Physicochemical properties and mineral and protein content of honey samples from Ceará state, Northeastern Brazil

Abstract

ResumoEste trabalho avaliou propriedades físico-químicas, teores de proteína e minerais em méis do Ceará, um dos principais exportadores do País. Também foi analisada a importância nutricional com relação aos minerais detectados. As propriedades físico-químicas foram determinadas pelos métodos da AOAC e CAC, o conteúdo de proteína pelo método de Bradford e os minerais por espectrometria de absorção atômica. Todas as análises foram feitas em triplicata. Os níveis dos macrominerais sódio (Na), potássio (K), cálcio (Ca), e magnésio (Mg) variaram de 1,80-47,20, 21,30-1513,30, 14,58-304,82 e 2,48-28,33 mg/kg, respectivamente, e os elementos traços ferro (Fe), cobre (Cu), manganês (Mn), zinco (Zn), selênio (Se), e cromo (Cr) variaram de 0,12-8,76, 0,07-1,29, 0,06-1,96, 0,07-1,85 mg/kg, 0,36 × 10 -3 -62,00 × 10 -3 e 22,50 × 10 -3 -170,33 × 10 -3 µg/kg, respectivamente. A amostra de Myracrodruon urundeuva apresentou altos teores dos principais minerais (Na, K, Ca, e Mg). O teor de proteínas para o mel de Anacardium occidentale foi o maior (1121,00 µg/g) entre as amostras de méis analisadas. Entre os minerais, detectados, K apresentou a maior concentração seguido por Ca, Na, e Mg. A pesquisa de elementos traços pode indicar contaminação ambiental. As amostras de méis estudadas apresentaram-se livres de contaminação por elementos traço, excetuando-se quanto ao Mn, em que apenas a amostra proveniente de Piptadenia moniliformis apresentou-se dentro da legislação. As variações dos constituintes químicos devem-se provavelmente às variadas origens florais e os teores de proteínas e minerais ratificam a importância nutricional dos méis do Ceará. Palavras-chave: mel de Apis mellifera; origem floral; importância nutricional. AbstractThis study evaluated the physicochemical properties and protein and mineral content of honey samples from Ceará State, Northeastern Brazil, one of the major honey exporters in the country. Nutritional importance of the minerals detected was also analyzed. Physicochemical properties were examined according to the AOAC and CAC official methods; the protein content was determined using the Bradford method, and the minerals were analyzed by atomic absorption spectrometry. All analyses were performed in triplicate. The levels of macrominerals sodium (Na), potassium (K), calcium (Ca), and magnesium (Mg) varied from 1. 80-47.20, 21.30-1513.30, 14.58-304.82, and 2.48-28.33 mg/kg, respectively, and the trace elements iron (Fe), copper (Cu), manganese (Mn), zinc (Zn), selenium (Se), and chromium (Cr) varied from 0.12-8.76, 0.07-1.29, 0.06-1.96, 0.07-1.85 mg/kg, 0

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

“…The concentrations of zinc (Zn), lead (Pb) and cadmium (Cd) were found very low (<1mg/kg) except zinc in pine honeydew (1.04 mg/kg) ( Table 2). The results for Mn, Fe, Zn, Pb and Cd were in agreement with those reported by Liberato et al [2013] for Brazilian honey of Apis mellifera from different fl oral origins. The mineral content of the honey depends on geographical area, climatic conditions and soil type of the fl oral source.…”

“…Statistically signifi cant differences (p<0.05) were observed among all analysed samples. Copper (Cu) content was found highest in multifl oral honey (0.38 mg/kg) and lowest in both acacia honey and pine hon- Kamboj et al [2013], but similar concentration of copper was found in Brazilian honey [Liberato et al, [2013]. The manganese (Mn) concentration of all analysed samples ranged from 0.95 mg/kg to 1.08 mg/kg with highest concentration in pine honeydew (1.08 mg/kg).…”

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

“…Khalil et al (2001) studied five uni-floral honey samples from Bangladesh and found that the water percentage ranged from 13.3% to 14.8%. Liberato et al (2013) examined 22 samples of honey of different botanical origins from Ceará State in Nothern Brazil and found that the water percentage range was 13.63-20.4%; however, their values, although within the Codex Alimentarius standards, exceed the upper limit of our registered range.…”

“…Five grams of honey were burned at 550°C in a furnace oven. The percentage of ash was calculated using (ash weight/honey weight) × 100 (Liberato & Morais 2013).…”

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

“…So far, there are relatively few researches about quality of honeys produced in the Northeast of Brazil, especially concerning honeys from specific floral species found in the Caatinga biome. Nevertheless, some authors have reported physicochemical characteristics of honeys from floral species of the Caatinga (Sodré et al 2007, Moreti et al 2009, Liberato et al 2013, Costa et al 2013. Studies on rheological behaviors of honeys, like other fluid foods, are important for applications related to handling, storage, processing, quality control, and sensory analysis (Yoo 2004).…”