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Abstract
The characterization of some Algerian northeast honey was carried out on the basis of their physico-chemical properties: moisture, hydroxymethylfurfural, diastase activity, pH, free, total and lactonic acidity, electrical conductivity, mineral and proline content. Studied samples are found to be low in moisture and therefore safe from fermentation, low in HMF level and high in diastase activity. Additionally, the diastase activity and the HMF content are widely recognized parameters indicating the freshness of honey. The quality of honey samples differs on account of various factors such as season, packaging and processing conditions, floral source, geographical origin and storage period. It is important that precautions should be taken to ensure standardization and rationalization of beekeeping techniques, manufacturing procedures and storing processes to improve honey quality. Key words: Honey, physico-chemical characterisation, HMF, diastase activity.
Highlights
Honey is a very important energy food and is used as an ingredient in hundreds of manufactured foods, in cereal-based products, for its sweetness, colour, flavour, caramelisation and viscosity (Rodrigez and Ferrer, 2004)
Honey produced by the honeybee is a natural super saturated sugar solution, which is mainly composed of a complex mixture of carbohydrates
The result of this study indicated that honey samples purchased from Northeast Algeria, were mostly of good quality
Summary
Honey is a very important energy food and is used as an ingredient in hundreds of manufactured foods, in cereal-based products, for its sweetness, colour, flavour, caramelisation and viscosity (Rodrigez and Ferrer, 2004). The composition of honey depends on the plant species visited by the honeybees and the environmental, processing and storage conditions (Bertoncelj et al, 2007; Guler et al, 2007). Fresh honey is usually heated in order to faci-. Excessive heat treatment leads to the formation of hydroxymethylfurfural (HMF) and reduced honey quality. HMF value is virtually absent or very low in fresh honey and is high in honey that has been heated, stored in inadequate conditions, or adulterated with invert syrup (Nozal et al, 2001). Chemical properties of honey such as pH, mineral content and total acidity affect HMF content. The presence of organic acids and low water activity favours the production of HMF (Kalabova et al, 2003). The Codex Alimentarius (2001) and International Honey Commission (2002) set the maximum concentration of HMF to 40 mg/kg for honey from nontropical regions and 80 mg/kg for honey from tropical regions
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