42 (5-6), 707-716 doi:10.1016/j.foodres.2009.02.018.
@article{article, author = {Bel\v{s}\v{c}ak, Ana and Komes, Dra\v{z}enka and Hor\v{z}i\'{c}, Dunja and Kova\v{c}evi\'{c} Gani\'{c}, Karin and Karlovi\'{c}, Damir}, year = {2009}, pages = {707-716}, DOI = {10.1016/j.foodres.2009.02.018}, keywords = {Antioxidant capacity, Cocoa products, Composition, Methylxanthines, Polyphenols}, journal = {Food Research International}, doi = {10.1016/j.foodres.2009.02.018}, volume = {42}, number = {5-6}, issn = {0963-9969}, title = {Comparative study of commercially available cocoa products in terms of their bioactive composition}, keyword = {Antioxidant capacity, Cocoa products, Composition, Methylxanthines, Polyphenols} }
@article{article, author = {Bel\v{s}\v{c}ak, Ana and Komes, Dra\v{z}enka and Hor\v{z}i\'{c}, Dunja and Kova\v{c}evi\'{c} Gani\'{c}, Karin and Karlovi\'{c}, Damir}, year = {2009}, pages = {707-716}, DOI = {10.1016/j.foodres.2009.02.018}, keywords = {Antioxidant capacity, Cocoa products, Composition, Methylxanthines, Polyphenols}, journal = {Food Research International}, doi = {10.1016/j.foodres.2009.02.018}, volume = {42}, number = {5-6}, issn = {0963-9969}, title = {Comparative study of commercially available cocoa products in terms of their bioactive composition}, keyword = {Antioxidant capacity, Cocoa products, Composition, Methylxanthines, Polyphenols} }

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

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