prikaz prve stranice dokumenta Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
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Scientific paper - Original scientific paper
Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
Food Chemistry, 305 (2020), 1; 1-9. https://doi.org/10.1016/j.foodchem.2019.125457
Vasić, Vesna; Đurđić, Slađana; Tosti, Tomislav; Radoičić, Aleksandra; Lušić, Dražen; Milojković-Opsenica, Dušanka; Tešić, Živoslav; Trifković, Jelena

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Vasić, V., Đurđić, S., Tosti, T., Radoičić, A., Lušić, D., Milojković Opsenica, D. ... Trifković, J. (2020). Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. Food Chemistry, 305. (1), 1-9. doi: 10.1016/j.foodchem.2019.125457

Vasić, Vesna, et al. "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics." Food Chemistry, vol. 305, no. 1, 2020, pp. 1-9. https://doi.org/10.1016/j.foodchem.2019.125457

Vasić, Vesna, Slađana Đurđić, Tomislav Tosti, Aleksandra Radoičić, Dražen Lušić, Dušanka Milojković Opsenica, Živoslav Tešić and Jelena Trifković. "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics." Food Chemistry 305, no. 1 (2020): 1-9. https://doi.org/10.1016/j.foodchem.2019.125457

Vasić, V., et al. (2020) 'Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics', Food Chemistry, 305(1), pp. 1-9. doi: 10.1016/j.foodchem.2019.125457

Vasić V, Đurđić S, Tosti T, Radoičić A, Lušić D, Milojković Opsenica D, and sur.. Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. Food Chemistry [Internet]. 2020 [cited 2025 January 11];305(1):1-9. doi: 10.1016/j.foodchem.2019.125457

V. Vasić, et al., "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics", Food Chemistry, vol. 305, no. 1, pp. 1-9, 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:044092. [Accessed: 11 January 2025]

Metadata
Title (english)Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
AuthorVesna Vasić
AuthorSlađana Đurđić
AuthorTomislav Tosti
AuthorAleksandra Radoičić
AuthorDražen Lušić
AuthorDušanka Milojković-Opsenica
AuthorŽivoslav Tešić
AuthorJelena Trifković
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Environmental Medicine)
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract (english)
Taking 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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Chemistry
Numberingvol. 305, no. 1, pp. 1-9
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2019.125457
URN:NBNurn:nbn:hr:184:044092
Publication2020
Document URLhttp://bib.irb.hr/1106912
Type of resourceText
Access conditionsClosed access
Terms of useLicence In copyright icon
Created on2022-03-14 11:58:33