Ukupni fenoli i antioksidacijska aktivnost medljikovca

master's thesis

• Title (english): Total phenolics and antioxidant activity of honeydew honey
• Author: Jelena Mežnarić
• 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: 2010-04-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 11 uzoraka medljikovca hrvatskog podrijetla. Sadržaj ukupnih fenola određen je pomoću modificirane Folin-Ciocalteu metode, te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Sadržaj ukupnih fenola se kretao u rasponu od 244,95 mg GAE/kg meda do 413,52 mg GAE/kg meda, „radical scavenging“ aktivnost izraţena kao IC50 u rasponu od 8,43 mg/mL do 12,44 mg/mL, a antioksidacijska aktivnost izraţena kao FRAP vrijednost od 548,07 do 959,19 μM Fe(II) 10 %-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,9012) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9090), kao i između DPPH i FRAP vrijednosti (r = 0,8394).

Abstract (english)

In this assay, 11 samples of honeydew honey from croatian territory were analyzed. Phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity by two methods, DPPH and FRAP method. Phenolic content ranged from 244,95 mg GAE/kg of honey to 413,52 mg GAE/kg of honey, antioxidant activity expressed as IC50 ranged from 8,43 mg/mL to 12,44 mg/mL, and antioxidant activity expressed as FRAP value from 548,07 to 959,19 μM Fe(II) of the 10 % honey solution. Linear correlation was established between the total phenolics content and DPPH values (r = 0,9012), and also between the total phenolics and FRAP values (r = 0,9090), as well as between DPPH and FRAP values (r = 0,8394).

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; FRAP; medljikovac
• Keywords (english): antioxidant activity; DPPH; FRAP; honeydew; phenolics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:882769
• 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: 2017-08-28 08:14:52