Free Acidity Research Articles

QUALITY EVALUATION OF PINE AND BLOSSOM HONEY SAMPLES PRODUCED IN TURKEY: CORRELATION BETWEEN PHYSICOCHEMICAL CHARACTERISTICS

This study presents physicochemical characteristics of 39 honey samples (21 blossom and 18 pine honey) collected during two years from three different geographical regions of Türkiye that differs vastly in climatic conditions and thus plant species. The samples were analysed for δ13C/δ12C stable carbon isotope ratios of honey (δ13Ch) and its protein fraction (δ13Cp), moisture, free acidity, proline and 5-hydroxymethyl furfural (HMF) content, diastase activity and sugar composition. The results showed that C4 sugar content, proline content, diastase activity, acidity values of pine honeys were higher than that of blossom honeys whereas, higher moisture and HMF content were detected for blossom honeys. Besides, geographical region mainly affected the moisture and C4 sugar contents. High correlations between HMF and δ13Ch and δ13Cp; proline and acidity values; fructose and glucose content were determined, and this indicated the robustness of the analysis and quality evaluation among different honey types and regions.

Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna

The content of fatty acids and the ratio of unsaturated and saturated fatty acids are essential parameters for determining the nutritional value of oils. The main objective of this study was to identify the oxidation changes of three vegetable oils (soybean, sunflower, and olive oil) at two qualitative levels in the canned tuna product before and after the thermal process. The progress of oil oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV), malonaldehyde (MDA) content, Conjugated dienes (CDs), and conjugated trienes (CTs), p-anisidine value, total free acidity, INTOX and TOTOX values. The results indicated that the quality of oil extracted from canned fish changes according to the type of oil (p < 0.01). A decrease in the peroxide value during the thermal process (<2 meq O2/kg oil in olive and soybean oil), indicated that this parameter is not suitable for showing product quality and oxidation progress, lonely. Secondary products of oxidation, in soybean oil under sterilization caused an increase of p-anisidine value (149) but in olive and sunflower oil heating caused a rise of MDA content. Acidity value was an index that increased after heating all types of oil and all types of quality and seemed to be more reliable for determination of the quality of oil in canned tuna (p < 0.01).

HERBAL-INFUSED EGYPTIAN BEE HONEY: A BOON OR A CURSE? ITS IMPACT ON SENSORIAL, PHYSICOCHEMICAL, &amp; ANTIBACTERIAL PROPERTIES

Herbal honey mixture remedies are well known for their therapeutic benefits in traditional medicine. This research aspired to assess melissopalynological, sensorial, physicochemical, &amp; antibacterial activity for three types of honey (clover, citrus, and cucurbits) and their mixtures with black seed, date palm pollen, &amp; wheat germ at 1, 2.5, &amp; 5%. The best mixtures were chosen according to overall acceptability. Consumer’s preference was given to raw honey. However, some mixtures were as acceptable as raw honey. Honey’s naturalness is characterized by a predominance of fructose over glucose, as revealed by melissopalynological analysis. Herbs infused with discrete kinds of honey typically exhibited higher electrical conductivity, free acidity, ash, H2O2, and HMF levels, but lower pH. The type of honey herb may affect the physicochemical characteristics of honey in different ways. Honey, whether used alone or in combination with the three herbs, demonstrated the same significant antibacterial effect for Staphylococcus aureus and MRSA. Inhibition zones of honey and its mixtures were lower than the control for Pseudomonas aeruginosa. Most undiluted samples created larger bacterial inhibition zones than their 50% diluted counterparts.

A focus on the Chinese stingless bee honey (Hymenoptera, Apidae, Meliponini): Exploring physicochemical parameters for establishing quality standards

Stingless bee honey (SBH) is the most important product from stingless bee colonies with great economic value and health benefits. Nevertheless, there is little information on the physiochemical parameters of Chinese SBH, which also limits its utilization and quality control. In the period 2019–2023, we collected 89 Chinese SBH samples produced by five stingless bee species from four provinces in China. We performed comprehensive assessments of various SBH physicochemical indicators. These parameters include moisture, trehalulose, sucrose, fructose, glucose, total soluble solids, Baumé, ash, pH, electrical conductivity, 5-hydroxymethylfurfural, and free acidity. Our data revealed that the physicochemical parameters of Chinese SBH are consistent with earlier reported results from other countries. Notably, the Chinese SBH exhibited a relatively low level of 5-hydroxymethylfurfural (0–9.64 mg/kg), sucrose (0–0.43 g/100 g), and no diastase activity was detected. Chinese SBH was rich in trehalulose (4.26–37.65 g/100 g). After comparing these indexes with published data and with Australian/Malaysian samples, we proposed a new food standard for regulations of Chinese SBHs. These findings provide crucial insights into the Chinese SBH and contribute significantly to developing quality control and global standards for SBH.

