Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja

master's thesis

• Title (english): Total phenolics and antiocidant activity of acacia honey from Varazdin area
• Author: Matea Šančić
• 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: 2011-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirana su 32 uzorka bagremovog meda hrvatskog podrijetla (Varaždinska županija, sezona 2010). Određen je sadržaj ukupnih fenola pomoću modificirane Folin-Ciocalteu metode, te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Sadržaj ukupnih fenola kretao se u rasponu od 23,55 mg GAE/kg meda do 74,09 mg GAE/kg meda. „Radical scavenging“ aktivnost, izražena kao IC50, u rasponu od 3,68 do 201,96 mg/mL, a antioksidacijska aktivnost, izražena kao FRAP vrijednost, od 14,93 do 120,94 μM Fe (II) 10 % otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene DPPH metodom (r = 0,7808) te udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom (r = 0,9722), kao i između rezultata dobivenih FRAP i DPPH metodom (r = 0,8830).

Abstract (english)

In this assay, 32 samples of acacia honey from croatian territory (county of Varaždin, season 2010) 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 23,55 mg GAE/kg of honey to 74,09 mg GAE/kg of honey. Antioxidant activity expressed as IC50 ranged from 3,68 mg/mL to 201,96 mg/mL, and antioxidant activity expressed as FRAP value from 14,93 to 120,94 μM Fe (ІІ) of the 10 % honey solution. Linear correlation was established between the total phenolic content and DPPH values (r = 0,7808), and also between the total phenolics and FRAP values (r = 0,9722), as well as between FRAP and DPPH values (r = 0,8830).

• Keywords: med; antioksidacijska aktivnost; ukupni fenoli; FRAP; DPPH
• Keywords (english): honey; antioxidative activity; phenolic content; FRAP; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:224898
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 11:36:33