Naslov
Application of stable isotope ratio analysis for olive oil and honey

Autori
Krivohlavek, Adela ; Šikić, Sandra ; Bošnir, Jasna ; Ivešić, Martina ; Petrović, Marinko ; Šostar, Zvonimir

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

Izvornik
Archives of industrial hygiene and toxicology 69, Suppl. 1 / Šostar, Zvonimir ; Šikić, Sandra ; Krivohlavek, Adela - Zagreb : Institute For Medical Research and Occupational Health, 2018, 18-18

Skup
2. međunarodni kongres o sigurnosti i kvaliteti hrane = 2nd International Congress on Food Safety and Quality

Mjesto i datum
Opatija, Hrvatska, 13.11.2018. - 16.11.2018

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
adulteration ; element ; geographical origin ; healthy lifestyle ; isotope

Sažetak
Olive oil and honey are natural products whose quality is defined both by its botanical and geographical origin. Their consumption by humans began thousands of years ago. Consumers demand for certain varieties with premium prices. The versatile use of olive oil and honey have always been thought to be a part of a healthy lifestyle. At the same time, they are the most commonly adulterated ingredients, olive oil on the first and honey on the third place. Olive oil is adulterated with cheaper oils and honey with high fructose corn syrup (HFCS). These problems could easily be detected by liquid chromatography using an elemental analyzer isotope ratio mass spectrometer (LC EA IRMS). Isotopes of an element have different number of neutrons and different masses. Stable isotopes of an element are those isotopes that do not decay through radioactive processes over time. Some of these elements are hydrogen, carbon, nitrogen, oxygen, sulfur, strontium. A significant fraction of stabile isotopes always occurs in food. The carbon ratio tells us about feeding habits and the nitrogen ratio about available nitrogen in soil and atmosphere. A stable isotope ratio of hydrogen and oxygen provides information about climatic conditions of the region, sulfur about surface geology of the area. All these data can give us information about olive oil and honey adulteration and geographical origin.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija

POVEZANOST RADA