Određivanje udjela ukupnih fenola, flavonoida i antioksidacijske aktivnosti bagremovog meda

master's thesis

• Title (english): Determination of total phenolic, flavonoid content and antioxidant activity of acacia honey
• Author: Katarina Gužvinec
• 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: 2011-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 20 uzoraka bagremovog meda hrvatskog podrijetla, iz 4 regije s varaždinskog područja. Određen je udio ukupnih fenola pomoću modificirane Folin-Ciocalteu metode, udio ukupnih flavonoida koristeći aluminij-klorid, te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Udio ukupnih fenola se kretao u rasponu od 7,06 do 63,92 mg GAE/kg meda, ukupnih flavonoida u rasponu od 3,35 do 17,28 mg QE/100 g meda, „radical scavenging“ aktivnost izražena kao IC50 u rasponu od 27,78 do 66,14 mg/mL, a antioksidacijska aktivnost izraţena kao FRAP vrijednost u rasponu od 2,23 do 53,23 μM Fe(II) 10%-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,9283) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9639), kao i između rezultata dobivenih FRAP i DPPH metodom (r = 0,939).

Abstract (english)

20 samples of Acacia 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 7,06 to 63,92 mg GAE/kg of honey, flavonoid content ranged from 3,35 to 17,28 mg QE/100 g of honey, „radical scavenging“ activity expressed as IC50 from 27,78 to 66,14 mg/mL, and antioxidant activity expressed as FRAP value from 2,23 to 53,23 μM Fe(II) of the 10% honey solution. Linear correlation was established between the total phenolic content and DPPH values (r = 0,9283), and also between the total phenolics and FRAP values (r = 0,9639), as well as between FRAP and DPPH values (r = 0,939).

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; flavonoidi; FRAP
• Keywords (english): antioxidant activity; DPPH; flavonoids; FRAP; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:490911
• 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 09:21:00