Primerjava hranilne vrednosti in antioksidativne učinkovitosti cvetnega prahu osmukanca in izkopanca

Benko, Borut (author), Glavan, Gordana (mentor), Bertoncelj, Jasna (comentor)

Cvetni prah je naraven čebelji pridelek, ki se zaradi svojih pozitivnih lastnosti uporablja kot prehransko dopolnilo. Cvetni prah, ki je shranjen v satnih celicah čebelje družine, se imenuje čebelji kruhek. Iz celic satja ga čebelarji pridobivajo tako, da ga izkopljejo, zato mu pravimo tudi izkopanec. Cvetni prah, ki ga naberejo čebele in ga čebelarji zbirajo pred vhodom v panj z osmukalniki, pa imenujemo osmukanec. Namen magistrske naloge je bil ugotoviti, ali se hranilna vrednost in antioksidativna učinkovitost cvetnega prahu spremeni, ko čebele shranijo cvetni prah v satne celice. Raziskovali smo vsebnost vode, pepela, beljakovin in maščob v osmukancu ter vsebnost beljakovin in maščob v izkopancu. Preračunali smo tudi količino skupnih ogljikovih hidratov in energijsko vrednost cvetnega prahu osmukanca. Vsebnost antioksidantov smo vrednotili z analizo vsebnosti skupnih fenolnih spojin in flavonoidov ter vrednosti FRAP in DPPH. Dobljene podatke za osmukanec in izkopanec smo primerjali med seboj ter glede na panj vzorčenja in čas vzorčenja. Izkopanec smo primerjali med seboj glede na globino plasti v satni celici, panj vzorčenja in čas vzorčenja. Ugotovili smo, da med osmukancem in izkopancem ni bilo statistično značilnih razlik v vsebnosti beljakovin in maščob. Potrdili smo, da ima izkopanec večjo antioksidativno učinkovitost kot osmukanec. Rezultati naše raziskave niso prikazali razlik v antioksidativni učinkovitosti izkopanca glede na panj ali glede na globino plasti vzorčenja izkopanca. Antioksidativna učinkovitost izkopanca je odvisna od časa vzorčenja, kar je najverjetneje povezano z botaničnim izvorom cvetnega prahu.

• Language: Slovenian
• Keywords: cvetni prah, osmukanec, čebelji kruhek, izkopanec, hranilna vrednost, antioksidativna učinkovitost, fenolne spojine, flavonoidi
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [B. Benko]
• Year: 2019
• PID: 20.500.12556/RUL-113422
• UDC: 638.178.2:66.094.3.097.8:547.56
• COBISS.SI-ID: 5144440
• Publication date in RUL: 02.01.2020

BENKO, Borut, 2019, Primerjava hranilne vrednosti in antioksidativne učinkovitosti cvetnega prahu osmukanca in izkopanca [online]. Master’s thesis. B. Benko. [Accessed 17 May 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=113422

Secondary language

• Language: English
• Title: Comparison of nutritional value and antioxidant activity of collected bee pollen and bee bread

Abstract

Pollen is a natural bee product, used as a dietary supplement because of its positive properties. Pollen, collected by beekeepers from the bees, is called bee pollen. Bee bread is bee pollen, stored inside the comb, by the bee colony. The purpose of this research was to analyse the difference of collected bee pollen and bee bread in their nutritional and antioxidant values. Water, ash, protein and fat contents were analysed for collected bee pollen. The total carbohydrate content and nutritional value of bee pollen were calculated. We also analysed protein and fat content of bee bread. The antioxidant value was evaluated by analysing the content of total phenolic compounds and flavonoids, as well as FRAP and DPPH values. The data obtained for bee pollen and bee bread were compared, and also the influence of the hive and sampling time was evaluated. The results for bee bread were compared with respect to the depth of the honeycomb layer, hive and time of sampling. There were no statistically significant differences in protein and fat content between bee pollen and bee bread. Bee bread has higher antioxidant value compared to collected bee pollen. Our research showed no differences in protein and fat contents and antioxidant activity in bee bread relative to the hive or the depth of the layer of bee bread. The antioxidant value of bee bread depends on sampling time, which is probably related to the botanical origin of pollen.

• Keywords: pollen, bee pollen, bee bread, nutritional value, antioxidant activity, phenolic compounds, flavonoids