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Pregled bibliografske jedinice broj: 281338

Mineral substances in different types of honey


Matković, Domagoj; Marković, Ksenija; Krpan, Marina; Šarić, Goran; Hruškar, Mirjana; Vahčić, Nada
Mineral substances in different types of honey // The First SAFE Consortium International Congress "Nutrition and Food Safety: Evaluation of Benefits and Risks"
Budimpešta, Mađarska, 2006. (poster, nije recenziran, sažetak, znanstveni)


Naslov
Mineral substances in different types of honey

Autori
Matković, Domagoj ; Marković, Ksenija ; Krpan, Marina ; Šarić, Goran ; Hruškar, Mirjana ; Vahčić, Nada

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
The First SAFE Consortium International Congress "Nutrition and Food Safety: Evaluation of Benefits and Risks"

Mjesto i datum
Budimpešta, Mađarska, 11-14.06.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Mineral content; honey

Sažetak
Determination of the proportion of mineral substances in honey is important not only to determine the quality of honey, as an alimentary product, but also for the reason of honey being one of the best samples to collect information on the current status of environment. On the basis of the mineral substances proportion in honey it's possible to determine botanical and geographical origin of the honey in question which is very important for the consumer protection. 67 samples of honey sorted by their botanical origin have been collected on the territory of the Republic of Croatia in order to establish the proportions of manganese, iron, copper, zinc and phosphorus. Proportion of manganese, iron, copper and zinc are determined by using atomic absorption spectrophotometry method. Proportions of phosphorus are determined by using colorimetry method. Investigations have showed that darker sorts of honey are richer in mineral substances than lighter sorts. The existence of noticeable differences in the proportions of mineral substances within the same sorts of honey has been detected. Between different sorts of honey no significant differences were recognized, so it was impossible to confirm the botanical origin on the basis of available data.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058018

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb