TY  - CONF
AU  - Simonović, Jasna
AU  - Ignjatović, Aleksandar
AU  - Spasojević, Ivan
AU  - Daković, Marko
AU  - Mojović, Miloš
PY  - 2008
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/2944
AB  - We studied the positive health effect of different chocolates (antioxidative effects on stable
free radicals, reactive oxygen species (ROS) and for prevention of lipid peroxidation). The
results show that all chocolates successfully remove •OH radicals, but only chocolates with
high cocoa content are also effective for of •O2
-. The capabilities for chocolate samples to
reduce organic radicals are shown to be positive for hydrophobic DPPH which was not the
case for hydrophilic Tempone. Only the chocolate samples with high cocoa content were
shown to prevent lipid peroxidation induced by Fenton reaction. Obtained results showed
that chocolates have diverse antioxidative effects which are not only dependant on the
content of cocoa. The other chocolate constituents like: sugar, polyphenols, cocoa butter,
emulsifier and other substances should also be considered for determining the positive
health effect of chocolates.
PB  - The Society of Physical Chemists of Serbia
C3  - 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry
T1  - Chocolate – A Bittersweet Antioxidant
EP  - 393
SP  - 391
UR  - https://hdl.handle.net/21.15107/rcub_rimsi_2944
ER  - 

@conference{
author = "Simonović, Jasna and Ignjatović, Aleksandar and Spasojević, Ivan and Daković, Marko and Mojović, Miloš",
year = "2008",
abstract = "We studied the positive health effect of different chocolates (antioxidative effects on stable
free radicals, reactive oxygen species (ROS) and for prevention of lipid peroxidation). The
results show that all chocolates successfully remove •OH radicals, but only chocolates with
high cocoa content are also effective for of •O2
-. The capabilities for chocolate samples to
reduce organic radicals are shown to be positive for hydrophobic DPPH which was not the
case for hydrophilic Tempone. Only the chocolate samples with high cocoa content were
shown to prevent lipid peroxidation induced by Fenton reaction. Obtained results showed
that chocolates have diverse antioxidative effects which are not only dependant on the
content of cocoa. The other chocolate constituents like: sugar, polyphenols, cocoa butter,
emulsifier and other substances should also be considered for determining the positive
health effect of chocolates.",
publisher = "The Society of Physical Chemists of Serbia",
journal = "9th International Conference on Fundamental and Applied Aspects of Physical Chemistry",
title = "Chocolate – A Bittersweet Antioxidant",
pages = "393-391",
url = "https://hdl.handle.net/21.15107/rcub_rimsi_2944"
}

Simonović, J., Ignjatović, A., Spasojević, I., Daković, M.,& Mojović, M.. (2008). Chocolate – A Bittersweet Antioxidant. in 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry
The Society of Physical Chemists of Serbia., 391-393.
https://hdl.handle.net/21.15107/rcub_rimsi_2944

Simonović J, Ignjatović A, Spasojević I, Daković M, Mojović M. Chocolate – A Bittersweet Antioxidant. in 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry. 2008;:391-393.
https://hdl.handle.net/21.15107/rcub_rimsi_2944 .

Simonović, Jasna, Ignjatović, Aleksandar, Spasojević, Ivan, Daković, Marko, Mojović, Miloš, "Chocolate – A Bittersweet Antioxidant" in 9th International Conference on Fundamental and Applied Aspects of Physical Chemistry (2008):391-393,
https://hdl.handle.net/21.15107/rcub_rimsi_2944 .