Evaluation of honeys and bee products quality based on their mineral composition using multivariate techniques.

Małgorzata Grembecka,Piotr Szefer

doi:10.1007/s10661-012-2847-y

Małgorzata Grembecka, Piotr Szefer

Open Access

https://doi.org/10.1007/s10661-012-2847-y

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Abstract

The aim of this investigation was to estimate honeys and bee products quality in view of their mineral composition using multivariate techniques. Fourteen elements (Ca, Mg, K, Na, P, Co, Mn, Fe, Cr, Ni, Zn, Cu, Cd, and Pb) were determined in 66 honeys and bee products from different places of Poland and Europe and various botanical origins. The total metals contents were analyzed by flame atomic absorption spectrometry using deuterium-background correction after wet digestion with nitric acid in an automatic microwave digestion system. Phosphorus was determined in the form of phosphomolybdate by a spectrophotometric method. Reliability of the procedure was checked by analysis of the certified reference materials tea (NCS DC 73351) and cabbage (IAEA-359). The analytical data indicated a good level of quality of honeys, especially with regard to the concentration of toxic trace elements, such as Cd and Pb. Results were submitted to multivariate analysis, including such techniques as factor and cluster analyses in order to evaluate the existence of data patterns and the possibility of classification of honeys from different botanical origins according to their mineral content. The nine metals determined were considered as chemical descriptors of each sample. There was a significant influence of the botanical and geographical provenance as well as technological processing on the elemental composition of honeys.

Highlights

Honey is the food product that the domesticated bees (Apis mellifera L.) produce and transform from the nectar of flowers or from the sugar secretions from the leaves of arboreal essence
Data of the elements analyzed in honeys and bee products are listed in Tables 4 and 5
Concentration ranges of K in 100 g of honeys and bee products samples were as follows: 16.6–73.6 mg, 11.1– 31.7 mg, 17.9–54.2 mg, and 49.9–70.0 mg

Summary

Introduction

Honey is the food product that the domesticated bees (Apis mellifera L.) produce and transform from the nectar of flowers or from the sugar secretions from the leaves of arboreal essence. Besides being healthy and easy to digest, this natural product is full of carbohydrates, vitamins, minerals, and enzymes (Alvarez-Suarez et al 2010; Hernández et al 2005). Propolis, is a complex mixture of resins and other substances that honeybees use to seal the hive and make it safe from bacteria and other microorganisms (Xu et al 2009). Honeybees make propolis by combining plant resins with their own secretions. It is believed to promote heart health, strengthen the immune system, and reduce the chances of viral diseases (Xu et al 2009)

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