Fizykochemiczna analiza miodów z rejonu Podkarpacia

Abstract

Introduction. Honey is a dietary component with exceptional taste and health benefits. It is one of the most frequently counterfeit food products. Aim. The aim of the study was to assess the quality of honey on the basis of selected parameters, their compliance with standards and to determine the antioxidant properties of honey. Material and methods. The experimental material consisted of 22 samples of four types of honey: rapeseed, acacia, honeydew and multiflorous honey. The tests included the determination of water and extract content, the amount of free acids (acidity). The electrical conductivity was measured and the content of: total phenolics (TP), carotenoids (TC), and sucrose was determined. The antioxidant activity was determined spectrophotometrically using the DPPH radical and the FRAP method. Results. The total polyphenols content ranges from 0.2 mg to about 1.2 mg in 1 g of honey, carotenoid content between 4.34 to 5.26 mg/kg, in two cases, the moisture content exceeded the required value, all honeys are appropriate conductivity (except for honeydew), acidity and sucrose content. Research on the antioxidant properties of various honey varieties (DPPH and FRAP) showed the advantage of honeydew honey over other varieties. Conclusions. Most of the tested honey met the requirements of the standards. Possible deviations were minor. It can be noticed that honeys of one variety of different origin have different parameters – which proves the influence of many factors on the honey production process.