Studying of quality parameters and organic contaminants in honey samples

Abstract

Honey is valuable food for mankind since the ancient times. It was the only sweetener till the start of the industrial sugar mass production. As honey plays an important role in our nutrition and its positive effects on health is well known, it is very important to study the nutritional properties and the origin of different honey samples. The usually determined quality parameters of honey: pH values, water content, sugar content, acidity, HMF content, enzyme activity, pollen content, amino acid content, ash content, etc. It is also important to know the content of the organic contaminants in honey. A short time ago there were some quality problems with Hungarian and Greek honey in the European Union. A toxic material (para-dichlorobensene) was found in honey originated from Greece. The amount was higher than the allowable limit in the ELf. Therefore, it is necessary to build up a good and applicable traceability system for honey. During the past few years the traceability concept has become increasingly familiar in many sectors of the food industry. Traceability is an essential tool for ensuring both production and product quality. The opportunity to connect traceability with the whole documentation and control system represents an effective means for boosting the consumer's perception of a food's safety and quality. In our work we have done, which quality parameters can be used for a good identification system. We have analyzed the following parameters of national and Greek honey types: mineral contents (trace elements), pH values, sugar content, acidity, HMF content, diastase activity. We have also analyzed the para-dichlorobensene in the honey samples. The samples were taken directly from Hungarian beekeepers (all professionals) and supermarkets (area of geographical origin unknown). We have measured also Greek honey. The samples were originated from some Greek islands, near Athens and from some Greek supermarkets. For the traceability it is necessary to know the following parameters: element content-free amino acids content-pollen content. Besides, it is important to analyze organic contaminants in honey.