Antioksidacijska aktivnost u medu od kadulje

master's thesis

• Title (english): Antioxidant activity in sage honey
• Author: Kristina Božac
• 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: 2010-06-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 13 uzoraka meda od kadulje hrvatskog podrijetla. Određivan je antioksidacijski kapacitet meda od kadulje, koristeći spektrofotometrijske testove: sadržaj ukupnih fenola pomoću Folin – Ciocalteu metode, antioksidacijska aktivnost pomoću FRAP metode te antiradikalna aktivnost pomoću DPPH metode. Sadržaj ukupnih fenola kretao se u rasponu od 81,14 do 266,85 mg GAE/ kg meda, deionizirajuća sposobnost izražena kao IC50 bila je u rasponu od 24,62 do 111,99, te antioksidacijska aktivnost izražena kao FRAP vrijednost kretala se od 81,96 do 849,19 μM Fe ( II ) 10 % - tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i deionizirajuće sposobnosti određene DPPH metodom ( r = 0,979 ) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom ( r = 0,894 ), kao i između DPPH i FRAP metode ( r = 0,823 ).

Abstract (english)

In this assay, 13 samples of sage honey from Croatian teritory, were analyzed. We investigated the antioxidant capacity using spectrophotometric tests: Folin – Ciocalteu assay for phenol content, FRAP assay for total antioxidant activity and DPPH assay for antiradical activity. Phenolic content ranged from 81,14 to 266,85 mg GAE/ kg of honey, radical scavenging activity expressed as IC50 ranged from 24,62 to 111,99 and antioxidant activity expressed as FRAP value from 81,96 to 849,19 μM Fe ( II ) of the 10% honey solution. Linear correlation was established between the total phenolics and DPPH values ( r = 0,979 ), and also between the total phenolics and FRAP values ( r = 0,894 ), as well as between DPPH and FRAP values ( r = 0,823 ).

• Keywords: med; fenoli; FRAP; DPPH
• Keywords (english): honey; phenolics; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:414869
• 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: 2017-08-29 09:17:24