Određivanje flavonoida u cvjetnom medu te medu bagrema primjenom HPLC tehnike

master's thesis

• Title (english): Determination of flavonoids in floral and accacia honey using HPLC analysis
• Author: Nataša Šoštarić
• 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: 2012-03-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med predstavlja dobar izvor bioaktivnih sastojaka od kojih se ističu polifenoli, odnosno flavonoidi. Udio polifenolnih spojeva uvelike ovisi o vrsti meda. Tijekom ovog istraživanja, analizirano je 20 uzoraka cvjetnog meda te 20 uzoraka bagremovog meda, podrijetlom iz sjeverozapadne Hrvatske, iz sezone 2009. Vrsta meda prethodno je utvrđena peludnom analizom. HPLC tehnikom u uzorcimacvjetnog i bagremovog meda, tijekom 3 mjeseca skladištenja, praćene su promjene udjela flavonoida kvercetina, hesperetina, luteolina, kamferola, apigenina, pinocembrina, krizina i galangina.

Abstract (english)

Honey is a good source of bioactive compounds, especially polyphenols or flavonoids. The share of polyphenolic compounds depends on the type of honey. During this study, 20 samples of floral honey and 20 samples of acacia honey were analyzed, originating from the northwestern Croatian, from the season 2009. The type of honey was previously identified by pollen analysis. HPLC analysis was used in the samples of floral and acacia honey, during 3 months of storage, to fallow the changes of the flavonoids quercetin, hesperetin, luteolin, kaemferol, apigenin, pinocembrin, chrysin and galangin.

• Keywords: flavonoidi; HPLC tehnika; med
• Keywords (english): flavonoids; HPLC analysis; honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:795421
• 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: 2017-05-17 09:33:12