Jovetić, Milica S.

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  • Jovetić, Milica S. (5)
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Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product

Jakanovski, Mihajlo V.; Milojković-Opsenica, Dušanka; Kodranov, Igor D.; Lazarević, Krsitina B.; Jovetić, Milica S.

(2021)

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Kodranov, Igor D.
AU  - Lazarević, Krsitina B.
AU  - Jovetić, Milica S.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5231
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.
C3  - XXI EuroFoodChem Conference, Novembеr, 24th 2021
T1  - Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5231
ER  - 
@conference{
author = "Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Kodranov, Igor D. and Lazarević, Krsitina B. and Jovetić, Milica S.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.",
journal = "XXI EuroFoodChem Conference, Novembеr, 24th 2021",
title = "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5231"
}
Jakanovski, M. V., Milojković-Opsenica, D., Kodranov, I. D., Lazarević, K. B.,& Jovetić, M. S.. (2021). Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021.
https://hdl.handle.net/21.15107/rcub_cherry_5231
Jakanovski MV, Milojković-Opsenica D, Kodranov ID, Lazarević KB, Jovetić MS. Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5231 .
Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Kodranov, Igor D., Lazarević, Krsitina B., Jovetić, Milica S., "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product" in XXI EuroFoodChem Conference, Novembеr, 24th 2021 (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5231 .

Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product

Jakanovski, Mihajlo V.; Milojković-Opsenica, Dušanka; Kodranov, Igor D.; Lazarević, Krsitina B.; Jovetić, Milica S.

(2021)

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Kodranov, Igor D.
AU  - Lazarević, Krsitina B.
AU  - Jovetić, Milica S.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5246
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.
C3  - XXI EuroFoodChem Conference, Novembеr, 24th 2021
T1  - Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5246
ER  - 
@conference{
author = "Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Kodranov, Igor D. and Lazarević, Krsitina B. and Jovetić, Milica S.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.",
journal = "XXI EuroFoodChem Conference, Novembеr, 24th 2021",
title = "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5246"
}
Jakanovski, M. V., Milojković-Opsenica, D., Kodranov, I. D., Lazarević, K. B.,& Jovetić, M. S.. (2021). Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021.
https://hdl.handle.net/21.15107/rcub_cherry_5246
Jakanovski MV, Milojković-Opsenica D, Kodranov ID, Lazarević KB, Jovetić MS. Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5246 .
Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Kodranov, Igor D., Lazarević, Krsitina B., Jovetić, Milica S., "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product" in XXI EuroFoodChem Conference, Novembеr, 24th 2021 (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5246 .

Urban honey - the aspects of its safety

Jovetić, Milica S.; Redzepovic, Azra S.; Nedić, Nebojša M.; Vojt, Denis; Đurđić, Slađana Z.; Brčeski, Ilija; Milojković-Opsenica, Dušanka

(Inst Medical Research & Occupational Health, Zagreb, 2018)

