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Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage

Goran Šarić ; Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ksenija Marković ; Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Nikola Major ; Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Marina Krpan ; Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Natalija Uršulin-Trstenjak ; Polytechnic of Varaždin, Križanićeva 33, HR-42000 Varaždin, Croatia
Mirjana Hruškar ; Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
Nada Vahčić ; Laboratory for Food Quality Control, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia

Puni tekst: engleski, pdf (199 KB) str. 434-441 preuzimanja: 1.968* citiraj
APA 6th Edition
Šarić, G., Marković, K., Major, N., Krpan, M., Uršulin-Trstenjak, N., Hruškar, M. i Vahčić, N. (2012). Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage. Food Technology and Biotechnology, 50 (4), 434-441. Preuzeto s https://hrcak.srce.hr/94500
MLA 8th Edition
Šarić, Goran, et al. "Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage." Food Technology and Biotechnology, vol. 50, br. 4, 2012, str. 434-441. https://hrcak.srce.hr/94500. Citirano 19.08.2019.
Chicago 17th Edition
Šarić, Goran, Ksenija Marković, Nikola Major, Marina Krpan, Natalija Uršulin-Trstenjak, Mirjana Hruškar i Nada Vahčić. "Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage." Food Technology and Biotechnology 50, br. 4 (2012): 434-441. https://hrcak.srce.hr/94500
Harvard
Šarić, G., et al. (2012). 'Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage', Food Technology and Biotechnology, 50(4), str. 434-441. Preuzeto s: https://hrcak.srce.hr/94500 (Datum pristupa: 19.08.2019.)
Vancouver
Šarić G, Marković K, Major N, Krpan M, Uršulin-Trstenjak N, Hruškar M i sur. Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 19.08.2019.];50(4):434-441. Dostupno na: https://hrcak.srce.hr/94500
IEEE
G. Šarić, et al., "Changes of Antioxidant Activity and Phenolic Content in Acacia and Multifloral Honey During Storage", Food Technology and Biotechnology, vol.50, br. 4, str. 434-441, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/94500. [Citirano: 19.08.2019.]

Sažetak
Total flavonoid and total phenolic content were studied in acacia and multifloral honey for 12 months in 6-month intervals. DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine total antioxidant activity in honey samples during the same period of time. Samples were stored in transparent glass containers at room temperature, on shelves exposed to natural light during daytime and in the dark during nighttime. Two types of honey from four different regions in Varaždin county, Croatia, were investigated: monofloral – acacia (Robinia pseudoacacia L.) and multifloral. Of the total of 40 samples, there were 20 of each type of honey (5 from each region). The goal of this study is primarily to demonstrate the changes in the antioxidant activity of the two investigated types of honey during one year of storage, and not to make comparisons between them. According to the obtained data, the rate of decrease in the content of total flavonoids and phenolics was determined and changes in the antioxidant activity in honey samples were measured. After one year of storage, total phenolic content decreased by 91.8 % in acacia honey, and by 88.6 % in multifloral honey. Total flavonoid content also decreased in both types of honey, by 45.6 % in acacia honey and by 43.8 % in multifloral honey. During the same period, an increase from 12.20 to 16.73 mg/mL (i.e. by 37.1 %) was recorded in the IC50 values in multifloral honey, while in acacia honey this increase was from 44.64 to 407.01 mg/mL (i.e. by 811.7 %). Decrease in the antioxidant activity measured by FRAP method was also bigger in acacia honey than in multifloral honey (by 428.0 and 72.5 %, respectively), which corresponds well with the results obtained by DPPH method. Simple correlations were made to determine how each of the investigated parameters affects the others. The analysis of variance was used in order to determine the influence of the region, honey type and storage time on different parameters of antioxidant activity as well as on the total phenolic and total flavonoid content in honey samples.

Ključne riječi
antioxidant activity; phenolic compounds; honey; storage

Hrčak ID: 94500

URI
https://hrcak.srce.hr/94500

[hrvatski]

Posjeta: 2.446 *