Determination of oligosaccharides in Brazilian honeys of different botanical origin

Leite, J.M Da Costa; Trugo, L.C.; Costa, Leandro Silva; Quinteiro, L.M.C.; Barth, Ortrud Monika; Dutra, V.M.L; María, Carlos

doi:10.1016/s0956-7135(99)00115-2

Cited by 81 publications

(60 citation statements)

References 17 publications

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“…However, there are others recognized as prebiotic, like galacto-oligosaccharides, trans-galactosylated oligosaccharide, isomalto-oligosaccharides, lactulose, pyrodextrin, and soy-oligosaccharides [28]. In honey we can find malto-oligosaccharides [35], specifically in Brazilian honey samples that were found in isomaltose, cellobiose, panose, maltotriose, melezitose, raffinose, maltose, turanose, and maltotriose, which are characterized as prebiotics [36].…”

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

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Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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“…Chemical analyses of honey samples based upon the botanical diagnosis of origin, were made by Costa et al (1999), Da Costa Leite et al (2000), Duran et al (1996), Horn (1997), and Azeredo et al (2003). In all of them the importance of Eucalyptus honey standed out.…”

Section: Unspecified Regionsmentioning

confidence: 99%

“…Chemical analyses of honey samples, of which the botanical origin was investigated by pollen analysis, coming from several states of Brazil, were carried out by Almeida (2002), Arruda (2003), Azeredo et al (2003), Costa et al (1999), Da Costa Leite et al (2000), Durán et al (1996), Horn (1997), Komatsu (1996), , Reis (2000), and Sodré (2000). Honey samples of Apis from the state of Minas Gerais were analyzed by Bastos et al (1996), and regarding Meliponinae from the state of São Paulo by Cortopassi-Laurino & Gelli (1991).…”

Section: Chemical Analyses Of Samples Of Honey and Pollenmentioning

confidence: 99%

Melissopalynology in Brazil: a review of pollen analysis of honeys, propolis and pollen loads of bees

Barth

2004

Sci. agric. (Piracicaba, Braz.)

185

102

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This paper reviews current knowledge on the occurrence of several types of pollen grains in the sediments of honey samples, propolis and bee loads of Apiinae and Meliponinae in Brazil. After a short historical introduction about research activities in Melissopalynology using Brazilian samples, bee products were analyzed in respect to the greater Brazilian regions (South, Southeast, Northeast and North), emphasizing monofloral honeys and the green propolis. Numerous bibliographic references and a short glossary of the technical terms used is presented. Key words: honey pollen, propolis pollen, bee load pollen, analysis, Brazil MELISSOPALINOLOGIA NO BRASIL: UMA REVISÃO SOBRE ANÁLISES PALINOLÓGICAS DE MEL, PRÓPOLIS E BOLOTAS DE PÓLEN DE ABELHASRESUMO: Foram apresentados os conhecimentos atuais existentes sobre a ocorrência de tipos polínicos em sedimentos de amostras de mel e de própolis, bem como constantes de cargas corbiculares de abelhas Apiinae e Meliponinae no Brasil. Introduzidas por um breve histórico sobre pesquisas em Melissopalinologia realizadas com amostras brasileiras, foram analisadas amostras destes produtos apícolas segundo as grandes regiões brasileiras (Sul, Sudeste, Nordeste e Norte), salientando-se méis monoflorais e a própolis verde. Extensa bibliografia acompanha o levantamento de dados, bem como um glossário sobre termos técnicos usados.

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“…Moreover, maltose, turanose and nigerose were useful for diferentiating Brazilian honey in several other geographic areas [33]. The sugar proiles are also used to diferentiate honeydew honey from lowers.…”

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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Determination of oligosaccharides in Brazilian honeys of different botanical origin

Cited by 81 publications

References 17 publications

Microorganisms in Honey

Microorganisms in Honey

Melissopalynology in Brazil: a review of pollen analysis of honeys, propolis and pollen loads of bees

Physicochemical Characterization of Maltese Honey

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