Ukupni fenoli i flavonoidi te antioksidacijska aktivnost cvjetnog meda s varaždinskog područja

master's thesis

• Title (english): Total phenols, flavonoids and antioxidant activity of flower honey from Varazdin area
• Author: Nikolina Mareković
• 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: 2012-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja analizirano je 19 uzoraka cvjetnog meda, iz 4 regije s varaždinskog područja iz sezone 2009. 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 144,62 do 305,91 mg GAE/kg meda, ukupnih flavonoida u rasponu od 19,92 do 28,65 mg QE/100 g meda, „radical scavenging“ aktivnost, izražena kao IC50, u rasponu od 14,33 do 22,90 mg/mL, a antioksidacijska aktivnost izražena kao FRAP vrijednost u rasponu od 217,2 do 496,4 μM Fe(II) 10 %-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,9573) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9817), što ukazuje da se fenolni spojevi mogu ubrojiti u sastojke koji doprinose antioksidacijskom kapacitetu cvjetnog meda.

Abstract (english)

During this research, 19 samples of flower honey - season 2009, from 4 regions of Varazdin 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 144,62 to 305,91 mg GAE//kg of honey, flavonoid content ranged from 19,92 to 28,65 mg QE /100 g of honey, „radical scavenging“ activity expressed as IC50 from 14,33 to 22,90 mg/mL, and antioxidant activity expressed as FRAP value from 217,2 to 496,4μM Fe(II) of the 10 % honey solution. Linear correlation was established between the total phenolic content and DPPH values (r = 0,9573), and also between the total phenolics and FRAP values (r = 0,9817), which shows that phenolic compounds can classify in ingredients that contribute antioxidant capacity of flower honey.

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; flavonoidi; FRAP
• Keywords (english): antioxidant activity; DPPH; flavonoids; FRAP; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:078573
• 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 11:49:06