prikaz prve stranice dokumenta Antioksidativni kapacitet i udio polifenola kestenovog meda
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master's thesis
Antioksidativni kapacitet i udio polifenola kestenovog meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:070647
Berlančić, Tanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Berlančić, T. (2009). Antioksidativni kapacitet i udio polifenola kestenovog meda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:070647

Berlančić, Tanja. "Antioksidativni kapacitet i udio polifenola kestenovog meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:070647

Berlančić, Tanja. "Antioksidativni kapacitet i udio polifenola kestenovog meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:070647

Berlančić, T. (2009). 'Antioksidativni kapacitet i udio polifenola kestenovog meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:070647

Berlančić T. Antioksidativni kapacitet i udio polifenola kestenovog meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:070647

T. Berlančić, "Antioksidativni kapacitet i udio polifenola kestenovog meda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:070647

Metadata
TitleAntioksidativni kapacitet i udio polifenola kestenovog meda
Title (english)Antioxidant capacity and total polyphenolic content in chestnut honey
AuthorTanja Berlančić
MentorLjiljana Primorac (mentor)
MentorIvana Flanjak (pomoć pri izradi, neposredni voditelj)
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
MBZ: 235380
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2009-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Zadatak ovog rada bio je odrediti antioksidativni kapacitet i udio ukupnih polifenola kestenovog meda (Castanea sativa Miller). Analizirano je 15 uzoraka, sakupljenih od pčelara s područja Hrvatske. Udio ukupnih polifenola određen je modificiranom Folin-Ciocalteu metodom, a antioksidativni kapacitet s dvije metode: FRAP (Ferric Reducing Antioxidant Power) i DPPH (1,1-difenil-2-pikril-hidrazil) metodom. Sadržaj ukupnih polifenola kretao se od 129,1 do 212,6 mg galne kiseline/kg meda, antioksidativni kapacitet, određen FRAP metodom, od 216,7 do 354,3 μM Fe(II), te DPPH metodom, izražen kao IC50, od 11,34 do 21,36 mg/ml. Između ukupnih polifenola i antioksidativnog kapaciteta određenog FRAP metodom nađena je visoka pozitivna korelacija (r = 0,954, p < 0,05), kao i sa DPPH vrijednostima izraženim kao 1/IC50 (r = 0,899, p < 0,05).
Abstract (english)
The aim of this work was to determine antioxidant capacity and total polyphenolic content in chestnut honey (Castanea sativa Miller). 15 samples, originating from Croatia, were collected from beekeepers. The total polyphenolic content was determined by modifed Folin-Ciocalteu method, while for determination of the antioxidant capacity two methods were used: FRAP (Ferric Reducing Antioxidant Power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The total polyphenolic content ranged from 129,1 to 212,6 mg gallic acid/kg honey, the antioxidant capacity, determined by FRAP method, from 216,7 do 354,3 μM Fe(II), and by DPPH method, expressed as IC50, from 11,34 to 21,36 mg/ml. Between total polyphenolic content and antioxidant capacity determined by FRAP method high positive correlation was found (r = 0,954, p < 0,05), as well as with DPPH values expressed as IC50 (r = 0,899, p < 0,05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:070647
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-12-04 13:58:13