Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR)

Ribeiro, Roberta de Oliveira Resende; Mársico, Eliane Teixeira; Carneiro, Carla da Silva; Monteiro, Maria Lúcia Guerra; Júnior, Carlos Adam Conte; Mano, Sérgio Borges; Jesus, Edgar Francisco Oliveira de

doi:10.1016/j.lwt.2013.08.004

Cited by 45 publications

(19 citation statements)

References 52 publications

(54 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ribeiro et.al (Ribeiro et al . ) observed, in Brazilian honeys, moisture contents of 19.52% in multifloral, 18.28% in Assa‐Peixe, 17.29% in Eucalyptus, 16.44% in Orange blossom, and 16.49% in Cipó‐Uva honeys. This property of honey is a result of the factors involved in maturation, including the meteorological conditions and the original moisture of the nectar, besides storage conditions (Yao et al .…”

Section: Resultsmentioning

confidence: 90%

“…Many research studies have been carried out on the physicochemical properties of Brazilian honeys (Sodr e et al 2007;Welke et al 2008). The Low-Field 1H Nuclear Magnetic Resonance (LF 1H NMR) relaxation methodology was utilized to classify different botanical origins of Brazilian honeys (Ribeiro et al 2014). However, there are no studies in the literature characterizing the viscosity and of the dynamic-oscillatory properties of Brazilian honeys at different temperatures and with different floral origins.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins

Silva

Carvalho

Oliveira

et al. 2016

Journal of Texture Studies

View full text Add to dashboard Cite

The rheological and thermal properties of honeys have a practical importance for beekeepers and industries, as their determination allows their proper processing and quality control. However, few studies have been carried out in this area with Brazilian honeys. Therefore, physicochemical, rheological and thermal properties of 40 Brazilian honeys of different floral origins were determined in this study. All the physicochemical properties indicated that the analyzed honey samples met the criteria for honeys established by Codex Alimentarius. The honeys showed non‐Newtonian behavior from 10C to 15C and Newtonian behavior from 20C to 30C with the influence of temperature on viscosity and on the viscous modulus (G″) described by the Arrhenius models. Oscillatory rheological data revealed a liquid‐like behavior (G″> elastic modulus (G′)) of the honeys. The glass transition temperature (Tg) of the honeys varied between −46.7C and −43.7C. By the principal component analysis (PCA), the first component explained 70.0% of the variation of the data, forming two groups described by moisture content, aw, viscosity (10C to 30C), G″ and Tg. This analysis confirms the important influence of the moisture content and of aw in the rheological and thermal properties of honeys and provide useful information for the industrialization of honey and honey‐based products. Practical Application Determining the honey rheological and thermal properties allows its proper processing and quality control, preventing the waste of economic resources. Conclusions for beekeepers and industries are: the honey physicochemical properties are in conformity with the Brazilian legislation and the Codex Alimentarius, which could be used by consumers and the food industry; rheological and thermal properties are inversely correlated with the moisture content and with aw, and could be used to distinguish Brazilian honeys; Brazilian honeys behave as diluted materials, and their viscosity is temperature‐ and floral origin‐dependent. Determining their viscosity helps in the performance, sizing and selection of equipment such as pumps, mixers, filters, centrifuges and heat exchangers; temperature fluctuations induce physical and chemical alterations in the honey, and temperature control during its processing and storage is important for maintaining its quality. All of these parameters provide useful information for the development of new products, optimization of industrial processes and control of quality and authenticity of honeys.

show abstract

Section: Resultsmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins

Silva

Carvalho

Oliveira

et al. 2016

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Observou-se diferença significativa entre as amostras em alguns parâmetros, provavelmente devido ao tipo de florada, as condições de cultivo e ao manejo do mel no campo. Teores de umidade dentro da faixa proposta pela legilação (Brasil, 2000) também foram reportados por outros pesquisadores (Manzanares et al, 2014;Ribeiro et al, 2014;Aazza et al, 2013;Escuredo et al, 2013;Santos et al, 2013;Silva et al, 2011;Périco et al, 2011;Barros et al, 2010;Benedini & Souza, 2008;Silva et al, 2004) em méis de A. mellifera florais. Entretanto, valores superiores a 20% foram encontrados em méis brasileiros Richter et al, 2011;Santos et al, 2011;Abadio Finco et al, 2010;Moreti et al, 2009;Sodré et al, 2007;Marchini et al, 2003), o que indica colheita inadequada do mel, com os produtos colhidos ainda 'verdes'.…”

