Ukupni fenoli i antioksidacijska aktivnost meduna

master's thesis

• Title (english): Total phenolics and antioxidant activity of honeydew honey
• Author: Sanja Papić
• 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: 2009-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 10 uzoraka meduna hrvatskog podrijetla. Određivan je antioksidacijski kapacitet meduna, koristeći spektrofotometrijske testove: sadržaj ukupnih fenola određen je pomoću Folin-Ciocalteu metode, FRAP metodom određena je antioksidacijska aktivnost, a DPPH metodom određena je antiradikalska aktivnost. Sadržaj ukupnih fenola se kretao u rasponu od 242,1 mg GAE/ kg meda do 480,2 mg GAE/ kg meda,“radical scavenging“ aktivnost izražena kao IC50 u rasponu od 3,61 do 4,87, a antioksidacijska aktivnost izražena kao FRAP vrijednost od 616,78 do 991,78 μM Fe (II) 10 % otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r =0,9032) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r =0,9584), kao i između DPPH i FRAP vrijednosti (r =0,8861).

Abstract (english)

In this assay, 10 samples of honeydew 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 242,1 mg GAE/kg of honey to 480,2 mg GAE/kg of honey, antioxidant activity expressed as IC50 ranged from 3,61 to 4,87, and
antioxidant activity expressed as FRAP value from 616,78 to 991,78 μM Fe (II) of the 10% honey solution. Linear correlation was established between the total phenolics content and DPPH values (r =0,9032), and also between the total phenolics and FRAP values (r =0,9584), as well as between DPPH and FRAP values (r =0,8861).

• Keywords: med; fenoli; FRAP; DPPH
• Keywords (english): honey; phenolics; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:755670
• 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: 2017-08-30 09:00:22