master's thesis
Effect of heat treatment on physico-chemical characteristics and antioxidant capacity of honey

Blanka Bagarić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleUtjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda
AuthorBlanka Bagarić
Mentor(s)Ljiljana Primorac (thesis advisor)
Abstract
Zadatak ovog rada bio je ispitati utjecaj toplinskih tretmana na izabrane fizikalno-kemijske karakteristike, antioksidativni kapacitet i udio ukupnih polifenola meda. Analizirano je 7 uzoraka meda od pčelara deklariranih kao kesten (Castanea sativa Miller) i 5 uzoraka deklariranih kao kadulja (Salvia officinalis L.). Provedena je peludna analiza, a od fizikalno-kemijskih parametara određen je: udio vode, električna provodnost, sastav i udio šećera, intenzitet boje (Lovibond i spektrofotometrijsko odredivanje boje), udio HMF-a, aktivnost enzima invertaze i dijastaze, udio ukupnih polifenola te antioksidativni kapacitet (FRAP i DPPH metodom). Med je zagrijavan na 45 °C tijekom 48 sati i na 65 °C tijekom 6 sati. U odnosu na uzorke koji nisu toplinski tretirani utvrđena je promjena slijedećih parametara: smanjenje aktivnosti enzima invertaze i dijastaze, povećanje udjela HMF-a, antioksidativnog kapaciteta, udjela ukupnih polifenola te pojačanje intenziteta boje, koje je izraženije kod meda kadulje. Sve su promjene puno izraženije kod uzoraka zagrijavanih na 65 °C tijekom 6 sati, nego kod uzoraka zagrijavanih na 45 °C tijekom 48 sati.
Keywordshoney chestnut honey sage honey heat treatment physico-chemical characteristics antioxidant activity
Parallel title (English)Effect of heat treatment on physico-chemical characteristics and antioxidant capacity of honey
Committee MembersNela Nedić Tiban (committee chairperson)
Ljiljana Primorac (committee member)
Daniela Čačić Kenjerić (committee member)
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 levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-07-17
Parallel abstract (English)
The main aim of this work was to determine the effect of heat treatments on physicochemical characteristics, antioxidant capacity and total polyphenolic content of honey. 7 honey samples denominated by beekeepers as chestnut honey (Castanea sativa Miller) and 5 samples denominated as sage honey (Salvia officinalis L.) were analysed. Melissopalynological analysis was performed and following physico-chemical characteristics were determined: moisture, electrical conductivity, sugar content, colour intensity (Lovibond and spectrophotometric determination), hydroxymethylfurfural (HMF) content, diastase and invertase activity, total polyphenolic content as well as antioxidant capacity (FRAP and DPPH method). Honey was heated at 45 °C during 48 hours and at 65 °C during 6 hours. Compared to unheated samples, changes of later characteristics were determined: decrease of enzymatic activity, increase of HMF content, antioxidant capacity, total polyphenolic content as well as increase of colour intensity which is more expressed in sage honey. All changes are more expressed in samples heated at 65 °C during 6 hours than in samples heated at 45 °C during 48 hours.
Parallel keywords (Croatian)med med kestena i kadulje toplinski tretman fizikalno-kemijske karakteristike antioksidacijska aktivnost
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:843538
CommitterSanda Hasenay