undergraduate thesis
Antioxidnat capacity and physicochemical parameters of winter savory (Satureja montana L.)

Ivana Buljeta (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleAntioksidativni kapacitet i fizikalno-kemijski parametri meda od vriska (Satureja montana L.)
AuthorIvana Buljeta
Mentor(s)Ivana Flanjak (thesis advisor)
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.
Keywordshoney winter savory honey antioxidant activity physicochemical parameters
Parallel title (English)Antioxidnat capacity and physicochemical parameters of winter savory (Satureja montana L.)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2015-09-30
Parallel 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.
Parallel keywords (Croatian)med med od vriska antioksidacijska aktivnost fizikalno-kemijski parametri
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:080101
CommitterIvana Šuvak