NLM-PubMed-Logo  doi: 10.17113/ftb.

Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage

Jovanka Laličić-Petronijević1*, Draženka Komes2, Stanislava Gorjanović3, Ana Belščak-Cvitanović2, Lato Pezo3, Ferenc Pastor4, Sanja Ostojić3, Jovanka Popov-Raljić5 and Desanka Sužnjević3

1Faculty of Agriculture, University of Belgrade, Nemanjina 6, RS-11081 Belgrade, Serbia
2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierott ij eva 6,
HR-10000 Zagreb, Croatia
3Institute of General and Physical Chemistry, Studentski trg 12/V, RS-11158 Belgrade 118, Serbia
4Faculty of Chemistry, University of Belgrade, P. O. Box 158, RS-11001 Belgrade, Serbia
5Faculty of Science, University of Novi Sad, Trg Dositeja Obradovića 3, RS-21000 Novi Sad, Serbia

Article history:
Received  November 26, 2014
Accepted  October 22, 2015

Key words:
antioxidant capacity, chocolate, differential scanning calorimetry, oxidative stability, phenols, polarography


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.

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