TY  - JOUR
AU  - Jovetić, Milica S.
AU  - Redzepovic, Azra S.
AU  - Nedić, Nebojša M.
AU  - Vojt, Denis
AU  - Đurđić, Slađana Z.
AU  - Brčeski, Ilija
AU  - Milojković-Opsenica, Dušanka
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2229
AB  - To contribute to the development of urban beekeeping, we designed this study to obtain more information about the contamination of urban bee products with toxic metals, polycyclic aromatic hydrocarbons (PAHs), and pesticides. The samples of honey (N=23), pollen (N=13), and floral nectar (N=6) were collected from the experimental stationary apiary of the Belgrade University Faculty of Agriculture located in centre of Zemun (a municipality of the Belgrade metropolitan area) in 2015 and 2016. Metals (Pb, Cd, As, Cu, Zn, Fe, Mn, Ni, Cr, and Hg) were determined with inductively coupled plasma quadrupole mass spectrometry (ICP-QMS). Polycyclic aromatic hydrocarbons (PAHs) were analysed with high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Pesticides were analysed with gas chromatography - mass spectrometry (GC-MS). The honey samples were generally within the European and Serbian regulatory limits. The levels of all the 123 analysed pesticides were below the limit of quantification (LOQ). Regarding PAH levels in honey, the highest content was found for naphthalene. The elevated levels of Hg and Cr and of PAHs in the pollen samples indicated air pollution. Pesticide residues in pollen, however, were below the LOQ. In nectar, metal levels were relatively similar to those in honey. Our results suggest that the investigated urban honey meets the regulatory requirements for metals, PAHs, and pesticides and is therefore safe for consumption.
PB  - Inst Medical Research & Occupational Health, Zagreb
T2  - Arhiv za higijenu rada i toksikologiju
T1  - Urban honey - the aspects of its safety
VL  - 69
IS  - 3
SP  - 264
EP  - 274
DO  - 10.2478/aiht-2018-69-3126
ER  - 
@article{
author = "Jovetić, Milica S. and Redzepovic, Azra S. and Nedić, Nebojša M. and Vojt, Denis and Đurđić, Slađana Z. and Brčeski, Ilija and Milojković-Opsenica, Dušanka",
year = "2018",
abstract = "To contribute to the development of urban beekeeping, we designed this study to obtain more information about the contamination of urban bee products with toxic metals, polycyclic aromatic hydrocarbons (PAHs), and pesticides. The samples of honey (N=23), pollen (N=13), and floral nectar (N=6) were collected from the experimental stationary apiary of the Belgrade University Faculty of Agriculture located in centre of Zemun (a municipality of the Belgrade metropolitan area) in 2015 and 2016. Metals (Pb, Cd, As, Cu, Zn, Fe, Mn, Ni, Cr, and Hg) were determined with inductively coupled plasma quadrupole mass spectrometry (ICP-QMS). Polycyclic aromatic hydrocarbons (PAHs) were analysed with high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Pesticides were analysed with gas chromatography - mass spectrometry (GC-MS). The honey samples were generally within the European and Serbian regulatory limits. The levels of all the 123 analysed pesticides were below the limit of quantification (LOQ). Regarding PAH levels in honey, the highest content was found for naphthalene. The elevated levels of Hg and Cr and of PAHs in the pollen samples indicated air pollution. Pesticide residues in pollen, however, were below the LOQ. In nectar, metal levels were relatively similar to those in honey. Our results suggest that the investigated urban honey meets the regulatory requirements for metals, PAHs, and pesticides and is therefore safe for consumption.",
publisher = "Inst Medical Research & Occupational Health, Zagreb",
journal = "Arhiv za higijenu rada i toksikologiju",
title = "Urban honey - the aspects of its safety",
volume = "69",
number = "3",
pages = "264-274",
doi = "10.2478/aiht-2018-69-3126"
}
Jovetić, M. S., Redzepovic, A. S., Nedić, N. M., Vojt, D., Đurđić, S. Z., Brčeski, I.,& Milojković-Opsenica, D.. (2018). Urban honey - the aspects of its safety. in Arhiv za higijenu rada i toksikologiju
Inst Medical Research & Occupational Health, Zagreb., 69(3), 264-274.
https://doi.org/10.2478/aiht-2018-69-3126
Jovetić MS, Redzepovic AS, Nedić NM, Vojt D, Đurđić SZ, Brčeski I, Milojković-Opsenica D. Urban honey - the aspects of its safety. in Arhiv za higijenu rada i toksikologiju. 2018;69(3):264-274.
doi:10.2478/aiht-2018-69-3126 .
Jovetić, Milica S., Redzepovic, Azra S., Nedić, Nebojša M., Vojt, Denis, Đurđić, Slađana Z., Brčeski, Ilija, Milojković-Opsenica, Dušanka, "Urban honey - the aspects of its safety" in Arhiv za higijenu rada i toksikologiju, 69, no. 3 (2018):264-274,
https://doi.org/10.2478/aiht-2018-69-3126 . .
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Sadržaj elemenata kao pokazatelj autentičnosti meda

Jovetić, Milica S.

(Универзитет у Београду, Хемијски факултет, 2018)

