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Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data.
Food Chem Toxicol. 2010 Dec; 48(12):3462-70.FC

Abstract

Honey has always been regarded as a food which is advantageous for one's health and as a product which has healing qualities. For this reason, is necessary to protect consumers from the fraudulent mislabeling of inferior honeys. The purpose of this study was to investigate some properties of artisanal honey samples (n=45) collected from the Northwest of Portugal by using different honey analysis tests such as moisture, ash, pH, free acidity, electrical conductivity, hydroxymethylfurfural (HMF), apparent sucrose, reducing sugars and diastase activity. 77.8% of the total exceeded the quality parameters and should be labeled as "virgin" (humidity ≤18% and HMF ≤25 mg/kg). The present study found a linear correlation (y=0.551x-0.089; R=0.995) between the electrical conductivity of honeys and their ash content. All of the samples showed an Erica sp. pollen percentage ≥15%, and 42% of the total were monofloral Erica sp. In respect to coliforms and Salmonella's presence, all the honey's samples shown to be negative. The existence of sulphite-reducing Clostridia was low, and well below the established limit by MERCOSUR. Yeasts, moulds and aerobic mesophiles were detected in low amounts.

Authors+Show Affiliations

Department of Sciences and Animal Resources, Agricultural College of Ponte de Lima, Polytechnic Institute of Viana do Castelo, Ponte de Lima, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20870005

Citation

Feás, Xesús, et al. "Characterization of Artisanal Honey Produced On the Northwest of Portugal By Melissopalynological and Physico-chemical Data." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 48, no. 12, 2010, pp. 3462-70.
Feás X, Pires J, Iglesias A, et al. Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food Chem Toxicol. 2010;48(12):3462-70.
Feás, X., Pires, J., Iglesias, A., & Estevinho, M. L. (2010). Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 48(12), 3462-70. https://doi.org/10.1016/j.fct.2010.09.024
Feás X, et al. Characterization of Artisanal Honey Produced On the Northwest of Portugal By Melissopalynological and Physico-chemical Data. Food Chem Toxicol. 2010;48(12):3462-70. PubMed PMID: 20870005.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data. AU - Feás,Xesús, AU - Pires,José, AU - Iglesias,Antonio, AU - Estevinho,María Letícia, Y1 - 2010/09/24/ PY - 2010/07/01/received PY - 2010/08/19/revised PY - 2010/09/20/accepted PY - 2010/9/28/entrez PY - 2010/9/28/pubmed PY - 2011/2/15/medline SP - 3462 EP - 70 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 48 IS - 12 N2 - Honey has always been regarded as a food which is advantageous for one's health and as a product which has healing qualities. For this reason, is necessary to protect consumers from the fraudulent mislabeling of inferior honeys. The purpose of this study was to investigate some properties of artisanal honey samples (n=45) collected from the Northwest of Portugal by using different honey analysis tests such as moisture, ash, pH, free acidity, electrical conductivity, hydroxymethylfurfural (HMF), apparent sucrose, reducing sugars and diastase activity. 77.8% of the total exceeded the quality parameters and should be labeled as "virgin" (humidity ≤18% and HMF ≤25 mg/kg). The present study found a linear correlation (y=0.551x-0.089; R=0.995) between the electrical conductivity of honeys and their ash content. All of the samples showed an Erica sp. pollen percentage ≥15%, and 42% of the total were monofloral Erica sp. In respect to coliforms and Salmonella's presence, all the honey's samples shown to be negative. The existence of sulphite-reducing Clostridia was low, and well below the established limit by MERCOSUR. Yeasts, moulds and aerobic mesophiles were detected in low amounts. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/20870005/Characterization_of_artisanal_honey_produced_on_the_Northwest_of_Portugal_by_melissopalynological_and_physico_chemical_data_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(10)00588-0 DB - PRIME DP - Unbound Medicine ER -