Evolution of acidity of honeys from continental climates: Influence of induced granulation

Cavia, María del Mar; Fernández-Muiño, Miguel A.; Alonso-Torre, Sara R.; Huidobro, J. F.; Sancho, M. Teresa

doi:10.1016/j.foodchem.2005.10.019

Cited by 73 publications

(55 citation statements)

References 12 publications

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“…The values of pH were also measured at the end of the storage study and the results revealed that the pH of samples were constant during the 30 days of the experiment. These findings are in accordance with the studies of Jimenez et al 12 and Cavia et al 13 …”

Section: Resultssupporting

confidence: 94%

Stability of tetracycline residues in honey

Cristina¹,

Dumitrel

Glevitzky³

et al. 2012

JSCS

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The problem of availability of veterinary medicines to treat honeybees is discussed extensively worldwide. An uncontrolled administration of antibiotics may lead to contamination of beehive products and contributes to the problem of food safety. In this study, the kinetics of tetracycline (TC) degradation in honey was studied for samples provided by four sideline beekeepers located in the west region of Romania. The samples of honey were stored in the dark at room temperature for 30 days and subsamples were analyzed every 3 days by Elisa method. The results of the study revealed that the level of tetracycline decreases in time for all honey samples. The tetracycline degradation follows a first-order kinetic model with reaction rate constants between 1.2•10-3 - 2•10-3 days-1. The half-life time of tetracycline in monofloral honeys: acacia and lime was 251 and 232 days respectively. Tetracycline degradation in polyfloral honey was accelerated since τ1/2 of TC was 151 days

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Section: Resultssupporting

confidence: 94%

Stability of tetracycline residues in honey

Cristina¹,

Dumitrel

Glevitzky³

et al. 2012

JSCS

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“…Although not an initial aim, we found significant relationships ( P < 0.01) between initial values of free acid, lactones and total acidity and the values of these parameters at each time of analysis for ‘A’ and ‘B’ samples, which agrees with previous studies regarding free acid (Krauze & Krauze, 1991), and, in particular, acidity types of honey samples from regions with continental climates (Cavia et al. , 2007).…”

Section: Resultssupporting

confidence: 91%

“…Free acid is well known as a parameter that increases with time, and as a consequence of spoilage of honey (Gonnet, 1965; Jiménez et al. , 1994; Bath & Singh, 2000; Cavia et al. , 2007).…”

Section: Introductionmentioning

confidence: 99%

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‘Best before period once opened’ for honey samples from oceanic climates on the basis of their acidity types

Cavia¹,

Fernández-Muiño²,

Huidobro³

et al. 2008

Int J of Food Sci Tech

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Stability of food is of particular interest, as we should know the period for which a given food maintains its original quality. Acidity is a very important parameter as regards honey quality control. In this study we analysed a possible 'best before period once opened', regarding the evolution of acidity in honey throughout 30 months in samples from regions with oceanic climates. The study was carried out at room temperature (between 15 and 25°C) by analysing all samples in duplicate each 5 months. We also researched the possible influence of induced granulation on the acidity evolution of honey samples, observing that as the analysis of variance showed significant differences at P-value <0.05, this process had a significant influence on free acid and total acidity. All samples fulfilled the European Regulations regarding free acid, because no honey sample showed a free acid value higher than the limit of 50 meq kg )1 . Nevertheless, all honey samples suffered a continuous decrease of pH from 20 months on (averages: from 4.1 ± 0.25 at 20 months to 4.0 ± 0.23 at 30 months), and a continuous increase of both free acid (averages: from 27.6 ± 6.22 meq kg )1 at 20 months to 33.5 ± 6.44 meq kg )1 at 30 months) and total acidity (averages: from 42.5 ± 7.60 meq kg )1 at 20 months to 44.7 ± 7.60 meq kg )1 at 30 months). On the basis of acidity types, 20 months should be considered the 'best before period once opened' for honey from regions with oceanic climates.

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“…Bath & Singh () also observed discrete increases in the free acidity of Helianthus annuus and Eucalyptus lanceolatus honey samples, after 1 year. It is known that free acidity changes are likely to occur because enzymes, such as glucose oxidase, which are active after honey harvesting, may increase the value of this parameter (Cavia et al ., ). In this context, the lower free acidity of the frozen product may be related to a decreased activity of that enzyme, induced by the lower temperature, because the optimum temperature of glucose oxidase is reported to be 25–30 °C (Banker et al ., ).…”

Section: Resultsmentioning

confidence: 98%

Efficiency of the FT‐IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties

Almeida-Muradian

Stramm

Estevinho

2013

Int J of Food Sci Tech

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The efficiency of ATR FT-IR spectrometry was compared with recommended methodologies for physicochemical parameters of eighteen samples of Melipona subnitida honey. Significant differences were found between the values obtained using those techniques for hydroxymethylfurfural, ash and electrical conductivity. The results for the other parameters did not differ significantly, suggesting that this rapid and nondestructive methodology may predict parameters usually used to assess honeys' quality. The effects of different storage conditions (room temperature, fridge and freezer) on the quality parameters of the product stored during 12 months were studied. Darkening of the honey was observed, particularly in the fridge and freezer. However, the changes occurring in the honey kept on the fridge were not statistically different from those occurring in the product kept on the freezer, except for free acidity. The results obtained for the honey stored at room temperature, best way to preserve, differed significantly from those obtained for the honey kept under the other conditions.

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Evolution of acidity of honeys from continental climates: Influence of induced granulation

Cited by 73 publications

References 12 publications

Stability of tetracycline residues in honey

Stability of tetracycline residues in honey

‘Best before period once opened’ for honey samples from oceanic climates on the basis of their acidity types

Efficiency of the FT‐IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those properties

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