Pregled bibliografske jedinice broj: 1231217
Stable isotope ratio of native honey and cheese from the Republic of Croatia
Stable isotope ratio of native honey and cheese from the Republic of Croatia // Book of Abstracts 6th International Conference on Metrology in Food and Nutrition Imeko Foods - Food on global market / Jakovčić, Mladen ; Šikić, Sandra ; Fernandes-Whaley, Maria (ur.).
Zagreb: IMEKO (TC23), 2022. str. 45-45 (predavanje, međunarodna recenzija, sažetak, stručni)
CROSBI ID: 1231217 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Stable isotope ratio of native honey and cheese from the Republic of Croatia
Autori
Šikić, Sandra ; Krivohlavek, Adela ; Mikulec, Nataša ; Bošnir, Jasna
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni
Izvornik
Book of Abstracts 6th International Conference on Metrology in Food and Nutrition Imeko Foods - Food on global market
/ Jakovčić, Mladen ; Šikić, Sandra ; Fernandes-Whaley, Maria - Zagreb : IMEKO (TC23), 2022, 45-45
ISBN
978-953-7124-12-0
Skup
6th International Conference on Metrology in Food and Nutrition: Food on Global Market
Mjesto i datum
Dubrovnik, Hrvatska, 07.11.2022. - 09.11.2022
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
isotope ratio ; origin and authenticity ; honey ; cheese
Sažetak
In the Republic of Croatia, there is many high-quality native agricultural food products thanks to the geographical location, the diversity of natural and climatic conditions, and the rich cultural heritage and tradition. Geographical origin and authenticity have been investigated only in a limited number of Croatian food products. Stable isotope ratio analysis is used for verification authenticity and origin of various food products. The aim of this study is determining the characteristic ranges of values for stable isotope ratios of honey and cheese produced in Croatia creating a "fingerprint" base, as a basic starting point for scientifically based determination of the origin and geographical origin of food products. The carbon isotope composition of honey was analysed using LC-EA-IRMS (Thermo Scientific). Combining LC with IRMS enables the separation of sugar components of honey and the determination of the delta value for each of the sugars, their mutual ratio, and the total carbon isotopic ratio. After lyophilization, the cheese samples were analysed using EA IRMS technique and the total ratios of carbon and nitrogen isotopes were determined.
Izvorni jezik
Engleski
Znanstvena područja
Kemija, Poljoprivreda (agronomija), Interdisciplinarne biotehničke znanosti
POVEZANOST RADA
Projekti:
EK-EFRR-KK.01.1.1.02.0004 - Centar za sigurnost i kvalitetu hrane (EK - KK.01.1.1.02) ( CroRIS)
Ustanove:
Nastavni zavod za javno zdravstvo "Dr. Andrija Štampar",
Agronomski fakultet, Zagreb
