Advertisement

Ash and chromium levels of some types of honey

  • Željka Trstenjak Petrović
  • Milena L. Mandić
  • Jerica Grgić
  • Zdravko Grgić
Original Paper

Abstract

The effect of season and species of plant on the ash and chromium (Cr) content of honey was studied. There were four types of honey: sunflower, acacia, floral and wild floral. In total there were 80 samples. The botanical origin of the honey was determined by microscopic analyses of pollen as well as the organoleptic properties. The Cr content was measured by flame atomic absorption spectrophotometry. The average Cr content in two consecutive seasons for all species was 0.121 μg/g wet weight, and 0.1515 μg/g dry weight. For sunflower, acacia, floral and wild floral honey the mean values were 0.103 μg/g, 0.152 μg/g, 0.125 μg/g and 0.098 μg/g wet weight and 0.1305 μg/g, 0.1883 μg/g, 0.1603 μg/g and 0.1206 μg/g dry weight, respectively. The average ash content in all 80 samples was 0.141%. There was a statistically significant (P<0.05) influence of season on the ash content as well as interaction of species and season on the Cr content.

Keywords

Analytical Chemistry Chromium Atomic Absorption Spectrophotometry Microscopic Analysis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Asche- und Chromgehalt verschiedener Honigtypen

Zusammenfassung

Es wurde der Einfluß der Jahreszeit und der Pflanzenarten auf den Asche- und Chromgehalt von Honigarten studiert, und zwar Sonnenblume, Acacia, Blütenpflanzen. Der botanische Ursprung des Honigs wurde durch mikroskopische Analyse der Pollen und der organoleptischen Eigenschaften untersucht. Der Chromgehalt wurde durch Flammen-Atomabsorptions-spektrometrie bestimmt. Der mittlere Cr-Gehalt für alle Arten in zwei aufeinanderfolgenden Jahreszeiten war 0,121 μg/g Feuchtgewicht bzw. 0,1515 μ/g Trockengewicht. Für Sonnenblume, Acacia, Blüten- und Wildblume war der mittlere Gehalt des Honigs 0,103 μg/g, 0,152 μ/g, 0,125 μg/g und 0,098 μg/g Feuchtgewicht bzw. 0,1305 μg/g, 0,1883 μg/g, 0,1602 μg/g und 0,1206 μg/g Trockengewicht. Es gab einen statistisch gesicherten (P<0.05) Einfluß der Jahreszeit beim Aschegehalt und ebenso für die Pflanzenarten und Jahreszeiten beim Cr-Gehalt.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Fleming CR (1989) Am J Clin Nutr 49:573–579PubMedGoogle Scholar
  2. 2.
    Maars W, Toepfer EW, Rogindky EE, Polansky MM (1974) Fed Proc 33:2275–2280PubMedGoogle Scholar
  3. 3.
    Jeejeebhoy KN, Chu RC, Marliss EB, Greenberg GR, Bruce-Robertson A (1977) Am J Clin Nutr 30:531–538PubMedGoogle Scholar
  4. 4.
    Anderson RA (1988) In: Prasad A (ed) Essential and toxic trace elements in human health and disease. Liss, New York, pp 189–197Google Scholar
  5. 5.
    Anderson RA, Polansky MM, Bryden NA, Roginski EE, Maars W, Glinsman W (1983) Metabolism 32:894–899PubMedGoogle Scholar
  6. 6.
    Offenbacher EG, Spencer H, Dowling HJ, Pi-Sunyer FX (1986) Am J Clin Nutr 44:77–82PubMedGoogle Scholar
  7. 7.
    Nutrition Working Group of International Life Sciences Institute Europe (1990) Nutr Abstr Rev 60:827–842Google Scholar
  8. 8.
    Anderson RA, Kozlovsky AS (1985) Am J Clin Nutr 41:1177–1183PubMedGoogle Scholar
  9. 9.
    National Research Council (1980) Recommended ditary allowances. National Academy of Sciences, Washington DCGoogle Scholar
  10. 10.
    Pravilnik o kvaliteti meda i drugih pčelinjih proizvoda te o metodama kontrole kvalitete meda i drugih pčelinjih proizvoda (1985) S1 List 4:126–137Google Scholar
  11. 11.
    Krauze A, Zalewski RI (1991) Z Lebensm Unters Forsch 192:19–23Google Scholar

Copyright information

© Springer-Verlag 1994

Authors and Affiliations

  • Željka Trstenjak Petrović
    • 1
  • Milena L. Mandić
    • 1
  • Jerica Grgić
    • 2
  • Zdravko Grgić
    • 2
  1. 1.Faculty of Food TechnologyOsijekCroatia
  2. 2.Institute of Public HealthOsijekCroatia

Personalised recommendations