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Mojca Korošec
Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia

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Journal article
Published: 03 May 2021 in Sustainability
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The COVID-19 pandemic caused a large and involuntary shift to work from home (WFH) or teleworking, and widespread adoption of web-based platforms. This study aims to uncover the attitude and perception of WFH and online education among students and employees of the University of Ljubljana. A web-based questionnaire survey was conducted in November 2020, and more than 1300 valid responses were received. The lack of daily commuting, improved eating habits, and more time available for a family were the main reported advantages of WFH. The main issues, highlighted by respondents, were higher stress levels, lower study/work efficiency, and poorer working environment at home. When comparing the online educational process with the traditional one, the absence of traditional laboratory work, inadequate social interactions, and limitations of online knowledge assessment were identified as drawbacks by both students and educators. A significant difference between students and educators was observed in their opinion on the efficiency of online lectures compared to traditional ones, with the former being significantly more favored by students than educators. Overall, the majority of the respondents from all groups wish for the pre-COVID-19 study/work mode to be established as soon as possible. This implies that the perceived drawbacks of online education outweigh its advantages.

ACS Style

Varineja Drašler; Jasna Bertoncelj; Mojca Korošec; Tanja Pajk Žontar; Nataša Poklar Ulrih; Blaž Cigić. Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic. Sustainability 2021, 13, 5118 .

AMA Style

Varineja Drašler, Jasna Bertoncelj, Mojca Korošec, Tanja Pajk Žontar, Nataša Poklar Ulrih, Blaž Cigić. Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic. Sustainability. 2021; 13 (9):5118.

Chicago/Turabian Style

Varineja Drašler; Jasna Bertoncelj; Mojca Korošec; Tanja Pajk Žontar; Nataša Poklar Ulrih; Blaž Cigić. 2021. "Difference in the Attitude of Students and Employees of the University of Ljubljana towards Work from Home and Online Education: Lessons from COVID-19 Pandemic." Sustainability 13, no. 9: 5118.

Journal article
Published: 25 August 2020 in Foods
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Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

ACS Style

Aleš Kuhar; Mojca Korošec; Anja Bolha; Igor Pravst; Hristo Hristov. Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020, 9, 1172 .

AMA Style

Aleš Kuhar, Mojca Korošec, Anja Bolha, Igor Pravst, Hristo Hristov. Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods. 2020; 9 (9):1172.

Chicago/Turabian Style

Aleš Kuhar; Mojca Korošec; Anja Bolha; Igor Pravst; Hristo Hristov. 2020. "Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study." Foods 9, no. 9: 1172.

Journal article
Published: 15 May 2020 in Acta agriculturae Slovenica
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Bee products are a natural source of nutrients and biologically active compounds, which may also be found on the lists of functional ingredients. In our diets, mainly honey is used and to a lesser extent bee pollen and royal jelly. Propolis and bee venom are mainly used in apitherapy due to their therapeutic properties. Regarding the basic nutrients, honey is primarily a source of sugars, while protein and fat contents are considerable in royal jelly and pollen, which also contains dietary fiber. Bee products also contain small amounts of bioactive compounds that have antioxidant, antimicrobial, anti-inflammatory and antiviral effects. Honey is characterized by, among others, phenolic compounds, royal jelly proteins, oligosaccharides. Royal jelly contains specific fatty acids, including 10-hydroxy-2-decenoic acid, bioactive peptides, major royal jelly proteins, and pollen contains various vitamins, phenolic compounds, amino acids, unsaturated fatty acids. However, further research and clinical studies are needed to evaluate the effectiveness of bee products and to raise consumer awareness of the importance of their consumption. Honey, bee pollen and royal jelly are natural foods, which due to their composition may help to achieve the recommended daily intake of basic nutrients, and may also serve as a source of important bioactive compounds, and therefore undoubtedly belong to a balanced diet.

ACS Style

Mojca Korošec; Jasna Bertoncelj. Pomen čebeljih pridelkov v humani prehrani. Acta agriculturae Slovenica 2020, 115, 223 -235.

AMA Style

Mojca Korošec, Jasna Bertoncelj. Pomen čebeljih pridelkov v humani prehrani. Acta agriculturae Slovenica. 2020; 115 (2):223-235.

