Pollen spectrum and physico‐chemical attributes of heather (<i>Erica</i> sp.) honeys of north Portugal

Pires, José Luís; Estevinho, María Letícia; Feás, Xesús; Cantalapiedra, J.; Iglesias, Antonio

doi:10.1002/jsfa.3663

Cited by 64 publications

(41 citation statements)

References 30 publications

(35 reference statements)

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“…The moisture content is also of great importance because it is considered to be a useful parameter for describing moistness and viscosity of honey, and also subjected to several factors, for example climatic factors, the harvesting season, the degree of maturity reached in the hive and environmental factors (Pires et al, 2009). Furthermore, the water amount of honey associated to its botanical origin (Liberato et al, 2013).…”

Section: Physicochemical and Chemical Propertiesmentioning

confidence: 99%

“…Depending on the botanical origin of honeys, there is a wide variation with different tastes and colors, and the variations in nectar content, together with other factors such as climatic conditions, soil type, and beekeeper activities contribute to the existence of different types of honey (Anklam, 1998;Bogdanov et al, 2008;Pires et al 2009). …”

Section: Introductionmentioning

confidence: 99%

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Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Kıvrak

Karababa

2016

Food Sci. Technol

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This work was conducted to evaluate the quality of 54 honey samples from eighteen different origins from Turkey. Physicochemical properties were examined according to ADAC methods, total phenolic and flavonoid contents by a spectrophotometric method and authenticity of honeys by Combustion Module -Cavity Ring-Down Spectroscopy (CM-CRDS). The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. The moisture, electrical conductivity and free acidity of honeys ranged from 15.56 to 18.39%, 0.143 to 2.006 mS.cm . The highest proline was determined in thyme honey. The results showed that honeys contained eminent amounts of phenolics and flavonoids. δ 13 C values of honeys were more negative than -23.5‰. The C 4 % sugar ratios were lower than 7% value. The lowest glucose-fructose content was observed in eucalyptus, cedar and pine honey samples. The results obtained for physicochemical characteristics, total phenolic and flavonoid contents an authenticity analysis of Turkish honeys indicate a good quality level, adequate processing, good maturity and freshness. The discrimination between honey types was achieved by PCA.Keywords: Combustion Module-Cavity Ring-Down Spectroscopy; C 4 sugar; unifloral honeys; diastase; proline Practical Application: Honey market is a large part of the economy for many countries. Unfortunately due to large market profit for honey sales, adulteration is extremely widespread. This study indicated the results of analysis of the reliable and high-throughput instrument Combustion Module-Cavity Ring-Down Spectroscopy (CM-CRDS) for the determination of C 4 sugar adulteration in honey for the first time. We consider that CM-CRDS will be useful for food control and analysis. Additionally, the present research furnished a detailed qualification of honey samples from eighteen different Turkish origins in terms of chemical and physicochemical properties.

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Section: Physicochemical and Chemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Kıvrak

Karababa

2016

Food Sci. Technol

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“…These factors are pointed by many researchers as the primary factors responsible for antimicrobial activity. This fact can be explained by the presence, on honey, of other compounds with biological activity, such as, hydrogen peroxide, phenolic and volatile compounds (Pires et al, 2009). …”

Section: Antimicrobial Activitymentioning

confidence: 99%

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Gomes

Dias

Moreira

et al. 2010

Food and Chemical Toxicology

293

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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“…Consumers in Portugal prefer heather honeys and they are generally more costly than others (Andrade et al, 1999). From the economical standpoint, the assessment of a monofloral origin may increase the commercial value of these honeys (Pires et al, 2009). Portuguese apiculture has been practiced traditionally by professional and semi-professional producers, many of whom migrate with their hives in order to take advantage of the different flowering periods.…”

Section: Pollinic Analysismentioning

confidence: 99%

Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data

Feás

Pires

Iglesias

et al. 2010

Food and Chemical Toxicology

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a b s t r a c tHoney has always been regarded as a food which is advantageous for one's health and as a product which has healing qualities. For this reason, is necessary to protect consumers from the fraudulent mislabeling of inferior honeys. The purpose of this study was to investigate some properties of artisanal honey samples (n = 45) collected from the Northwest of Portugal by using different honey analysis tests such as moisture, ash, pH, free acidity, electrical conductivity, hydroxymethylfurfural (HMF), apparent sucrose, reducing sugars and diastase activity. 77.8% of the total exceeded the quality parameters and should be labeled as ''virgin" (humidity 618% and HMF 6 25 mg/kg). The present study found a linear correlation (y = 0.551x À 0.089; R = 0.995) between the electrical conductivity of honeys and their ash content. All of the samples showed an Erica sp. pollen percentage P15%, and 42% of the total were monofloral Erica sp. In respect to coliforms and Salmonella's presence, all the honey's samples shown to be negative. The existence of sulphite-reducing Clostridia was low, and well below the established limit by MERCOSUR. Yeasts, moulds and aerobic mesophiles were detected in low amounts.

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Pollen spectrum and physico‐chemical attributes of heather (Erica sp.) honeys of north Portugal

Cited by 64 publications

References 30 publications

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data

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