Antioksidacijski kapacitet bagremovog meda

master's thesis

• Title (english): Antioxidant capacity of acacia honey
• Author: Danijela Andrašek
• Mentor: Mirjana Hruškar (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: 2011-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 12 uzoraka bagremovog meda hrvatskog podrijetla, iz sezone 2008. Određen je udio ukupnih fenola pomoću modificirane Folin-Ciocalteu metode te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Udio ukupnih fenola se kretao u rasponu od 46,77 do 124,19 mg GAE/kg meda, „radical scavenging“ aktivnost izražena kao IC50 rasponu od 25,02 do 138,64 mg/mL, a antioksidacijska aktivnost izražena kao FRAP vrijednost u rasponu od 4,92 do 97,70 μM Fe (II) 10%-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,961) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,915), kao i između rezultata dobivenih FRAP i DPPH metodom (r = 0,950).

Abstract (english)

In this assay, 12 samples of acacia honey from Croatian territory were analyzed, from sezone 2008. Phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity by two methods, DPPH and FRAP. Phenolic content ranged from 46,77 to 124,19 mg GAE/kg of honey, „radical scavenging“ activity expressed as IC50 ranged from 25,02 to 138,64 mg/mL, and antioxidant activity expressed as FRAP value from 4,92 to 97,70 μM Fe (II) 10% honey solution. Linear correlation was established between the total phenolics and DPPH values (r = 0,961), and also between total phenolics and FRAP values (r = 0,915), as well as between DPPH and FRAP (r = 0,950).

• Keywords: antioksidacijska aktivnost; DPPH; FRAP; med
• Keywords (english): antioxidant activity; DPPH; FRAP; honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:719612
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 09:17:23