Chicago/Turabian Style

Mojca Korošec; Jasna Bertoncelj. 2020. "Pomen čebeljih pridelkov v humani prehrani." Acta agriculturae Slovenica 115, no. 2: 223-235.

Journal article
Published: 20 January 2020 in BMC Plant Biology
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Background Chicory (Cichorium intybus L.) is a traditional European crop that is highly appreciated for its contents of bioactive compounds, especially phenolics, which have high antioxidant activities. Among other factors, agricultural practice might affect the contents of these bioactive compounds, which are also important from a nutritional point of view, and affect the shelf-life. Results The antioxidant potential (AOP) of chicory plants treated with different fertilisers was investigated in vitro using DPPH radical scavenging and in vivo using the yeast Saccharomyces cerevisiae. Additionally, total phenolics content (TPC) was evaluated using Folin–Ciocalteu reagent, and total flavonoids content (TFC) using the aluminium chloride method. Four different chicory cultivars were included: ‘Treviso’, ‘Verona’ and ‘Anivip’ as red cultivars; and ‘Castelfranco’ as a red-spotted cultivar. These were grown in pots under controlled glasshouse conditions using organic and/or mineral fertilisers. The combination of organic and mineral fertilisers during red chicory growth resulted in significantly higher in-vitro and in-vivo AOPs compared to the control. For the red-spotted cultivar ‘Castelfranco’, this combined organic and mineral fertilisation decreased AOPs in vitro and increased AOPs in vivo. Among the cultivars examined, ‘Castelfranco’ treated with combined organic plus mineral fertilisers showed the highest AOP in vivo, accompanied by the lowest TPC and TFC. Conclusions These data show that application of different fertilisers has different impacts on red and red-spotted chicory cultivars in terms of TFC and TPC, which for red-spotted chicory resulted in different AOPs in vitro and in vivo. The in-vitro AOP is well reflected in the in-vivo AOP for the red chicory cultivars, but less so for the red-spotted cultivar ‘Castelfranco’. Based on the in-vivo AOPs for these chicory cultivars analysed, the combined organic plus mineral fertiliser treatment is recommended.

ACS Style

Lovro Sinkovič; Polona Jamnik; Mojca Korošec; Rajko Vidrih; Vladimir Meglič. In-vitro and in-vivo antioxidant assays of chicory plants (Cichorium intybus L.) as influenced by organic and conventional fertilisers. BMC Plant Biology 2020, 20, 1 -10.

AMA Style

Lovro Sinkovič, Polona Jamnik, Mojca Korošec, Rajko Vidrih, Vladimir Meglič. In-vitro and in-vivo antioxidant assays of chicory plants (Cichorium intybus L.) as influenced by organic and conventional fertilisers. BMC Plant Biology. 2020; 20 (1):1-10.

Chicago/Turabian Style

Lovro Sinkovič; Polona Jamnik; Mojca Korošec; Rajko Vidrih; Vladimir Meglič. 2020. "In-vitro and in-vivo antioxidant assays of chicory plants (Cichorium intybus L.) as influenced by organic and conventional fertilisers." BMC Plant Biology 20, no. 1: 1-10.

Journal article
Published: 10 January 2020 in Food and Chemical Toxicology
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Trans-resveratrol was added to ‘Blaufränkisch’ red wine to determine the changes in total phenolics, total anthocyanins, and antioxidant potential. The results of this first investigation were presented in Part I; the results of the sensory analyses are included here, in Part II. Addition of increasing concentrations of trans-resveratrol to the ‘Blaufränkisch’ red wine improved the intensity of color by ~7%. and also the stability of malvidin-3-glucoside. Surprisingly, these additions of trans-resveratrol affected the odor of the red wine. Correlations among the sensory attributes showed Pearson's coefficients for positive correlations among these parameters. The higher additions of trans-resveratrol to the red wine (150, 200 mg/L) showed significantly improved sensory scores for color and odor, compared to the no-addition control (p ≤ 0.05). The highest positive correlation was between flavor and overall acceptance (0.876), which reached statistical significance (p ≤ 0.01); the lowest Pearson's coefficient was between clarity and flavor (0.061). This study shows that trans-resveratrol increases the stability of the enriched ‘Blaufränkisch’ red wine, and improves the sensory acceptance.

