Primerjava nekaterih kemijskih lastnosti različnih vrst medu : diplomsko delo univerzitetnega študijskega programa I. stopnje

Martinuzzi, Jure

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Title:	Primerjava nekaterih kemijskih lastnosti različnih vrst medu : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:	ID Martinuzzi, Jure (Author) ID Knez Marevci, Maša (Mentor) More about this mentor... ID Kotnik, Petra (Comentor)
Files:	UN_Martinuzzi_Jure_2023.pdf (1,35 MB) MD5: 5EA0DBDC4F2DEA44716726099C6E5661
Language:	Slovenian
Work type:	Bachelor thesis/paper
Typology:	2.11 - Undergraduate Thesis
Organization:	FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:	Med se že stoletja uporablja kot naravno sladilo, v zadnjih letih tudi zaradi zdravilnih učinkov. V diplomski nalogi smo s pomočjo spektrofotometrične metode določevali celokupne ogljikove hidrate, vsebnost celokupnih fenolnih spojin ter antioksidativnost (DPPH). S pomočjo visoko zmogljive tankoplastne kromatografije (HPTLC) smo določevali vsebnosti posameznih ogljikovih hidratov (glukoza, fruktoza, saharoza in maltoza). Za določevanje smo pripravili raztopine vzorcev domačega akacijevega, cvetličnega, kostanjevega in ajdovega medu. V posamezni vrsti medu smo uspešno določili posamezne ogljikove hidrate ter njihovo vrednost. Najvišjo vsebnost glukoze smo izmerili v akacijevem medu, nekoliko manj v cvetličnem, kostanjevem in ajdovem. Delež glukoze je bil najvišji v cvetličnem medu, najnižji v akacijevem medu. V vzorcu akacijevega in cvetličnega medu smo zaznali nizko vrednost saharoze, medtem ko v kostanjevem in ajdovem medu saharoze nismo zaznali. Fruktoza in glukoza imata pomembno vlogo pri kristalizaciji. Akacijev med, ki je bil analiziran, ima visoko vrednost razmerja fruktoza/glukoza (F/G), zato ne kristalizira, medtem ko ima cvetlični med nizko razmerje F/G in kristalizira precej hitro. Dokazali smo, da se vsebnost antioksidantov ter vsebnost celokupnih fenolnih spojin v medu spreminja na podlagi barve medu. Akacijev in cvetlični med sta svetlejša, imata nižje zaznane vsebnosti antioksidantov ter celokupnih fenolnih spojin kot kostanjev med in ajdov med, ki sta temnejša meda.
Keywords:	med, sladkorji, antioksidativnost, HPTLC, celokupne fenolne spojine
Place of publishing:	Maribor
Place of performance:	Maribor
Publisher:	[J. Martinuzzi]
Year of publishing:	2023
Number of pages:	1 spletni vir (1 datoteka PDF (X, 59 f.))
PID:	20.500.12556/DKUM-85187
UDC:	638.162(043.2)
COBISS.SI-ID:	167077635
Publication date in DKUM:	11.09.2023
Views:	845
Downloads:	69
Metadata:
Categories:	KTFMB - FKKT
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Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	21.08.2023

Secondary language

Language:	English
Title:	Comparison of some chemical properties of different types of honey
Abstract:	Honey has been used for centuries as a natural sweetener, and in recent years it has also been used for its medicinal properties. In this thesis, total carbohydrates, total phenolic compounds and antioxidant activity (DPPH) were determined by spectrophotometric methods. High performance thin layer chromatography (HPTLC) was used to determine the content of individual carbohydrates (glucose, fructose, sucrose and maltose). Solutions of samples of native acacia, flower, chestnut and buckwheat honeys were prepared for the determination. The individual carbohydrates and their levels were successfully determined in each type of honey. The highest glucose content was measured in acacia honey and slightly lower in flower, chestnut and buckwheat honeys. The glucose content was highest in flower honey and lowest in acacia honey. Low levels of sucrose were detected in the acacia and flower honey samples, while no sucrose was detected in the chestnut and buckwheat honeys. Fructose and glucose play an important role in crystallisation, the acacia honey analysed has a high fructose/glucose (F/G) ratio and therefore does not crystallise, whereas the flower honey has a low F/G ratio and crystallises quite rapidly. We have shown that the antioxidant content and the total phenolic compounds content of honey vary with the colour of the honey. Acacia honey and floral honey are lighter, have lower detected levels of antioxidants and total phenolic compounds than chestnut honey and buckwheat honey, which are darker honeys.
Keywords:	honey, sugars, antioxidant activity, HPTLC, total phenolic compounds

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