Rheological analysis of honeydew honey adulterated with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort

Oroian, Mircea; Ropciuc, Sorina; Pădureț, Sergiu; Todosi, Elena

doi:10.1016/j.lwt.2018.04.064

Cited by 24 publications

(30 citation statements)

References 39 publications

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“…In worts with the addition of Cornelian cherry juices, the amounts of fructose and glucose were 30 and 20 g/L higher. This is due to the fact that in honey and in Cornelian cherry fruit, which are basic raw materials for our mead production, the main sugars are glucose and fructose [ 14 , 23 ]. The fermentation process had a significant effect on the decreased concentrations of these sugars in all samples.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.

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Section: Resultsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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“…The limits of this parameter that were specified by standards are 500 to 800 µS·cm −1 for mixed honey and <500 µS·cm −1 in the case of pure floral honey with some exceptions [51]. Values greater than 800 µS·cm −1 are specific to honeydew and therefore are not acceptable for floral honey, and can confirm an adulteration with inverted sugar [52][53][54]. In the work of Kaskoniene et al [55] it was shown that floral honey has an electrical conductivity that was lower than that of honeydew, confirming that this parameter is a quality indicator that can be used as a means to distinguish honeydew from floral honey [56].…”

Section: Electrical Conductivitymentioning

confidence: 99%

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Pauliuc

Dranca

Oroian

2020

Foods

Self Cite

141

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The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters.Foods 2020, 9, 306 2 of 22 authentication of the botanical and geographical origin. Monofloral honey is more expensive than polyfloral honey; honey labeled as having a certain floral origin must come entirely or largely from the specific floral source and exhibit the organoleptic, physicochemical and microscopic characteristics of the honey source, as provided in international food standards [2,11].Considering that bees feed on various plants, pure monofloral honey is generally very rare. The identification of the origin of honey and the proof of its authenticity has become an important problem with the globalization of the honey market, involving about 150 countries [13]. The interest in identifying the floral origin of honey has increased in recent years due to the high preference of consumers for certain types of honey. Consumer preferences often vary depending on different sensory perceptions and medicinal properties. Thus, numerous research has been published to date, which aimed to develop reliable methods for indicating the floral origin of honey [14].Pollen analysis can be successfully used for the identification of the floral origin of honey. Therefore, melissopalinology should usually be supplemented by physicochemical and organoleptic analysis. Thus, to classify honey by botanical origin, a global interpretation of all results is required [15]. The melissopalynological analysis consists of counting the pollen grains and classify the honey according to its principal pollen grain percentage, for some honey such as sunflower, raspberry, rape and mint the principal pollen must reach at least...

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“…Additionally, it has implications on legal aspects (legislation) because, according to the European Union, the addition of any compound to honey is prohibited. Another negative effect is related to the economic sector, due to the unfair competition involving industry, distributors and the support of beekeepers, leading to a destabilization of markets (EUROPA, 2010;EVERSTINE et al, 2013;SOBRINO-GREGORIO et al, 2017;OROIAN et al, 2018).…”

Section: Sensory Characteristics Requirementsmentioning

confidence: 99%