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Bibliographic record number: 494854

Journal

Authors: Marković, Ksenija; Papić, Sanja; Krpan, Marina; Šarić, Goran; Lušić, Dražen; Hruškar, Mirjana; Major, Nikola; Vahčić, Nada
Title: Antioxidant capacity of honeydew honey
Source: Book of Abstracts and Full PapersBratislava : Food research institute, Bratislava , 2010. 143-143 (ISBN: 978-80-89088-89).
Meeting: 5th Central European Congress on Food
Location and date: Bratislava, Slovačka, 19-22.05.2010.
Keywords: antioxidant activity; honeydew; phenolics; physicochemical parameters
Abstract:
Researchers found that honeydew honey has strong antioxidant properties, but scientific literature about this variety of honey is still lacking. Moreover, honeydew honey is not found easily in all of the countries. Antioxidant capacity of 21 sample of honeydew honey from Croatian region Gorski Kotar (region where it is possible to harvest honeydew, because it is mostly covered with dense forest) was determined. In all samples, the physicochemical parameters (total reducing sugars, sucrose content, prolin content and invertase activity) were measured according to Croatian legislation and International regulatory standards. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxidant power (FRAP) method. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 242, 1 mg GAE/kg to 480, 2 mg GAE/kg of honey, antiradical activity expressed as IC50 ranged from 3, 6 to 10, 1 mg/mL and antioxidant activity expressed as FRAP value from 548, 1 to 991, 8 μM Fe (II). A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant capacity of honeydew honey.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0580696-2808
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: nvahcic@pbf.hr (nvahcic@pbf.hr), 13. Pro. 2010. u 15:19 sati



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