KARAKTERIZACIJA SRPSKOG SUNCOKRETNOG MEDA NA OSNOVU NJEGOVIH FIZIČKO-HEMIJSKIH KARAKTERISTIKA

  • Milica Živkov Baloš Naučni institut za veterinarstvo, Novi Sad https://orcid.org/0000-0002-4266-1232
  • Sandra Jakšić Naučni institut za veterinarstvo, Novi Sad
  • Nenad Popov Naučni institut za veterinarstvo, Novi Sad
  • Vladimir Polaček Naučni institut za veterinarstvo, Novi Sad
Ključne reči: suncokretov med, električna provodljivost, kiselost, pepeo

Sažetak


Sažetak: U ovom radu analizirano je pet fizičko-hemijskih parametara (sadržaj vode, električna provodljivost, ukupna kiselost,  maseni udeo pepela i koncentracija slobodnih kiselina) u 15 uzoraka suncokretovog meda, prikupljenih sa nekoliko lokaliteta Vojvodine. Srednje vrednosti ispitivanih parametara bile su: voda 16,87%; koncentracija slobodnih kiselina 27,43 mEq/kg; električna provodljivost 0,34 mS/cm; maseni udeo pepela 0,13% i pH 3,64. Fizičko-hemijske karakteristike svih ispitanih uzoraka meda mogu se smatrati u okvirima vrednosti koji se očekuju za suncokretov med. Maseni udeo pepela, električna provodljivost i koncentracija slobodnih kiselina u svim uzorcima meda suncokreta pokazali su slične trendove. Utvrđena je visoka korelacija između električne provodljivosti i masenog udela pepela. Samo prosečne vrednosti koncentracije slobodnih kiselina meda, su se statistički značajno razlikovale i to između lokaliteta Kanjiža i Čelarevo (r = 0,017). Na osnovu dobijenih vrednosti za ispitivane parametre, utvrđeno je da svi uzorci suncokretovog meda ispunjavaju uslove nacionalnog i evropskog zakonodavstva.

Reference

Accorti, M., Piazza, M. G., & Persano-Oddo, L. (1987). La conductivité électrique et le contenu en cendres du miel. Apiacta, 22, 19-20.

Acquarone, C., Buera, P., & Elizalde, B. (2007). Pattern of pH and electric conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry, 101, 695-703. https://doi.org/10.1016/j.foodchem.2006.01.058

Alqarni, A. S., Owayss, A. A., & Mahmoud, A. A. (2012). Physicochemical chracteristics, total phenols and pigments of national and international honeys in Saudi Arabia. Arabian Journal of Chemistry, 9, 114-120. https://dx.doi.org/10.1016/j.arabjc.2012.11.013

Bogdanov, S., Jurendić, T., Sieber R., & Gallmann P. (2008). Honey for Nutrition and Health: A review. American Journal of the College of Nutrition, 27, 677-689.

Cavia, M. M., Fernández-Muiño, M. A., Alonso-Tore, S. R., Huidobro, J. F., & Sancho, M. T. (2007). Evolution of acidity of honeys from continental climates: Influence of induced granulation. Food Chemistry, 100, 1728-1733. https://doi.org/10.1016/j.foodchem.2005.10.019

Cimpoiu, C., Hosu, A., Miclaus, V., & Puscas, A. (2013). Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 100, 149-154. https://dx.doi.org/10.1016/j.saa.2012.04.008

Da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., & Fett, R. (2016). Honey: Chemical composition, stability and autheticity. Food Chemistry, 196, 309-323. https://dx.doi.org/10.1016/j.foodchem.2015.09.051

Devillers, J., Morlot, M., Pham-Delègue, M. H., & Doré, J. C. (2004). Classification of monofloral honeys on their quality control data. Food Chemistry, 86, 305-312. https://doi.org/10.1016/j.foodchem.2003.09.029

El Sohaimy, S. A., Masry, S. H. D., & Shehata, M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Science, 60(2), 279-287. https://dx.doi.org/10.1016/j.aoas.2015.10.015

Escuredo, O., Dobre, I., Fernández-González, M., & Seijo, M. C. (2014). Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chemistry, 149, 84‒90. https://doi.org/10.1016/j.foodchem.2013.10.097

European Commission (2002). Council Directive 2001/110/EC of 20 December 2001 relating to honey. Official Journal of the European Communities, L10, 47‒52.

Giacomini, J. J., Leslie, J., Tarpy, D. R., Palmer-Young, E. C., Irwin, R. E., & Adler, L. S. (2018). Medicinal value of sunflower pollen against bee pathogenes. Scientific Reports, 8,14394. https://doi.org/10.1038/s41598-018-32681-y

International Honey Commission Methods (IHCM). (2009). Harmonised methods of the International Honey Commission Methods. Liebefeld, Switzerland: Swiss Bee Research Centre, FAM. http://www.bee-hexagon.net/en/network.htm

Juan-Borrás, M., Domenech, E., Hellebrandova, M., & Esriche, I. (2014). Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys. Food Research International, 60, 86-94. https://dx.doi.org/10.1016/j.foodres.2013.11.045

Karabagias, I. K., Badeka, A. V., Kontakos, S., Karabournioti, S., & Kontominas, M. G. (2014). Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165, 181-190. https://dx.doi.org/10.1016/j.foodchem.2014.05.033

Kaškonienė, V., Venskutonis, P. R., & Čeksterytė, V. (2010). Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania. Food Science and Technology, 43, 801-807. https://doi.org/10.1016/j.lwt.2010.01.007

Kirs, E., Pall, R., Martverk, K., & Laos, K. (2011). Physicochemical and melissopalynological characterization of Estonian summer honeys. Procedia Food Science, 1, 616-624. https://doi.org/10.1016/j.profoo.2011.09.093

Kropf, U., Jamnik, M., Bertoncelj, J., & Golob T. (2008). Linear regression model of the ash mass fraction and electrical conductivity for Slovenian honey. Food Technology and Biotechnology, 46 (3), 335-340.

Lazarević, K. B. (2016). Fizičko-hemijska karakterizacija i klasifikacija meda sa teritorije Republike Srbije prema botaničkom i regionalnom poreklu primenom multivarijantne hemometrijske analize (PhD thesis). Univerzitet u Beogradu, Hemijski fakultet, Beograd, Srbija.

Lazarević, K. B, Andrić, F., Trifković, J., Tešić. Ž. LJ., & Milojković-Opsenica, D. M. (2012). Characterisation of Serbian unifloral honeys according to their physicochemical parameters. Food Chemistry, 132, 2060-2064. https://doi.org/10.1016/j.foodchem.2011.12.048

Lazarević, K. B., Jovetić, M. S., & Tešić, Ž. LJ. (2017). Physicochemical parameters as a tool for the assessment of origin of honey. Journal of AOAC International, 100, 4, 840‒851. https://doi.org/10.5740/jaoacint.17-0143

Lewoyehu, M., & Amare, M. (2019). Comparative assesment on selected physicochemical parameters and antioxidant and antimicrobial activities of honey samples from selected districts of the Amhara and Tigry regions, Ethiopia. Intenational Journal of Food Science, 2019, Article ID 4101695, 10 pages. https://doi.org/10.1155/2019/4101695

Mračević, S. Đ., Krstić, M., Lolić, A., & Ražić, S. (2020). Comparative study of the chemical composition and biological potenial of honey from different regions of Serbia. Microchemical Journal, 152, 104420. https://dx.doi.org/10.1016/j.microc.2019.104420

Pravilnik. (2015). Pravilnik o kvalitetu meda i drugih pčelinjih proizvoda. Službeni glasnik RS, 101/2015.

Pita-Calvo, C., & Vásquez, M. (2017). Differences between honeydew and blossom honeys: A review. Trends in Food Science & Technology, 59, 79-87. https://dx.doi.org/10.1016/j.tifs.2016.11.015

Prica, N., Živkov-Baloš, M., Jakšić, S., Mihaljev, Ž., Kartalović, B., Babić, J., & Savić, S. (2014). Moisture and acidity as indicators of the quality of honey originating from Vojvodina region. Archives of Veterinary Medicine, 7(2), 99-109. https://doi.org/10.46784/e-avm.v7i2.135

Sakač, M., Jovanov, P., Marić, A., Tomičić, Z., Pezo, L., Dapčević Hadnađev, T., & Novaković, A. (2019). Free amino acid profiles of honey samples from Vojvodina (Republic of Serbia). Food and Feed Research, 46(2), 179-187. https://doi.org/10.5937/FFR1902179S

Sari, E., & Ayyildiz, N. (2012). Biological activities and some physicochemical properties of sunflower honeys collected from the Thrace region of Turkey. Pakistan Journal of Biological Sciences, 15(23), 1102-1110. https://doi.org/10.3923/pjbs.2012.1102.1110

Srinual, K., & Pilairuk, I. (2009). Effects of crystalization and processing on sensory and physicochemical qualities of Thai sunflower honey. Asian Journal of Food and Agro-Industry, 2(4), 749-754. https://www.cabdirect.org/cabdirect/abstract/20103303353#

Sousa, J. M. B., Soza, L. E., Marques, G., Benassi. M. T., Gullon, B., & Pintado, M. M. (2016). Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region. LWT-Food Science and Technology, 65, 645-651. https://dx.doi.org/10.1016/j.lwt.2015.08.058

Thrasyvoulou, A., & Manikis, J. (1995). Some physicochemical and microscopic characteristics of Greek unifloral honeys. Apidologie, 26(6), 441-452. https://hal.archives-ouvertes.fr/hal-00891310

Yadata, D. (2014). Detection of the electrical conductivity and acidity of honey from different areas of Tepi. Food Science and Technology, 2(5), 59-63. https://doi.org/10/13189/fst.2014.020501

Živkov Baloš, M., Popov, N., Vidaković, S., Ljubojević Pelić, D., Pelić, M., Mihaljev, Ž., & Jakšić, S. (2018). Electrical conductivity and acidity of honey. Archives of Veterinary Medicine, 11(1), 91-101. https://doi.org/10.46784/e-avm.v11i1.20

Živkov Baloš, M., Jakšić, S., Popov, N., Mihaljev, Ž., & Ljubojević Pelić, D. (2019). Comparative study of water content in honey produced in different years. Archives of Veterinary Medicine, 12(1), 43-53. https://doi.org/10.46784/e-avm.v12i1.42

Živkov Baloš, M., Popov, N., Prodanov Radulović, J., Stojanov, I., & Jakšić, S. (2020). Sugar profile of different floral origin honeys from Serbia. Journal of Apicultural Research, 59(4), 398-405. https://doi.org/10.1080/00218839.2020.1714193

Objavljeno
2021/02/05
Broj časopisa
Rubrika
Originalni naučni rad