prikaz prve stranice dokumenta Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda
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master's thesis
Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda
2009. urn:nbn:hr:109:843538
Bagarić, Blanka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Bagarić, B. (2009). Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:843538

Bagarić, Blanka. "Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:843538

Bagarić, Blanka. "Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:843538

Bagarić, B. (2009). 'Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:843538

Bagarić B. Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:843538

B. Bagarić, "Utjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:843538

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Metadata
TitleUtjecaj toplinskog tretmana na fizikalno-kemijske karakteristike i antioksidativni kapacitet meda
Title (english)Effect of heat treatment on physico-chemical characteristics and antioxidant capacity of honey
AuthorBlanka Bagarić
MentorLjiljana Primorac (mentor)
MentorIvana Flanjak (pomoć pri izradi, neposredni voditelj)
Committee memberNela Nedić Tiban (predsjednik povjerenstva)
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
MBZ: 235380
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2009-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:843538
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 13:51:23