Comparative study of physio-chemical analysis of fresh and branded honeys from Pakistan

Abstract

Honey is a nutritious substance produced by bees. Its quality and nutritional value is of great importance for consumers. Keeping this in view physicochemical and minerals determination as quality parameters of fresh floral Pakistani honeys produced by A. mellifera and branded honeys was conducted. The results of fresh honey indicated average means of Color as 48.78 mmPfund, pH 4.9, Total acidity 37.14 meq/kg, Moisture content 18.62%, Electrical conductivity 0.23 mS/cm, Ash content 0.49%, HMF content 30.85 mg/kg, Proline 365.84 mg/kg, Diastase activity 34.39(DN) and Invertase activity was 68.61(IN) comparable to honey standards. Natural honey were rich in k+ (408.46 ppm) and Na+ (405 ppm). Although Ca+ was very low. Whereas, Co, Mn and Ba concentrations exceed the 1 ppm. However, Pb, Cr, and Mo were unnoticeable. Similarly, Color, pH, MC, EC, T. Acidity, HMF, Proline, Ash content, Diastase and Invertase activity of branded honey samples average means found were 42.5 mmPfund, 5.05, 20.5%, 0.18 mS/cm, 15.34 meq/kg, 36.5 mg/kg, 181.6 mg/kg, 1.11%, 7.90(DN) and 36.97(IN) respectively. The findings showed that fresh honey samples were good and of consumable quality as per honey standards than branded honey. Higher HMF content and lower enzymatic activity in branded honey sample than the Codex standards revealed its either long or improper storage.

Analysis of sugar composition and pesticides using HPLC and GC–MS techniques in honey samples collected from Saudi Arabian markets

“…However, in the case of honey of declared origin from countries or regions with tropical ambient temperatures the HMF content shall not be more than 80 mg/kg ( Codex Alimentarius Commission, 2019 ). A study from Pakistan confirmed that the storage of honey increases its HMF level as they found higher HMF level in branded honey samples compared with fresh honeys ( Sajid et al, 2020 ). In an earlier study on Saudi honey, 3 out of total 13 samples were found to contain very high amount of HMF.…”

Quality of Apis mellifera honey after being used in the feeding of jandaira stingless bees (Melipona subnitida)

“…Therefore, low diastase activity in stingless bee honey can be an inherent characteristic of these species, and not an indicator of low quality. In A. mellifera honey samples from Pakistan, Sajid et al (2019) detected values between 26.97 and 43.47 Goethe units. The use of diastase activity as an indicator of honey quality is questioned by White (1994), who points out great variation in the amount of diastase in freshly collected and unheated A. mellifera honey samples.…”

“…Results showed that melipona bees modified the predominant colour of A. mellifera honey. Honey colour is an important parameter for consumers (Sajid et al, 2019), being related to severa l factors, such as mineral and flavonoid contents (Finola et al, 2007). The colour of honey may vary according to its floral origin, bee species, age and storage conditions (Aroucha et al, 2019), besides the beekeeper's interventions (El Sohaimy et al, 2015).…”

Análise Sensorial De Méis De Duas Espécies De Abelhas Sem Ferrão De Santarém, Pará/Sensory Analysis of Honeys From Two Species of Santarem Stingless Bees, Pará

“…A análise sensorial tem como finalidade verificar a aceitação de produtos alimentícios, que geram interpretação quanto às propriedades do referido produto, usando os órgãos dos sentidos para proporcionar informações sobre a preferência do consumidor (RICARTE et al, 2019). O mel é um produto alimentício produzido pelas abelhas, muito apreciado devido ao seu sabor e aroma, bem como pela sua qualidade nutricional (SAJID et al, 2020) e atributos relacionados a benefícios fitoterápicos (KADRI; ZALUSKI; DE OLIVEIRA ORSI, 2017).Sua composição está relacionado com a origem botânica, local de coleta do néctar e fisiologia da abelha, proporcionando características únicas na composição química, física, bioquímica e sensorial, ressaltando que as técnicas de colheita, manejo, manipulação e processamento interferem nas propriedades e na qualidade final do mel (DONKERSLEY et al, 2017;MACHADO DE-MELO et al, 2018) Os méis de abelhas sem ferrão apresentam dificuldades em sua conservação e vida de prateleira (ABD JALIL; KASMURI; HADI, 2017). Alguns fatores que contribuem para essas dificuldades são a alta umidade, a diversidade de espécies, além das especificidades das influências ambientais externas e da própria fisiologia da abelha, resultando em fermentação e perda de qualidade, mesmo assim possui um número expressivo de consumidores (MUSTAFA; YAACOB; SULAIMAN, 2018; YURRITA; ORTEGA-HUERTA; AYALA, 2017).…”