Određivanje udjela ukupnih fenola i flavonoida te antioksidacijske aktivnosti cvjetnog meda

master's thesis

• Title (english): Determination of total phenolics, flavonoidcontent and antioxidant activity of floral honey
• Author: Lea Slukan
• 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 19 uzoraka cvjetnog meda hrvatskog podrijetla, iz 4 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 se kretao u rasponu od 77,46 do 263,44 mg GAE/kg meda, ukupnih flavonoida u rasponu od 2,69 do 39,97 mg QE/100 g meda, „radical scavenging“ aktivnost izraţena kao IC50 u rasponu od 7,39 do 22,86 mg/mL, a antioksidacijska aktivnost izražena kao FRAP vrijednost u rasponu od 162,21 do 384,64 μM Fe(II) 10 %-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,8701) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9747), kao i između rezultata dobivenih FRAP i DPPH metodom (r = 0,9397).

Abstract (english)

In this assay, 19 samples of floral honey from Croatian teritory (4 regions from 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 77,46 to 263,44 mg GAE/kg of honey, flavonoid content ranged from 2,69 to 39,97 mg QE/100 g of honey, „radical scavenging“ activity expressed as IC50 from 7,39 to 22,86 mg/mL, and antioxidant activity expressed as FRAP value from 162,21 to 384,64 μM Fe(II) of the 10 % honey solution. Linear correlation was established between the total phenolic content and DPPH values (r = 0,8701), and also between the total phenolics and FRAP values (r = 0,9747), as well as between FRAP and DPPH values (r = 0,9397 ).

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; flavonoidi; FRAP
• Keywords (english): antioxidant activity; DPPH; flavonoids; FRAP; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:521868
• 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: 2017-05-30 13:28:58