Hrvatska znanstvena Sekcija img
3 gif
 About the project
4 gif
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 511981


Authors: Krpan, Marina; Marković, Ksenija; Šarić, Goran; Skoko, Božena; Hruškar, Mirjana; Vahčić, Nada
Title: Antioxidant activities and total phenolics af acacia honey
( Antioxidant activities and total phenolics af acacia honey )
Source: Czech journal of food sciences (1212-1800) 27 (2009), Special issue 1; S245-S247
Paper type: article
Keywords: antioxidant activity ; honey ; phenolics ; physicochemical parameters
( antioxidant activity ; honey ; phenolics ; physicochemical parameters )
The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. 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. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant power of acacia honey.
Project / theme: 058-0580696-2808
Original language: eng
Citation databases: Current Contents Connect (CCC)
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
Full paper text: 511981.CJFS_27_Special_S245-S247.pdf (tekst priložen 3. Svi. 2011. u 11:11 sati)
URL cjelovitog rada:
Google Scholar: Antioxidant activities and total phenolics af acacia honey
Contrib. to CROSBI by: (, 3. Svi. 2011. u 11:11 sati

  Print version   za tiskati