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master's thesis
Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:456638
Lež, Ena
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

Lež, E. (2013). Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež, Ena. "Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež, Ena. "Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež, E. (2013). 'Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež E. Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 January 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:456638

E. Lež, "Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:456638

Metadata
TitleUtjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda
Title (english)Changes of antioxidant activity in acacia honey after heat treatment
AuthorEna Lež
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 country2013-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja analizirano je 30 uzoraka bagremovog meda (Varaždinska županija, sezona 2011), netretiranih, odnosno 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 39,5±15,7, odnosno 37,1±15,4 mg GAE/kg meda u tretiranim uzorcima. Antioksidacijska aktivnost određena DPPH metodom u netretiranim uzorcima iznosila je 114,1±40,4, odnosno 155,2±64,7 mg mL-1 u tretiranim uzorcima. Antioksidacijska aktivnost određena FRAP metodom u netretiranim uzorcima iznosila je 42,3±5,3, odnosno 45,6±4,8 μM Fe(II) 10 %-tne otopine meda u tretiranim uzorcima. Istraživanjem je utvrđeno da zagrijavanje 5 minuta pri 90 °C ne utječe statistički značajno (p > 0,05) na promjene ispitivanih parametara, odnosno na antioksidacijski kapacitet bagremovog meda.
Abstract (english)
In this research, 30 samples of acacia honey (county of Varaždin, season 2011), untreated and heated for 5 minutes at 90 °C, were analysed. Total phenolic content was determined by the modified Folin-Ciocalteu method and antioxidant activity was determined using two methods, DPPH and FRAP. Average total phenolic content was 39,5±15,7 mg gallic acid/kg of honey for untreated samples, and 37,1±15,4 mg gallic acid/kg of honey for treated samples. Antioxidant acitvity determined by DPPH method was 114,1±40,4 mg mL-1 for untreated samples, and 155,2±64,7 mg mL-1 for treated samples. Antioxidant activity determined by FRAP method was 42,3±5,3 μM Fe(II) of the 10 % honey solution for untreated samples, and 45,6±4,8 μM Fe(II) of the 10 % honey solution for treated samples. The research showed that heating samples for 5 minutes at 90 °C has no statistically significant impact (p > 0,05) on the parameters measured, respectively the antioxidant activity of honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:456638
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 on2017-05-05 11:25:59