Content of Mineral Elements in the Traditional Oštiepok Cheese
2020
Šnirc, Marek | Árvay, Július | Král, Martin | Jančo, Ivona | Zajac, Peter | Harangozo, Ľuboš | Benešová, Lucia
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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Эту запись предоставил National Agricultural Library