Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
Само за регистроване кориснике
2020
Аутори
Vasić, VesnaĐurđić, Slađana Z.
Tosti, Tomislav
Radoičić, Aleksandra
Lušić, Dražen
Milojković-Opsenica, Dušanka
Tešić, Živoslav Lj.
Trifković, Jelena
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Taking into account a growing market and small number of articles related to honeydew honey, a metabolomic approach associated with multivariate analysis and modelling was proposed to discriminate five varieties of honey. Advanced analytical techniques were used for determination of 20 elements, 14 carbohydrates and stable carbon isotope ratio. No chemical marker has been found within sugar compounds, but several elements (Ba, Ca, Mg, Sr, Mn, Al, Co, Ni, Se) were marked as characteristic of honey type and allow classification of three botanical origins (Abies alba, Quercus frainetto, Quercus ilex). Sugars turanose, trehalose, arabinose and raffinose, elements Ba, Sr, P, Cd and Se, and δ13C values of honey, have different concentrations in honeys of the same botanical origin but harvested in different season. In addition to a confirmation of authenticity in terms of production, the values of δ13C of protein could be a good indicator of botanical origin.
Кључне речи:
Carbon isotope ratio / Chemometrics / Elements / Honeydew honey / HPAEC/PAD / ICP-OES/ICP-MS / IRMS / SugarsИзвор:
Food Chemistry, 2020, 305Финансирање / пројекти:
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-172017)
- Serbian-Croatian bilateral project ‘Reinforcement of bilateral institution towards becoming a leading institution of bee products authenticity’ for period 2016–2017.
Напомена:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3463
DOI: 10.1016/j.foodchem.2019.125457
ISSN: 0308-8146
WoS: 000491045000025
Scopus: 2-s2.0-85071837884
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Vasić, Vesna AU - Đurđić, Slađana Z. AU - Tosti, Tomislav AU - Radoičić, Aleksandra AU - Lušić, Dražen AU - Milojković-Opsenica, Dušanka AU - Tešić, Živoslav Lj. AU - Trifković, Jelena PY - 2020 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3462 AB - Taking into account a growing market and small number of articles related to honeydew honey, a metabolomic approach associated with multivariate analysis and modelling was proposed to discriminate five varieties of honey. Advanced analytical techniques were used for determination of 20 elements, 14 carbohydrates and stable carbon isotope ratio. No chemical marker has been found within sugar compounds, but several elements (Ba, Ca, Mg, Sr, Mn, Al, Co, Ni, Se) were marked as characteristic of honey type and allow classification of three botanical origins (Abies alba, Quercus frainetto, Quercus ilex). Sugars turanose, trehalose, arabinose and raffinose, elements Ba, Sr, P, Cd and Se, and δ13C values of honey, have different concentrations in honeys of the same botanical origin but harvested in different season. In addition to a confirmation of authenticity in terms of production, the values of δ13C of protein could be a good indicator of botanical origin. T2 - Food Chemistry T1 - Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics VL - 305 DO - 10.1016/j.foodchem.2019.125457 ER -
@article{ author = "Vasić, Vesna and Đurđić, Slađana Z. and Tosti, Tomislav and Radoičić, Aleksandra and Lušić, Dražen and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Trifković, Jelena", year = "2020", abstract = "Taking into account a growing market and small number of articles related to honeydew honey, a metabolomic approach associated with multivariate analysis and modelling was proposed to discriminate five varieties of honey. Advanced analytical techniques were used for determination of 20 elements, 14 carbohydrates and stable carbon isotope ratio. No chemical marker has been found within sugar compounds, but several elements (Ba, Ca, Mg, Sr, Mn, Al, Co, Ni, Se) were marked as characteristic of honey type and allow classification of three botanical origins (Abies alba, Quercus frainetto, Quercus ilex). Sugars turanose, trehalose, arabinose and raffinose, elements Ba, Sr, P, Cd and Se, and δ13C values of honey, have different concentrations in honeys of the same botanical origin but harvested in different season. In addition to a confirmation of authenticity in terms of production, the values of δ13C of protein could be a good indicator of botanical origin.", journal = "Food Chemistry", title = "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics", volume = "305", doi = "10.1016/j.foodchem.2019.125457" }
Vasić, V., Đurđić, S. Z., Tosti, T., Radoičić, A., Lušić, D., Milojković-Opsenica, D., Tešić, Ž. Lj.,& Trifković, J.. (2020). Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. in Food Chemistry, 305. https://doi.org/10.1016/j.foodchem.2019.125457
Vasić V, Đurđić SZ, Tosti T, Radoičić A, Lušić D, Milojković-Opsenica D, Tešić ŽL, Trifković J. Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. in Food Chemistry. 2020;305. doi:10.1016/j.foodchem.2019.125457 .
Vasić, Vesna, Đurđić, Slađana Z., Tosti, Tomislav, Radoičić, Aleksandra, Lušić, Dražen, Milojković-Opsenica, Dušanka, Tešić, Živoslav Lj., Trifković, Jelena, "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics" in Food Chemistry, 305 (2020), https://doi.org/10.1016/j.foodchem.2019.125457 . .