Content of mineral elements in the traditional Ostiepok cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43877551" target="_blank" >RIV/62157124:16270/20:43877551 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s12011-019-01934-w" target="_blank" >https://link.springer.com/article/10.1007/s12011-019-01934-w</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s12011-019-01934-w" target="_blank" >10.1007/s12011-019-01934-w</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Content of mineral elements in the traditional Ostiepok cheese

Popis výsledku v původním jazyce

Ostiepok 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 Ostiepok cheese samples collected from various parts of Slovak Republic. The analysis of Ostiepok 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 Ostiepok 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.

Název v anglickém jazyce

Content of mineral elements in the traditional Ostiepok cheese

Popis výsledku anglicky

Ostiepok 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 Ostiepok cheese samples collected from various parts of Slovak Republic. The analysis of Ostiepok 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 Ostiepok 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10608 - Biochemistry and molecular biology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Biological Trace Element Research

ISSN

0163-4984

e-ISSN

—

Svazek periodika

196

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

639-645

Kód UT WoS článku

000492318200001

EID výsledku v databázi Scopus

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