Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds
2013
Аутори
Brcanovic, Jelena M.Pavlovic, Aleksandra N.
Mitic, Snezana S.
Stojanovic, Gordana S.
Manojlović, Dragan D.
Kalicanin, Biljana M.
Veljkovic, Jovana N.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Phenolic antioxidants in cocoa powder, dark chocolate and milk chocolate samples are quantified electrochemically using cyclic voltammetry with a glassy carbon electrode. Cyclic voltammograms were recorded from 0 to 800 mV at a scan rate of 100 mV/s. Phenolics with an ortho-diphenol group show the first oxidation peak in the potential range between 370 and 460 mV (vs. Ag/AgCl) in 0.1 mol/L of the acetate buffer, pH=4. The first and third anodic current peaks, close to 670 mV, can be ascribed to the first and second oxidation of the catechin-type flavonoids that are present at a high concentration in samples. The second peak at around 560 mV can be ascribed to phenolic acids. Procyanidins B1, B2, B3 and B4 did not have any visible waves. Strong positive correlation was established between antioxidant activities deduced from cyclic voltammograms with those determined using spectrophotometric assays. HPLC method was used for the quantification of individual phenolic compounds.
Кључне речи:
cocoa powder and chocolates / cyclic voltammetry / antioxidant capacity / spectrophotometric assays / catechins / procyanidinsИзвор:
Food Technology and Biotechnology, 2013, 51, 4, 460-470Издавач:
- Faculty Food Technology Biotechnology, Zagreb
Финансирање / пројекти:
- Природни производи биљака и лишајева: изоловање, идентификација, биолошка активност и примена (RS-MESTD-Basic Research (BR or ON)-172047)
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Brcanovic, Jelena M. AU - Pavlovic, Aleksandra N. AU - Mitic, Snezana S. AU - Stojanovic, Gordana S. AU - Manojlović, Dragan D. AU - Kalicanin, Biljana M. AU - Veljkovic, Jovana N. PY - 2013 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1483 AB - Phenolic antioxidants in cocoa powder, dark chocolate and milk chocolate samples are quantified electrochemically using cyclic voltammetry with a glassy carbon electrode. Cyclic voltammograms were recorded from 0 to 800 mV at a scan rate of 100 mV/s. Phenolics with an ortho-diphenol group show the first oxidation peak in the potential range between 370 and 460 mV (vs. Ag/AgCl) in 0.1 mol/L of the acetate buffer, pH=4. The first and third anodic current peaks, close to 670 mV, can be ascribed to the first and second oxidation of the catechin-type flavonoids that are present at a high concentration in samples. The second peak at around 560 mV can be ascribed to phenolic acids. Procyanidins B1, B2, B3 and B4 did not have any visible waves. Strong positive correlation was established between antioxidant activities deduced from cyclic voltammograms with those determined using spectrophotometric assays. HPLC method was used for the quantification of individual phenolic compounds. PB - Faculty Food Technology Biotechnology, Zagreb T2 - Food Technology and Biotechnology T1 - Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds VL - 51 IS - 4 SP - 460 EP - 470 UR - https://hdl.handle.net/21.15107/rcub_cherry_1483 ER -
@article{ author = "Brcanovic, Jelena M. and Pavlovic, Aleksandra N. and Mitic, Snezana S. and Stojanovic, Gordana S. and Manojlović, Dragan D. and Kalicanin, Biljana M. and Veljkovic, Jovana N.", year = "2013", abstract = "Phenolic antioxidants in cocoa powder, dark chocolate and milk chocolate samples are quantified electrochemically using cyclic voltammetry with a glassy carbon electrode. Cyclic voltammograms were recorded from 0 to 800 mV at a scan rate of 100 mV/s. Phenolics with an ortho-diphenol group show the first oxidation peak in the potential range between 370 and 460 mV (vs. Ag/AgCl) in 0.1 mol/L of the acetate buffer, pH=4. The first and third anodic current peaks, close to 670 mV, can be ascribed to the first and second oxidation of the catechin-type flavonoids that are present at a high concentration in samples. The second peak at around 560 mV can be ascribed to phenolic acids. Procyanidins B1, B2, B3 and B4 did not have any visible waves. Strong positive correlation was established between antioxidant activities deduced from cyclic voltammograms with those determined using spectrophotometric assays. HPLC method was used for the quantification of individual phenolic compounds.", publisher = "Faculty Food Technology Biotechnology, Zagreb", journal = "Food Technology and Biotechnology", title = "Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds", volume = "51", number = "4", pages = "460-470", url = "https://hdl.handle.net/21.15107/rcub_cherry_1483" }
Brcanovic, J. M., Pavlovic, A. N., Mitic, S. S., Stojanovic, G. S., Manojlović, D. D., Kalicanin, B. M.,& Veljkovic, J. N.. (2013). Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds. in Food Technology and Biotechnology Faculty Food Technology Biotechnology, Zagreb., 51(4), 460-470. https://hdl.handle.net/21.15107/rcub_cherry_1483
Brcanovic JM, Pavlovic AN, Mitic SS, Stojanovic GS, Manojlović DD, Kalicanin BM, Veljkovic JN. Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds. in Food Technology and Biotechnology. 2013;51(4):460-470. https://hdl.handle.net/21.15107/rcub_cherry_1483 .
Brcanovic, Jelena M., Pavlovic, Aleksandra N., Mitic, Snezana S., Stojanovic, Gordana S., Manojlović, Dragan D., Kalicanin, Biljana M., Veljkovic, Jovana N., "Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds" in Food Technology and Biotechnology, 51, no. 4 (2013):460-470, https://hdl.handle.net/21.15107/rcub_cherry_1483 .