Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu

master's thesis

• Title (english): Determination of the total phenols and antioxidant activity in Acacia honey
• Author: Božena Skoko
• Mentor: Nada Vahcic (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: 2008-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu je analizirano 30 uzoraka bagremova meda hrvatskog područja te je određen sadržaj ukupnih fenola pomoću modificirane Folin-Ciocalteu metode, „anti-radikal“ aktivnost pomocu 1,1-difenil-2-pikrilhidrazil (DPPH) metode te potencijalna antioksidativna aktivnost pomoću FRAP metode. Dobiveni rezultati pokazuju da ovi parametri jako variraju između uzoraka, iako se radi o istoj vrsti meda. Sadržaj ukupnih fenola se kretao u rasponu od 31,72 mg/kg do 80,11 mg/kg, „anti-radikal“ aktivnost izražena kao IC50 u rasponu od 61,28 % do 253,47 %, a antioksidativna aktivnost izražena kao FRAP vrijednost od 6,95 do 142,43.

Abstract (english)

In this assay, 30 samples of Acacia honey from croatian teritory were analyzed for phenolic content by the modified Folin-Ciocalteu method, for antiradical activity by the 1,1- diphenyl-2-picrylhydrazyl (DPPH) method, and for potential antioxidant activity using FRAP method. Obtained results show that these parameters differ widely among honey samples, although they are from same honey type. Phenolic content ranged from 31,72 mg/kg to 80,11 mg/kg, antiradical activity expressed as IC50 ranged from 61,28 % to 253,47 %, and antioxidant activity expressed as FRAP value from 6,95 do 142,43.

• Keywords: med; fenoli; FRAP; DPPH
• Keywords (english): honey; phenolics; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:177196
• 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: 2017-09-01 12:15:16