TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Komes, Draženka
AU  - Laličić-Petronijević, Jovanka
AU  - Pastor, Ferenc T.
AU  - Belscak-Cvitanović, Ana
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Suznjević, Desanka Z.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4471
AB  - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
EP  - 2331
IS  - 8
SP  - 2324
VL  - 54
DO  - 10.1007/s13197-017-2672-y
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Draženka and Laličić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Suznjević, Desanka Z.",
year = "2017",
abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach",
pages = "2331-2324",
number = "8",
volume = "54",
doi = "10.1007/s13197-017-2672-y"
}

Gorjanović, S., Komes, D., Laličić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Suznjević, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(8), 2324-2331.
https://doi.org/10.1007/s13197-017-2672-y

Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Suznjević DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore. 2017;54(8):2324-2331.
doi:10.1007/s13197-017-2672-y .

Gorjanović, Stanislava, Komes, Draženka, Laličić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Suznjević, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology-Mysore, 54, no. 8 (2017):2324-2331,
https://doi.org/10.1007/s13197-017-2672-y . .