TY  - THES
AU  - Jovetić, Milica S.
PY  - 2018
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=6582
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:19366/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=50768911
UR  - http://nardus.mpn.gov.rs/123456789/10748
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3164
AB  - Predmet istraživanja u okviru ove disertacije bila je karakterizacija odabranih uzorakanajzastupljenijih vrsta monofloralnog meda (meda od bagrema, od lipe i od suncokreta)na osnovu njihovog mineralnog sastava, kao i klasifikacija i diferencijacija premanjihovom botaničkom i geografskom poreklu primenom hemometrijskih tehnika. Ispitanoje ukupno 206 uzoraka pet različitih botaničkih vrsta (162 uzoraka meda od bagrema, 11uzoraka meda od lipe, 23 uzorka meda od suncokreta, 7 uzoraka meda od uljane repice i3 uzorka meda od bosiljka), sakupljenih iz šest različitih regiona Srbije.Ova studija je pružila osnovne informacije o sadržaju dvanaest makro i mikroelemenatai elemenata u tragovima (K, Ca, Mg, Na, Cu, Zn, Fe, Mn, Co, Cd, Cr i Ni) u izvornomsrpskom medu. Sadržaj metala je određen primenom induktivno spregnute plazme -optičke emisione spektrometrije (ICP – OES). Mineralni markeri za deklarisanjeautentičnosti tri glavne vrste monofloralnog meda (bagremovog, lipovog isuncokretovog), u smislu njihovog botaničkog i geografskog porekla, su ustanovljeniprimenom hemometrijskih tehnika - analize glavnih komponenata (PCA) i metodedelimičnih nаjmаnjih kvаdrаtа sa diskriminantnom analizom (PLS-DA). Najvažnijielementi za diskriminaciju između uzoraka poreklom od ove tri botaničke vrste sukalijum, kalcijum i magnezijum. Na klasifikaciju lipovog meda najveći pozitivan uticajima sadržaj kalijuma, dok model za suncokretov med ukazuje na pozitivne vrednostiregresionih koeficijenata za kalcijum i magnezijum, a negativne vrednosti za kalijum. Uskladu sa sastavom zemljišta, model za bagremov med naglašava pozitivan uticaj nikla,kobalta, hroma i kadmijuma, a suprotan uticaj kalijuma, kalcijuma i magnezijuma.Mogućnost diferencijacije meda po regionalnom poreklu proverena je na statističkiznačajnom broju uzoraka meda od bagrema. Dobijeni PCA model je pokazao da prisustvominerala i elemenata u tragovima u ovoj vrsti meda uglavnom zavisi od same biljne vrstei njene specifične tendencije za bioakumulaciju pojedinih elemenata, a ne od tipa i sastavazemljišta...
AB  - The subject of the research in this dissertation was the characterization of selectedsamples of the most common types of monofloral honey (acacia, linden and sunflowerhoney) based on their mineral composition, as well as classification and differentiationaccording to their botanical and geographical origin using chemometric techniques. Atotal of 206 samples of five different botanical species were examined (162 acacia honeysamples, 11 linden honey samples, 23 sunflower honey samples, 7 rape honey samplesand 3 basil honey samples), collected from six different regions of Serbia.This study provided basic information on the content of twelve macro and microelementsand trace elements (K, Ca, Mg, Na, Cu, Zn, Fe, Mn, Co, Cd, Cr and Ni) in the genuineSerbian honey. The metal content was determined by inductively coupled plasma - opticalemission spectrometry (ICP - OES). Mineral markers for declaring the authenticity of thethree main types of monofloral honey (acacia, linden and sunflower) in terms of theirbotanical and geographical origin have been established using chemometric techniques –principal component analysis (PCA) and partial least square – discriminant analysis(PLS-DA). The most important elements for discrimination between samples originatingfrom these three botanical species are potassium, calcium and magnesium. Potassiumcontent has the most positive effect for the classification of linden honey, while thesunflower honey model indicate positive values of regression coefficients for calcium andmagnesium, and negative values for potassium. In accordance with the soil composition,the model for acacia honey emphasize the positive influence of nickel, cobalt, chromiumand cadmium, and the opposite influence of potassium, calcium and magnesium. Thepossibility of differentiating honey by regional origin was tested on a statisticallysignificant number of acacia honey samples. The obtained PCA model showed that thepresence of minerals and trace elements in this type of honey mainly depends on thebotanical species and its specific tendency for bioaccumulation of certain elements, noton the type and composition of the soil. The results for the content of trace minerals andmetals, as well as basic physical-chemical parameters in basil honey were presented inthis study...
PB  - Универзитет у Београду, Хемијски факултет
T2  - Универзитет у Београду
T1  - Sadržaj elemenata kao pokazatelj autentičnosti meda
UR  - https://hdl.handle.net/21.15107/rcub_nardus_10748
ER  - 
@phdthesis{
author = "Jovetić, Milica S.",
year = "2018",
abstract = "Predmet istraživanja u okviru ove disertacije bila je karakterizacija odabranih uzorakanajzastupljenijih vrsta monofloralnog meda (meda od bagrema, od lipe i od suncokreta)na osnovu njihovog mineralnog sastava, kao i klasifikacija i diferencijacija premanjihovom botaničkom i geografskom poreklu primenom hemometrijskih tehnika. Ispitanoje ukupno 206 uzoraka pet različitih botaničkih vrsta (162 uzoraka meda od bagrema, 11uzoraka meda od lipe, 23 uzorka meda od suncokreta, 7 uzoraka meda od uljane repice i3 uzorka meda od bosiljka), sakupljenih iz šest različitih regiona Srbije.Ova studija je pružila osnovne informacije o sadržaju dvanaest makro i mikroelemenatai elemenata u tragovima (K, Ca, Mg, Na, Cu, Zn, Fe, Mn, Co, Cd, Cr i Ni) u izvornomsrpskom medu. Sadržaj metala je određen primenom induktivno spregnute plazme -optičke emisione spektrometrije (ICP – OES). Mineralni markeri za deklarisanjeautentičnosti tri glavne vrste monofloralnog meda (bagremovog, lipovog isuncokretovog), u smislu njihovog botaničkog i geografskog porekla, su ustanovljeniprimenom hemometrijskih tehnika - analize glavnih komponenata (PCA) i metodedelimičnih nаjmаnjih kvаdrаtа sa diskriminantnom analizom (PLS-DA). Najvažnijielementi za diskriminaciju između uzoraka poreklom od ove tri botaničke vrste sukalijum, kalcijum i magnezijum. Na klasifikaciju lipovog meda najveći pozitivan uticajima sadržaj kalijuma, dok model za suncokretov med ukazuje na pozitivne vrednostiregresionih koeficijenata za kalcijum i magnezijum, a negativne vrednosti za kalijum. Uskladu sa sastavom zemljišta, model za bagremov med naglašava pozitivan uticaj nikla,kobalta, hroma i kadmijuma, a suprotan uticaj kalijuma, kalcijuma i magnezijuma.Mogućnost diferencijacije meda po regionalnom poreklu proverena je na statističkiznačajnom broju uzoraka meda od bagrema. Dobijeni PCA model je pokazao da prisustvominerala i elemenata u tragovima u ovoj vrsti meda uglavnom zavisi od same biljne vrstei njene specifične tendencije za bioakumulaciju pojedinih elemenata, a ne od tipa i sastavazemljišta..., The subject of the research in this dissertation was the characterization of selectedsamples of the most common types of monofloral honey (acacia, linden and sunflowerhoney) based on their mineral composition, as well as classification and differentiationaccording to their botanical and geographical origin using chemometric techniques. Atotal of 206 samples of five different botanical species were examined (162 acacia honeysamples, 11 linden honey samples, 23 sunflower honey samples, 7 rape honey samplesand 3 basil honey samples), collected from six different regions of Serbia.This study provided basic information on the content of twelve macro and microelementsand trace elements (K, Ca, Mg, Na, Cu, Zn, Fe, Mn, Co, Cd, Cr and Ni) in the genuineSerbian honey. The metal content was determined by inductively coupled plasma - opticalemission spectrometry (ICP - OES). Mineral markers for declaring the authenticity of thethree main types of monofloral honey (acacia, linden and sunflower) in terms of theirbotanical and geographical origin have been established using chemometric techniques –principal component analysis (PCA) and partial least square – discriminant analysis(PLS-DA). The most important elements for discrimination between samples originatingfrom these three botanical species are potassium, calcium and magnesium. Potassiumcontent has the most positive effect for the classification of linden honey, while thesunflower honey model indicate positive values of regression coefficients for calcium andmagnesium, and negative values for potassium. In accordance with the soil composition,the model for acacia honey emphasize the positive influence of nickel, cobalt, chromiumand cadmium, and the opposite influence of potassium, calcium and magnesium. Thepossibility of differentiating honey by regional origin was tested on a statisticallysignificant number of acacia honey samples. The obtained PCA model showed that thepresence of minerals and trace elements in this type of honey mainly depends on thebotanical species and its specific tendency for bioaccumulation of certain elements, noton the type and composition of the soil. The results for the content of trace minerals andmetals, as well as basic physical-chemical parameters in basil honey were presented inthis study...",
publisher = "Универзитет у Београду, Хемијски факултет",
journal = "Универзитет у Београду",
title = "Sadržaj elemenata kao pokazatelj autentičnosti meda",
url = "https://hdl.handle.net/21.15107/rcub_nardus_10748"
}
Jovetić, M. S.. (2018). Sadržaj elemenata kao pokazatelj autentičnosti meda. in Универзитет у Београду
Универзитет у Београду, Хемијски факултет..
https://hdl.handle.net/21.15107/rcub_nardus_10748
Jovetić MS. Sadržaj elemenata kao pokazatelj autentičnosti meda. in Универзитет у Београду. 2018;.
https://hdl.handle.net/21.15107/rcub_nardus_10748 .
Jovetić, Milica S., "Sadržaj elemenata kao pokazatelj autentičnosti meda" in Универзитет у Београду (2018),
https://hdl.handle.net/21.15107/rcub_nardus_10748 .

