Kemijski sastav i udjeli masnih kiselina u mednoj pogači

Palynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsutum (66.2 %), Citrus spp. (61.4 %) and Helianthus annuus (45.4 %). Each had moisture content between 11.4 and 15.9 %, ash between 1.9 and 2.54 %, fat between 5.9 and 11.5 %, and protein between 14.8 and 24.3 %. A total of 37 FAs were determined with most abundant being (9Z,12Z,15Z)-octadeca-9,12,15-trienoic, (9Z,12Z)-octadeca-9,12-dienoic, hexadecanoic, (Z)-octadec-9-enoic, (Z)-icos-11-enoic and octadecanoic acids. Among all, cotton bee bread contained the highest level of ω-3 FAs, i.e. 41.3 %. Unsaturated to saturated FA ratio ranged between 1.38 and 2.39, indicating that the bee bread can be a good source of unsaturated FAs.U radu je ispitano osam uzoraka medne pogače različitog botaničkog porijekla, te su utvrđene bitne razlike u palinološkom spektru, kemijskom sastavu i udjelu masnih kiselina. Svi su uzorci bili monoflorni, a potjecali su od sljedećih vrsta biljaka: Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsutum (66.2 %), Citrus spp. (61.4 %) i Helianthus annuus (45.4 %). Udjel je vlage u uzorcima bio između 11,4 i 15,9 %, pepela između 1,9 i 2,54 %, masti između 5,9 i 11,5 %, te proteina između 14,8 i 24,3 %. Pronađeno je ukupno 37 masnih kiselina, i to najviše linolenske, linoleinske, palmitinske, oleinske, eikozenske i stearinske kiseline. Omjer je nezasićenih i zasićenih masnih kiselina bio između 1,38 i 2,39; što potvrđuje da je medna pogača bogat izvor nezasićenih masnih kiselina