ACS Style

Nataša Poklar Ulrih; Rok Opara; Mojca Korošec; Mojmir Wondra; Veronika Abram. Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine. Food and Chemical Toxicology 2020, 137, 111124 .

AMA Style

Nataša Poklar Ulrih, Rok Opara, Mojca Korošec, Mojmir Wondra, Veronika Abram. Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine. Food and Chemical Toxicology. 2020; 137 ():111124.

Chicago/Turabian Style

Nataša Poklar Ulrih; Rok Opara; Mojca Korošec; Mojmir Wondra; Veronika Abram. 2020. "Part II. Influence of trans-resveratrol addition on the sensory properties of ‘Blaufränkisch’ red wine." Food and Chemical Toxicology 137, no. : 111124.

Journal article
Published: 30 July 2019 in Meso
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Eier sind nahrhafte Lebensmittel von hohem biologischem Wert. Sie sind eine gute Quelle von Eiweiß, essentiellen Fettsäuren und Aminosäuren, Vitaminen und Mineralstoffen. Die Eigelbfarbe ist einer der wichtigsten Faktoren für die Beurteilung der Qualität von Eiern und wird von der Zusammensetzung der Geflügelfuttermittel, hauptsächlich dem Gehalt an Pigmenten, dem Zuchtsystem von Legehennen und den genetischen Auswirkungen beeinflusst. In dieser Studie wurde die Farbe des Eigelbs untersucht, das mit verschiedenen Hühnerzuchtmethoden hergestellt wurde. Zur Bestimmung des Gesamtcarotingehalts wurden der Farbfächer der Firma DSM, das Minolta-Farbmessgerät und die AOAC-Methode verwendet. Die Ergebnisse zeigten, dass es Unterschiede in der Farbe des Eigelbs in Abhängigkeit von der Methode der Hühnerzucht gibt. Die offensichtlichsten Unterschiede wurden zwischen Eiern aus dem ökologischem Anbau und Eiern aus der Käfigaufzucht festgestellt. Das Eigelb aus dem ökologischen Anbau war am hellsten und enthielt den geringsten Anteil an Carotinen, während das Eigelb aus der Käfigzucht am dunkelsten war und den höchsten Gehalt an Carotinen aufwies. Die Eigelbfarbe wurde darüber hinaus durch eine sensorische Analyse bewertet. Das Team für die sensorische Bewertung bestand aus jungen Verbrauchern - Studenten, die die Proben nach Intensität und Ähnlichkeit der Dotterfarbe klassifizierten. Die Studenten bevorzugten die orange-gelben Eidotter. Die Ergebnisse eines kurzen Fragebogens zum Verzehr und zum Kauf von Eiern haben gezeigt, dass die betroffenen Studenten Eier nicht häufig konsumieren. Das wichtigste Kriterium für den Kauf ist das Eiproduktionssystem, bevorzugt werden Eier aus der Freiland- oder Bodenzucht mit einer intensiveren Farbe.

ACS Style

Jasna Bertoncelj; Anja Gašperlin; Mojca Korošec. Yolk colour of eggs from different housing systems. Meso 2019, 21, 378 -385.

AMA Style

Jasna Bertoncelj, Anja Gašperlin, Mojca Korošec. Yolk colour of eggs from different housing systems. Meso. 2019; 21 (4):378-385.

Chicago/Turabian Style

Jasna Bertoncelj; Anja Gašperlin; Mojca Korošec. 2019. "Yolk colour of eggs from different housing systems." Meso 21, no. 4: 378-385.

Journal article
Published: 30 March 2018 in International Journal of Food Science & Technology
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Bee pollen is a source of nutrients that are important for humans. There is growing interest in bee pollen, mainly due to consumers wishing to use natural products for a healthy diet or for their therapeutic effects. The composition of bee pollen varies according to botanical and geographical origin. The aim was to define for the first time the carbohydrate composition of bee pollen from Slovenia. A total of twenty‐eight samples of bee pollens were analysed for botanical origins and contents of water, sugars and soluble and insoluble dietary fibre. From the bee pollen samples analysed, ten were recognised as monofloral. Monosaccharides represented 96% of the sugar fraction, with ranges 13.2–27.8 g per 100 g dry weight for fructose and 10.6–28.5 g per 100 g dry weight for glucose. Levels of sucrose, maltose and melezitose were low. Total dietary fibre was 10.0–21.4 g per 100 g dry weight bee pollen, with 73–82% insoluble fibre. Bee pollen can thus provide a good source of dietary fibre. This study supports further nutritional proposals for Slovenian bee pollen.

