Show simple item record

dc.creatorGorjanović, Stanislava
dc.creatorKomes, Draženka
dc.creatorLaličić-Petronijević, Jovanka
dc.creatorPastor, Ferenc T.
dc.creatorBelscak-Cvitanović, Ana
dc.creatorVeljović, Mile
dc.creatorPezo, Lato
dc.creatorSuznjević, Desanka Z.
dc.date.accessioned2020-12-17T22:01:49Z
dc.date.available2020-12-17T22:01:49Z
dc.date.issued2017
dc.identifier.issn0022-1155
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4471
dc.description.abstractAntioxidant (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.en
dc.publisherSpringer India, New Delhi
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.rightsopenAccess
dc.sourceJournal of Food Science and Technology-Mysore
dc.subjectAntioxidanten
dc.subjectDC polarographyen
dc.subjectHydrogen peroxideen
dc.subjectCoffeeen
dc.subjectN-methyl pyridiniumen
dc.titleAntioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approachen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2331
dc.citation.issue8
dc.citation.other54(8): 2324-2331
dc.citation.rankM22
dc.citation.spage2324
dc.citation.volume54
dc.identifier.doi10.1007/s13197-017-2672-y
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3010/4468.pdf
dc.identifier.rcubconv_6021
dc.identifier.scopus2-s2.0-85021088858
dc.identifier.pmid28740289
dc.identifier.wos000405272300015
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record