Physicochemical Parameters as a Tool for the Assessment of Origin of Honey

Lazarević, Kristina B.; Jovetić, Milica S.; Tešić, Živoslav Lj.

(Aoac Int, Gaithersburg, 2017)

TY  - JOUR
AU  - Lazarević, Kristina B.
AU  - Jovetić, Milica S.
AU  - Tešić, Živoslav Lj.
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2403
AB  - Honey is a complex mixture of various substances, and its composition depends on both botanical and geographical origin, as well as anthropogenic factors. The accurate identification of honey origin guarantees the satisfaction of consumers' needs and has an impact on the honey market value. Physicochemical parameters, some of which are used in routine analysis of honey quality, could be useful for the assessment of its origin. In this review, special attention is paid to those studies that assessed the sugar and mineral composition of honey, whether they were investigated in terms of botanical or geographical origin, or for the characterization of honey type. The oligosaccharides present in honey and the electrical conductivity of honey correlate strongly with its botanical origin. Mineral content could be indicative for distinguishing honeys according to their botanical and geographical origins because it depends on both the soil composition and the floral type of melliferous plants. This review provides insight into the results obtained by various studies from approximately the last 10 years concerning the sugar profile and the mineral and trace element content of different types of honey. An attempt was made to statistically analyze the results regarding mineral and trace element content in order to identify indicators that could distinguish honey by origin.
PB  - Aoac Int, Gaithersburg
T2  - Journal of AOAC International / Association of Analytical Communities
T1  - Physicochemical Parameters as a Tool for the Assessment of Origin of Honey
VL  - 100
IS  - 4
SP  - 840
EP  - 851
DO  - 10.5740/jaoacint.17-0143
ER  - 
@article{
author = "Lazarević, Kristina B. and Jovetić, Milica S. and Tešić, Živoslav Lj.",
year = "2017",
abstract = "Honey is a complex mixture of various substances, and its composition depends on both botanical and geographical origin, as well as anthropogenic factors. The accurate identification of honey origin guarantees the satisfaction of consumers' needs and has an impact on the honey market value. Physicochemical parameters, some of which are used in routine analysis of honey quality, could be useful for the assessment of its origin. In this review, special attention is paid to those studies that assessed the sugar and mineral composition of honey, whether they were investigated in terms of botanical or geographical origin, or for the characterization of honey type. The oligosaccharides present in honey and the electrical conductivity of honey correlate strongly with its botanical origin. Mineral content could be indicative for distinguishing honeys according to their botanical and geographical origins because it depends on both the soil composition and the floral type of melliferous plants. This review provides insight into the results obtained by various studies from approximately the last 10 years concerning the sugar profile and the mineral and trace element content of different types of honey. An attempt was made to statistically analyze the results regarding mineral and trace element content in order to identify indicators that could distinguish honey by origin.",
publisher = "Aoac Int, Gaithersburg",
journal = "Journal of AOAC International / Association of Analytical Communities",
title = "Physicochemical Parameters as a Tool for the Assessment of Origin of Honey",
volume = "100",
number = "4",
pages = "840-851",
doi = "10.5740/jaoacint.17-0143"
}
Lazarević, K. B., Jovetić, M. S.,& Tešić, Ž. Lj.. (2017). Physicochemical Parameters as a Tool for the Assessment of Origin of Honey. in Journal of AOAC International / Association of Analytical Communities
Aoac Int, Gaithersburg., 100(4), 840-851.
https://doi.org/10.5740/jaoacint.17-0143
Lazarević KB, Jovetić MS, Tešić ŽL. Physicochemical Parameters as a Tool for the Assessment of Origin of Honey. in Journal of AOAC International / Association of Analytical Communities. 2017;100(4):840-851.
doi:10.5740/jaoacint.17-0143 .
Lazarević, Kristina B., Jovetić, Milica S., Tešić, Živoslav Lj., "Physicochemical Parameters as a Tool for the Assessment of Origin of Honey" in Journal of AOAC International / Association of Analytical Communities, 100, no. 4 (2017):840-851,
https://doi.org/10.5740/jaoacint.17-0143 . .
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