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Characterization of Portuguese honey from Castelo Branco region according to their pollen spectrum, physicochemical characteristics and mineral contents.
J Food Sci Technol. 2017 Jul; 54(8):2551-2561.JF

Abstract

The aim of this work was to evaluate the quality of 16 honey samples from Castelo Branco region (Portugal). Twelve are monofloral from Calluna vulgaris, Erica, Lavandula, Echium and Campanula. The mean values obtained for physicochemical parameters were: 3.82 pH; 16.80% moisture; 81.6°Brix; 0.21% ash; 357.6 μS cm-1 electrical conductivity; 33.7 meq/kg free acidity; 5.7 meq/kg lactonic acidity; 39.3 meq/kg total acidity; 9.11 mg/kg HMF; 21.3 IN invertase and 9.0° Gothe for diastase activities. The results indicate a good quality, adequate processing, good maturity and freshness of honey. Additionally, the determination of mineral contents revealed that the K was the major element. Mean values obtained were (mg/kg): Ca, 28.36; K, 701.87; Mg, 74.00; Na, 31.04; Fe, 097; Cu, 0.65; Zn, 1.23; Mn, 2.78 and P, 48.80. Among the overall determined parameters, CB2 stands out by its high values in minerals, pH, moisture, ash, electrical conductivity and enzyme activity.

Authors+Show Affiliations

CICS-UBI - Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal. Instituto Politécnico de Castelo Branco, Escola Superior de Saúde Dr. Lopes Dias, Avenida do Empresário, Campus da Talagueira, 6000-767 Castelo Branco, Portugal.CICS-UBI - Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal. Instituto Politécnico de Castelo Branco, Escola Superior de Saúde Dr. Lopes Dias, Avenida do Empresário, Campus da Talagueira, 6000-767 Castelo Branco, Portugal.Instituto Politécnico de Castelo Branco, Escola Superior de Saúde Dr. Lopes Dias, Avenida do Empresário, Campus da Talagueira, 6000-767 Castelo Branco, Portugal.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28740313

Citation

Silva, Luís R., et al. "Characterization of Portuguese Honey From Castelo Branco Region According to Their Pollen Spectrum, Physicochemical Characteristics and Mineral Contents." Journal of Food Science and Technology, vol. 54, no. 8, 2017, pp. 2551-2561.
Silva LR, Sousa A, Taveira M. Characterization of Portuguese honey from Castelo Branco region according to their pollen spectrum, physicochemical characteristics and mineral contents. J Food Sci Technol. 2017;54(8):2551-2561.
Silva, L. R., Sousa, A., & Taveira, M. (2017). Characterization of Portuguese honey from Castelo Branco region according to their pollen spectrum, physicochemical characteristics and mineral contents. Journal of Food Science and Technology, 54(8), 2551-2561. https://doi.org/10.1007/s13197-017-2700-y
Silva LR, Sousa A, Taveira M. Characterization of Portuguese Honey From Castelo Branco Region According to Their Pollen Spectrum, Physicochemical Characteristics and Mineral Contents. J Food Sci Technol. 2017;54(8):2551-2561. PubMed PMID: 28740313.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Portuguese honey from Castelo Branco region according to their pollen spectrum, physicochemical characteristics and mineral contents. AU - Silva,Luís R, AU - Sousa,Adriana, AU - Taveira,Marcos, Y1 - 2017/05/23/ PY - 2017/05/09/revised PY - 2017/05/12/accepted PY - 2017/7/26/entrez PY - 2017/7/26/pubmed PY - 2017/7/26/medline KW - Honey KW - Mineral content KW - Physicochemical analysis KW - Pollen analysis SP - 2551 EP - 2561 JF - Journal of food science and technology JO - J Food Sci Technol VL - 54 IS - 8 N2 - The aim of this work was to evaluate the quality of 16 honey samples from Castelo Branco region (Portugal). Twelve are monofloral from Calluna vulgaris, Erica, Lavandula, Echium and Campanula. The mean values obtained for physicochemical parameters were: 3.82 pH; 16.80% moisture; 81.6°Brix; 0.21% ash; 357.6 μS cm-1 electrical conductivity; 33.7 meq/kg free acidity; 5.7 meq/kg lactonic acidity; 39.3 meq/kg total acidity; 9.11 mg/kg HMF; 21.3 IN invertase and 9.0° Gothe for diastase activities. The results indicate a good quality, adequate processing, good maturity and freshness of honey. Additionally, the determination of mineral contents revealed that the K was the major element. Mean values obtained were (mg/kg): Ca, 28.36; K, 701.87; Mg, 74.00; Na, 31.04; Fe, 097; Cu, 0.65; Zn, 1.23; Mn, 2.78 and P, 48.80. Among the overall determined parameters, CB2 stands out by its high values in minerals, pH, moisture, ash, electrical conductivity and enzyme activity. SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/28740313/Characterization_of_Portuguese_honey_from_Castelo_Branco_region_according_to_their_pollen_spectrum_physicochemical_characteristics_and_mineral_contents_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/28740313/ DB - PRIME DP - Unbound Medicine ER -
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