Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

Escuredo, Olga; Dobre, Irina; Fernández-González, María; Seijo, María Carmen

doi:10.1016/j.foodchem.2013.10.097

Cited by 225 publications

(176 citation statements)

References 22 publications

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“…Castanea produces a good quantity of nectar and pollen during their flowering period (between May in the lowest lands, and July in the mountains), and Castanea is the main resource for honeybees in the area (Seijo, Escuredo, & Fernández-González, 2011;Escuredo et al, 2014). This taxon appears frequently with values near 80% of pollen spectra (70-90%) in these honeys.…”

Section: Discussionmentioning

confidence: 99%

“…The kinetics of the mineral sorption and desorption capacity of soils is a major factor determining the dynamics of the elements in the soil-plant system and their availability. It is of note that the content of some minerals like K, Mg, Ca, and P had a high standard deviation and probably (Bentabol et al, 2011;Was et al, 2011;Escuredo et al, 2014). The presence of low percentages of reduced sugars and a high amount of melezitose has been related to the presence of honeydew in honeys (Sanz et al, 2005, Vela, De Lorenzo, & Perez, 2007Ruoff et al, 2007, RybakChmielewska et al, 2013.…”

Section: Discussionmentioning

confidence: 99%

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Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Rodríguez-Flores

Seijo

2016

Journal of Apicultural Science

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A b s t r a c t In recent years, authentic foodstuffs have became a major requirement for consumers and producers worldwide. Honey has increased in popularity since it is associated with a natural diet, and because of honey's authentic origin. The present study investigated the palynological characteristics, physicochemical parameters, total phenol content, flavonoid content, and radical scavenging activity of 41 sweet chestnut (Castanea sativa) honeys from the northwestern part of Spain. These honeys were characterised by high values of electrical conductivity, pH, diastase content, and colour. All the samples showed a pollen combination of Castanea sativa-Rubus-Cytisus type-Erica. Fructose and glucose were 37.2% and 25.9%, while other sugars were less than 5%. Regarding the mineral content K, was the main with a mean value of 260.2 mg/100g. Other elements as Mg with a mean value of 17.1 mg/100g, Ca (mean value of 15.8 mg/100g) and P (mean value of 12.8 mg/100g) were well represented in this honey type. The phenol and flavonoid content were high (mean values of 129.8 mg/100g and 9.0 mg/100g, respectively). Multivariate statistical techniques showed the close relationship of colour, Mg, P, phenols, melezitose, and flavonoids, and the radical scavenging activity.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Rodríguez-Flores

Seijo

2016

Journal of Apicultural Science

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“…It has been concluded that crystallization is significantly affected by the botanic origin, temperature profile, and storage time. Modelling of the viscoelastic properties and their relation to moisture, palynological spectrum, and sugars have been addressed by several groups, using either domestic or European honey for study [44][45][46][47][48]. The declared objectives were correct prediction of the rheological behaviour and identification of further correlation with the botanical origin.…”

Section: Rheological Behaviourmentioning

confidence: 99%

Romanian Honey: Characterization and Classification

Isopescu¹,

Josceanu²,

Colta³

et al. 2017

Honey Analysis

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Making a significant contribution to the European honey trade, Romania has been lately engaged in an exhaustive process of ensuring product conformity. Both official bodies and research groups have taken part in the efforts to establish an efficient framework for characterizing and authenticating unifloral and polyfloral honey samples produced and commercialized. Innovative contributions of different Romanian scientists to the development of simple and/or effective investigation techniques are discussed, as well as the results gained in characterizing and classifying samples according to their botanical and/ or geographical origin. Information on the honey production and commercialization in the last 25 years is also provided, as well as a sketch of the Romanian consumer profile.

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“…All the above publications have one common characteristic -they make an attempt to analyse honey rheology in its liquid state. However, it is well known that almost all types of honey tend to crystallise when stored (Assil et al, 1991;Bhandari et al, 1999;Crane, 1975;Escuredo et al, 2014;White, 1978). The crystallisation process produces a series of significant changes in the product.…”

Section: Rheological Properties Of Some Polish Honeys At 25°cmentioning

confidence: 99%

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Бакиер

Miastkowski

Bakoniuk³

2016

Journal of Apicultural Science

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A b s t r a c t The paper presents the results of rheological measurements conducted on three types of Polish honey: rape, multi-floral, and buckwheat honeys. The investigations involved identification of the properties of the honeys in both liquefied (by heating) as well as crystallised states. Both steady shear as well as dynamic rheological tests were performed. As a result, it was possible to show that the liquefied honeys behave like Newtonian fluids. Good agreement of the results between the rotary shear and oscillation rotary tests was observed, thus fulfilling the Cox-Mertz rule. The structure of the honeys was subjected to qualitative scrutiny by analysing photographs of the crystals taken in the conditions of shearing interferometry. The quantitative analysis was made by presenting a numerical distribution of crystal colonies with reference to the maximum dimensions of individual crystals. The geometric measurements of the crystals were carried out using analiSIS software. In the crystallised form, the media showed a thixotropic effect, and their apparent viscosity was many times higher than the dynamic viscosity in the liquid state. After plasticising by deformation with an increasing shear rate of up to 450s -1 , the equilibrium melting curves of the crystallised honeys were described by the Ostwald-de Waele model. One particular reason for the research was to show that the results obtained for the honeys crystallised by the steady shear method, were qualitatively different from the results obtained in the dynamic measurements. The Cox-Mertz rule cannot be applied for the crystallised honeys.

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Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

Cited by 225 publications

References 22 publications

Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Romanian Honey: Characterization and Classification

Rheological Properties of Some Honeys in Liquefied and Crystallised States

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