Naslov
Antioxidant properties and phenolic content of various Croatian honey preparations

Autori
Piljac-Žegarac, Jasenka ; Stipčević, Tamara ; Belščak, Ana ; Martinez, Sanja ; Valek, Lidija

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

Izvornik
First European Food Congress Delegate Manual / - Ljubljana : EFFoST, 2008

Skup
First European Food Congress

Mjesto i datum
Ljubljana, Slovenija, 04.11.2008. - 09.11.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidant; Honey; ABTS; Total phenol content

Sažetak
Screening of twenty six different Croatian honey preparations (11 monofloral, 7 heterofloral, 8 special) for total phenol (TP) content and antioxidant/antiradical properties was performed using commonly employed analytical methods. The Folin-Ciocalteu test was used to determine the TP content, ferric reducing antioxidant power (FRAP) assay for reducing capacity and 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and 2, 2′ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays for radical scavenging capacity. The color intensity measure, ABS450, was used to evaluate the contribution of colored phytochemicals (carotenoids, flavonoids) to the overall antioxidant capacity, while potentiometric titration was employed to deduce the vitamin C content of tested honeys. The highest total phenol content was found in Velebit forest honey (116.97 mg ascorbic acid equivalents (AAE)/100 g) and honey with cherry juice (109.81 mg AAE/100 g), which also exhibited the highest FRAP value (459.21  M Fe(II)) as well as DPPH• and ABTS• + radical scavenging capacities (43.04 and 65.24 mg AAE/100 g, respectively). Overall, heterofloral honeys exhibited the highest mean TP content (58.75 mg GAE/100 g), the highest mean reducing capacity (57.66  M Fe(II)) and the best mean radical scavenging properties with respect to both DPPH• (16.66 mg AAE/100 g) and ABTS• + radicals (35.27 mg AAE/100 g).

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA