Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data

Abstract

a b s t r a c tHoney has always been regarded as a food which is advantageous for one's health and as a product which has healing qualities. For this reason, is necessary to protect consumers from the fraudulent mislabeling of inferior honeys. The purpose of this study was to investigate some properties of artisanal honey samples (n = 45) collected from the Northwest of Portugal by using different honey analysis tests such as moisture, ash, pH, free acidity, electrical conductivity, hydroxymethylfurfural (HMF), apparent sucrose, reducing sugars and diastase activity. 77.8% of the total exceeded the quality parameters and should be labeled as ''virgin" (humidity 618% and HMF 6 25 mg/kg). The present study found a linear correlation (y = 0.551x À 0.089; R = 0.995) between the electrical conductivity of honeys and their ash content. All of the samples showed an Erica sp. pollen percentage P15%, and 42% of the total were monofloral Erica sp. In respect to coliforms and Salmonella's presence, all the honey's samples shown to be negative. The existence of sulphite-reducing Clostridia was low, and well below the established limit by MERCOSUR. Yeasts, moulds and aerobic mesophiles were detected in low amounts.

Organic honey from Trás-Os-Montes region (Portugal): Chemical, palynological, microbiological and bioactive compounds characterization

“…Analyses of the physico-chemical properties of organic honey samples were performed in accordance with the Official Methods of Analysis of Association of Official Analytical Chemists and The Harmonized Methods of the European Honey Commission, reported previously in detail (Feás et al, 2010b) The evaluated parameters were: water content (%), ash (%), electrical conductivity (mS/cm), hydroxymethylfurfural content (HMF) (mg/kg), free acidity (meq/kg), diastase activity (Gothe degrees), reducing sugars (%), apparent sucrose (%) and pH. Three replicate analyses were made from each sample to obtain the reported data.…”

“…honey, all the samples were subjected to pollen analysis as per the acetolysis method (Erdtman) reported previously in detail (Feás et al, 2010b). The examina- Mogadouro (Mo, n = 15); Milhão (Mi, n = 15); Angueira (An, n = 15); Bragança (Bra, n = 15) and Vinhais (Vi, n = 15).…”

A research on the chemical and microbiological qualities of honeys sold in Istanbul

“…In these studies honey samples were investigated in terms of their accordance with the standards and the regulations (Akyuz et al, 1995;Yilmaz & Kufrevioğlu, 2001;Unal & Kuplulu, 2006;Aydin et al, 2008). Moreover there are several studies with respect to the quality of honeys sold in different regions of the world (Finola et al, 2007;Isla et al, 2011;Ajlouni & Sujirapinyokul, 2010;Mendes et al, 1998;Feas et al, 2010;Anupama et al, 2003;Soria et al, 2004;Al et al, 2009). …”

Mead and Other Fermented Beverages

“…For a long time in human history, it was an important source of carbohydrates and the only largely available natural sweetener [9,10]. In addition to its nutritional properties, honey is one of the products most referred to in old traditional medicine, because of its therapeutic potential in treating respiratory and gastrointestinal illnesses, in healing wounds and burns, and as an antimicrobial agent, among other biological proprieties [11,12].…”