undergraduate thesis
Relationship of the selected physicochemical characteristics and honey storage duration

Nikolina Mendešević (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitlePovezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad
AuthorNikolina Mendešević
Mentor(s)Ljiljana Primorac (thesis advisor)
Abstract
Zadatak ovog rada je bio ispitati utjecaj vremena skladištenja na izabrane fizikalnokemijske karakteristike meda. Analizirano je 5 uzoraka meda kestena (Castanea sativa Mill.), 5 uzoraka kadulje (Salvia officinalis L.), 3 uzorka meda bagrema (Robinia pseudoacacia L.) i 4 uzorka medljikovca. Uzorci su skladišteni na sobnoj temperaturi, u tamnom, a u trenutku analize uzorci bagrema i medljike bili su stari 4,5, a kadulje i kestena 5,5 godina. Određeni su udio hidroksimetilfurfurala (HMF-a), aktivnost enzima dijastaze te boja spektrofotometrijski i pomodu Lovibond komparatora. Rezultati su pokazali velike razlike pradenih parametara obzirom na vrstu meda, ali i na postajanje razlika između uzoraka jedne vrste, posebice kod meda kestena. Došlo je do sljededih promjena: povedanje udjela HMF-a, smanjenje aktivnosti enzima dijastaze te povedanje intenziteta boje, koje je vidljivo najizraženije kod meda kadulje i bagrema. Svi uzorci medljikovca i dio uzoraka kestena zadovoljili su kriterije Pravilnika o medu (MPRRR, 2009.) s obzirom na udio HMF-a i dijastatski broj, dok uzorci meda kadulje i bagrema nisu udovoljili propisima.
Keywordshoney HMF diastase color storage duration
Parallel title (English)Relationship of the selected physicochemical characteristics and honey storage duration
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-09-30
Parallel abstract (English)
The aim of this study was to determine the effect of storage duration on selected physicochemical properties of honey. 5 samples of chestnut honey (Castanea sativa Mill.), 5 samples of sage (Salvia officinalis L.), 3 samples of acacia honey (Robinia pseudoacacia L.) and 4 samples honeydew honey have been analysed. Samples were stored at room temperature, in the dark , and at the time of the analysis, samples of acacia and honeydew honey were 4,5, and sage and chestnut 5,5 years old. Following parameters were determined: hidroxymethylfurfural (HMF), diastase activity and color intensity (spectrophotometric determination and Lovibond). The results showed significant differences of the monitored parameters according to the type of honey and within same honey samples, especially in chestnut honey. Changes of later characteristics were determined: increase of HMF content, decrease of enzymatic activity and increase of color intensity which is visually more expressed in sage and acacia honey. All samples of honeydew and a part of chesnut honey samples met the criteria of the Regulations relating to honey (MPRRR, 2009.) considering HMF content and diastase number, while samples of sage and acacia honey did not meet the regulations.
Parallel keywords (Croatian)med HMF dijastaza boja vrijeme skladištenja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:202308
CommitterSanda Hasenay