Classification of Spanish Unifloral Honeys by Discriminant Analysis of Electrical Conductivity, Color, Water Content, Sugars, and pH

Mateo, Rufino; Bosch‐Reig, F.

doi:10.1021/jf970574w

Cited by 153 publications

(140 citation statements)

References 24 publications

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“…Similar results were reported by Kamboj et al [2013] (0.140-0.211%) and Nanda et al [2009] (0.13 to 0.35%). As per previous studies, electrical conductivity (EC) was used to distinguish honeydew honeys from blossom honey [Mateo & Bosch-Reig, 1998]. The electrical conductivity of all analysed honey samples ranged from 0.25 to 0.79 mS/cm.…”

Section: Resultsmentioning

confidence: 80%

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Nayik¹,

Nanda²

2015

Pol. J. Food Nutr. Sci.

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The present study was undertaken to determine the physico-chemical properties (moisture content, reducing sugars, proline content, electrical conductivity, ash content, pH, titrable acidity, HMF, water activity, total soluble solids and total solids), enzymatic activity (diastase and invertase), colour characteristics (mmpfund, ABS 450 and CIE L * a * b * ) and mineral content (Cu, Mn, Fe, Zn, Pb and Cd) of three different varieties of honeys from Kashmir valley of India (acacia honey, pine honeydew and multifl oral honey). Of the honey samples analysed, only pine honeydew were grouped in dark category of honey (L * <50) while acacia honey and multifl oral honey were confi rmed as light coloured honeys (L * >50) and possessed both red and yellow components. The concentrations of mineral content were found highest in pine honeydew followed by multi fl oral and least in acacia honey. All the physico-chemical properties and enzymatic activity indicated that all the three analysed varieties of honey met the criteria set by the International Honey Commission and revised codex standards for honey. The source of honey had a signifi cant effect (p<0.05) on physico-chemical characteristics, enzymatic activity, mineral content and colour properties. Strong and positive correlations exhibited among minerals, colour (mmpfund) and L * value indicated that dark coloured honey contained high mineral content. Multivariate analysis proved to be an effective tool in classifying the three varieties of honey based on physico-chemical characteristics, enzymatic activity, mineral content and colour properties.

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Section: Resultsmentioning

confidence: 80%

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Nayik¹,

Nanda²

2015

Pol. J. Food Nutr. Sci.

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“…In some studies [31,32], the disaccharide content was used to characterize the type and origin of the honey. Moreover, maltose, turanose and nigerose were useful for diferentiating Brazilian honey in several other geographic areas [33].…”

Section: Determination Of Sugar Contentmentioning

confidence: 99%

Physicochemical Characterization of Maltese Honey

Attard¹,

Douglas²

2017

Honey Analysis

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The Maltese Islands are renowned for the production of genuine honey from diferent loral sources depending on the season and the location of the apiary. Honey samples were collected directly from local beekeepers over a period of 4 years. Each sample was coded and the details provided by the beekeepers were recorded. A total of 259 samples were collected. The distribution of the apiaries was also considered for the three honey seasons: spring, summer and autumn. All samples were tested for the parameters according to the EU Directive on Honey (2001/110/EC) and the Harmonised Methods of the International Honey Commission (2009). The samples were analysed for consistency (by appearance), moisture content and Brix (by refractometry), colour index, diastase, proline and hydroxymethylfurfural (by spectrophotometry), pH and electrical conductivity (by pH/conductivity meters), salinity (chloride meter), free acidity (by titrimetry), polyphenols (by the Folin-Ciocalteu test), sugar content (high performance liquid chromatography), antioxidant activity (by DPPH and FRAP) and antimicrobial activity. The Maltese honey can be classiied into three seasons with distinctive physicochemical characteristics. Honey originating from particular season showed signiicantly diferent values for speciic parameters. Typically, high sucrose content is found in spring honey and a high conductivity in autumn honey.

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“…20 Using two-way analysis of variance (ANOVA), the significance of differences within certain physicochemical parameters, depending on the season and region of origin of black locust honey, was shown. It is evident that there is a statistically significant difference among seasons (p < 0.05) for water 0.026, while diastase 0.017 activity showed a statistically significant difference between regions (p < 0.05) ( Table 3).…”

Section: In Accordance With the European Union Council Directivementioning

confidence: 99%

Physico-Chemical Profiles of Croatian Honey with an Overview of Its Consumption among Healthcare Students

Uršulin-Trstenjak

Levanić

Grabar

et al. 2017

JAHS

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Consumers are becoming more aware of consumption of honey -the food with properties beneficial for health.In accordance with The European Union Council Directive Relating to Honey, as well as with the current legislation in the Republic of Croatia, the requirement for labeling the botanical origin of nectar honey is the presence of the dominant flower pollen as well as sensory and physicochemical analysis.The paper is a confirmation of botanical origin, the profile of physicochemical parameters with differences within the seasons/regions and the consumption of honey.This research covered 200 samples of black locust honey, collected from beekeepers during two seasons in five Croatian regions -20 samples from each region. A survey was conducted among 151 students to gather information on their honey consumption habits.The method used in the paper was melissopalynological and physicochemical analysis, ANOVA and a survey.All the tested samples contain the sufficient number of pollen grains >20% of Robinia pseudoacacia. The results of physicochemical quality parameters are as follows: mean water 15.99-18.03%; free acids 8.16-12.94 mEq/1000g; electrical conductivity 0.12-0.22 mS/cm; reducing sugars 66.94-70.88 g/100g; sucrose 0.10-2.90 g/100g; diastasis 9.07-15.14 DN; HMF 0.50-18.99 mg/ kg. Conducted data analysis of variance within physicochemical parameters regarding seasons and regions showed statistically significant difference among seasons p < 0.05 for water, while for diastasis activity it showed statistically significant difference among regions p < 0.05.Out of 141 (93%) respondents who consume honey, 63 (44%) of them consume it in quantities which are smaller than the Croatian average.

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Classification of Spanish Unifloral Honeys by Discriminant Analysis of Electrical Conductivity, Color, Water Content, Sugars, and pH

Cited by 153 publications

References 24 publications

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Physicochemical Characterization of Maltese Honey

Physico-Chemical Profiles of Croatian Honey with an Overview of Its Consumption among Healthcare Students

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