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Determination of the total phenols and antioxidant activity in Acacia honey
Božena Skoko (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Skoko, B. (2008). Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko, Božena. "Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko, Božena. "Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko, B. (2008). 'Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko B. Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:177196

B. Skoko, "Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:177196

Metadata
TitleOdređivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu
Title (english)Determination of the total phenols and antioxidant activity in Acacia honey
AuthorBožena Skoko
MentorNada Vahcic (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2008-07, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:177196
Study programmeTitle: Prehrambena tehnologija; smjerovi: Nutricionizam
Study programme type: sveučilišni
Study level: dodiplomski
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsRestricted access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2017-09-01 12:15:16