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undergraduate thesis
Utjecaj temperature na antioksidacijsku aktivnost meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:391038
Margetić, Lana
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

Margetić, L. (2012). Utjecaj temperature na antioksidacijsku aktivnost meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, Lana. "Utjecaj temperature na antioksidacijsku aktivnost meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, Lana. "Utjecaj temperature na antioksidacijsku aktivnost meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, L. (2012). 'Utjecaj temperature na antioksidacijsku aktivnost meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić L. Utjecaj temperature na antioksidacijsku aktivnost meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:391038

L. Margetić, "Utjecaj temperature na antioksidacijsku aktivnost meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:391038

Metadata
TitleUtjecaj temperature na antioksidacijsku aktivnost meda
Title (english)Influence of temperature on antioxidant activity of honey
AuthorLana Margetić
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 country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja analizirana su 3 uzorka cvjetnog meda, netretirana te zagrijavana 5 minuta pri temperaturi od 90 °C. Određen je udio ukupnih fenola pomoću modificirane Folin-Ciocalteu metode, te antioksidacijska aktivnost pomoću FRAP metode. Udio ukupnih fenola kod netretiranih uzoraka iznosio je prosječno 80,2 ± 14,5 mg GAE/kg meda, a kod tretiranih 59,2 ± 10,2 mg GAE/kg meda. Antioksidacijska aktivnost, izražena kao FRAP vrijednost, kod netretiranih uzoraka iznosila je prosječno 214,10 ± 10,37 μM Fe (II) 10 %-tne otopine meda, dok je kod tretiranih uzoraka iznosila prosječno 139,07 ± 11,40 μM Fe (II) 10 %-tne otopine meda. Utvrđena je linearna korelacija između udjela ukupnih fenola i antioksidacijske aktivnosti određene FRAP metodom kod netretiranih uzoraka (r = 0,9607), kao i kod tretiranih uzoraka cvjetnog meda (r = 0,9406). Svi dobiveni rezultati upućuju na to da se antioksidacijska aktivnost meda smanjuje podvrgavanjem meda visokim temperaturama.
Abstract (english)
During this research, 3 samples of flower honey, were analysed, untreated and heated for 5 minutes at a temperature of 90 °C. Phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity by FRAP method. Total phenolic content in untreated samples was in average 80,2 ±14,5 mg GAE / kg of honey, and in treated samples 59,2 ± 10,2 mg GAE / kg of honey. Antioxidant activity, expressed as FRAP value in untreated samples was in average 214,10 ± 10,37 μM Fe (II) 10% solution of honey, while the treated samples averaged 139,07 ± 11,40 μM Fe (II) 10% solution of honey. Linear correlation was established between total phenolic content and antioxidant activity by determined FRAP method in untreated samples (r = 0,9607), and treated samples of floral honey (r = 0,9406). All the results obtained suggest that the antioxidant activity of honey reduces with high temperatures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:391038
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 07:54:22