Study of the quality of honey marketed in the region of Barbacena - MG
DOI:
https://doi.org/10.33448/rsd-v11i10.32742Keywords:
Legislation; Quality; Storage.Abstract
This study aimed to verify the physicochemical characteristics and the quality of honey produced in the region of Barbacena -MG. The quality of honey samples was determined by evaluating the parameters moisture, reducing sugars, total acidity, hydroxymethylfurfural, diastase activity, water-insoluble solids and ash. Four samples of honey from the region of Barbacena - MG were evaluated, being acquired in local fairs and from street vendors. The analysis results indicated that the samples presented results in accordance with the standards and quality recommended by the Legislation for most parameters, only the acidity of two samples had values above the limit established in the legislation.
References
ABNT NBR 15714-3:2009 (2009). Apicultura – Mel Parte 3: Determinação de cinzas.
ABNT NBR 15714-5:2009 (2009).Apicultura – Mel Parte 5: Determinação de sólidos insolúveis.
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (A.O.A.C.). Official methods of analysis of the Association of the Official Analytical Chemists. 21° ed. Gaithersburg: AOAC, 2019.
Bobis., O.; Moise, A. R.Ballesteros, I.; Reyes, E. S.; Durán, S. S.; Sánchez-Sánchez, J.; Cruz-Quintana, S.; Giampieri, F.; Battino, M.; Alvarez-Suarez, J. M. (2020). Eucalyptus honey: Quality parameters, chemical composition and healthpromoting properties. Food Chemistry 325 (2020), 1-14.
Brasil. (2000). Ministério da Agricultura, Pecuária e Abastecimento. Instrução normativa n. 11, de 20/10/2000. Padrão de identidade e qualidade do mel. Brasília: Diário Oficial da República Federativa do Brasil.
Boussaid, A., Chouaibi, M., Rezig, L., Missaoui, R., Donsí, F., Ferrari, G., et al. (2015). Physicochemical, rheological, and thermal properties of six types of honey from various floral origins in Tunisia. International Journal of Food Properties, 18(12), 2624–2637.
Cimpoiu, C.; Hosu, A.; Miclaus, V.; Puscas, A. Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties. (2013). Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 100 (2013), . 149-154
El Sohaimy, S. A., Masry, S. H. D., & Shehata, M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Science, 60(2), 279–287.
Equar, G.; Abraha, .B;, Lemma, H.; Amare, S. (2015). Physicochemical Characterization of Honey from Debre-Nazret Kebelle of Tigray Region, Ethiopia. World Applied Sciences Journal 33, 1806-1814.
Estrela, C. (2018). Metodologia Científica: Ciência, Ensino, Pesquisa. Editora Artes Médicas.
Freitas, E. P. B.; Craveiro, R. S.; Assunção, J. M. B.; Lopes, Y. M. S.; Modesto Junior, E. N.; Souza, R. F. (2022). Caracterização físico-química em méis de abelhas produzidos no município de Cachoeira do Arari –Ilha de Marajó, Pará. Research, Society and Development 11 (3) 1-19.
Geană, E.; Ciucure, C. T.; Costinel, C.; Ionete, R. L. (2020). Evaluation of honey in terms of quality and authenticity based on the
general physicochemical pattern, major sugar composition and δ13C signature. Food Control 109, 1-10.
INSTITUTO ADOLFO LUTZ (2008). Métodos Físico-químicos para análise de alimentos. 4 ed., São Paulo.
Karabagias, I. K., Louppis, A. P., Kontakos, S., Drouza, C., & Papastephanou, C. (2018). Characterization and botanical differentiation of monofloral and multifloral honeys produced in Cyprus, Greece, and Egypt using physicochemical parameter analysis and mineral content in conjunction with supervised statistical techniques. Journal of Analytical Methods in Chemistry, 1–10. 2018.
Mar Cavia, M.; Alvarez, C.; Huidobro, J.F.; Fernández-Muiño, M.A.; Teresa Sancho, M. (2008). Evolution of hydroxymethylfurfural content of honeys from different climates: Infl uence of induced granulation. International J Food Sci Nutrition 59, 88-94.
Monte, A. M.; Moura, S. G.; Rodrigues, A.M. D.; Cardoso Filho, F. C.; Sousa, A. W. B.; Muratori, M.C. S. (2020). Blends de méis de abelhas (Apis mellifera L.) em função da proporção do hidroximetilfurfural e sua vida de prateleira. Research, Society and Development 9 (12), 1-12.
Mÿdaÿ, M. N.; Mÿrghitaÿ, L. A.; Dezmirean, D. S.; Bobis, O.; Abbas, O.; Danthine, S.; Francis, F.; Haubruge, E.; Nguyen, B, K. (2019). Labeling Regulations and Quality Control of Honey Origin: A Review. Food Reviews International 36 (3), 215-240.
Sak-Bosnar, M.; Sakač, N. (2012). Direct potentiometric determination of diastase activity in honey. Food Chemistry 135 (2), 827-831.
Santos, S. P.; Cruz, G. R. B.; Sous, D. G.; Melo, T. S. (2019). Perfil da produção apícula e qualidade físico-química de méis produzidos no agreste paraibano. Archives of Veterinary Science 24(.4), .24-35.
Wu, L., Du, B., Vander Heyden, Y., Chen, L., Zhao, L., Wang, M., et al. (2017). Recent advancements in detecting sugar-based adulterants in honey – a challenge. TrAC Trends in Analytical Chemistry, 86, 25–38.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Anderson Antonio Neto da Silva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
