Caracterização físico-química de méis de Apis mellifera L. da região noroeste do Estado do Rio Grande do Sul

Welke, Juliane Elisa; Reginatto, Sabrina; Ferreira, Debora Pazetto; Vicenzi, Raul; Soares, José Maria

doi:10.1590/s0103-84782008000600038

Cited by 29 publications

(27 citation statements)

References 13 publications

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“…32 A variação nos teores de cinzas pode ser associada à diversidade foral do cerrado maranhense, que é diretamente associada aos minerais presentes no solo. 4,33 Elevados percentuais de cinzas caracterizam o mel como rico em minerais. 32 A análise do mel de M. fasciculata demonstrou uma grande variedade de cores, predominando o extra âmbar claro e âmbar claro na maior parte das amostras.…”

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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“…The legislation does not standardize the pH value for honey. According to AlmeidaMuradian and Bera (2008) (Welke et al, 2008). According to Marchini et al (2004), the pH is related to the rate of HMF formation in honey.…”

Section: Resultsmentioning

confidence: 99%

“…

Analyses of honey produced by AfricanizedKeywords: Apis mellifera, honey, chemistry parameters, rheology

IntroductionIn Brazil, beekeeping is attracting interest of many farmers and several institutions, as it is an activity in which one can achieve good economic results (Welke et al, 2008). To guarantee a product with quality on the market that is increasingly demanding, it is important to know the characteristics of honey.

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mentioning

confidence: 99%

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

Oliveira

Kwiatkowski

Rosa

et al. 2015

FSTR

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Analyses of honey produced by AfricanizedKeywords: Apis mellifera, honey, chemistry parameters, rheology IntroductionIn Brazil, beekeeping is attracting interest of many farmers and several institutions, as it is an activity in which one can achieve good economic results (Welke et al., 2008). To guarantee a product with quality on the market that is increasingly demanding, it is important to know the characteristics of honey. Thus, it is necessary to carry out the physical-chemical and rheological analysis, aiming to standardize the product, thereby obtaining subsidies to ensure the quality of honey by detecting its possible adulterations. Honey may undergo several changes of various causes. Some occur because of farmers' lack of information related to the extraction technology, the proper management, the equipment to be used and mainly for storage and conservation of the product (Melo et al., 2003).Honey is a food product produced by honey bees from the nectar of flowers or secretions coming from live parts of plants or secretions of plant-sucking insects that lay on living parts of plants which bees collect, transform, combine with their specific substances, store and let ripen in the hive combs (Mercosul, 1999; Brazil, 2000; Codex Alimentarius, 2001). Honey has a complex system which contains sugars, organic acids, minerals, vitamins and phenolic compounds (Zalibera et al., 2008;Adetuyi et al., 2009;Babarinde et al., 2011). According to Hernández et al. (2005) honey has a very low mineral content (0.1 _ 0.2% for floral honey), which varies widely depending on the botanical origin, edaphoclimatic conditions and technical extraction.The viscosity is one of the most significant physical and sensory characteristics of honey, which affects the quality of theproduct (Yanniotis et al., 2006). Industrially, higher viscosities imply greater costs in centrifugation, decanting and mixing, caused The pH determination was performed using a digital pH meter. Materials and Methods Honey samples Honey was collected from hives ofThe ash samples were obtained by calcination in muffle furnace, according to Almeida-Muradian and Bera (2008). Determinations of reducing sugars, total and apparent sucrose were performed by using the Lane-Eynon method from a stock solution of 20% (IAL, 2005). The content of insoluble solids was determined according to Almeida-Muradian and Bera (2008). The diastatic activity was performed according to Marchini et al. (2004), where the buffered solution of starch-honey is kept in a water bath (40℃, the time required for obtaining the specific end point (absorbance lower than 0.235) determined spectrophotometrically. The results were obtained on a Gothe scale.Phenolic compounds were determined by Folin-Ciocauteau according to Meda et al. (2005) using gallic acid as standard. The determination of the honey color is based on different degrees of light absorption at wavelengths of 560 nm, using the pure glycerin as white and to classify the color of honey, it was used Pfund scale (Marchini et al., 2004)...

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“…Os açúcares, segundo Welke et al (2008), representam os maiores constituintes do mel, o que pode ser observado também no presente estudo. Os valores encontrados para açúcares redutores mostraram que todas as amostras de méis (Africanizadas e Jataí) diferiram entre si (p<0,05).…”

Section: Resultsunclassified

Qualidade dos méis de abelhas africanizadas (Apis mellifera) e jataí (Tetragonisca angustula) comercializado na microrregião de Francisco Beltrão – PR

Braghini¹,

Chiapetti²,

Júnior³

et al. 2017

Rev. Ciênc. Agr.

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R E S U M OO mel é uma solução sobressaturada de açúcares. Trata-se de uma substância de origem animal que é produzida por abelhas melíferas a partir do néctar de flores. O presente estudo teve por objetivo avaliar a qualidade dos méis de abelhas africanizadas (Apis mellifera) e Jataí (Tetragonisca angustula) e verificar a presença de sujidades e adulterações, além de fazer uma breve comparação entre os dois tipos de méis. Para isso doze amostras de méis (seis de abelha Jataí e seis de abelhas Africanizadas) foram adquiridas do comércio na microrregião de Francisco Beltrão -PR. As amostras foram submetidas às avaliações dos parâmetros físico-químicos, avaliações de adulteração, de sujidades e matérias estranhas. Os resultados físico-químicos comprovaram diferenças para os parâmetros de humidade, cinzas e HMF para os méis de abelhas Jataí e Africanizadas. As análises para verificação de adulteração revelaram resultados negativos para o aquecimento, armazenamento prolongado, adição de amido e dextrinas em ambos os tipos de méis, indicando boa qualidade dos produtos consumidos pela população. Palavras-chave:Adulteração, Apis mellifera, Características físico-químicas, Mel, Tetragonisca angustula. A B S T R A C T :Honey is a supersaturated sugar solution. It is a substance of animal origin, produced by honeybees from the nectar of flowers. This study aimed to evaluate the quality of the honeys of Africanized bees (Apis mellifera) and Jataí (Tetragonisca angustula) and check for dirt and tampering, in addition to a brief comparison between the two types of honey.For this, twelve honey samples (six each from Jataí and from Africanized bees) were collected in of Francisco Beltrão -PR micro-region. The samples were subjected to assessments of the physical and chemical parameters, tampering, dirt and foreign matterassessments. The physicochemical results showed differences in the parameters of moisture, ash and HMF between the Jataí and Africanized bees honeys. Analyses for tampering verification revealed negative results for heating, prolonged storage, the addition of starch and dextrins in both types of honey, indicating a good quality of the product consumed by the population.

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Caracterização físico-química de méis de Apis mellifera L. da região noroeste do Estado do Rio Grande do Sul

Cited by 29 publications

References 13 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

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

Qualidade dos méis de abelhas africanizadas (Apis mellifera) e jataí (Tetragonisca angustula) comercializado na microrregião de Francisco Beltrão – PR

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