Приказ основних података о документу

dc.creatorVasić, Vesna
dc.creatorĐurđić, Slađana Z.
dc.creatorTosti, Tomislav
dc.creatorRadoičić, Aleksandra
dc.creatorLušić, Dražen
dc.creatorMilojković-Opsenica, Dušanka
dc.creatorTešić, Živoslav Lj.
dc.creatorTrifković, Jelena
dc.date.accessioned2019-09-24T14:28:41Z
dc.date.available2019-09-24T14:28:41Z
dc.date.issued2020
dc.identifier.issn0308-8146
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/3462
dc.description.abstractTaking 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.
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS//
dc.relationSerbian-Croatian bilateral project ‘Reinforcement of bilateral institution towards becoming a leading institution of bee products authenticity’ for period 2016–2017.
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectCarbon isotope ratio
dc.subjectChemometrics
dc.subjectElements
dc.subjectHoneydew honey
dc.subjectHPAEC/PAD
dc.subjectICP-OES/ICP-MS
dc.subjectIRMS
dc.subjectSugars
dc.titleTwo aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЂурђић, Слађана; Трифковић, Јелена; Тешић, Живослав Љ.; Милојковић-Опсеница, Душанка; Лушић, Дражен; Радоичић, Aлександра; Тости, Томислав; Васић, Весна;
dc.citation.volume305
dc.identifier.wos000491045000025
dc.identifier.doi10.1016/j.foodchem.2019.125457
dc.citation.rankaM21
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3463]
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85071837884


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Приказ основних података о документу