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Abstract
The aim of this research was to analyze and compare 17 honey samples, 11 organic and six non-organic Apis mellifera honey. The samples were analyzed concerning moisture, hydroxymethylfurfural, diastase index, water activity, color, total sugar, reducing sugar, sucrose, ash, viscosity, electrical conductivity, pH, acidity, and formol index. With the exception of acidity, reducing sugar and diastase index, the averages of other parameters were different between the two groups. All samples of organic honey presented moisture values between 23.50 and 24.40%. Among the nonorganic honey samples, two presented apparent sucrose amount upper the maximum limit established by the Brazilian Legislation. According to the quantitative analysis of pollen sediments in the honey samples and frequency of pollen types in 17 honey samples, 41.20% were classified as unifioral, and the remainder as polifioral.
Highlights
According to the “Regulamento Técnico de Identidade e Qualidade do Mel” published by “Ministério da Agricultura, Pecuária e do Abastecimento” (MAPA), Instrução Normativa n◦ 11 from October 20th, 2000 (Brasil 2000), the selected physicochemical tests that characterized the honey according to its maturity are the ones of reducing sugar amount, calculated as inverted sugar, moisture and apparent sucrose
The Honey Commission from European Community to the “Harmonization Methods” suggests complementary methods to determine the honey quality: electrical conductivity, pH, invertase activity index, protein content, formol index, acidity, viscosity or specific rotation index (Bogdanov et al 1997). Associated to these parameters, the understanding of the property known as water activity (Aw) guarantee a more appropriated evaluation to the honey quality
The Aw being equivalent to the balance relative moisture (Koop 2002) represents the effective molar fraction of the water in the sample
Summary
According to the “Regulamento Técnico de Identidade e Qualidade do Mel” published by “Ministério da Agricultura, Pecuária e do Abastecimento” (MAPA), Instrução Normativa n◦ 11 from October 20th, 2000 (Brasil 2000), the selected physicochemical tests that characterized the honey according to its maturity are the ones of reducing sugar amount, calculated as inverted sugar, moisture and apparent sucrose. To evaluate the honey purity, are indicated the tests of water insoluble solid quantity, mineral content, and the presence of pollen grains. The Honey Commission from European Community to the “Harmonization Methods” suggests complementary methods to determine the honey quality: electrical conductivity, pH, invertase activity index, protein content (especially proline), formol index, acidity, viscosity or specific rotation index (Bogdanov et al 1997). Associated to these parameters, the understanding of the property known as water activity (Aw) guarantee a more appropriated evaluation to the honey quality. Its quantification is really important, once food as honey, with different combinations of micro-structured resources, would depend on time and temperature to present water migration from areas with high Aw to areas with low Aw (Koop et al 2000, Koop 2002), modifying its chemical composition
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