Section: Resultados E Discussõesunclassified

Caracterização físico-química de méis de Apis mellifera L. provenientes da microrregião de Pau dos Ferros, RN

Neto

Oliveira

Santos

2014

RBCV

View full text Add to dashboard Cite

ResumoObjetivou-se determinar as características físico-químicas de qualidade em amostras de méis de Apis mellifera L. provenientes da microrregião de Pau dos Ferros, RN, verificando a qualidade dos méis ofertados aos consumidores. Os parâmetros analisados foram: umidade; cinzas; sólidos solúveis totais; acidez livre; pH; cor e testes qualitativos de atividade diastásica e pesquisa de corantes. Todas as análises foram realizadas em triplicata e o tratamento estatístico foi o de blocos inteiramente casualizados, quando aplicável. Os dados foram submetidos à análise de variância (ANOVA) e a comparação de médias foi feita pelo teste de Tukey a 5% de probabilidade. Considerando-se os parâmetros analisados, os méis apresentaram-se em conformidade com os padrões de qualidade estabelecidos pela legislação brasileira para comercialização no âmbito de mercado brasileiro. Variações físicas ou químicas detectadas entre as amostras evidenciam heterogeneidade do mel da microrregião, o que pode estar relacionado com o processo de extração ou processamento desse produto apícola, ou ainda com fatores como os tipos de solo, o clima e os tipos de néctar existentes na microrregião.Palavras-chave: Apis mellifera L., adulteração, controle de qualidade. AbstractThe objective was to determine the physicochemical characteristics of quality in Apis mellifera L. honey samples from the microregion of Pau dos Ferros, RN, checking the quality of honey offered to consumers. The parameters analyzed were: moisture; ashes; total soluble solids; free acidity; pH; color and qualitative tests of diastase activity and research dye. All analyzes were performed in triplicate and statistical analysis was set in completely randomized block, when applicable. Data were subjected to analysis of variance (ANOVA) and the comparison of means was done by Tukey test at 5% probability. Considering the parameters analyzed, the honeys were in accordance with the quality standards established by brazilian legislation for marketing under Brazilian market. Physical or chemical changes detected in the samples show heterogeneity of the honey from microregion, which may be related to the extraction or processing of this bee product, or with factors such as soil types, climate and the types of nectar in the microregion.Keywords: Apis mellifera L., adulteration, quality control. IntroduçãoDentre os produtos apícolas, o mel é considerado o que apresenta maior facilidade de exploração, sendo também o mais conhecido e aquele com maiores possibilidades de comercialização (Freitas et al., 2004). Considerando-se as regiões da Federação, a Nordeste apresenta elevado potencial para a atividade apícola devido às condições climáticas e a existência de amplas áreas livres com vegetação isenta de agrotóxicos, como a caatinga.Embora os estados do Piauí e Ceará sejam os maiores produtores e exportadores de mel do Nordeste, constata-se também que o estado do Rio Grande do Norte, que até poucos anos nem aparecia no cenário do agronegócio apícola nacional, vem demonstrando aumento signif...

show abstract

“…The progress of NMR spectroscopy in food analysis is the subject of an ongoing RSC series “Magnetic resonance in food science” and has been reviewed for food analysis in particular [45]. The recent availability of low-cost, bench-top 1 H NMR has produced useful data on foodstuffs, for example on the origin [46] and on the adulteration of honey [47]. …”

Section: Use Of Internal Standardsmentioning

confidence: 99%

Origins of the method of standard additions and of the use of an internal standard in quantitative instrumental chemical analyses

Burns

Walker²

2019

Anal Bioanal Chem

View full text Add to dashboard Cite

The origin of the method of standard additions (SAM) and of the use of internal standard (IS) in instrumental chemical analysis and their spread into other areas has been reviewed. Recorded applications of IS range from flame spectroscopy in 1877 through multiple techniques to current use in NMR and standard additions with isotopically labelled internal standards in hyphenated techniques. For SAM, applications stemmed from polarography in 1937 and spread to most instrumental methods. Some misconceptions on priorities are corrected.

show abstract

Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR)

Cited by 45 publications

References 52 publications

Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins

Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins

Caracterização físico-química de méis de Apis mellifera L. provenientes da microrregião de Pau dos Ferros, RN

Origins of the method of standard additions and of the use of an internal standard in quantitative instrumental chemical analyses

Contact Info

Product

Resources

About