Relación estadística de las propiedades químicas, físicas y microbiológicas de tres muestras de mieles (Apis mellifera. L.) comerciales, distribuidas en supermercados del distrito metropolitano de Quito
Honey is a very complex biological product, whose physico-chemical and organoleptic composition varies considerably depending on the flora visited and the climatic conditions. Due to the fact that in Ecuador there are few studies about commercial bee honey associated with its physical, chemica...
| Autor Principal: | Gutiérrez Pallo, Diana Stefanía |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/13244 |
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| Sumario: |
Honey is a very complex biological product, whose physico-chemical and organoleptic
composition varies considerably depending on the flora visited and the climatic
conditions. Due to the fact that in Ecuador there are few studies about commercial bee
honey associated with its physical, chemical and microbiological properties, it is
important to make known these data to guarantee the quality of this product and to be
able to explain the different mechanisms of action of phenolic compounds, phenolic
acids, flavonoids within each of the aforementioned properties. The general objective
of the present work is to determine the statistical relationship of the chemical, physical
and microbiological properties of three commercial honey samples (Apis mellifera L.),
distributed in supermarkets of the Metropolitan District of Quito. Three brands of
coded commercial honeys were used for the analysis, for each of the tests carried out;
already established methodologies were carried out. For the statistical results, the
software InfoStat "version 2008" and Community Analysis Package "version 1.52"
were applied. We performed ANOVA, where p values <0.01 were obtained, which
determined high significance for the analyzed variables, Pearson's correlations and
finally an analysis of PCA main components in which some groups of physical,
chemical and microbiological properties were observed Of variability. Determining
that some properties show high coefficients of relationship with the analyzed variables
are consequently part of the majority of biochemical and enzymatic reactions that
condition certain biological properties attributed to the bee honey. |
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