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Bibliographic record number: 639423

Journal

Authors: Šarić, Goran; Marković, Ksenija; Vukičević, Darija; Lež, Ena; Hruškar, Mirjana; Vahčić, Nada
Title: Changes of antioxidant activity in honey after heat treatment
Source: Czech journal of food sciences (1212-1800) 31 (2013), 6; 601-606
Paper type: article
Keywords: antioxidant activity; honey; heating; phenolic compounds
Abstract:
In this study it was determined how the antioxidant activity and total phenolic content of honey change after being subjected to high temperature. Antioxidant activity was determined using two methods – FRAP (ferric reducing antioxidant power) and DPPH (1, 1-diphenyl-2- picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was done on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were made at two temperatures - at 23°C (room temperature) and after 5 minutes of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. A statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P-value> 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P-value <0.05) was observed when using DPPH method in acacia honey.
Project / theme: 058-0580696-2808
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.agriculturejournals.cz/web/cjfs.htm?volume=31&firstPage=601&type=publishedArticle
http://www.agriculturejournals.cz/publicFiles/105870.pdf
URL cjelovitog rada:
Google Scholar: Changes of antioxidant activity in honey after heat treatment
Contrib. to CROSBI by: Goran Šarić (gsaric@pbf.hr), 20. Kol. 2013. u 15:16 sati



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