Analyse pollinique, propriétés physico-chimiques et action antibactérienne des miels d'abeilles africanisées Apis mellifera et de Méliponinés du Brésil

Cortopassi-Laurino, Marilda; Gelli, Dilma Scala

doi:10.1051/apido:19910108

Cited by 55 publications

(28 citation statements)

References 5 publications

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“…Esses valores estão de acordo com CortopassiLaurino e Gelli, 14 que constataram que a umidade do mel de meliponíneos pode variar de 18 a 35%. Oliveira et al 9 analisaram méis produzidos por M. fasciculata obtidos no Estado do Maranhão e observaram variações no teor de umidade dependendo da região: mínimo de 21,44% e máximo de 27,51% para os méis do cerrado maranhense; mínimo de 22,60% e máximo de 32,60% para os méis da baixada maranhense.…”

Section: Resultsunclassified

Qualidade dos méis produzidos por Melipona fasciculata Smith da região do cerrado maranhense

Holanda¹,

Oliveira²,

Costa³

et al. 2012

Quím. Nova

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Section: Resultsunclassified

Qualidade dos méis produzidos por Melipona fasciculata Smith da região do cerrado maranhense

Holanda¹,

Oliveira²,

Costa³

et al. 2012

Quím. Nova

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“…Its chemical composition varies according to the bee species, weather conditions, type of soil, physiological state of the colony, nectar source and honey maturity [5]. Its nutritional quality, which occurs due to the presence of minerals and vitamins, sensory properties, medicinal properties such as antioxidant and antiseptic activity, speciic therapeutic properties, such as for the treatment of inlammatory and infectious processes, and high energy content atract many consumers [6,7].…”

Section: Introductionmentioning

confidence: 99%

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Sereia¹,

Março²,

GeraldoPerdoncini³

et al. 2017

Honey Analysis

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Honey is a concentrated aqueous solution of sugar, especially glucose and fructose, and minor amounts of dextrin, enzymes, waxes, volatile oils, organic acids, ethers, albuminoidal gum substances and minerals. Commercially available honey samples vary in quality according to various factors such as climate diversity, type of lora of the surrounding region, geographical characteristics, processing, loral supply period, and packaging and storage conditions, which can compromise the standardization and quality of the inal product. The diferent techniques that will be presented in this chapter to assess the quality of honey are tests required by identiication standards and national and international quality control or are important quality tools that can be used in the evaluation of the conditions for obtaining and processing of the honey, fraud identiication and changes to and/or adulteration of the honey, ensuring the physical and chemical composition of the project and guaranteeing quality standards, directly impacting the shelf life and use and presentation of the product.

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“…Nogueira-Neto (1970) and Cortopassi and Gelli (1991) reported that some stingless bee honeys tasted acidic. A high water content of stingless bee honey has been reported by various authors (Nogueira-Neto, 1970;Cortopassi and Gelli, 1991;Vit et al, 1994Vit et al, , 1998De Bruijn and Sommeijer, 1997;Torres et al, 2004). In a survey of 27 species, Roubik (1983) found an average moisture content (MC) of 31%.…”

Section: Introductionmentioning

confidence: 99%

Water content of stingless bee honeys (Apidae, Meliponini): interspecific variation and comparison with honey ofApis mellifera

et al. 2006

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-Honey samples were taken on both islands of the country of Trinidad and Tobago, from colonies of Melipona favosa, Melipona trinitatis, Plebeia tobagoensis, Trigona nigra and Apis mellifera. The Moisture Content (MC) of honeys of the various bee species differed significantly. The honey of the smaller species, P. tobagoensis and T. nigra, had higher MC values than that of the larger Melipona. The highest MC value was found in honey from P. tobagoensis (42.0%). The other MC values were 36.2% for T. nigra, 31.2% for M. favosa and 32.2% for M. trinitatis. The lowest MC was found in honey of A. mellifera (20.2%). There was little variation between colonies of the same species at the same site, but honey of M. favosa from Trinidad had a higher MC (35.1%) than that from Tobago (30.2%). The finding that the MC of honeys of stingless bee species varies according to the species and to the area where it is produced, complicates the establishment of a quality standard for these honeys.honey composition / Melipona / Trigona / Plebeia

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Analyse pollinique, propriétés physico-chimiques et action antibactérienne des miels d'abeilles africanisées Apis mellifera et de Méliponinés du Brésil

Cited by 55 publications

References 5 publications

Qualidade dos méis produzidos por Melipona fasciculata Smith da região do cerrado maranhense

Qualidade dos méis produzidos por Melipona fasciculata Smith da região do cerrado maranhense

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Water content of stingless bee honeys (Apidae, Meliponini): interspecific variation and comparison with honey ofApis mellifera

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