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 purpose of this study was sensory and physicochemical characterisation of Slovenian honeys with a chemometric approach. The sensory characteristics of the seven main types of Slovenian honeys are described, together with the physicochemical analyses. The results of electrical conductivity, pH, acidity, proline and protein content, optical rotation, colour, total phenolic content and antioxidant activity show wide variability among analysed honey types, generally with lower values obtained for the light honeys (acacia, linden and floral) and higher values for the darker honeys (chestnut, fir, spruce and forest). Linear discriminant analysis was performed to classify the honey samples according to their botanical origin. The physicochemical parameters analysed in the present study can provide enough information to allow the classification and distinction of acacia, linden, floral and chestnut honeys, and the group of honeydew honeys (fir, spruce and forest honeys). For distinction between these honeydew honeys, sensory analysis is also needed.
COBISS.SI-ID: 3903096
In Slovenia, biodiverse foods from our ecosystem have been analysed since 1976. Many results of analysis have been published in peer-reviewed literature and laboratory reports. In 1999-2004, Slovenian representatives participated in several CEECFOODS training courses and compiled the first food composition table applying the Alimenta nutritional software. However, that database contained food compositional values of differing quality. Therefore, we discarded values of low-quality, added up-to-date analytical results, and in 2006 published the first Slovenian food composition database (FCD) with aggregated data about meat and meat products in both electronic and paper version. In 2010, we have started a new national project focusing on composition of foods of plant origin from our ecosystem. Once results will be assimilated into the FCD with data about meat and meat products, Slovenia will acquire a good source of food compositional values of consistent and compatible quality. All the food composition data is being acquired with respect to the requirements of the CEN/TC 387 standard. The Slovenian FCD is internet-deployed to ensure widespread accessibility. Its application in dietary and nutritional treatment (www.opkp.si) supports the exchange of food data with different parties by using the EuroFIR Web Services. Although Slovenia is a small country, it needs its own FCD with values for biodiverse foods that are indigenous or typical of Slovenia and frequently consumed.
COBISS.SI-ID: 3963256