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undergraduate thesis
Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)
2015. urn:nbn:hr:109:080101
Buljeta, Ivana
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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Buljeta, I. (2015). Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:080101

Buljeta, Ivana. "Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:080101

Buljeta, Ivana. "Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:080101

Buljeta, I. (2015). 'Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:080101

Buljeta I. Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:080101

I. Buljeta, "Antioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:080101

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Metadata
TitleAntioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)
Title (english)Antioxidnat capacity and physicochemical parameters of winter savory (Satureja montana L.)
AuthorIvana Buljeta
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 country2015-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Antioksidativni kapacitet meda jedno je od najispitivanijih dokazanih pozitivnih svojstava meda. Uglavnom ovisi o botaničkom podrijetlu, a najčešće se povezuje s udjelom ukupnih fenola i bojom meda. Na uzorcima meda od vriska provedena je peludna analiza i određeni sljedeći fizikalno-kemijski parametri: udio vode, električna provodnost, boja, aktivnost dijastaze, udio HMF-a, te udio šećera. Antioksidativni kapacitet je određen FRAP i DPPH metodama, dok je udio fenola određen Folin-Ciocalteu metodom. Rezultati analiza pokazali su da med od vriska karakterizira svijetlo žuta boja i spora kristalizacija. Udio ukupnih fenola kretao se u rasponu od 114,1 do 192,8 mg galne kiseline/kg meda. Antioksidativni kapacitet određen DPPH metodom iznosio je 11,48 – 19,21 mg/ml, a FRAP metodom 286,5 – 506,4 μM Fe(II). Visoke statistički značajne korelacije utvrđene su između boje, udjela ukupnih fenola i antioksidativnog kapaciteta.
Abstract (english)
Antioxidant capacity of honey is one of the most investigated therapeutic properties of honey. It mostly depends on botanical origin, and is usually associated with the total phenolic content and honey colour. After pollen analysis, was performed, following physicochemical parameters were determined: water content, electrical conductivity, colour, diastase activity, HMF content, and sugar content. Antioxidant capacity was determined by FRAP and DPPH methods, while phenolic content was determined by modified Folin-Ciocalteu method. The results showed that winter savory honey is characterized by light amber colour and slow crystallization. Total phenolic content ranged from 114,1 to 192,8 mg of gallic acid/kg honey. Antioxidant capacity determined by DPPH method was from 11,48 to 19,21 mg/ml, while the results of FRAP method were from 286,5 to 506,4 μM Fe(II). High statistically significant correlations were found between colour, total phenolic content and antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:080101
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 conditionsOpen access
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Created on2015-12-07 09:28:44