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Pregled bibliografske jedinice broj: 994725

Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS


Svečnjak, Lidija; Jović, Ozren; Prđun, Saša; Rogina, Josip; Marijanović, Zvonimir; Car, Jana; Matošević, Maja; Jerković, Igor
Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS // Food chemistry, 291 (2019), 187-198 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 994725 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS

Autori
Svečnjak, Lidija ; Jović, Ozren ; Prđun, Saša ; Rogina, Josip ; Marijanović, Zvonimir ; Car, Jana ; Matošević, Maja ; Jerković, Igor

Izvornik
Food chemistry (0308-8146) 291 (2019); 187-198

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
honey produced in paraffin-based ripening media ; physico-chemical analyses ; 1H NMR ; FTIR-ATR ; HS-SPME/GC–MS ; chemical alterations ; fermentation susceptibility

Sažetak
Analytical parameters were determined for the first time in honey produced in the honeycomb constructed on comb foundations adulterated with 90% of paraffin (PF-H) and compared to honey ripened in genuine beeswax (BWF-H) using physico-chemical and spectroscopic techniques (1H NMR, FTIR-ATR, HS-SPME/GC–MS). Water content was significantly higher (SH) and glucose/water ratio significantly lower in PF-H samples. The contents of acetic and citric acid were marginally significantly higher (MSH) in PF-H samples. These findings suggest that adulterated beeswax affects composition of honey as the set of altered parameters indicate chemical changes leaning towards fermentative processes. Moderately changed headspace chemical profile of PF-H honey was determined depending on the floral source (pentanal, α-pinene and benzaldehyde were SH in BWF-H sunflower honey ; butanal was MSH, and 2-phenylethanol was more abundant in BWF-H black locust honey). Higher percentage of nonanal, octane and β-damascenone were found in PF-H samples that could indicate more intensive oxidation.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti, Poljoprivreda (agronomija)



POVEZANOST RADA


Projekti:
APPRRR 2015
HRZZ-IP-2013-11-8547 - Istraživaje prirodnih spojeva i aroma: kemijsko profiliranje i otkrivanje potecijala (NaPro-Flav) (Jerković, Igor, HRZZ - 2013-11) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Zagreb,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Svečnjak, Lidija; Jović, Ozren; Prđun, Saša; Rogina, Josip; Marijanović, Zvonimir; Car, Jana; Matošević, Maja; Jerković, Igor
Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS // Food chemistry, 291 (2019), 187-198 (međunarodna recenzija, članak, znanstveni)
Svečnjak, L., Jović, O., Prđun, S., Rogina, J., Marijanović, Z., Car, J., Matošević, M. & Jerković, I. (2019) Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS. Food chemistry, 291, 187-198.
@article{article, year = {2019}, pages = {187-198}, keywords = {honey produced in paraffin-based ripening media, physico-chemical analyses, 1H NMR, FTIR-ATR, HS-SPME/GC–MS, chemical alterations, fermentation susceptibility}, journal = {Food chemistry}, volume = {291}, issn = {0308-8146}, title = {Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS}, keyword = {honey produced in paraffin-based ripening media, physico-chemical analyses, 1H NMR, FTIR-ATR, HS-SPME/GC–MS, chemical alterations, fermentation susceptibility} }
@article{article, year = {2019}, pages = {187-198}, keywords = {honey produced in paraffin-based ripening media, physico-chemical analyses, 1H NMR, FTIR-ATR, HS-SPME/GC–MS, chemical alterations, fermentation susceptibility}, journal = {Food chemistry}, volume = {291}, issn = {0308-8146}, title = {Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIRATR and HS-SPME/GC–MS}, keyword = {honey produced in paraffin-based ripening media, physico-chemical analyses, 1H NMR, FTIR-ATR, HS-SPME/GC–MS, chemical alterations, fermentation susceptibility} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE





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