TY  - JOUR
AU  - Blagojević, Slavica
AU  - Blagojević, Stevan
AU  - Pejić, Nataša
AU  - Begović, Biljana
AU  - Gajinov, Spasenka P.
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1938
AB  - In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb) were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS), using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption.
AB  - U ovom radu, u cilju određivanja kvaliteta i bezbednosti izabranih začina, određen je sadržaj vlage i ukupnih mineralnih materija, kao i koncentracije arsena (As), žive (Hg) i olova (Pb) u uzorcima origana, bosiljka, peršuna i celera. Koncentracije teških metala As, Hg i Pb, nakon mikrotalasne digestije, određene su različitim analitičkim tehnikama atomske apsorcione spektrometrije, primenom hidridne tehnike (As), tehnike hladne pare (Hg) i tehnike grafitne peći (Pb). Maksimalne koncentracije As i Pb određene su u istom uzorku celera i iznose 0,75 ppm i 0,40 ppm, respektivno, dok je maksimalna koncentracija Hg određena u uzorcima bosiljka i iznosi 0,05 ppm. U uzorcima začina, vrednosti sadržaja vlage, minerala i koncentracije ispitivanih teških metala su ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Quality and safety of some commercial spices brands
T1  - Kvalitet i bezbednost nekih komercijalnih začina
IS  - 44
SP  - 1
EP  - 9
DO  - 10.2298/APT1344001B
ER  - 

@article{
author = "Blagojević, Slavica and Blagojević, Stevan and Pejić, Nataša and Begović, Biljana and Gajinov, Spasenka P.",
year = "2013",
abstract = "In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb) were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS), using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption., U ovom radu, u cilju određivanja kvaliteta i bezbednosti izabranih začina, određen je sadržaj vlage i ukupnih mineralnih materija, kao i koncentracije arsena (As), žive (Hg) i olova (Pb) u uzorcima origana, bosiljka, peršuna i celera. Koncentracije teških metala As, Hg i Pb, nakon mikrotalasne digestije, određene su različitim analitičkim tehnikama atomske apsorcione spektrometrije, primenom hidridne tehnike (As), tehnike hladne pare (Hg) i tehnike grafitne peći (Pb). Maksimalne koncentracije As i Pb određene su u istom uzorku celera i iznose 0,75 ppm i 0,40 ppm, respektivno, dok je maksimalna koncentracija Hg određena u uzorcima bosiljka i iznosi 0,05 ppm. U uzorcima začina, vrednosti sadržaja vlage, minerala i koncentracije ispitivanih teških metala su ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Quality and safety of some commercial spices brands, Kvalitet i bezbednost nekih komercijalnih začina",
number = "44",
pages = "1-9",
doi = "10.2298/APT1344001B"
}

Blagojević, S., Blagojević, S., Pejić, N., Begović, B.,& Gajinov, S. P.. (2013). Quality and safety of some commercial spices brands. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(44), 1-9.
https://doi.org/10.2298/APT1344001B

Blagojević S, Blagojević S, Pejić N, Begović B, Gajinov SP. Quality and safety of some commercial spices brands. in Acta periodica technologica. 2013;(44):1-9.
doi:10.2298/APT1344001B .

Blagojević, Slavica, Blagojević, Stevan, Pejić, Nataša, Begović, Biljana, Gajinov, Spasenka P., "Quality and safety of some commercial spices brands" in Acta periodica technologica, no. 44 (2013):1-9,
https://doi.org/10.2298/APT1344001B . .