ACS Style

Jasna Bertoncelj; Tomaž Polak; Tina Pucihar; Nataša Lilek; Andreja Kandolf Borovšak; Mojca Korošec. Carbohydrate composition of Slovenian bee pollens. International Journal of Food Science & Technology 2018, 53, 1880 -1888.

AMA Style

Jasna Bertoncelj, Tomaž Polak, Tina Pucihar, Nataša Lilek, Andreja Kandolf Borovšak, Mojca Korošec. Carbohydrate composition of Slovenian bee pollens. International Journal of Food Science & Technology. 2018; 53 (8):1880-1888.

Chicago/Turabian Style

Jasna Bertoncelj; Tomaž Polak; Tina Pucihar; Nataša Lilek; Andreja Kandolf Borovšak; Mojca Korošec. 2018. "Carbohydrate composition of Slovenian bee pollens." International Journal of Food Science & Technology 53, no. 8: 1880-1888.

Journal article
Published: 01 July 2017 in Journal of AOAC INTERNATIONAL
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The botanical origin of seven types of Slovenian honey was investigated by analysis of their elemental content using k0-instrumental neutron activation analysis. A total of 28 representative samples were collected from beekeepers all over Slovenia in 2 consecutive years. Nineteen of the 37 elements measured were present in amounts above their LOD. The present study suggests that the determination of only alkali elements might be sufficient for the classification of Slovenian honeys according to their botanical origin. Linden and multifloral honeys can be differentiated on the basis of Na content. The differentiation of forest, spruce, and fir honeys is possible on the basis of differences in Cs, K, and Rb content. The difference between Na and Rb content can be used as a discriminating tool between light and dark honeys, because light honeys (black locust, linden, and multifloral) contained more Na than Rb, whereas it was the opposite for dark honeys (chestnut, forest, spruce, and fir). Statistically significant correlations were found between K and Rb and between K and Cs content. This study represents a considerable step in filling the knowledge gap concerning both the determination of elements present in low concentrations and the botanical origin of Slovenian honey.

ACS Style

Urška Kropf; Vekoslava Stibilj; Radojko Jaćimović; Jasna Bertoncelj; Terezija Golob; Mojca Korošec. Elemental Composition of Different Slovenian Honeys Using k0- Instrumental Neutron Activation Analysis. Journal of AOAC INTERNATIONAL 2017, 100, 871 -880.

AMA Style

Urška Kropf, Vekoslava Stibilj, Radojko Jaćimović, Jasna Bertoncelj, Terezija Golob, Mojca Korošec. Elemental Composition of Different Slovenian Honeys Using k0- Instrumental Neutron Activation Analysis. Journal of AOAC INTERNATIONAL. 2017; 100 (4):871-880.

Chicago/Turabian Style

Urška Kropf; Vekoslava Stibilj; Radojko Jaćimović; Jasna Bertoncelj; Terezija Golob; Mojca Korošec. 2017. "Elemental Composition of Different Slovenian Honeys Using k0- Instrumental Neutron Activation Analysis." Journal of AOAC INTERNATIONAL 100, no. 4: 871-880.

Book chapter
Published: 19 April 2016 in Functional Properties of Traditional Foods
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Honey, a natural substance traditionally used as a sweetener, is a remarkably complex food. Besides the main components carbohydrates and water it also contains several minor compounds with biological activity. In this chapter functional and nutritional properties of honey, known to be dependent on its botanical and also geographical origin, are presented. Through reported analytical data emphasis is given on Slovenian types of honey.

ACS Style

Mojca Korošec; Urška Kropf; Terezija Golob; Jasna Bertoncelj. Functional and Nutritional Properties of Different Types of Slovenian Honey. Functional Properties of Traditional Foods 2016, 323 -338.

AMA Style

Mojca Korošec, Urška Kropf, Terezija Golob, Jasna Bertoncelj. Functional and Nutritional Properties of Different Types of Slovenian Honey. Functional Properties of Traditional Foods. 2016; ():323-338.

