Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova

Chirsanova, Aurica; Capcanari, Tatiana; Boistean, Alina

doi:10.4236/fns.2021.1210071

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…The TSC content determined for multifloral honey in this study fell below the values reported by Abdulkhaliq and Swaileh (2017) [72]. Moreover, higher sugar contents were also determined for acacia honey [73,74], which were similar to that of rapeseed honey [74]. However, TSC in multifloral honey fell within the limits found by Nešović et al (2020) [75].…”

Section: Botanical Origin Effect On Honey Quality Indicatorscontrasting

confidence: 64%

Botanical Origin Influence on Some Honey Physicochemical Characteristics and Antioxidant Properties

Vîjan,

Mazilu,

Enache

et al. 2023

Foods

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Five types of honey (multifloral, sunflower, linden, rapeseed, and acacia), from Southern Romania, were classified using chemometrics methods coupled with IR spectroscopy. The botanical origin’s effect on the physicochemical characteristics of honey was studied to highlight the most valuable plant source of honey. Except for antioxidant activity, the moisture, ash, electrical conductivity (EC), pH, free acidity (FA), total sugar content (TSC), hydroxymethylfurfural (HMF), total phenolic (TPC), tannin (TTC), and flavonoid content (TFC) were significantly influenced by the botanical origin of the honey. The results showed that sunflower honey had the highest moisture (15.53%), free acidity (16.67 mEq kg−1), electrical conductivity (483.92 µS cm−1), phenolics (167.59 mg GAE 100 g−1), and flavonoids (19.00 mg CE 100 g−1), whereas multifloral honey presented the highest total sugar content (69.64 g Glu 100 g−1). The highest HMF content was found in linden honey (33.94 mg kg−1). The HMF contents of all tested honey were within the standard recommended limit, and they confirmed that the tested honey was free of any heat treatment. All five types of tested honey presented a safe moisture content for storage and consumption (12.21–18.74%). The honey′s free acidity was in the range of 4.00 to 25.00 mEq kg−1; this indicated the freshness of the samples and the absence of any fermentation processes in the tested honey. Honey with a total sugar content over 60% (except for linden honey, with 58.05 g glucose 100 g−1) showed the characteristic of nectar-derived honey. The elevated antioxidant activity of honey was correlated with its high moisture, flavonoids, and HMF, whereas the tannins and HMF were positively correlated with ash and electrical conductivity. The higher content of phenolics, flavonoids, and tannins was correlated with higher free acidity. The chemometric method, coupled with ATR-FTIR spectra, revealed a clear separation between linden honey from acacia, multifloral, and sunflower honey.

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Section: Botanical Origin Effect On Honey Quality Indicatorscontrasting

confidence: 64%

Botanical Origin Influence on Some Honey Physicochemical Characteristics and Antioxidant Properties

Vîjan,

Mazilu,

Enache

et al. 2023

Foods

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“…The main focus of the government of Ethiopia is to increase the productivity of honeybees by applying modern technologies to increase honey production. While increasing honey production, keeping the quality of honey and amending it to European standard is a very important issue to maintain the country's image of the product and enhance its marketability [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical characteristics of honey produced from northeastern Ethiopia

Abera¹,

Alemu²

2023

Heliyon

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“…China has been the world's leading natural honey producer since the year 2014 with metric tons of about 447,007 in 2019 [141]. Natural honey production has contributed significantly to China's gross domestic product, generated foreign exchange for the country, created employment opportunities to millions of her citizens, diversified the economy, improved the standard of living of her people, enhanced industrial sector performance through the supply of relevant honey products and by-products, as inputs and to mention a few.…”

Section: Chinamentioning

confidence: 99%

Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review

Edo,

Onoharigho,

Akpoghelie

et al. 2023

Food Science and Engineering

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Natural honey is one of the most significant foods produced and consumed globally, it has pleasing sensory characteristics such a light colour, as well as a recognizable flavor and aroma. In addition, natural honey has been associated with potential biological properties since it contains organic acids, sugars, minerals, enzymes, phenolic, volatile compounds, methylglyoxal, amino acids, and vitamins. All of these features make this viscous substance extremely desirable by consumers for health and wellness purposes and likewise by manufacturing industries for production purposes thus increasing its market value. Since honey plays a vital role in balancing human nutrition being a better alternative to sugar, and further serves as a natural raw material in most industrial products the world over, its socio-economic importance to human development and industrial output cannot be overemphasized. The income generating and job creating capacity of the honey industry has been beneficial both to corporate organizations and various governments of the world. It is therefore the aim of this study to provide information on the quality, composition, health effects and economics of this high value viscous liquid.

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Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova

Cited by 4 publications

References 21 publications

Botanical Origin Influence on Some Honey Physicochemical Characteristics and Antioxidant Properties

Botanical Origin Influence on Some Honey Physicochemical Characteristics and Antioxidant Properties

Physico-chemical characteristics of honey produced from northeastern Ethiopia

Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review

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