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Food and Feed Research
2020, vol. 47, br. 1, str. 23-32
Uticaj dodatka lekovite gljive Coriolus versicolor i lešnika na antioksidativni potencijal i bioaktivni sadržaj crne čokolade
Kozarski Maja S. ORCID, Klaus Anita S. ORCID, Vunduk Jovana Đ. ORCID, Nikšić Miomir P. ORCID
Univerzitet u Beogradu, Poljoprivredni fakultet, Odsek/institut za prehrambenu tehnologiju i biohemiju, Srbija

e-adresa: maja@agrif.bg.ac.rs
Projekat:
Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (MPNTR - 46001)
Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (MPNTR - 46010)

Ključne reči: antioksidativni kompozitni indeks; crna čokolada; crna čokolada sa dodacima lekovite gljive i lešnika
Sažetak
Oksidativni stres je odgovoran za napredovanje hroničnih oboljenja kao što su kardiovaskularne bolesti, dijabetes i neurodegenerativni poremećaji. Poznato je da crna čokolada sadrži polifenole čiji unos ostvaruje pozitivan uticaj na zdravlje. Shodno tome, cilj ovog istraživanja bio je da se analizira antioksidativni potencijal i ukupni sadržaj polifenola (TPC), flavonoida (TFC), flavan-3-ola (FLA) i proantocijanidina (PCA) crne čokolade (DC) i crne čokolade sa dodatkom gljive Coriolus versicolor (DCC) i lešnika (DCH). Antioksidativni potencijal poređen je primenom DPPH•, CUPRAC i ABTS•+ testova za merenje antioksidativnih sposobnosti in vitro. Srednja vrednost svih antioksidativnih testova za svaki analizirani proizvod korišćena je za izračunavanje antioksidativnog kompozitnog indeksa (ACI). Rezultati istraživanja su pokazali da DC, DCC i DCH imaju izraženi antioksidativni potencijal. Dodavanje lešnika tamnoj čokoladi značajno je uticalo na njen ukupni sadržaj flavonoida. Regresiona analiza rezultata dobijenih antioksidativnim testovima je potvrdila da DC, DCC i DCH ispoljavaju antioksidativni potencijal različitim reakcionim mehanizmima tj. direktnom redukcijom prenošenjem elektrona i hvatanjem slobodnih radikala prenošenjem vodonikovih atoma. Potvrđeno je da flavan-3-oli imaju značajan uticaj na sposobnost analiziranih uzoraka da redukuju metale, dok proantocijanidini uglavnom deluju kao hvatači slobodnih radikala. Dobijeni rezultati ovog istraživanja pružaju dodatne informacije o biološkom potencijalu crne čokolade sa dodatkom bioaktivnih komponenata biljnog porekla i lekovitih gljiva.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR2001023K
objavljen u SCIndeksu: 04.07.2020.
metod recenzije: jednostruko anoniman
Creative Commons License 4.0

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