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master's thesis
Udio proteina i prolina u uzorcima cvjetnog i livadnog meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:980818
Petek, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Petek, P. (2022). Udio proteina i prolina u uzorcima cvjetnog i livadnog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:980818

Petek, Petra. "Udio proteina i prolina u uzorcima cvjetnog i livadnog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:980818

Petek, Petra. "Udio proteina i prolina u uzorcima cvjetnog i livadnog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:980818

Petek, P. (2022). 'Udio proteina i prolina u uzorcima cvjetnog i livadnog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:980818

Petek P. Udio proteina i prolina u uzorcima cvjetnog i livadnog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:980818

P. Petek, "Udio proteina i prolina u uzorcima cvjetnog i livadnog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:980818

Metadata
TitleUdio proteina i prolina u uzorcima cvjetnog i livadnog meda
Title (english)Protein and proline content in flower and meadow honey samples
AuthorPetra Petek
MentorKsenija Marković (mentor)
Committee memberNada Vahcic (predsjednik povjerenstva)
Committee memberDraženka Komes (član povjerenstva)
Committee memberInes Panjkota-Krbavčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2022-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je prirodna slatka tvar koju proizvode pčele medarice (Apis mellifera). Zbog čestih slučajeva patvorenja, med je kemijski dobro okarakteriziran. Unatoč niskom udjelu u medu, proteini se sve više istražuju te se koriste kao biljezi autentičnosti i pokazatelji kvalitete meda. Prolin se smatra pokazateljem zrelosti meda, a može poslužiti i kao indikator kvalitete i patvorenja. Tijekom ovog istraživanja analizirani su uzorci cvjetnog i livadnog meda podrijetlom iz Republike Hrvatske. Metodom po Kjeldahl-u određen je udio ukupnih proteina, a udio prolina metodom predloženom od strane International Honey Commission. Rezultati su pokazali da se udio ukupnih proteina kretao u rasponu od 0,24 do 0,60 % za cvjetni te od 0,21 % do 0,87 % za livadni med. Udio prolina kretao se u rasponu od 81,78 do 2157,60 mg/kg za cvjetni te od 153,40 do 2512,14 mg/kg za livadni med. Dobiveni analitički podaci mogu predstavljati doprinos u procjeni kvalitete i autentičnosti analiziranih uzoraka meda.
Abstract (english)
Honey is a natural sweet substance produced by honey bees (Apis mellifera). Due to frequent cases of adulteration, honey is chemically well characterized. Despite the low content in honey, proteins are increasingly being researched and used as markers of authenticity and indicators of honey quality. Proline is considered as an indicator of honey maturity, and also as an indicator of quality and adulteration. During this research, samples of flower and meadow honey were analysed. The content of total proteins was determined using the Kjeldahl method, and the content of proline was determined using the method suggested by the International Honey Commission. The results showed that the content of total proteins ranged from 0.24 to 0.60 % for flower honey and from 0.21 % to 0.87 % for meadow honey. The content of proline ranged from 81.78 to 2157.60 mg/kg for flower honey and from 153.40 to 2512.14 mg/kg for meadow honey. The obtained analytical data can represent a contribution to the assessment of the quality and authenticity of the analysed honey samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:980818
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-24 13:08:24