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001-es BibID:	BIBFORM122138
035-os BibID:	(Scopus)85196054179 (WoS)001249557800001
Első szerző:	Czipa Nikolett (környezetgazdálkodási agrármérnök)
Cím:	Release of elements and phenolic and favonoid compounds from herbs and spices into acacia honey during infusion / Nikolett Czipa, Clive J. C. Phillips, Emőke Topa, Béla Kovács
Dátum:	2024
ISSN:	0022-1155
Megjegyzések:	Acacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0-5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and favonoid contents were determined spectroscopically. The greatest release of elements, phenols and favonoids, (% release/1% infusion rate) were for phenols (1.22-3.74, respectively), favonoids (0.12-2.18), K (0.39-0.78), P (0.14-0.87), and S (0.07-0.85). The least release was for Ba (0.04-0.17), Fe (0.03-0.41) and B (?0.006 to 2.33). Dill showed the most important efect on the Na concentration of honey enriched (at 5.00%) with>90 times higher content (328±4 mg/kg) compared to control honey (3.46 ±0.07 mg/kg). Sr content was more than 50 times higher in honey enriched with marjoram (1383±10 ?g/kg), and honey enriched with dill showed more than 30 times higher Fe content (4112±14 ?g/ kg). Enrichment with dill had the greatest efect on Ca, Cu, K, Mg, Na and Fe content of control honey, and garlic had the most important efect on the B, P, S, Zn, TP and TF content. Enrichment with these herbs and spices resulted in increases in element, total phenolic and favonoid content of acacia honey.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Journal Of Food Science And Technology-Mysore. - 61 (2024), p. 1-11. -
További szerzők:	Phillips, Clive J. C. Topa Emőke (1986-) (Élelmiszerbiztonsági- és minőségi mérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:	NKFIH-1150-6/2019 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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