Ukupni fenoli i antioksidacijska aktivnost livadnog meda

master's thesis

• Title (english): Total phenolic and antioxidant activity of meadow honey
• Author: Angelina Šahinović
• 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: 2009-04-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirano je 13 uzoraka livadnog meda hrvatskog podrijetla. Određen je sadržaj ukupnih fenola pomoću modificirane Folin-Ciocalteu metode, te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Sadržaj ukupnih fenola se kretao u rasponu od 116,67 mg GAE/kg meda do 293,01 mg GAE/kg meda, ˝radical scavenging˝ aktivnost izražena kao IC50 u rasponu od 5,28 % do 33,87 %, a antioksidacijska aktivnost izražena kao FRAP vrijednost od 112,81do 682,81 μM Fe (ІІ) 10% otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r =0,8892) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r =0,9265), kao i između DPPH i FRAP vrijednosti (r =0,9039).

Abstract (english)

In this assay, 13 samples of meadow honey from croatian territory were analyzed. Phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity by two methods, DPPH and FRAP method. Phenolic content ranged from 116,67 mg GAE/kg of honey to 293,01 mg GAE/kg of honey, antioxidant activity expressed as IC50 ranged from 5,28 % to 33,87 %, and antioxidant activity expressed as FRAP value from 112, 81 to 682,81 μM Fe (ІІ) of the 10 % honey solution. Linear correlation was established between the total phenolics content and DPPH values (r =0,8892), and also between the total phenolics and FRAP values (r =0,9265), as well as between DPPH and FRAP values (r =0,9039).

• Keywords: med; fenoli; FRAP; DPPH
• Keywords (english): honey; phenolics; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:389530
• 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: 2017-08-31 07:56:09