prikaz prve stranice dokumenta Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda
Access restricted to students and staff of home institution
master's thesis
Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:386492
Vukičević, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Vukičević, D. (2012). Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević, D. (2012). 'Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:386492

Vukičević D. Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492

D. Vukičević, "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492

Metadata
TitleUtjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda
Title (english)Changes of antioxidant activity in chestnut honey after heat treatment
AuthorDarija Vukičević
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
: Tijekom ovog istraživanja analizirano je 8 uzoraka kestenovog meda, netretiranih i zagrijavanih 5 minuta pri 90°C. Određen je udio ukupnih fenola modificiranom Folin-Ciocalteu metodom te antioksidacijska aktivnost pomoću dviju metoda, DPPH i FRAP. Prosječan udio ukupnih fenola u netretiranim uzorcima iznosio je 206,26 ± 10,90, odnosno 217,90 ± 14,96 mg GAE/kg u uzorcima kestenovog meda zagrijavanim 5 minuta pri 90°C. Antioksidacijska aktivnost određena DPPH metodom iznosila je 75,47 ± 21,48, a u slučaju tretiranih uzoraka 76,91 ± 22,88 mg/mL. FRAP vrijednost netretiranih uzoraka kestenovog meda iznosila je prosječno 283,18±8,20, dok je u slučaju tretiranih uzoraka prosječna FRAP vrijednost bila 253,87 ± 7,27 M Fe(II) 10%-tne otopine meda. Zagrijavanje 5 minuta pri 90°C ne utječe statistički značajno (p > 0,05) na promjene ispitivanih parametara, odnosno na antioksidacijski kapacitet kestenovog meda.
Abstract (english)
During this research 8 samples of chestnut honeys have been analysed which were untreated, and heated for 5 minutes at 90°C. Phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity by two methods, DPPH and FRAP method. Average amount of total phenols in untreated samples was 206,26 ± 10,90, and 217,90 ±14,96 mg galic acid/kg of honey in chestnut honeys which were heated for 5 minutes at 90°C. Antioxidant activity determined by DPPH method was 75,47 ± 21,48, and in case of treated samples 76,91 ± 22,88 mg/mL. FRAP value for untreated samples of chestnut honeys averages at 283,18 ± 8,20, while in case of treated samples, average FRAP value was 253,87 ± 7,27 M Fe (II) 10% solution of honey. Heating samples for 5 minutes at 90°C does not have statistical significant (p > 0,05) impact on measured parameters, the antioxidant capacity of chestnut honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:386492
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-10 10:04:59