Udio proteina u uzorcima uniflornog meda iz sezone 2022.

undergraduate thesis

• Title (english): Protein content in unifloral honey samples from the 2022 season
• Author: Ivana Telebar
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2023-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med je jedinstveni proizvod prirode koji proizvode pčele medarice (Apis melifera). Određivanje proteina u medu često predstavlja izazov zbog njihova niskog udjela, no sve više im se pridaje pozornost zbog mogućih primjena u kontroli autentičnosti i procjeni kvalitete meda. Tijekom ovog istraživanja metodom po Kjeldahl-u određen je udio ukupnih proteina u uzorcima meda bagrema (n=6), kestena (n=6) i lipe (n=6) iz sezone 2022. Dobiveni rezultati pokazali su da se udio ukupnih proteina kretao u rasponu od 0,10 % do 0,34 %. Prosječno najviši udio ukupnih proteina od 0,34 % sadržavali su uzorci meda kestena, dok su uzorci meda bagrema prosječno sadržavali 0,16 % i uzorci meda lipe 0,18 %. Dobiveni analitički podaci mogu predstavljati doprinos u kontroli kvalitete analiziranih vrsta uniflornog meda.

Abstract (english)

Honey is a unique product of nature produced by honeybees (Apis melifera). Due to their low content, determining proteins in honey often presents a challenge. However, more and more attention is paid to the proteins in honey because of possible applications in the authenticity control and assessment of honey quality. By using the Kjeldahl method, the proportion of total proteins in samples of acacia (n=6), chestnut (n=6), and linden (n=6) honey from the 2022 season was determined during this research. According to the data, the proportion of total proteins varied between 0.10 % and 0.34 %. On average, the highest proportion of total proteins contained chestnut honey with 0.34 %, acacia honey samples contained an average of 0.16 % of total protein, and linden honey samples contained 0.18 % of total protein. The obtained analytical data can represent a contribution to the quality control of the analyzed types of unifloral honey.

• Keywords: metoda po Kjeldahl-u; udio proteina; uniflorni med
• Keywords (english): Kjeldahl method; protein content; unifloral honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:750646
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-18 12:40:59