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Content of Mineral Elements in the Traditional Oštiepok Cheese

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Abstract

Oštiepok is traditional half-fat semi-hard cheese manufactured in Slovak Republic. In this research, we have analyzed the content of macro-elements (calcium, potassium, magnesium, and sodium) and micro-elements (chromium, copper, iron, manganese, molybdenum, selenium, and zinc) in Oštiepok cheese samples collected from various parts of Slovak Republic. The analysis of Oštiepok cheese samples (n = 19) was carried out by using inductively coupled plasma optical emission spectroscopy (ICP-OES). The macro-element concentrations in the investigated samples varied quite significantly with the highest values recorded for sodium with its average concentration of 8083 mg kg−1. The second highest macro-element concentration was observed for calcium with the average concentration of 6850 mg kg−1. Average concentration of zinc was 23.2 mg kg−1; iron, 14.1 mg kg−1; and copper, 10.0 mg kg−1. The concentration of macro- and micro-elements varied from sample to sample, but we can conclude that the traditional Oštiepok cheese is a suitable source of some minerals important for human health. Based on the RDA, the exposure amounts of analyzed samples are low, and no element can be referred to as significant since none reaches 15% of the nutrient reference values, according to EC Regulation 1169/2011.

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Funding

This work was financially supported by the Slovak Research and Development Agency under the contract no. APVV 17-0508 and co-financed as a part of the project “Cultural heritage of small homelands” no. PPI/APM/2018/1/00010/U/001 founded by the Polish National Agency for Academic Exchange as a part of the International Academic Partnerships.

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Authors and Affiliations

  1. Faculty of Biotechnology and Food Sciences, Department of Chemistry, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic

    Marek Šnirc, Július Árvay, Ivona Jančo & Ľuboš Harangozo

  2. Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic

    Martin Král

  3. Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic

    Peter Zajác & Lucia Benešová

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  1. Marek Šnirc
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Correspondence to Marek Šnirc.

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Šnirc, M., Árvay, J., Král, M. et al. Content of Mineral Elements in the Traditional Oštiepok Cheese. Biol Trace Elem Res 196, 639–645 (2020). https://doi.org/10.1007/s12011-019-01934-w

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  • DOI: https://doi.org/10.1007/s12011-019-01934-w

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