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undergraduate thesis
Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:025229
Tomeković, Dea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tomeković, D. (2022). Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:025229

Tomeković, Dea. "Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:025229

Tomeković, Dea. "Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:025229

Tomeković, D. (2022). 'Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:025229

Tomeković D. Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:025229

D. Tomeković, "Primjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:025229

Metadata
TitlePrimjena tekućinske kromatografije visoke djelotvornosti (HPLC) u procjeni autentičnosti meda
Title (english)Application of High Pressure Liquid Chromatography (HPLC) in the Assessment of Honey Authenticity
AuthorDea Tomeković
MentorBlanka Bilić Rajs (mentor)
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 country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Med je prirodno sladak proizvod poznat i korišten od davnina. U prošlosti se med najviše koristio zbog svojih ljekovitih svojstava. Ima razne biološke učinke i primjenu u terapiji: djeluje antimikrobno, kao prebiotik u gastroenterologiji te ima pozitivna djelovanja na kardiovaskularni sustav, a može se koristiti za smanjenje kašlja kod prehlade ili gripe. Sportaši ga mogu koristiti kao brz izvor energije. Po kemijskom sastavu najzastupljeniji u medu su ugljikohidrati, fruktoza i glukoza, te voda. Ostale komponente koje su u medu prisutne u malim količinama (aminokiseline, vitamini, minerali, proteini, enzimi, fenolni spojevi, tvari okusa i arome i dr.) odgovorne su za senzorska i nutritivna svojstva meda. Posljednjih dvadesetak godina brojna su istraživanja provedena s ciljem dokazivanja autentičnosti meda, bilo u pogledu točnog deklariranja botaničkog i zemljopisnog podrijetla ili detektiranja krivotvorenja, a jedna od tehnika koja se koristi je i visokotlačna tekućinska kromatografija (HPLC).
Abstract (english)
Honey is a naturally sweet product known and used since ancient times. In the past, honey was mostly used for its healing properties. It has various biological effects and uses in therapy: It acts as an antimicrobial, as a prebiotic in gastroenterology, and has positive effects on the cardiovascular system, and can also be used to reduce cough during colds or flu. Athletes can use it as a quick source of energy. According to the chemical composition, the most represented in honey are carbohydrates, fructose and glucose, and water. Other components that are present in honey in small quantities (amino acids, vitamins, minerals, proteins, enzymes, phenolic compounds, flavor and aroma substances, etc.) are responsible for the sensory and nutritional properties of honey. In the last twenty years, numerous studies have been conducted with the aim proving the authenticity of honey, either in terms of determination the botanical and geographical origin or detecting adulteration, and one of the techniques used for this purpose is high-pressure liquid chromatography (HPLC).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:025229
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-10-03 11:31:09