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doctoral thesis
Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:121356
Flanjak, Ivana
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

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Flanjak, I. (2012). Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak, Ivana. "Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak, Ivana. "Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak, I. (2012). 'Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak I. Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:121356

I. Flanjak, "Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:121356

Metadata
TitleAntioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja
Title (english)Antioxidant capacity of honey and changes during processing and storage
AuthorIvana Flanjak
MentorLjiljana Primorac (mentor)
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberNada Vahčić (član povjerenstva)
MBZ: 125475
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 country2012-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Universal decimal classification
(UDC)		638/639 - Apiculture. Keeping, breeding and management of insects and other arthropods. Hunting. Fishing. Fish breeding
Abstract
Svrha rada bila je karakterizirati odabrane vrste meda (kesten, kadulja, bagrem i medljikovac) s obzirom na antioksidativni kapacitet te ispitati mogućnost korištenja antioksidativnog kapaciteta u identifikaciji botaničkog podrijetla meda. U cilju razumijevanja antioksidativne sposobnosti meda ispitana je povezanost antioksidativnog kapaciteta s fizikalno-kemijskim parametrima kakvoće meda. Osim toga, ispitan je utjecaj procesiranja i skladištenja na antioksidativni kapacitet i s njim povezane parametre kakvoće. Rezultati su pokazali da je antioksidativni kapacitet meda prikladan za identifikaciju botaničkog podrijetla te da ukupnom antioksidativnom kapacitetu najviše doprinose fenolne komponente. Utvrđen je sinergistički utjecaj procesiranja i skladištenja na smanjenje kakvoće meda koji je više izražen kod svjetlijih vrsta meda (bagrem i kadulja). Antioksidativni kapacitet nektarnih vrsta meda tijekom procesiranja i skladištenja se povećao, što s nutritivnog stajališta predstavlja povoljnu promjenu, no istovremeno smanjenje drugih parametara kakvoće umanjuje pozitivan utjecaj procesiranja i skladištenja. Promjena antioksidativnog kapaciteta medljikovca bila je najmanja od promatranih vrsta.
Abstract (english)
The aim of this work was to characterise selected honey types (chestnut, sage, black locust and honeydew) with aspect of antioxidant capacity and to evaluate possible application of antioxidant capacity as a criterion for botanical origin differentiation. Towards better understanding honey antioxidant capacity, correlation between antioxidant capacity and physicochemical parameters was studied as well as impact of processing and storage on honey antioxidant capacity and correlated parameters. Results showed that antioxidant capacity is suitable parameter for botanical origin differentiation and that phenolic compounds contribute significantly to the honey antioxidant capacity. Combined effect of processing and storage on honey quality degradation was observed which was more pronounced in lighter honey types (black locust and sage). During processing and storage honey antioxidant capacity increased, that is form nutritional point a positive effect, but at the same time quality degradation was determined with respect to other parameters, which impairs positive effect of processing and storage. Antioxidant capacity change of honeydew honeys was lowest from selected honey types.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:121356
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
Extent116 str.: ilustr., graf. prikazi: 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-01-26 11:45:15