The geographical origin of three Slovenian uni?oral honey types was investigated by analysis of some physicochemical parameters, the elemental content and the stable carbon and nitrogen isotope ratios. The results were interpreted by chemometric methods. The combination of the investigated parameters offers the possibility of distinguishing among samples of speci?c honey types from the four different Slovenian natural-geographical macroregions, namely the Alpine, Dinaric, Pannonnian and Mediterranean regions.
COBISS.SI-ID: 3739512
Carbon and nitrogen stable isotopes were determined in 7 types of Slovenian honey from 4 natural geographical regions of Slovenia. Stable isotope ratios were measured to elucidate the applicability of this method in the identification of the botanical and geographical origin of honey and in honey adulteration. Botanical origin did not have any major influence on the honey isotope profiles while statistical analysis demonstrated differences among honeys of various geographical origins. 2.2% of the samples were adulterated according to the internal standard carbon isotope ratio analysis method.
COBISS.SI-ID: 24189223
The colour of 'Granny Smith' apples, harvested from three orchards at two stages of maturity, was measured individually using the CIE L*a*b* system during storage in regular atmosphere at different temperatures. A model was developed, consisting of two consecutive reactions, to describe the development of the apple colour. This model provides additional information with respect to the stage of maturity at harvest in a batch or an orchard. The analyses were performed using non-linear mixed effects regression analysis.
COBISS.SI-ID: 3754616
Quality parameters and formation of trans fatty acids were monitored in sunflower oil provided with antioxidants originated from rosemary and lutein during heating. Concentration of fatty acids were determined using Ag+-ion solid phase microextraction and gas-liquid chromatography. Both antioxidants prevent all deteriorative changes during heating of sunflower oil (polar compounds, formation of dienes and trienes). Content of trans fatty acids is increasing during heating, addition of both antioxidants hinder their formation.
COBISS.SI-ID: 3827576
The aim of this study was to determine whether supplemental addition of coenzyme Q10 and ascorbic acid or ?-tocopherol, either alone or together, can prevent oxidative damage in chicken liver pâté, as reflected by reduced formation of cholesterol oxidation products (COPs) and by preservation of sensorial quality. The COP radical scavenger function of coenzyme Q10 was confirmed in sterilised pâtés. An increase in COP production during heating was also seen in samples without added antioxidants.
COBISS.SI-ID: 3834744