doctoral thesis
Antioxidant capacity of honey and changes during processing and storage

Ivana Flanjak (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleAntioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja
AuthorIvana Flanjak
Mentor(s)Ljiljana Primorac
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.
Keywordshoney antioxidant activity processing storage changes
Parallel title (English)Antioxidant capacity of honey and changes during processing and storage
Committee MembersDaniela Čačić Kenjerić (committee chairperson)
Ljiljana Primorac (committee member)
Nada Vahčić (committee member)
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
UDK638/639
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Apiculture. Keeping, breeding and management of insects and other arthropods. Hunting. Fishing. Fish breeding
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2012-07-20
Parallel 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.
Parallel keywords (Croatian)med antioksidacijska aktivnost procesiranje skladištenje promjene
Extent116 str.: ilustr., graf. prikazi: 30 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:121356
CommitterSanda Hasenay