Composition of honey from Apis mellifera: Quality requirements

Abstract

RESUMO -O mel possui diferentes propriedades físicas e químicas por ser produzido a partir do néctar das plantas e por isso a sua produção depende da abundância e da qualidade das flores existentes no raio de ação das abelhas. Esse artigo de revisão tem por finalidade agrupar trabalhos referentes a qualidade do mel desde o seu processamento, armazenamento e produto final levando em consideração os parâmetros físico-químicos e microbiológicos preconizados pelos órgãos responsáveis por garantir a segurança dos alimentos. Este conhecimento agrega valor ao produto, sendo uma ferramenta importante na caracterização e rastreabilidade do produto. Palavras-chave: abelhas, alimento, produto apícola.ABSTRACT -Honey has different chemical and physical properties to be produced from the nectar of plants and so their production depends on the abundance and quality of the flowers existing within range of bees. This review article is intended to group work on the quality of honey from its processing, storage and final product taking into account the physico-chemical and microbiological recommended by the agencies responsible for ensuring food safety. This knowledge adds value to the product and is an important tool in the characterization and traceability.

Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

“…Although all the tables have presented very different values of Ash, with a high coefficient of variation, only the honey from Otatira (Ceará State) presented the ash value of 0.61% discordant to the allowed one, being a little elevated when compared to the Current Legislation for honeys of Apis mellifera, whose maximum allowed is 0.6% (Brasil, 2000). The ash content is related to the minerals present in the honey and with its botanical and geographical origin, being a parameter used to ascertain its quality, since it can determine some irregularities, such as lack of hygiene and no decantation and/or filtration in the honey-packing process by the beekeeper or producer of Melipona subnitida D., also influencing its coloration, because in darker honeys there is the presence of a higher concentration of these minerals (Gois et al, 2013;Mendes et al, 2009).…”