Određivanje udjela ukupnih fenola i flavonoida te antioksidacijske aktivnosti bagremenovog meda

master's thesis

• Title (english): Determination of total phenolics, flavonoid content and antioxidant activity of acacia honey
• Author: Nikolina Kovač
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2011-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 20 uzoraka bagremovog meda hrvatskog podrijetla, iz 2 regije s varaždinskog područja. Određen je udio ukupnih fenola pomoću modificirane Folin-Ciocalteu metode, udio ukupnih flavonoida koristeći aluminijev klorid, te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Udio ukupnih fenola kretao se u rasponu od 73,524 do 121,143 mg GAE/kg meda, ukupnih flavonoida u rasponu od 7,038 do 18,573 mg QE/100g meda, „radical scavenging“ aktivnost, izražena kao IC50, u rasponu od 34,766 do 66,142 mg/mL, a antioksidacijska aktivnost izražena kao FRAP vrijednost u rasponu od 33,526 do 174,053 μM Fe(II) 10 %-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,9209) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9371), kao i između rezultata dobivenih FRAP i DPPH metodom (r = 0,9583).

Abstract (english)

20 samples of Acacia honey from Croatian teritory (2 regions from Varaţdin area) were analyzed. Total phenolic content was determined by the modified Folin-Ciocalteu method, total flavonoid content using aluminum chloride and antioxidant activity by two methods, DPPH and FRAP method. Phenolic content ranged from 73,524 to 121,143 mg GAE/kg of honey, flavonoid content ranged from 7,038 to 18,573 mg QE/100g of honey, „radical scavenging“ activity expressed as IC50 from 34,766 to 66,142 mg/mL, and antioxidant activity expressed as FRAP value from 33,526 to 174,053 μM Fe(II) of the 10% honey solution. Linear correlation was established between the total phenolic content and DPPH values (r = 0,9209), and also between the total phenolics and FRAP values (r = 0,9371), as well as between FRAP and DPPH values (r = 0,9583).

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; flavonoidi; FRAP
• Keywords (english): antioxidant activity; DPPH; flavonoids; FRAP; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:775144
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 10:07:45