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Flavonoids in Croatian Chestnut (Castanea sativa) honey


Kenjerić, Daniela; Mandić, Milena; Primorac, Ljiljana; Čačić, Frane
Flavonoids in Croatian Chestnut (Castanea sativa) honey // Proceedings 13th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY / Šubarić, Drago (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, 2011. str. 319-325 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Flavonoids in Croatian Chestnut (Castanea sativa) honey

Autori
Kenjerić, Daniela ; Mandić, Milena ; Primorac, Ljiljana ; Čačić, Frane

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings 13th Ružička days TODAY SCIENCE – TOMORROW INDUSTRY / Šubarić, Drago - Osijek : Prehrambeno-tehnološki fakultet Osijek, 2011, 319-325

ISBN
978-953-7005-26-9

Skup
International Scientific and Professional Conference 13th Ružička days “TODAY SCIENCE - TOMORROW INDUSTRY”

Mjesto i datum
Vukovar, Hrvatska, 16-17. 09. 2010.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Croatian unifloral chestnut honey; flavonoids; RP-HPLC analysis

Sažetak
All honey types can be generally described as supersaturated sugar solutions, but at the same time they differ in components, such as flavonoids, which are present in small amounts but are responsible for many of their specific properties. The aim of this study was to determine the content of flavonoids in Croatian unifloral chestnut (Castanea sativa) honey. For that purpose 9 chestnut honey samples, for which characterisation was achieved by the combination of physicochemical properties and pollen analysis, have been analysed. Flavonoid fraction was extracted from honey and then analysed using reversed-phase high performance liquid chromatography (RP-HPLC) method. Flavonoids myricetin, quercetin, luteolin, kaempferol, apigenin, isorhamnetin, chrysin and galangin were identified and quantified in each sample. Total amount of identified flavonoids varied from 149 μg/100 g of honey to 313 μg/100 g of honey, with the average of 231 μg/100 g of honey. All analysed samples showed common flavonoid profile.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-0000000-0548 - Prehrana i životne navike u očuvanju zdravlja (Milena Mandić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek