Proces transformacije pčelinje peludi u pčelinji kruh

master's thesis

• Title (english): Bee pollen-to-bee bread transformation process
• Author: Kristian Bošković
• Mentor: Lidija Svečnjak (mentor)
• Committee member: Lidija Svečnjak (predsjednik povjerenstva)
• Committee member: Dragan Bubalo (član povjerenstva)
• Committee member: Mirna Mrkonjić Fuka (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Fisheries, Beekeeping, Game Management and Special Zoology); Zagreb
• Defense date and country: 2022-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Transformacija pčelinje peludi u pčelinji kruh predstavlja složen biokemijski proces koji omogućuje konzerviranje i očuvanje hranidbene vrijednosti peludi. Cilj je ovog rada bio utvrditi dubinu stanica sada do koje pčele skladište pelud te promjene u kemijskom sastavu peludi od početne sirovine (pčelinja pelud) do finalnog proizvoda (pčelinji kruh). Istraživanje je provedeno na pčelinjaku Agronomskog fakulteta na tri pokusne pčelinje zajednice, pri čemu je svježa pčelinja pelud prikupljena korištenjem vanjskog skupljača peludi, dok je pčelinji kruh prikupljen izravno iz stanica sada. Paralelno s navedenim uzorkovanjem, provedena su mjerenja dubine praznih stanica sada i onih s peludnim sadržajem, korištenjem pomičnog mjerila. Rezultati su pokazali kako pčele skladište pčelinju pelud do prosječno ⅔ dubine stanica sada, dok je prosječna dubina praznih stanice sada iznosila 11 mm. Rezultati spektralne analize pokazali su kako se varijacije u kemijskom sastavu multiflorne pčelinje svježe peludi i pčelinjeg kruha primarno očituju u višem udjelu vode koji je utvrđen u pčelinjem kruhu te kemijskim promjenama u sastavu i sadržaju ugljikohidrata, što potvrđuje kako se pčelinja pelud uspješno konzervira, a pritom sastav nije značajno promijenjen.

Abstract (english)

The transformation of bee pollen into bee bread is a complex biochemical process that enables the preservation of the nutritional value of the bee pollen. The aim of this study was to determine the depth of the honeycomb cells to which the bees store pollen and the changes in the chemical composition of the pollen from the initial raw material (bee pollen) to the final product (bee bread). The research was carried out at Faculty of Agriculture on three experimental bee colonies, where fresh bee pollen was collected using a front-mounted pollen traps, while bee bread was manually extracted from the comb cells. In parallel with the mentioned sampling, the depth of empty comb cells and those with pollen content were measured using a caliper. The results showed that bees store bee pollen up to an average of ⅔ of the depth of the cell, while the average depth of the empty cell was 11 mm. The results of the spectral analysis showed that variations in the chemical composition of fresh multifloral bee pollen and bee bread are primarily manifested in the higher water content found in bee bread, and chemical alterations in the composition and content of carbohydrates, which confirms that bee pollen is successfully preserved, while the composition has not been changed significantly.

• Keywords: pčelinja pelud; pčelinji kruh; dubina stanica sada; FTIR-ATR spektroskopija
• Keywords (english): bee pollen; bee bread; comb cells depth; FTIR-ATR spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:204:502970
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2023-11-10
• Created on: 2022-11-10 11:16:23