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Določanje pristnosti cimeta (Cinnamomum spp.) in mlete paprike (Capsicum annuum) na slovenskem tržišču
ID Primožič, Sabina (Author), ID Poklar Ulrih, Nataša (Mentor) More about this mentor... This link opens in a new window, ID OGRINC, NIVES (Comentor)

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Abstract
V okviru magistrskega dela smo želeli preveriti, kakšno je stanje na slovenskem tržišču glede pristnosti in kakovosti cimeta (Cinnamomum spp.) ter mlete paprike (Capsicum annuum). Preverjali smo, ali bomo med nakupljenimi različnimi vzorci cimeta in mlete paprike zasledili potvorbe, kot sta dodajanje snovi in napačno navajanje geografskega ali botaničnega porekla z namenom večjega zaslužka, prikritja slabše kakovosti ali izboljšave barve. Pristnost vzorcev cimeta in mlete paprike smo preverili z določitvijo elementne sestave, za katero smo uporabili masno spektrometrijo z induktivno sklopljeno plazmo (ICP-MS); izvedli smo tudi masno spektrometrijo za analitiko stabilnih izotopov lahkih elementov (IRMS); z infrardečo spektroskopijo s Fourierevo transformacijo (FTIR) pa smo naredili analizo, s katero smo določili prisotnost določenih funkcionalnih skupin. Kakovost omenjenih vzorcev smo interpretirali tudi z antioksidativno aktivnostjo (AA), ki smo jo določili z metodo DPPH⠙, ter z vsebnostjo skupnih fenolnih spojin (SFS), določenih s Folin-Ciocalteujevo metodo. Vzorci mlete paprike so imeli AA v razponu 2,36–4,65 mg TE/g LV, SFS pa v razponu 7,5–16,2 mg GA/g LV. Vzorci cimeta so pokazali veliko večjo AA (53–404 mg TE/g LV) in vsebnost SFS (33–254 mg GA/g LV). V IR spektru je za kasijo značilen vrh pri 750 cm–1, kar omogoča ločevanje med kasijo in pravim cimetom. Vsi kvocienti nevarnosti (HQ) in indeks nevarnosti (HI) za potencialno toksične elemente (PTE) so bili manjši od 1. Metodi IRMS in ICP-MS omogočata ločevanje vzorcev po geografskem poreklu in po kmetijskem načinu pridelave. Mlete paprike so se statistično razlikovale po državah po Mg, P, Cr, Rb, Sr, Mo, Ag, Cs, δ13C, δ34S in δ15N; cimet pa v večini elementov in δ13C, δ34S in δ15N. Cimet, pridelan na različen kmetijski način, se je pomembno razlikoval po P, Ba in δ34S; mlete paprike pa po Na, Al, V, Cr, Fe, Zn, As, Rb, Cs, Ba, Pb, δ15N in δ34S. Določanje sestave začimb z omenjenimi metodami, ki se med seboj dopolnjujejo, predstavlja dobro osnovo za skeniranje trenutne situacije na slovenskem tržišču.

Language:Slovenian
Keywords:cimet, cinnamomum, mleta paprika, capsicum annuum, slovensko tržišče, pristnost, potvorbe, geografsko poreklo, botanično poreklo, stabilni izotopi, masna spektrometrija IRMS, elementna sestava, ICP-MS, spektroskopija FTIR, antioksidativna aktivnost, DPPH, Folin-Ciocalteu
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Publisher:[S. Primožič]
Year:2024
PID:20.500.12556/RUL-154465 This link opens in a new window
UDC:633.833+633.842:543.51
COBISS.SI-ID:185800707 This link opens in a new window
Publication date in RUL:16.02.2024
Views:355
Downloads:42
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Secondary language

Language:English
Title:Determination of cinnamon (Cinnamomum spp.) and paprika powder (Capsicum annuum) authenticity on the Slovenian market
Abstract:
As part of the master's theme, we wanted to check the state on the Slovenian market of authenticity and quality of cinnamon (Cinnamomum spp.) and paprika powder (Capsicum annuum). We checked whether we would find any adulteration, such as adding substances and misrepresenting geographical or botanical origin to earn more money, conceal inferior quality or improve colour. The authenticity of cinnamon and paprika powder samples was verified by determining the elemental composition for which Inductively Coupled Plasma Mass Spectrometry (ICP-MS) was used; we also performed mass spectrometry for the analytics of stable light element isotopes (IRMS); with Fourier Transformer Infrared Spectroscopy (FTIR), we did an analysis to determine the presence of certain functional groups. The quality of cinnamon and paprika powder samples was interpreted also by their antioxidant activity (AA), which was determined by DPPH⠙ method, and by content of total phenolic compounds (TPC) determined by Folin-Ciocalteu method. Paprika powders had AA in range of 2.36–4.65 mg TE/g LS and TPC in range of 7.5–16.2 mg of GA/g LS. Cinnamon showed much higher AA (53–404 mg TE/g LS) and TPC content (33–254 mg GA/g LS). In the IR spectrum cassia is characterized by a peak at 750 cm–1, which makes it possible to distinguish between cassia and real cinnamon. All hazard coefficients (HQ) and hazard index (HI) for potentially toxic elements (PTE) were below 1. IRMS and ICP-MS methods enable the separation of samples by geographical origin and agricultural way. Paprika powder differed statistically by countries according to Mg, P, Cr, Rb, Sr, Mo, Ag, Cs, δ13C, δ34S and δ15N; cinnamon in most elements and δ13C, δ34S and δ15N. Cinnamon grown in different agricultural ways differed significantly in P, Ba and δ34S; and paprika powder in Na, Al, V, Cr, Fe, Zn, As, Rb, Cs, Ba, Pb and δ15N and δ34S. Determining composition of spices that complement each other represent a good basis for scanning the current situation on the Slovenian market.

Keywords:cinnamon, cinnamomum, paprika powder, capsicum annuum, slovenian market, authenticity, adulteration, geographical origin, botanical origin, stable isotopes, mass spectrometry IRMS, elemental composition, ICP-MS, FTIR, antioxidant activity, DPPH, Folin-Ciocalteu

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