Chicago/Turabian Style

Mojca Korošec; Urška Kropf; Terezija Golob; Jasna Bertoncelj. 2016. "Functional and Nutritional Properties of Different Types of Slovenian Honey." Functional Properties of Traditional Foods , no. : 323-338.

Journal article
Published: 01 October 2013 in Food Chemistry
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The preliminary Slovenian food composition database was created in 2003, through the application of the Data management and Alimenta nutritional software. In the subsequent projects, data on the composition of meat and meat products of Slovenian origin were gathered from analyses, and low-quality data of the preliminary database were discarded. The first volume of the Slovenian food composition database was published in 2006, in both electronic and paper versions. When Slovenia joined the EuroFIR NoE, the LanguaL indexing system was adopted. The Optijed nutritional software was developed, and later upgraded to the OPEN platform. This platform serves as an electronic database that currently comprises 620 foods, and as the Slovenian node in the EuroFIR virtual information platform. With the assimilation of the data on the compositions of foods of plant origin obtained within the latest project, the Slovenian database provides a good source for food compositional values of consistent and compatible quality.

ACS Style

Mojca Korošec; Terezija Golob; Jasna Bertoncelj; Vekoslava Stibilj; Barbara Koroušić Seljak. The Slovenian food composition database. Food Chemistry 2013, 140, 495 -499.

AMA Style

Mojca Korošec, Terezija Golob, Jasna Bertoncelj, Vekoslava Stibilj, Barbara Koroušić Seljak. The Slovenian food composition database. Food Chemistry. 2013; 140 (3):495-499.

Chicago/Turabian Style

Mojca Korošec; Terezija Golob; Jasna Bertoncelj; Vekoslava Stibilj; Barbara Koroušić Seljak. 2013. "The Slovenian food composition database." Food Chemistry 140, no. 3: 495-499.

Journal article
Published: 01 July 2011 in Food Chemistry
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ACS Style

Jasna Bertoncelj; Tomaž Polak; Urška Kropf; Mojca Korošec; Terezija Golob. LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey. Food Chemistry 2011, 127, 296 -302.

AMA Style

Jasna Bertoncelj, Tomaž Polak, Urška Kropf, Mojca Korošec, Terezija Golob. LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey. Food Chemistry. 2011; 127 (1):296-302.

Chicago/Turabian Style

Jasna Bertoncelj; Tomaž Polak; Urška Kropf; Mojca Korošec; Terezija Golob. 2011. "LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey." Food Chemistry 127, no. 1: 296-302.

Journal article
Published: 20 May 2011 in International Journal of Food Science & Technology
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The purpose of this study was sensory and physicochemical characterisation of Slovenian honeys with a chemometric approach. Honey samples were obtained from the beekeepers in different natural geographical macroregions of Slovenia. The sensory characteristics of the seven main types of Slovenian honeys are described, together with the physicochemical analyses. The average results of electrical conductivity (0.19–1.61 mS cm−1), pH (4.01–5.51), free acidity (13.3–30.9 meq kg−1), proline content (317–558 mg kg−1), protein content (1.70–3.53 g kg−1), optical rotation (–19.6 to 12.6), phenolic content (44.9–232.5 mg GAE kg−1) and antioxidant activity [69.6–456.4 μm Fe(II)] show wide variability among analysed honey types. Statistically significant differences were obtained among different honey types, generally lower values of the analysed parameters were determined in the light honeys, as the acacia, linden and multifloral honeys, while the higher values are characteristic for darker honeys, as the chestnut, fir, spruce and forest honeys. Linear discriminant analysis was performed to classify the honey samples according to their botanical origin and proved that physicochemical parameters analysed can provide enough information for the classification and distinction of acacia, linden, multifloral and chestnut honeys, and the group of honeydew honeys (fir, spruce and forest honeys).

ACS Style

Jasna Bertoncelj; Terezija Golob; Urška Kropf; Mojca Korošec. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. International Journal of Food Science & Technology 2011, 46, 1661 -1671.

AMA Style

Jasna Bertoncelj, Terezija Golob, Urška Kropf, Mojca Korošec. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. International Journal of Food Science & Technology. 2011; 46 (8):1661-1671.

