Izvorni znanstveni članak
https://doi.org/10.17113/ftb.54.01.16.4014
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
Jovanka Laličić-Petronijević
; Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
Draženka Komes
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Stanislava Gorjanović
; Institute of General and Physical Chemistry, Belgrade, Serbia
Ana Belščak-Cvitanović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Lato Pezo
; Institute of General and Physical Chemistry, Belgrade, Serbia
Ferenc Pastor
; Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
Sanja Ostojić
; Institute of General and Physical Chemistry, Belgrade, Serbia
Jovanka Popov-Raljić
; Faculty of Science, University of Novi Sad, Novi Sad, Serbia
Desanka Sužnjević
; Institute of General and Physical Chemistry, Belgrade, Serbia
Sažetak
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined 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-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal
component analysis was applied to characterise chocolate types.
Ključne riječi
antioxidant capacity; chocolate; differential scanning calorimetry; oxidative stability; phenols; polarography
Hrčak ID:
155079
URI
Datum izdavanja:
31.3.2016.
Posjeta: 1.606 *