Determinação de compostos antioxidantes em mel de abelha sem ferrão
Stingless bee honey is a product that plays an important role in human health and has peculiar characteristics such as its mild taste, aroma, and excellent nutraceutical potential. The honey's characteristics can be altered by different factors such as the availability of floral resources and c...
| Autor principal: | Biffi, Giovanna Yasmin Mokarzel |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/26593 |
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| Resumo: |
Stingless bee honey is a product that plays an important role in human health and has peculiar characteristics such as its mild taste, aroma, and excellent nutraceutical potential. The honey's characteristics can be altered by different factors such as the availability of floral resources and climate oscillations. The aim of this work was to analyze the total phenolic bioactive compounds, total flavonoids and the antioxidant activity by the DPPH method in different honey samples produced by stingless bees Scaptotrigona bipunctata. The honey extracts (0.8 g honey mL-1 H2O) were analyzed for total phenolic content with gallic acid standard, total flavonoids with catechin standard, and antioxidant activity by DPPH method with trolox standard, in UV/Vis spectrophotometer. The total phenolic concentrations ranged from 43.00 to 100.03 mg EAG 100 g-1, total flavonoid concentrations from 2.45 to 14.28 mg EC 100 g-1 and antioxidant activity from 16.17 to 79.86 μmol ET 100 g-1. In these samples the concentrations of phenolic compounds, flavonoids and antioxidant activity were compared by applying principal component analysis (PCA). Based on this analysis, it was possible to distinguish the samples with 3 principal components, each with its weight in the total variance of the data. The samples collected in the summer were the ones that presented the highest values both for total phenolics and total flavonoids, also verified by PCA analysis, which can be explained by being a season with excellent floral resources. As for antioxidant activity throughout all collections the values remained similar. |
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