Chemical characterization of a traditional honey-based Sardinian product: Abbamele

Spano, Nadia; Ciulu, Marco; Floris, Ignazio; Panzanelli, Angelo; Pilo, Maria Itria; Piu, P.; Scanu, Roberta; Sanna, Gavino

doi:10.1016/j.foodchem.2007.10.046

Cited by 24 publications

(17 citation statements)

References 16 publications

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“…Fructose and glucose levels increased during the heating process (Figure 2A and 2B). After 24 h, the amounts of these monosaccharides were similar to those that can be found in honey, as already reported for abbamele and água-mel from Italy and Portugal, respectively (Miguel et al, 2013b;Spano et al, 2008). The glucose content of the CMP product, independent of the heating system used was less than that of the other samples ( Figure 2B).…”

Section: Resultssupporting

confidence: 85%

Changes in the chemical parameters during the production of água-mel from Portugal

Miguel

Aazza

Antunes

et al. 2018

CyTA - Journal of Food

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Água-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining água-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during água-mel production followed zero-and/or first-order kinetics, depending on the producer and heating system. Cambios en los parámetros químicos durante la producción de água-mel de Portugal RESUMEN El água-mel es un producto tradicional elaborado a base de la miel producida normalmente en el sur de Portugal. El presente estudio evaluó la evolución de algunos parámetros durante su producción utilizando dos contenedores distintos (aluminio y acero inoxidable con un sistema para enfriar el agua) y dos fuentes de calor (gas y electricidad). Excepción hecha de la humedad, todos los parámetros aumentaron con el transcurso del tiempo, alcanzando una 'meseta' después de 8 horas de calentamiento. Se constató que los parámetros de humedad, acidez libre, HMF (hidroximetilfurfural), color, melanoidinas, fenoles y glucosa dependen de quién sea el productor y del procedimiento utilizado para obtener água-mel. Se determinaron los parámetros cinéticos y los coeficientes de correlación. En general, los cambios registrados en los parámetros durante la producción de água-mel se ajustan a la cinética de orden cero y/o de primer orden, dependiendo del productor y del sistema de calentamiento.

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Section: Resultssupporting

confidence: 85%

Changes in the chemical parameters during the production of água-mel from Portugal

Miguel

Aazza

Antunes

et al. 2018

CyTA - Journal of Food

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“…Following these introductory considerations and pursuing our interest in the qualitative and quantitative determination of minority compounds in beehive products (Ciulu et al, 2011(Ciulu et al, , 2013Sanna et al, 2000;Spano et al, 2006Spano et al, , 2008Spano et al, , 2009aSpano et al, , 2009b, we assessed and validated a potentiometric FISE method to directly measure the free fluoride concentration in honey. The procedure was also successfully applied to a number of selected unifloral honeys produced in different parts of the island of Sardinia, Italy.…”

Section: Introductionmentioning

confidence: 99%

Free fluoride determination in honey by ion-specific electrode potentiometry: Method assessment, validation and application to real unifloral samples

Spano

Guccini

Ciulu

et al. 2018

Arabian Journal of Chemistry

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Surprisingly, a reliable method for measuring the concentration of free fluoride ions in honey is still missing from the literature, notwithstanding the generally recognized importance of the analyte and the matrix. To fill this gap, this study proposes and validates a straightforward ion-specific electrode potentiometric method for this task. The method offers very low detection and quantification limits (6.7 lg kg À1 and 25 lg kg À1 , respectively), good linearity (R 2 > 0.994), good sensitivity (typically 55 ± 3 mV for an order of magnitude of concentration) in an unusually low concentration interval (between 0.020 and 1 mg L À1 ), and acceptable precision and bias. The method was applied to 30 unifloral (thistle, eucalyptus and strawberry tree) honey samples from Sardinia, Italy. The amount of free fluoride ions found in these honeys appears to be lower than Abbreviations: FISE, fluoride ion-selective electrode; TISAB, total ionic strength adjusting buffer; EDTA, ethylenediaminetetraacetic acid disodium salt; CDTA, 2-[2-[bis(2-hydroxy-2-oxoethyl)amino]cyclohexyl]-(2-hydroxy-2-oxoethyl)aminoethanoic acid; EC, external calibration method; MSA, multiple standard additions method; CRM, certified reference material; LOD, limit of detection; LOQ, limit of quantification * Corresponding author.

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“…Generally with complex sets of parameters such as volatiles, amino acids, polysaccharides, metals, and so forth, there has been no attempt to use multivariate statistical techniques other than for handling individual components within a single data set. The exception seems to be where simpler physicochemical parameters have been used such as total ash combined with acidity and viscosity (16 ); moisture combined with pH, electrical conductivity, hydroxymethylfurfural (HMF), and color (17 ); and water content combined with electrical conductivity, pH, free acidity, invertase activity, HMF, total polyphenols, and free amino acids (18 ), although the latter were used to try to characterize a traditional honey-based product rather than discriminating between individual honeys.…”

Section: Introductionmentioning

confidence: 99%

Profiling Turkish Honeys to Determine Authenticity Using Physical and Chemical Characteristics

Şenyuva

Gilbert²,

Silici

et al. 2009

J. Agric. Food Chem.

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Seventy authentic honey samples of 9 different floral types (rhododendron, chestnut, honeydew, Anzer (thymus spp.), eucalyptus, gossypium, citrus, sunflower, and multifloral) from 15 different geographical regions of Turkey were analyzed for their chemical composition and for indicators of botanical and geographical origin. The profiles of free amino acids, oligosaccharides, and volatile components together with water activity were determined to characterize chemical composition. The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. Statistical analysis was undertaken using a bespoke toolbox for Matlab called Metabolab. Discriminant analysis was undertaken using partial least-squares (PLS) regression followed by linear discriminant analysis (LDA). Four data models were constructed and validated. Model 1 used 51 variables to predict the floral origin of the honey samples. This model was also used to identify the top 5 variable important of projection (VIP) scores, selecting those variables that most significantly affected the PLS-LDA calculation. These data related to the phthalic acid, 2-methylheptanoic acid, raffinose, maltose, and sucrose. Data from these compounds were remodeled using PLS-LDA. Model 2 used only the volatiles data, model 3 the sugars data, and model 4 the amino acids data. The combined data set allowed the floral origin of Turkish honey to be accurately predicted and thus provides a useful tool for authentication purposes. However, using variable selection techniques a smaller subset of analytes have been identified that have the capability of classifying Turkish honey according to floral type with a similar level of accuracy.

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Chemical characterization of a traditional honey-based Sardinian product: Abbamele

Cited by 24 publications

References 16 publications

Changes in the chemical parameters during the production of água-mel from Portugal

Changes in the chemical parameters during the production of água-mel from Portugal

Free fluoride determination in honey by ion-specific electrode potentiometry: Method assessment, validation and application to real unifloral samples

Profiling Turkish Honeys to Determine Authenticity Using Physical and Chemical Characteristics

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