Chicago/Turabian Style

Jasna Bertoncelj; Terezija Golob; Urška Kropf; Mojca Korošec. 2011. "Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach." International Journal of Food Science & Technology 46, no. 8: 1661-1671.

Journal article
Published: 07 January 2010 in Food Chemistry
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The geographical origin of three Slovenian unifloral honey types (black locust, lime and chestnut) was investigated by analysis of some physico-chemical parameters, the elemental content using total reflection X-ray fluorescence spectrometry (TXRF) and the stable carbon and nitrogen isotope ratios using isotope ratio mass spectrometry (IRMS). The results were interpreted by chemometric methods. A total of 122 samples of Slovenian black locust, lime and chestnut honeys were collected from domestic beekeepers all over Slovenia for three years. Slovenia is a small country by area, but paedologically and climatically diverse, therefore offering interesting possibilities for studying geographical influences. The combination of the investigated parameters offers the possibility of distinguishing among samples of specific honey types from the four different Slovenian natural-geographical macroregions, namely the Alpine, Dinaric, Pannonnian and Mediterranean regions. Lime honey samples were 100% correctly classified, while the success rates for black locust and chestnut honeys were slightly lower at 98.2% and 94.6%, respectively.

ACS Style

Urška Kropf; Mojca Korošec; Jasna Bertoncelj; Nives Ogrinc; Marijan Nečemer; Peter Kump; Terezija Golob. Determination of the geographical origin of Slovenian black locust, lime and chestnut honey. Food Chemistry 2010, 121, 839 -846.

AMA Style

Urška Kropf, Mojca Korošec, Jasna Bertoncelj, Nives Ogrinc, Marijan Nečemer, Peter Kump, Terezija Golob. Determination of the geographical origin of Slovenian black locust, lime and chestnut honey. Food Chemistry. 2010; 121 (3):839-846.

Chicago/Turabian Style

Urška Kropf; Mojca Korošec; Jasna Bertoncelj; Nives Ogrinc; Marijan Nečemer; Peter Kump; Terezija Golob. 2010. "Determination of the geographical origin of Slovenian black locust, lime and chestnut honey." Food Chemistry 121, no. 3: 839-846.

Journal article
Published: 01 December 2009 in Acta Alimentaria
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Honey consists of simple carbohydrates. Glucose and fructose represent the majority of honey’s carbohydrate profile, while a spectrum of oligosaccharides is in minority, but typical for the honey type regarding its main source nectar or honeydew, respectively. The content of different carbohydrates was determined in 63 samples of four types of Slovenian honey (acacia, spruce, multifloral and forest honey). The honey samples were of different botanical and geographical origin, and were analysed six to ten months after harvest. The type of honey was determined by sensory analysis and electrical conductometry. In order to determine the content of monosaccharides and oligosaccharides high-pressure anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was used. The applied chromatographic method with pulsed amperometric detection enables reliable and selective detection of carbohydrates, especially oligosaccharides, in honey. Statistical comparison of the results showed that there were statistically significant differences among some parameters, while for others such differences did not exist. The results of our research and available data of other authors propose that the carbohydrate profile (the presence of individual carbohydrates in honey) and the content of carbohydrates in honey may have a potentially valuable role in the assessment of botanical origin of honey and as an indicator of putative adulteration of honey with sugar mixes or syrups, respectively. Nevertheless, analysis on numerous samples and different honey types are needed

ACS Style

M. Korošec; J. Bertoncelj; A. Pereyra Gonzales; U. Kropf; U. Golob; T. Golob. Monosaccharides and oligosaccharides in four types of Slovenian honey. Acta Alimentaria 2009, 38, 459 -469.

AMA Style

M. Korošec, J. Bertoncelj, A. Pereyra Gonzales, U. Kropf, U. Golob, T. Golob. Monosaccharides and oligosaccharides in four types of Slovenian honey. Acta Alimentaria. 2009; 38 (4):459-469.

Chicago/Turabian Style

M. Korošec; J. Bertoncelj; A. Pereyra Gonzales; U. Kropf; U. Golob; T. Golob. 2009. "Monosaccharides and oligosaccharides in four types of Slovenian honey." Acta Alimentaria 38, no. 4: 459-469.