The flavonoid profiles of seven types of Slovenian honey were analysed. The flavonoids were extracted from honey samples by solid-phase extraction and analysed by liquid chromatography with mass spectrometry. The honey samples had similar, but quantitatively different, flavonoid profiles. The analysis did not show any specific compounds to use as markers for determination of the botanical origins of these different types of Slovenian honey. Linear discriminant analysis correctly classified 85% of these honey samples according to their botanical origins.
COBISS.SI-ID: 3869048
The aim of this study was to determine whether supplemental addition of coenzyme Q10 and ascorbic acid or a-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. Separate groups of chicken liver pâtés had no supplements (control) or were supplemented with coenzyme Q10 (0.2 g/kg) and either ascorbic acid (2 g/kg) or a-tocopherol (0.2 g/kg), or both. All products were pasteurised (82 °C) or sterilised (121 °C). Four COPs were found: 7α-, 7β-, 20α- and 25-hydroxycholesterol. The COP radical scavenger function of coenzyme Q10 (control, 5.16 mg/kg; plus Q10, 3.94 mg/kg) and the synchronous actions of coenzyme Q10 and a-tocopherol (2.6 mg/kg) were confirmed in sterilised pâtés. Generally, in pasteurised and sterilised pâtés, the most efficient scavenger function was with ascorbic acid either alone or together with a-tocopherol, where the formation of COPs was below the limit of detection. An increase of 1.9 mg/kg in COP production during heating was also seen in samples without added antioxidants. There was a weak interdependence between the content of COPs and the sensory parameters of the pâté. For addition of antioxidants, in the pasteurised pâté, colour and smell were slightly improved, but flavour deteriorated; in the sterilised pâté, colour was slightly worse, with a more tender texture. Overall, instrumentally measured colour and sensory properties (except texture) showed no significant differences between pasteurisation and sterilisation.
COBISS.SI-ID: 3834744
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 effects of meat quality, ageing time and internal temperature (Ti) on the formation of mutagenic and carcinogenic HCAs in grilled pork muscles were studied. PhIP, MeIQx, DiMeIQx, Harman and Norharman were determined. Content of HCAs increases with ageing and is dependent on Ti. No marked difference due to meat quality was found in the HCAs content at Ti = 70 °C. On the average PSE samples (95 °C) contained 22 % HCAs more than normal samples. From health perspective it is the most suitable to grill pork meat (normal quality and to 3-day aged or PSE quality and nonaged) to the Ti = 70 °C.
COBISS.SI-ID: 3513208
The contents of the HAs are dependent on the presence of the skin and the method of grilling, with the formation HAs seen to be extensive in the absence of the skin and with direct heat transfer. The choosing of an appropriate method of thermal treatment of chicken meat to minimize the formation of HAs is one of the most important issues. Thus, the intake of HAs from grilled chicken can be reduced by not consuming the skin only in the case of infrared grilling.
COBISS.SI-ID: 3635832