Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

Braga, Dayana Calixto; Liberato, Maria da Conceição Tavares Cavalcanti; Lima, Victor; Neto, José Amilcar Mendes de Araújo

doi:10.1590/fst.08919

Cited by 7 publications

(5 citation statements)

References 10 publications

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“…The acidity which is a remarkable characteristic of the flavor, associated with the maturation state of honey (Braga et al, 2020) did not change in our study over the course of 4 years. The variation of acidity among different samples which was reported in the literature may be due to the variations in floral type of plants (Küçük et al, 2007) and harvest season (Singh & Bath, 1997).…”

Section: Resultscontrasting

confidence: 43%

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A retrospective study: physicochemical properties of the flower honey from the Black Sea region of Turkey in different years

Bideci

Karasalihoğlu

2022

Food Sci. Technol

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Generally, the approximate pH of honey is 4.0 (Ouchemoukh et al., 2007). Several physicochemical properties show the differences in the chemical composition of honey (Bogdanov et al., 1999), and its sensorial, chemical, physical, and microbiological characteristics are investigated to determine its quality. The main criteria are moisture content, ash content, electrical conductivity, diastase activity, free acidity, 5-hydroxymethyl furfuraldehyde (HMF) content, and reducing and non-reducing sugars (Gomes et al., 2010). Honey production has developed well in Turkey thanks to its geographical and climatic conditions. As an important agricultural activity, the beekeeping has a history of thousands of years in Turkey (Kahraman et al., 2010). The Black Sea Region ranks the first in terms of production. In 2016, 1,786,996 tons of honey was produced globally and Turkey ranked the second after China with 105,532 tons (Food and Agriculture Organization, 2020). Turkey has favorable conditions for honey production like climate, topographical structure, and a wide variety of plant flora (Gül & Pehlivan, 2018;Sari & Ayyildiz, 2012;Tezcan et al., 2011). The appearance, nutritional value, composition, and flavor of honey are affected by its botanical origins and the geographic location of beehives (Gül & Pehlivan, 2018;Tezcan et al., 2011).The composition of honey can vary depending on its origin. For example, the mineral sources primarily originate from its raw materials (nectar and honeydew) and the pollen grains (Madejczyk & Baralkiewicz, 2008;Pohl et al., 2011). Carbohydrates (glucose and fructose) account for about 80-95% of the matrix, while the total mineral content in honey should not exceed 1%. The second most important content in honey is water, and its ratio depends on several environmental factors during production such as weather and humidity (Alvarez-Suarez et al., 2010;Bogdanov et al., 2008). Besides, water content affects the basic physical characteristics of honey, such as viscosity, maturity, and crystallization (Machado De-Melo et al., 2018). Viscosity of ripe honey is higher, with water content of below 22%, leading to non growth of microorganisms and longer shelf life of ripe honey (Aparna & Rajalakshmi, 1999), and significantly improving the re-ripe honey market acceptance and increasing the beekeepers' profit given the the production rate (Guo et al., 2019). It is known that fermentation is another factor that affects the honey composition when moisture exceeds 18%, especially after a long storage time (Bogdanov et al., 2008). Proteins, minerals, enzymes, vitamins, organic acids, and phenolic compounds are minor components of honey (Pohl et al., 2011). Protein, enzyme, and vitamin contents of honey are obtained from the

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Section: Resultscontrasting

confidence: 43%

“…In our study, no variation was observed in the HMF content with passage of time. Braga et al (2020) found higher divergence of some patterns such as HMF, moisture, and acidity as compared to the the legislation standards.…”

Section: Resultsmentioning

confidence: 74%

A retrospective study: physicochemical properties of the flower honey from the Black Sea region of Turkey in different years

Bideci

Karasalihoğlu

2022

Food Sci. Technol

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“…Even during the rainy season, high temperatures and a decrease in air relative humidity may eventually occur [23]. SBH produced in different regions of the semi-arid northeastern region of Brazil (Caatinga zone) displayed moisture content values ranging from 23.17% to 28.9% (w/w) [24][25][26]. Biluca et al, (2016), reported that SBH from the Atlantic Forest zone showed high moisture content (23.1% to 43.5%, w/w) [27].…”

Section: Physicochemical Characterization Of Sbhmentioning

confidence: 99%

Discriminant Analysis of Brazilian Stingless Bee Honey Reveals an Iron-Based Biogeographical Origin

Lavinas

Gomes

Silva

et al. 2023

Foods

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Stingless bee honey (SBH) is gaining attention due to its nutritional, sensorial, and medicinal characteristics. This study focuses on the combination of physicochemical properties, antioxidant capacity, mineral profile, and mass spectrometry-based fingerprints, using a chemometric approach to differentiate SBH (n = 18) from three different Brazilian biogeographical zones (Caatinga, Cerrado, and Atlantic Forest). The physicochemical properties of SBH varied, resulting in a wide range of water activity, moisture, total soluble solids, pH, and total and free acidity. The Caatinga honey showed the highest and the lowest contents of phenolics and flavonoids, respectively. The antioxidant free-radical scavenging assays demonstrated that the Brazilian SBH has a high antioxidant potential. The mineral profile of honey samples from the Atlantic Forest revealed higher contents of Ca and Fe while the Cerrado and Caatinga honey showed the highest P contents. Partial Least-Squares Discriminant Analysis (PLS-DA) analysis separated the samples into three groups based on the biogeographical zones of harvest. The main separation factors between groups were the m/z 326 ion and the Fe content. Univariate analysis confirmed that Fe content is important for SBH discrimination. The present results indicate that the origin of SBH can be determined on the basis of mineral profile, especially Fe content.

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“…Brazilian honey has been recognized for its quality that also depends on the aforementioned factors and the region where it is produced (Braga et al, 2019). This quality presents variations in quantity and type of phenolic compounds, as well as in flavor and aroma.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil

et al. 2021

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The Southern region of Brazil is known for its floral diversity, presenting great potential for bee products such as honey, pollen, propolis and royal jelly. In this study, 67 honey samples provided by beekeepers from 14 municipalities of western Paraná were evaluated. Physicochemical parameters, bioactive compounds and antioxidant activity were analyzed. The physicochemical parameters of the samples were in compliance with the specifications by national and international standards, presenting average values of 3.26, 34.54 meq.kg-1 , 18.75%, 10.79 mg.kg-1 , 0.14% and 340.10 µS.cm-1 , for pH, acidity, moisture, hydroxymethylfurfural, ash content and electrical conductivity, respectively. The nutritive values of honey, on average, achieved 0.28% of protein from 69.09% of total sugars, 64.57% of reducing sugars and 4.28% of sucrose. Bioactive compounds showed average values of 34.83 mg GAE/100 g-1 of total phenols and 16.26 mg EQ/100 g-1 of flavonoids, enabling antioxidant activity of 2.68 µmol FE (II)/g-1 of FRAP, 1.01 µmol ET/g-1 from ABTS and 0.12 µmol ET/g-1 of DPPH. This first study evaluated the parameters through cluster analysis and observed nine groups formed, as well as the characteristics between the samples with similar reaction. We concluded that the honey samples have high similarity and confirmed the quality of the honey produced.

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Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

Abstract: The honey samples were obtained by direct and indirect contact with producers from different localities in the cities of Ceará State

Cited by 7 publications

References 10 publications

A retrospective study: physicochemical properties of the flower honey from the Black Sea region of Turkey in different years

A retrospective study: physicochemical properties of the flower honey from the Black Sea region of Turkey in different years

Discriminant Analysis of Brazilian Stingless Bee Honey Reveals an Iron-Based Biogeographical Origin

Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil

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