The content of arsenic in nectarine fruit (Prunus persica var. nucipersica Schnied.) with risk assessment for human health on area of Herzegovina

U radu su prikazani rezultati utvrđivanja sadržaja arsena u plodovima dvije sorte nektarina na tri lokacije Hercegovine (Mostar, Čapljina i Stolac) tijekom 2015. i 2016. godine. Nakon utvrđivanja sadržaja arsena u plodovima nektarina, uradio se proračun procjene rizika proračunom nekancerogenog indeksa opasnosti (Hazard Quotient Index, HQI; Indeks koeficijenta opasnosti). Na istraživanim lokacijama uzgajane su dvije sorte nektarina (Big Top i Caldesi 2000). Sadržaj arsena u 2015. godini je utvrđen samo na lokaciji Stolac. U 2016. godini na svim lokacijama je bio ispod LQO (Limit of Quantification, Granica kvantifikacije). Procjenom dnevnog unosa (Estimated daily intake, EDI) i tjednog unosa (Estimated weekly intake, EWI) arsena navedenim sortama nektarina utvrđeno je da nema akutnog ni kroničnog rizika na zdravlje ljudi.The paper presents the results of determining the content of arsenic in the fruits of two nectarine varieties at three locations of Herzegovina (Mostar, Čapljina and Stolac) during 2015 and 2016. After determining the content of arsenic in the fruits of nectarine, the Hazard Quotient Index (HQI) calculation was calculated. The research was carried out at three locations in Herzegovina (Mostar, Čapljina, and Stolac), where nectarine cultivars ("Big Top" and "Caldesi 2000") were cultivated. The content of arsenic on location Stolac was determinated in 2015. In 2016 the content of arsenic were under LQO at all locations. Estimated daily intake (EDI) and estimated weekly intake (EWI) values of arsenic in the studied nectarine varieties showed no acute or chronic risk for human health

With food to health : proceedings of 11th International symposium

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value