Naslov
Determining the antiradical activity of the honey with the DPPH method

Autori
Bešlo, Drago ; Lučić, Bono

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
HDBMB2019 Crossroads in Life Sciences / Maja Katalinić, Morana Dulić and Igor Stuparević - Zagreb, 2019, 71-71

ISBN
978-953-95551-7-5

Skup
Congress of the Croatian Society of Biochemistry and Molecular Biology "Crossroads in Life Sciences" (HDBMB2019)

Mjesto i datum
Lovran, Hrvatska, 25.09.2019. - 28.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
polifenoli ; antioksidansi ; med ; DPPH
(polyphenols ; antioxidants ; honey ; DPPH)

Sažetak
Among natural food antioxidants, polyphenols are ubiquitously distributed in the vegetable kingdom as plant secondary metabolites. Also, various kinds of antioxidant components in honey may play important roles in a combinative or synergistic contribution to its total antioxidant activity (Meda et al., 2005). As natural antioxidants, phenolic compounds in honey contribute, as an important group of chemicals, to its functional properties and therapeutic significance (Yao et al., 2004). The method for determination polyphenols is based on the reaction of DPPH (2, 2-diphenyl-1- picryl-hydrazyl) which is one of the rare nitrogen radicals (free radical) in a stable form and hydrogen donor (e.g., phenolic group). In reaction with antioxidants, it is reduced to hydrazine, whereby the colour varies from purple to yellow. A change in absorbance (DPPH radical reduction) is measured at 517 nm, spectrophotometrically. The result is proportional to the concentration of antioxidants, while the antioxidant capacity itself is expressed through the IC50. IC50 represents the concentration of antioxidants needed to reduce the initial DPPH concentration by 50%. The higher IC50 values represent a lower antioxidant capacity, which is the lack of this way of expression. Using modified methods for determining the anti-oxidative capacity of the honey (IC50, determined by DPPH), different results are obtained which can cause discrepancies in a comparative analysis of IC50 values in different studies. By performing analysis of 99 samples, we propose standardisation of information that must be given in these studies in the literature and suggest a procedure which could be considered as optimal for determination of IC50 of honey samples. REFERENCES: 1. Meda A., Lamien C.E., Romito, M., Millogo J., Nacoulma O.G. (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91: 571–577. 2. Yao et al. (2004) Falvonoids in food and their health benifits, Plant Foods for Human Nutrition, 59: 113-122.

Izvorni jezik
Engleski

Znanstvena područja
Biologija

POVEZANOST RADA