Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data

Soria, Ana C.; González, M.; Lorenzo, C. de; Martı́nez-Castro, I.; Sanz, J.

doi:10.1016/j.foodchem.2003.06.012

Cited by 128 publications

(114 citation statements)

References 26 publications

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“…The mean value was 42.2 meq/kg ± 2.9. This value represent a more active acidity than those reported by [11] for Ireland honeys; [18] for central Spain honeys; [4] for central Argentina honeys; and [19] for Venezuela honeys. Further analysis should be conducted to ensure that Colombian honeys are more acid than honeys from other countries.…”

mentioning

confidence: 49%

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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mentioning

confidence: 49%

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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“…The composition and physico-chemical properties of honey are wholly dependent on the plant species visited by the honeybees as well as the processing, storage, regional, and climatic conditions [Saxena et al, 2010]. The colour, which serves as an indicator of fl oral origin ranges from light to dark often reddish or yellowish [Soria et al, 2004;Terrab et al, 2004]. It is well known fact that there is a strong correlation among colour, antioxidant activity, electrical conductivity and ash content [Marghitas et al, 2009].…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Nayik¹,

Nanda²

2015

Pol. J. Food Nutr. Sci.

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The present study was undertaken to determine the physico-chemical properties (moisture content, reducing sugars, proline content, electrical conductivity, ash content, pH, titrable acidity, HMF, water activity, total soluble solids and total solids), enzymatic activity (diastase and invertase), colour characteristics (mmpfund, ABS 450 and CIE L * a * b * ) and mineral content (Cu, Mn, Fe, Zn, Pb and Cd) of three different varieties of honeys from Kashmir valley of India (acacia honey, pine honeydew and multifl oral honey). Of the honey samples analysed, only pine honeydew were grouped in dark category of honey (L * <50) while acacia honey and multifl oral honey were confi rmed as light coloured honeys (L * >50) and possessed both red and yellow components. The concentrations of mineral content were found highest in pine honeydew followed by multi fl oral and least in acacia honey. All the physico-chemical properties and enzymatic activity indicated that all the three analysed varieties of honey met the criteria set by the International Honey Commission and revised codex standards for honey. The source of honey had a signifi cant effect (p<0.05) on physico-chemical characteristics, enzymatic activity, mineral content and colour properties. Strong and positive correlations exhibited among minerals, colour (mmpfund) and L * value indicated that dark coloured honey contained high mineral content. Multivariate analysis proved to be an effective tool in classifying the three varieties of honey based on physico-chemical characteristics, enzymatic activity, mineral content and colour properties.

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“…Furthermore, betadamascenone has been reported previously to enhance the volatile fraction of Spanish artisanal and eucalyptus honeys, respectively [14,18]. It is characterized by a fruity, spicy and typical honey aroma [14].…”

Section: Volatile Profile Of Hellenic Honeysmentioning

confidence: 96%

Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas

Karabagias¹,

Dimitriou²,

Halatsi³

et al. 2017

J Food Chem Nanotechnol

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The philosophy of the present work was to investigate the volatile profile, pigment content, and in vitro radical scavenging activity of Hellenic honeys, using aqueous honey solutions. Twenty-one honey samples representing flower, thyme and fir honeys were donated from professional beekeepers during two consecutive harvesting years, from three different regions in Hellas.Volatile profile was estimated using headspace solid phase micro extraction coupled to gas chromatography/mass spectrometry (HSPME-GC/MS). For semi-quantification purposes the internal standard method was used. Pigment content along with the in vitro radical scavenging activity was determined using spectrophotometric methods.Results showed that the twenty-one honeys analyzed exhibited variations in volatile profile, pigment content and antioxidant activity depending on the floral source (p<0.05). Honey aroma was found to be the outcome of the combination of different class compounds, namely: carboxylic acids, alcohols, aldehydes, ketones, benzene derivatives, etc. The most pronounced aromas were recorded for flower honey, whereas fir honey possessed the highest pigment content and radical scavenging activity (p<0.05). In addition, specific volatiles (2-hydroxy-benzoic acid methyl ester, alpha-pinene, para-cymene, and delta-3-carene) were perfectly correlated (Pearson's correlation coefficient r = 1) with radical scavenging activity (p<0.01).The present results enhance the quality control and authenticity of Hellenic honey and may be of great interest to a wider audience including: consumers, honey industry, and honey researchers, at an international level.

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Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data

Cited by 128 publications

References 26 publications

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

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

Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach

Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas

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