Legislation of honey criteria and standards

Thrasyvoulou, Andreas; Tananaki, Chrysoula; Goras, Georgios; Karazafiris, Emmanuel; Dimou, Maria; Liolios, Vasilis; Kanelis, Dimitrios; Gounari, Sofia

doi:10.1080/00218839.2017.1411181

Cited by 127 publications

(112 citation statements)

References 6 publications

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“…Worker bees need to repeatedly swallow and spit honey to make it ripe, and in the process much amylase is secreted into honey (Kumar et al, 2010). The improved amylase activity in re-ripe honey still satisfies the international criteria of honey (Thrasyvoulou et al, 2018), thereby confirming the feasibility of re-ripe honey production with colonies. The types and relative contents of VDCs, especially for esters and alcohols, differed between non-ripe honey and re-ripe honey.…”

Section: Discussionsupporting

confidence: 57%

“…The contents of glucose and fructose did not change after re-ripe honey production with colonies. However, sucrose and maltose were detected in re-ripe honey, and their contents were lower than 5%, which still satisfies the international criteria of honey (Thrasyvoulou et al, 2018). Sucrose and maltose detected in re-ripe honey may be derived from castor sugar used to feed colonies in the early cold days before the experiment.…”

Section: Discussionmentioning

confidence: 74%

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An effective and economic method to produce re-ripe honey with honeybee colonies

Guo

Wang

Lei³

et al. 2019

Food Sci. Technol

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Beekeepers who manage migratory beekeeping in China preferred to produce non-ripe honey rather than natural ripe honey in short flowering seasons, to obtain higher honey yield and profits. To explore an alternative method for production of ripe honey, we fed Apis cerana cerana colonies with non-ripe honey produced from Apis mellifera ligustica colonies to produce re-ripe honey. The production rate of re-ripe honey was 29.06%, which led to a high market profit considering price factors. The contents of glucose and fructose in re-ripe honey didn't change significantly, and small amounts of sucrose and maltose were detected. The amylase activity (39.06 mL/(g*h) in re-ripe honey significantly increased, compared with that (34.86 mL/(g*h)) in non-ripe honey. The types and relative content of volatile organic components, namely, alcohols and esters, in re-ripe honey were lower than those in non-ripe honey, indicating the milder and non-irritating aroma of the former. Dverall, the method raised by us is a practical approach to produce honey with high quality and economic values and could be easily accepted by the market.

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Section: Discussionsupporting

confidence: 57%

Section: Discussionmentioning

confidence: 74%

An effective and economic method to produce re-ripe honey with honeybee colonies

Guo

Wang

Lei³

et al. 2019

Food Sci. Technol

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“…The origin of honey is an important indicator of quality, authenticity, bioactive potential and commercial value. In addition, there is a conventional standard developed by CA, EU, and Ethiopian standards [ 6 ]. The current international standards demand the setup of quality control protocols based on palynological and physicochemical characteristics of honey [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey

Hailu

Belay

2020

PLoS ONE

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Honey can be categorized as monofloral and polyfloral honey. There is a strong interest in science and commerce, to further differentiate honey. In the present study, Schefflera abyssinica and polyfloral honey from Sheka Forest, Ethiopia was investigated. Botanical origin was determined based on Melissopalynology. Refractive index, moisture, sugars, ash, pH, free acidity, hydroxymethylfurfural, optical density, diastase activity, protein, and color were determined based on the standard method of the international honey commission (IHC) and AOAC. Antioxidant activity and Antioxidant content were determined using UV- visible spectroscopy. The level of pollen dominancy for monofloral honey ( Schefflera abyssinica ) ranged from 76.2 to 85.8%. The polyfloral honey stuffed with a variety of pollen grain ranged from 2.2% ( Coffea arabica ) to 23.2% ( Schefflera abyssinica ). Schefflera abyssinica honey contained more total phenolic compounds (75.08 ± 2.40 mg GAE/100g), and total flavonoids (42.03 ± 1.49 mg QE/100 g), as well as had stronger DPPH (44.43 ± 0.97%) and hydrogen peroxide (78.00 ± 4.82%) scavenging activity. The principal component analysis revealed that Schefflera abyssinica honey associated with the antioxidant properties of total phenolic, total flavonoids, DPPH, and H 2 O 2., which revealed that floral honey sources can essentially differentiated by antioxidant patterns. The higher electrical conductivity (0.42 ± 0.02 mS/cm), ash (0.41 ± 0.05 g/100g), pH (4.01 ± 0.08), optical density (0.26 ± 0.03) and diastase activity (5.21 ± 0.17 Schade units) were recorded in polyfloral honey. Schefflera abyssinica and polyfloral honey satisfy the requirement of national and international standards. The pollen analysis in combination with antioxidant properties distinguishes Schefflera abyssinica from polyfloral honeys.

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“…The resolution of the European Parliament presents a list of products, subjected to the highest risk of fraud in the food sphere [6]. Honey is included in this list.…”

Section: Introductionmentioning

confidence: 99%

Determination of Honey Geographic Origin According to Its Elemental Composition by the Method of X-Ray Fluorescence

Касянчук

Berhilevych

Негай³

et al. 2019

EUREKA: Life Sciences

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The aim of the research was to determine features of the elemental composition of polyfloral honey from the Odessa region (Ukraine) by the method of x-ray fluorescence for using these features in the geographic marking of the region of honey origin. A choice of honey from the Odessa region is explained by its relatively good ecology, optimal maritime climate and enough motley grass resources for gathering nectar by bees. At the same time the Odessa region occupies the fourth place among regions – honey producers in Ukraine with a right to export honey beyond the country with specific weight 10 % from the total export of this product. 11 samples of fresh honey and 14 samples of honey, stored during one year were studied as to the content of 22 mineral elements. The elemental analysis of honey was realized on the energy-dispersive x-ray fluorescent spectrometer ElvaX Light SDD. Each sample was studied for 5 times. The obtained results were statistically processed by the standard methodology. The determination distinctness of mass shares of metals is no worse than 0,1 %. Limits of finding admixtures of heavy metals in the light matrix are no worse than 1 ppm. The studies were realized during 2016-2017. It has been established, that lyophilization of honey doesn’t essentially influence determination parameters of the elemental composition of honey by the method of x-ray fluorescence. The analysis of energy-dispersive spectrums of mineral elements determined that marker elements for honey from the Odessa region are Cl, K, Ca, that prevail among other studied mineral elements. There has been established the typical intensity of a signal of energy-dispersive spectrums for Cl, K, Ca of honey from the Odessa region that correspond to the following values: for fresh honey Cl from 27075 to 29429; K from 47 296 to 41 546; Ca from 7572 to 6928; for honey, stored during one year: Cl from 40383 to 37044; K from 43 589 to 42 591;Ca from 15495 to 10006. These parameters may serve as markers for honey from the Odessa region. At the same time the obtained results may be used for controlling the quality of natural honey by its element composition for identifying a geographic place of origin.

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Legislation of honey criteria and standards

Cited by 127 publications

References 6 publications

An effective and economic method to produce re-ripe honey with honeybee colonies

An effective and economic method to produce re-ripe honey with honeybee colonies

Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey

Determination of Honey Geographic Origin According to Its Elemental Composition by the Method of X-Ray Fluorescence

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