Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys

Acquarone, Carolina; Buera, M. Pilar; Elizalde, B.E.

doi:10.1016/j.foodchem.2006.01.058

Cited by 174 publications

(162 citation statements)

References 24 publications

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“…The moisture content of a honey sample depends on the environmental conditions and the manipulation by the beekeepers, which explain its usual year to year variations (Acquarone, Buera, & Elizalde, 2007). The moisture of the studied honey samples was within the standards (not more than 20%) (Codex Alimentarius Commission, 2001; European Community, 2004), except the Ziziphus honey (S10) with a moisture values of 20.2%.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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Physicochemical characteristics, main minerals, and antioxidant activity were determined for Palestinian honey samples belonging to different floral and geographical origins. The features of the analyzed samples were within the established international standards for honey quality control. One clear exception was the hydroxymethylfurfural (HMF) of the Ziziphus sample purchased from the Jericho region, which is the lowest city in the word characterized by a hot desert climate. The observed HMF value was 81.86 ± 2.64 mg/kg being two folds the maximum allowed in honey samples (40 mg/kg). As a second objective of the present work, the parameters were divided into two groups with different discriminatory power. The assessed physicochemical parameters, and the antioxidant activities, specific to the botanical origin discrimination, were used to run the first PCA. A strong correlation could be seen between the bioactive compounds and the antioxidant activities despite the geographical origin of the samples. Thyme and Ziziphus samples were the best samples, while citrus sample presented the lowest activity. Regarding the geographical discrimination, Ash and mineral contents in addition to the electrical conductivity were used. The output PCA conserved high represent ability of the data in the two‐first components being 82.72% and 9.60%. A little discrimination between the samples produced in the north and those produced in the south of the country, but it was not perfect. The intervention of the botanical variability could be the reason.

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Section: Resultsmentioning

confidence: 99%

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Imtara

Elamine

Lyoussi

2018

Food Science & Nutrition

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“…Honey moisture content depends on the environmental conditions and the manipulation from beekeepers at the harvest period, and it can vary from year to year (Acquarone et al, 2007). High moisture content could accelerate crystallisation in certain types of honey and increase its water activity to values where certain yeasts could grow.…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Gomes

Dias

Moreira

et al. 2010

Food and Chemical Toxicology

294

218

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a b s t r a c tThe present study aimed to characterize five commercial honeys available in the Portuguese market in respect to their floral origins, physicochemical parameters and microbial safety and commercial quality assessment. Pollen profile, colour, moisture content, ash, acidity, electrical conductivity, pH, reducing sugars, apparent sucrose and HMF were the parameters analysed in each honey sample. Aerobic mesophiles, moulds and yeasts, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. The antimicrobial effect against four fermentative yeasts was determined.Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used.

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“…The mean moisture contents of honey samples collected from different locations and hive types are reported below which is depends on the environmental conditions such as temperature, relative humidity of the area and the manipulation of honey during harvesting period by beekeepers, and seasonal variation [15,16].…”

Section: Moisturementioning

confidence: 99%

Honeybee Production and Honey Quality Assessment in Guji Zone, Ethiopia

Areda¹

2015

J Food Process Technol

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Assessment of Honeybee production practices and quality assessment were undertaken in Guji district of Ethiopia. Honey samples were collected from farmers' hives and local honey market for chemical analysis to determine its quality. Physicochemical analysis of honey was carried out at Haramaya University Animal Nutrition and Food Science technology. All physicochemical parameters analyzed lie within limits of local and international standard. Honey laboratory analysis was subjected to one way ANOVA of SAS. Above all, improving the low level of technological input and honey quality defects, address the skill gap on postharvest handling of hive products, processing and packaging need a practical training to local beekeepers. Moreover, facilitating supply of quality apicultural equipment is crucial and further consistent practical training on bee and bee products management for community is recommended.

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Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys

Cited by 174 publications

References 24 publications

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Physicochemical characterization and antioxidant activity of Palestinian honey samples

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Honeybee Production and Honey Quality Assessment in Guji Zone, Ethiopia

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