Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3-4.0 g/100 g) and melezitose (1.5-2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as an important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC 50 values of scavenging ABTS (2,2´-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC 50 values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting honey characteristics. Caracterizació n preliminar de una miel marroquí con predominio del polen de Bupleurum spinosum La miel con Bupleurum spinosum (pendejo) como principal fuente de polen no ha sido objeto de un estudio detallado previo. Por lo tanto, doce muestras marroquíes de esta miel fueron sometidas a una caracterizació n melisopalinoló gica, físico-química y microbioló gica, así como a la evaluació n de su actividad antioxidante. Desde el punto de vista de la calidad, casi todas las muestras estaban dentro de los límites establecidos por el Codex Alimentarius y/o la legislació n europea. Todas las muestras presentaron predominio de polen de B. spinosum (más del 48%). Se detectaron niveles relativamente altos de trehalosa (1.3-4.0 g/100 g) y melecitosa (1.5-2.8 g/100 g). Esos azúcares, no comunes en mieles monoflorales, podrían ser utilizados como un factor importante para discriminar la miel de pendejo. El contenido de flavonoides se correlacionó positivamente con el color de la miel, el contenido de melanoidina y polifenol y negativamente con los valores de IC 50 de la actividad de barrido de los radicales libres de ABTS (2,2'-azino-bis (3-etilbenzotiazolina-6-sulfó nico), mientras que la cantidad de prolina se correlacionó negativamente con los valores de IC 50 de la actividad de barrido de ON (ó xido nítrico) y el poder quelante. Esta correlació n apoya el uso de las actividades antioxidantes como variables importantes para el APC (análisis de componentes principales). Ambos componentes explican el 70% de los datos obtenidos y muestran cierta homogeneidad en las muestras analizadas independientemente de la regió n, lo que su...

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.

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