Utjecaj podrijetla meda na sadržaj fenolnih spojeva i antioksidacijski kapacitet

master's thesis

• Title (english): Influence of honey's origin on phenolic content and antioxidant capacity
• Author: Alan Budisavljević
• Mentor: Ivana Šola (mentor)
• Committee member: Ivana Šola (predsjednik povjerenstva)
• Committee member: Dunja Leljak-Levanić (član povjerenstva)
• Committee member: Marko Miliša (član povjerenstva)
• Committee member: Ines Radanović (član povjerenstva)
• Granter: University of Zagreb; Faculty of Science; (Department of Biology); Zagreb
• Defense date and country: 2017-12-18, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Biology

Abstract

Fenolni spojevi među glavnim su nosiocima antioksidacijskih svojstava meda, no njihov se sadržaj ne istražuje prilikom zakonske provjere kvalitete tržišnog meda. Iz tog razloga ne postoji standardiziran metodološki pristup te je prisutan manjak podataka o fenolnom sastavu mnogih tipova meda. U ovom radu istraženi su kvalitativni i kvantitativni sastav fenolnih spojeva i antioksidacijski kapacitet triju tipova meda – bagremovog, kestenovog i meda lipe podrijetlom iz Hrvatske i Njemačke. Provedene su spektrofotometrijske metode za određivanje antioksidacijskog kapaciteta, kvantifikaciju ukupnog sastava fenola i fenolnih podskupina (flavonoida, flavanola, flavonola i hidroksicimetnih kiselina) te analiza flavonoida tekućinskom kromatografijom visoke moći razlučivanja (HPLC). U uzorcima meda od kestena zabilježeni su najveći kvantitativni sadržaj ukupnih fenolnih spojeva i antioksidacijski kapacitet, a s obzirom na geografsko podrijetlo, većina hrvatskih uzoraka meda sadržavala je više fenolnih spojeva i pokazala veći antioksidacijski kapacitet od njemačkih. Rezultati nalažu da biljno i geografsko podrijetlo utječu na završnu kvalitetu meda s obzirom na njegov fenolni sastav i antioksidacijski kapacitet.

Abstract (english)

Phenolic compounds are among the major contributors to the antioxidant properties of honey, but their content is not thoroughly assessed when legal quality checks are performed. For this reason, there is no standardized methodological approach and there is a lack of data on the phenolic composition of many types of honey. This paper investigates the content of phenolic compounds and the antioxidant capacity of three types of honey – acacia (Robinia pseudoacacia L.), chestnut (Castanea sativa Mill.), and lime-tree (Tilia spp.) honey that originates from Croatia and Germany. Spectrophotometric methods for the quantification of antioxidant capacity and total composition of phenolic compounds, and flavonoid analysis by high performance liquid chromatography were performed. Chestnut honey samples had the highest quantitative level of total phenolic content and antioxidant capacity, and compared to geographic origin, most of the Croatian honey samples had higher readings than German honey samples. The results imply that both the geographical and the botanical origin influence the final quality of honey in terms of its phenolic compounds and antioxidant capacity.

• Keywords: antioksidans; apikultura; HPLC; polifenoli
• Keywords (english): antioxidants; apiculture; HPLC; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:217:181606
• Study programme: Title: Experimental Biology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra eksperimentalne biologije (magistar/magistra eksperimentalne biologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-02-22 12:16:55