Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja
The aim of this work was to characterise selected honey types (chestnut, sage, black locust and honeydew) with aspect of antioxidant capacity and to evaluate possible application of antioxidant capacity as a criterion for botanical origin differentiation. Towards better understanding honey antioxidant capacity, correlation between antioxidant capacity and physicochemical parameters was studied as well as impact of processing and storage on honey antioxidant capacity and correlated parameters. Results showed that antioxidant capacity is suitable parameter for botanical origin differentiation and that phenolic compounds contribute significantly to the honey antioxidant capacity. Combined effect of processing and storage on honey quality degradation was observed which was more pronounced in lighter honey types (black locust and sage). During processing and storage honey antioxidant capacity increased, that is form nutritional point a positive effect, but at the same time quality degradation was determined with respect to other parameters, which impairs positive effect of processing and storage. Antioxidant capacity change of honeydew honeys was lowest from selected honey types.
|Creator||Flanjak, Ivana (Search Europeana for this person)|
|Collection||Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Food and Nutrition Research. Sub-department of Food Quality.|
|Subject Terms||BIOTECHNICAL SCIENCES. Food Technology. Food Safety and Quality., Apiculture. Keeping, breeding and management of insects and other arthropods. Hunting. Fishing. Fish breeding, honey, antioxidant activity, processing, storage, changes|
|Provider||National and University Library in Zagreb|