doctoral thesis
The application of ultrasonic solvent extraction and solid phase microextraction for the honey characterization

Zvonimir Marijanović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitlePrimjena ultrazvučne ekstrakcije otapalom i mikroekstrakcije vršnih para na krutoj fazi za karakterizaciju meda
AuthorZvonimir Marijanović
Mentor(s)Igor Jerković
Drago Šubarić
Abstract
Doprinos pčela i okoliša košnice isparljivim spojevima meda određen je pripravom saharozne probe (pčele u zatvorenoj košnici hranjene su saharoznom otopinom). Identificirani spojevi su srodni sastavu epitelnih voskova i voskova u košnici, a manje feromonima pčela. Toplinski tretman probe na 80 oC i uskladištenje 365 dana omogućilo je praćenje nastanka artefakata koji se mogu pojaviti u medu. Rezultati istraživanja uzoraka meda (kadulja, lavanda, vrba i amorfa) su izrazito ovisni o primijenjenoj metodi ekstrakcije sa značajnim kvalitativnim i kvantitativnim razlikama između ekstrakata vršnih para (bez otapala, HS-SPME) i ultrazvučnih ekstrakata s organskim otapalima (USE). Vršne pare su sadržavale više isparljive spojeve manjih molekulskih masa. USE tehnika omogućuje ekstrakciju poluisparljivih i vodotopljivih spojeva, posebice benzojeve, vanilinske i feniloctene kiseline. Upotreba ultrazvučne vodene kupelji (metoda neizravne sonifikacije) sa smjesom otapala (pentan : dietil-eter 1 : 2 v/v) pokazala se najprikladnijom za ekstrakciju svih uzoraka meda. S druge strane, ekstrakcija nepolarnih spojeva s pentanom, a potom ekstrakcija s polarnijim dietil-eterom omogućila je detaljniju analizu. Upotrebljene tehnike su komplementarne, a upotreba samo jedne od navedenih tehnika ne daje potpuni uvid u sastav spojeva meda te bi se mogli donijeti pogrešni zaključci, osobito kod identifikacije markera botaničkog porijekla meda.
Keywordshoney extraction cromatography
Parallel title (English)The application of ultrasonic solvent extraction and solid phase microextraction for the honey characterization
Committee MembersDaniela Čačić Kenjerić (committee chairperson)
Igor Jerković (committee member)
Drago Šubarić (committee member)
Nela Nedić Tiban (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
UDK638/639
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Apiculture. Keeping, breeding and management of insects and other arthropods. Hunting. Fishing. Fish breeding
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2014-03-04
Parallel abstract (English)
Contribution of the honeybees and hives environment to volatile honey compounds is determined by preparing saccharose probe (the bees in closed hive were feeded with saccharose solution). Identified compounds were similar to cuticular and comb waxes and less to bee pheromones. Thermal treatment of the probe at 80 oC and 365 days storage enabled investigation of artefacts formation that may occur in honey. The results of honey (sage, lavender, willow and amorpha) investigation are highly dependent on the applied extraction method with significant qualitative and quantitative differences among headspace extracts (HS-SPME) and ultrasonic solvent extracts (USE). The headspace contained high volatile compounds with lower molecular masses. USE enabled the extraction of semi-volatile and water-soluble compounds, particularly benzoic acid, vanillic acid and phenyllactic acid. The application of ultrasonic water bath (indirect sonification) with the solvent pentane : diethyl ether 1 : 2 v/v was suitable for all the samples. On the other hand, the extraction of nonpolar compounds with pentane and thereafter extraction with more polar diethyl ether enabled more detailed analysis. Applied techniques are complementary and application of only one of them does not provide complete insight in the honey composition and wrong conclusions can be drawn, particularly regarding identification of the honey botanical origin markers.
Parallel keywords (Croatian)med ekstrakcija kromatografija
Extent120 str.; 30 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:595970
CommitterSanda Hasenay