Ukupni fenoli i antioksidacijska aktivnost kestenovog meda

master's thesis

• Title (english): Total phenolics and antioxidant activity of chestnut honey
• Author: Tanja Jurlina
• Mentor: Nada Vahčić (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: 2011-11-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 12 uzoraka kestenovog meda hrvatskog podrijetla. Određen je antioksidacijski kapacitet kestenovog meda, koristeći spektrofotometrijske testove: sadržaj ukupnih fenola pomoću Folin-Ciocalteu metode, antioksidacijska aktivnost pomoću FRAP i DPPH metode. Sadržaj ukupnih fenola kretao se u rasponu od 189,71 do 294,48 mg GAE/ kg meda, deionizirajuća sposobnost izražena kao IC50 bila je u rasponu od 3,46 do 21,21 mg/mL, te antioksidacijska aktivnost izražena kao FRAP vrijednost kretala se od 343,36 do 760,86 µM Fe (II) 10 % -tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i deionizirajuće sposobnosti određene DPPH metodom (r = 0,8857), te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9052), kao i između DPPH i FRAP metode (r = 0,9452).

Abstract (english)

In this assay, 12 samples of chestnut honey from Croatian territory, were analyzed. The antioxidant capacity was investigated using spectrophotometric tests: Folin-Ciocalteu assay for phenol content, FRAP assay and DPPH assay for total antioxidant activity. Phenolic content ranged from 189,71 to 294,48 mg GAE/ kg of honey, radical scavenging activity expressed as IC50 ranged from 3,46 to 21,21 mg/mL and antioxidant activity expressed as FRAP value from 343,36 to 760,86 µM Fe (II) of the 10% honey solution. Linear correlation was established between the total phenolics and DPPH values (r = 0,8857), and also between the total phenolics and FRAP values (r = 0,9052), as well as between DPPH and FRAP values (r = 0,9452).

• Keywords: med; kesten; fenoli; FRAP; DPPH
• Keywords (english): honey; chestnut; phenolics; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:334930
• 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: 2017-05-31 09:11:28