Ukupni fenoli i antioksidacijska aktivnost bagremovog meda

master's thesis

• Title (english): Total phenolics andantioxidant activity of acacia honey
• Author: Jelena Šormaz
• 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: 2010-11-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med je ukusan i hranjivi te nutricionistički vrijedan proizvod. Pripisuju mu se ljekovita i terapeutska svojstva, te je pronašao svoju primjenu u tradicionalnoj medicini. Cilj ovog rada bio je odrediti antioksidacijsku aktivnost i sadržaj ukupnih fenola (UF) u medu. Fenoli su određeni spektrofotometrijski po Folin-Ciocalteu metodi, a antioksidacijska aktivnost u reakciji s 1,1-difenil-2-pikrilhidrazilnim radikalom (DPPH metoda) te željezo(III)-tripiridiltirazinskim (Fe3+-TPTZ) kompleksom (FRAP metoda). Određena je pozitivna linearna korelacija između UF i rezultata dobivenih FRAP metodom, te UF i rezultata dobivenih DPPH metodom što upućuje na zaključak da su upravo polifenoli primarno odgovorni za antioksidacijsku aktivnost meda.

Abstract (english)

Honey is a tasty and nutritious as well as nutritionally valuable product. He attributed the medicinal and therapeutic properties, and has found its application in traditional medicine. The aim of this study was to determine the antioxidant activity and total phenol content (UF). Phenols were determined spectrophotometrically by Folin-Ciocalteu method and antioxidant activity in the reaction with 1.1-diphenyl-2-pikrilhidrazil radical (DPPH method) and iron (III)-tripiridiltirazin (Fe3 +-TPTZ) complex (FRAP method). Positive linear correlation between UF and the results of FRAP methods, and UF and the results of DPPH, were obtained, which suggests that the polyphenols are primarly responsible for the measured antioxidant1activity.

• Keywords: antioksidacijska aktivnost; DPPH; fenoli; FRAP; med
• Keywords (english): antioxidant activity; DPPH; honey; phenolics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:244616
• 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: 2017-08-28 09:18:39