Abstract
Characterizations ofApis mellifera honey produced in Southwest of Antioquia, an important coffee region of Colombia, have not been published in recent years. In the present work, seven samples of honey collected in the mentioned region, were physically (refractive index, specific rotation, density), chemically (moisture content, water activity, pH, free acidity, carbohydrates) and microbiologically (Clostridium, fungi and yeast) analyzed. The results show that the analyzed honeys meet both national (Resolución 1057 of 2010) and International (Codex-Stan 12 of 1981) standards for moisture content, free acidity, sucrose content and microbiological pa-rameters, indicating their good quality. Fructose/glucose ratio,pH and specific rotation values indicate that the samples are blossom honeys.
Highlights
The Codex Alimentarius regulation for honey, Codex-Stan 12 of 1981 [2], defines it as the natural sweet substance produced by Apis mellifera bees from the nectar of plants or extrafloral secretions that bees transform and store
Fructose/glucose ratio, pH and specific rotation values indicate that the samples are blossom honeys
All physicochemical analyses were carried out in triplicate to comply with standards suggested by [6] and the typical honey analysis found in the literature
Summary
The Codex Alimentarius regulation for honey, Codex-Stan 12 of 1981 [2], defines it as the natural sweet substance produced by Apis mellifera bees from the nectar of plants or extrafloral secretions that bees transform and store. Due to this nectar origin, honey is composed mainly of sugars, specially fructose and glucose, followed by sucrose and other saccharides. Depending on the origin of these components, honey exhibits specific properties |62. Honeys of all over the world have been chemical, physical and microbiologically characterized in order to found differential aspects among them
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