Physicochemical composition of Apis mellifera honey samples from São Paulo State, Brazil

Abstract

Recebido em 28/9/06; aceito em 23/3/07; publicado na web em 6/8/07This research, developed with Apis mellifera honey samples from producers of São Paulo State, Brazil, has the objective of verifying how eucalyptus, wild flower, and orange honey samples would be clustered, based on physicochemical characteristics. All the orange honey samples and some wild flower ones formed distinct groups, thus confirming that the floral source interferes with honey characteristics. Eucalyptus and some of the wild flower honey samples were clustered together because of the great floral source variation in the latter ones. The characteristics that influence sample clustering are acidity and electric conductivity on the X axis, and total sugars and pH on the Y axis.

Physico-chemical characteristics of honey produced by Apis mellifera in the Picos region, state of Piauí, Brazil

“…In the Northern coast of Bahia, Sodré et al (2002) found values between 271.67 and 1634.00 μS/cm. In the state of São Paulo, Marchini et al (2007) report on honey samples with 160.71 to 2865 μS/cm.…”

“…According to Crane (1983) and Abu-Jdayil et al (2002), honey viscosity can be affected by several factors including composition, temperature, water content, relative density and the high protein content. In the state of São Paulo, Marchini et al (2007) studied honey samples with 98.00 to 5090.00 mPa.s., and Sodré et al (2007) found 536.00 to 2080.00 mPa.s in honey samples in the state of Ceará.…”

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

“…In addition, Chinese honey has exhibited higher moisture content -in the range of 19.8 to 29.0 g/100g (Junzheng and Changying 1998). In Brazil, Marchini et al (2007) found that various honey samples from the state of São Paulo do not comply with the quality regulations for Brazilian honey. Costa et al (2013) measuring moisture content of honeys harvested in the central region of the state of the Rio Grande do Norte observed a variation from 17.2 to 21.6 g/100g.…”

Evaluation of the Quality of Honey Commercialized in Western Pará, Brazil

“…22 Na comercialização, a cor apresenta-se como o principal critério de escolha do consumidor, uma vez que o consumidor prefere méis com colorações mais claras por terem sabor mais suave que o de méis escuros.…”

“…Em trabalhos já publicados sobre méis brasileiros, os açucares redutores do mel variaram de 47,27 a 90,69 g para cada 100 g de mel. 16,22,35 Essa variação na porcentagem de açúcares redutores pode ocorrer por diversos fatores, entre eles diferentes origens florais do néctar, colheita prematura do mel (uma vez que a sacarose não foi totalmente convertida em glicose e frutose) ou mesmo pela adulteração dos méis pela adição de açúcares não redutores entre outros compostos. 20,27,36 …”