Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data

Downey, Gérard; Hussey, Karen; Kelly, J. Daniel; Walshe, Thomas; Martin, Peter

doi:10.1016/j.foodchem.2004.06.020

Cited by 100 publications

(91 citation statements)

References 25 publications

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“…Downey et al have previously reported the existence of a linear relationship between ash content and electrical conductivity of honeys [23]. Confirmation of this relationship, in the Algeria honeys analyzed, is revealed following linear regression analysis of these two variables.…”

Section: Resultsmentioning

confidence: 62%

Physicochemical Properties of Honeys Produced in North-West of Algeria

Nair¹,

Maghraoui²

2017

AFSE

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Abstract. Honey is a nutritious product that is produced by honey bees. Its composition depends highly on the type of flowers utilised by the bee as well as the climatic conditions. This study was intended to evaluate the quality parameters of ten honey samples, from various regions in NorthWest of Algeria. The physicochemical property of the honeys [moisture, electrical conductivity, hydroxymethylfurfural, pH, acidity (free, total and lactone), reducing sugars, apparent sucrose, insoluble material, ash, and diastase activity] was determined. The moisture shows values of 14.21±0.18 % and 16.59±0.12%. The water insoluble material content ranged between 0.01 ± 0.03 to 0.67 ± 0.07%. The reducing sugars were between 66.3 ± 0.37 and 88 ± 0.23 %, mean percentages of apparent sucrose were 6.54 ± 0.23%. Honey samples showed an appropriate diastase number with an average of 12.35 ± 0.24, and their HMF (hydroxymethylfurfural) content ranging from 5.65 ±0.37 to 37.42 ± 0.55 mg/kg, Conductivity values ranged from 10 ± 0.54 to 606 ± 2.45 µS/cm. The ash content ranged from 0.019 ± 0.01% to 0.37 ± 0.05%. All honeys were acidic, having a pH in the range 3.7 ± 0.03-4.78 ± 0.05. The average values for free acidity in samples were between 10 ± 0.22 and 25 ± 0.5 meq/kg. Lactonic acidity ranges were from 2 ± 0.15 to 5 ± 0.15 meq/kg. Total acidity ranged from 12 ± 0.37 to 30 ± 0.65 meq/kg. All the samples were found to meet all major national and international honey specifications.

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Section: Resultsmentioning

confidence: 62%

Physicochemical Properties of Honeys Produced in North-West of Algeria

Nair¹,

Maghraoui²

2017

AFSE

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“…The samples appear to be blossom honeys, because pH value for this type of honey is between 3.300 to 4.600 [16]. This fact is also supported by the argument of [17] and [11], which states that honeydew honeys generally have less active acidity and therefore a higher pH.…”

mentioning

confidence: 67%

“…Compliance with this parameter ensures that the extraction was carried out in a proper state of maturity and the fact that honey was kept under appropriate storage conditions [4]. This level of moisture prevents contamination with microorganisms [11]. However, sample H6 had a moisture percentage of 19.75% w/w, which indicates that this particular sample has a greater probability of fermentation, spoilage and flavor loss, leading to a decrease in quality [12].…”

Section: Yeast and Fungimentioning

confidence: 99%

Physicochemical and Microbiological Characterization of Apis mellifera sp. Honey from Southwest of Antioquia in Colombia

Giraldo¹,

Vélez

Zuluaga

2013

ing.cienc.

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Characterizations of Apis mellifera honey produced in Southwest of Antioquia, an important coffee region of Colombia, have not been published in recent years. In the present work, seven samples of honey collected in the mentioned region, were physically (refractive index, specific rotation, density), chemically (moisture content, water activity, pH, free acidity, carbohydrates) and microbiologically (Clostridium, fungi and yeast) analyzed. The results show that the analyzed honeys meet both national (Resolución 1057 of 2010) and International (Codex-Stan 12 of 1981) standards for moisture content, free acidity, sucrose content and microbiological parameters, indicating their good quality. Fructose/glucose ratio, pH and specific rotation values indicate that the samples are blossom honeys. Key words: honey; honey bee; apis mellifera; physicochemical parameters; microbiology analysis; quality standards. Highlights• Southwest of Antioquia honeys have different water activity behavior than honeys from other Colombian regions.• Absence of microorganisms reveals the application of good manufacturing practices.• Fructose/glucose ratio, pH and specific rotation values indicate that the samples are blossom honeys.• Southwest of Antioquia honeys meet current Colombian and International regulation.Caracterización físico-química y microbiológica de la miel de Apis mellifera sp. del Suroeste de Antioquia, Colombia ResumenCaracterizaciones de miel de Apis mellifera producida en el Suroeste de Antioquia, una región cafetera de Colombia, no se han publicado recientemente. En el presente trabajo, siete muestras de miel recolectadas en la región mencionada, fueron físicamente (índice de refracción, rotación específica, densidad), químicamente (contenido de humedad, actividad acuosa, pH, acidez libre, carbohidratos), y microbiológicamente (Clostridium, hongos y levaduras) analizadas. Los resultados muestran que las mieles analizadas cumplen tanto los estándares nacionales (Resolución 1057 de 2010) como internacionales (Codex-Stan 12 de 1981) para contenido de humedad, acidez libre, contenido de sacarosa y los parámetros microbiológicos, indicando su buena calidad. Los valores de relación fructosa/glucosa, pH y rotación específica indican que las muestras son mieles florales.Palabras clave: miel de abejas; abeja melífera; apis mellifera; parámetros físico-químicos; análisis microbiológico; estándares de calidad.

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“…Honey contains a variety of oligosaccharides varying in the degree of polymerisation (Downey et al 2005;Ouchemouk et al 2007). The unique composition of honey suggests that it can enhance the growth, activity, and viability of bifidobacteria in milk, thus, in fermented dairy products.…”

mentioning

confidence: 99%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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Slačanac V., Lučan M., Hardi J., Krstanović V., Koceva-Komlenić D. (2012): Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017. Czech J. Food Sci., 30: 321-329.The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. The addition of honey also influenced the decrease of raffinose and stachyose contents during fermentation. Furthermore, a higher inhibitory potential was assumed against Listeria monocytogenes caused by the honey addition. The obtained results show that both types of honey influenced the fermentative activity and numbers of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced the acidity increase during the soymilk fermentation. A disc assay showed that the development of the inhibition zones of the growth depended on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally a higher inhibitory effect than acacia honey.

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Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data

Cited by 100 publications

References 25 publications

Physicochemical Properties of Honeys Produced in North-West of Algeria

Physicochemical Properties of Honeys Produced in North-West of Algeria

Physicochemical and Microbiological Characterization of Apis mellifera sp. Honey from Southwest of Antioquia in Colombia

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

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