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undergraduate thesis
Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.)
2015. urn:nbn:hr:109:295052
Cikoš, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Cikoš, A. M. (2015). Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:295052

Cikoš, Ana Marija. "Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:295052

Cikoš, Ana Marija. "Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:295052

Cikoš, A. M. (2015). 'Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:295052

Cikoš AM. Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 December 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:295052

A. M. Cikoš, "Antioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:295052

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Metadata
TitleAntioksidativni kapacitet i fizikalno-kemijski parametri meda od uljane repice (Brassica sp.)
Title (english)Antioxidant capacity and physicochemical parameters of rape honey (Brassica sp.)
AuthorAna-Marija Cikoš
MentorIvana Flanjak (mentor)
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 country2015-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Zadatak ovog rada bio je karakterizirati med od uljane repice (Brassica sp.) s naglaskom na antioksidativni kapacitet. Antioksidativni kapacitet meda ovisi prvenstveno o njegovu botaničkom podrijetlu, a najčešće se povezuje s udjelom fenola i bojom. Od fizikalno-kemijskih parametara određeni su: udio vode, električna provodnost, boja, aktivnost dijastaze, udio HMF-a, omjer fruktoze i glukoze te njihov zbroj. Udio fenola određen je modificiranom Folin-Ciocalteu metodom dok je antioksidativni kapacitet određen FRAP i DPPH metodama. Rezultati analiza pokazali su da med od uljane repice karakterizira nizak omjer fruktoze i glukoze s prosječnom vrijednosti 1,00±0,03 te da spada u kategoriju jako svijetlo žutih medova prema Pfund-ovoj skali (prosječna vrijednost 37,5±7,9 mm Pfund). Udio ukupnih fenola nalazio se u rasponu 108,2-152,6 mg galne kiseline/kg meda, dok je antioksidativni kapacitet određen FRAP metodom bio 144,6-232,3 μM Fe(II), a onaj određen DPPH metodom 17,51-29,09 mg/ml.
Abstract (english)
The aim of this study was characterisation of rape honey (Brassica sp.) with emphasis on antioxidant capacity. Antioxidant capacity of honey primarily depends on its botanical origin and generally is correlated with phenolic content and honey colour. Following physicochemical parameters were determined: water content, electrical conductivity, colour, diastase activity, HMF content, fructose (F) and glucose (G) ratio and their sum. Total phenolic content was determined by modified Folin-Ciocalteu method while antioxidant capacity of honey was determined by FRAP and DPPH methods. Results showed that rape honey has low F/G ratio with average value of 1,00±0,03 and according to the Pfund scale belongs to category extra light amber (the average value 37,5±7,9 mm Pfund). Total phenolic content was 108,2-152,6 mg gallic acid/kg of honey, while antioxidant capacity determined by FRAP method was 144,6-232,3 μM Fe(II) and antioxidant capacity which was determined by DPPH method was 17,51-29,09 mg/ml.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:295052
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
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Created on2015-12-04 12:33:34