prikaz prve stranice dokumenta Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
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Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
Food Chemistry, 274 (2019); 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045
Vasić, Vesna; Gašić, Uroš; Stanković, Dalibor; Lušić, Dražen; Vukić Lušić, Darija; Milojković-Opsenica, Dušanka; Tešić, Živoslav; Trifković, Jelena

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Vasić, V., Gašić, U., Stanković, D., Lušić, D., Vukić Lušić, D., Milojković Opsenica, D. ... Trifković, J. (2019). Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity. Food Chemistry, 274., 629-641. doi: 10.1016/j.foodchem.2018.09.045

Vasić, Vesna, et al. "Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity." Food Chemistry, vol. 274, 2019, str. 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045

Vasić, Vesna, Uroš Gašić, Dalibor Stanković, Dražen Lušić, Darija Vukić Lušić, Dušanka Milojković Opsenica, Živoslav Tešić i Jelena Trifković. "Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity." Food Chemistry 274 (2019): 629-641. https://doi.org/10.1016/j.foodchem.2018.09.045

Vasić, V., et al. (2019) 'Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity', Food Chemistry, 274, str. 629-641. doi: 10.1016/j.foodchem.2018.09.045

Vasić V, Gašić U, Stanković D, Lušić D, Vukić Lušić D, Milojković Opsenica D, i sur.. Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity. Food Chemistry [Internet]. 2019. [pristupljeno 13.11.2024.];274:629-641. doi: 10.1016/j.foodchem.2018.09.045

V. Vasić, et al., "Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity", Food Chemistry, vol. 274, str. 629-641, 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:957724. [Citirano: 13.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:957724
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Podaci o radu
Naslov (engleski)Towards better quality criteria of European honeydew honey: phenolic profile and antioxidant capacity
AutorVesna Vasić
AutorUroš Gašić
AutorDalibor Stanković
AutorDražen Lušić
AutorDarija Vukić Lušić
AutorDušanka Milojković-Opsenica
AutorŽivoslav Tešić
AutorJelena Trifković
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za zdravstvenu ekologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Javno zdravstvo i zdravstvena zaštita
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Nutricionizam
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeZavršna verzija rukopisa prihvaćena za objavljivanje (postprint)
Naslov časopisaFood Chemistry
Brojčani podacivol. 274, str. 629-641
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2018.09.045
URN:NBNurn:nbn:hr:184:957724
Datum objave publikacije2019
URL dokumentahttp://bib.irb.hr/953697
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-14 09:31:20