Harvesting location influences the physicochemical properties, microbiological quality and sensory attributes of honey produced by an Afrotropical stingless bee, Axestotrigona ferruginea

This study investigated the physicochemical properties, sugar profiles, microbiological quality and sensory attributes of the honey produced by an Afrotropical stingless bee, Axestotrigona ferruginea, collected from two locations in Tanzania; Kibiti, representing the coastal mangrove ecosystem, and Siha, representing the northern highland’s Afromontane region. Honey samples from the two locations showed significant variations in moisture content, pH, free acidity, color, 5-hydroxymethylfurfural, total yeast and mold counts, and sensory properties (p < 0.05). However, there was no difference in the sugar profiles of the studied honey samples (p > 0.05). Overall, all honey samples met the East African quality standards for stingless bee honey, except for reducing sugars content. Additionally, all honey samples had acceptable microbial counts, indicating good quality. These findings provide valuable insights into the quality and sensory diversity of stingless bee honey, which can positively influence its acceptability and marketability.

Evaluation of the Bioactive Compounds of Apis mellifera Honey Obtained from the Açai (Euterpe oleracea) Floral Nectar.

The biodiversity of Brazil provides an excellent climate and favorable pollination conditions for Apis mellifera L., especially in the Eastern Amazon region, which boasts vast floral wealth, including an abundance of açaí (Euterpe oleracea) flowers and fruits. In the present study, seven types of honey were evaluated: three containing floral nectar from açaí (Açaí honey) collected in the Eastern Amazon region (Açaí honey from Breu Branco (AH1 and AH2) and Açaí honey from Santa Maria (AH3), both from the state of Pará, Brazil) and four honeys from different regions of Brazil (Aroeira honey from Minas Gerais, Cipó-Uva honey from Distrito Federal, Mangue honey from Pará, and Timbó honey from Rio Grande do Sul). The characteristics of these honeys were evaluated by examining their physicochemical properties, melissopalynological aspects, color, antioxidant potential, and their constituent compounds, which were confirmed through GC-MS analysis. Açaí floral nectar honeys presented physicochemical results similar to those of other honeys, aligning with Brazilian legislation norms, but differed in their high values of free acidity, apparent sugars, and lower reducing sugars, which are directly related to their botanical origin. These differences correlate with unique flavor and distinct aroma characteristics. Melissopalynological analysis confirmed the botanical origin of the honeys containing açaí floral nectar, which had a color range from amber to dark amber. The three açaí honeys demonstrated high antioxidant capacity and superior flavonoid and polyphenol content compared to other honeys, particularly the açaí honey from Breu Branco (AH1), which had four times the content to combat free radicals compared to the honey with the highest potential (Aroeira honey). GC-MS analysis confirmed the presence of antioxidant properties as well as potential anti-inflammatory, antibacterial, antimicrobial, and antitumor capabilities in açaí honeys, which have not yet been fully studied.

Physicochemical Characterization and Antioxidant Activity of Algerian Bee Pollens: Exploring Geographical Influences

Abstract: This research study offers a comprehensive physicochemical analysis and assessment of antioxidant activity for 15 bee pollen samples collected from diverse regions of Algeria. The analysis included a wide range of parameters such as moisture content, sugar composition (fructose, glucose, and sucrose), ash, electrical conductivity, free acidity, pH, total flavonoid (TFC) and phenolic (TPC) contents, as well as protein and lipid contents. Additionally, the study evaluated the antioxidant activity using two methods: DPPH radical scavenging activity and ferricreducing antioxidant power (FRAP).The results revealed higher values of pH, free acidity, and electrical conductivity, indicating potential variations in the physicochemical properties of bee pollen samples from different regions. Notably, the samples were further distinguished by high total phenolic content (26.23 mg GAE/g), flavonoid content (4.73 mg QE/g), and protein content (21.7%), along with a unique mineral composition. The analysis also demonstrated the highest total antioxidant capacity and a marked correlation with total phenolics. This study highlights the influence of geographical factors on the physicochemical properties and antioxidant activity of Algerian bee pollen. Regional variations underscore the importance of considering geographical factors in evaluating bee pollen quality, nutritional value, and potential health benefits of Algerian bee pollen. This emphasizes their crucial role in functional foods and natural health products. Understanding these variations supplies valuable insights for optimizing the utilization of bee pollen in functional foods, dietary supplements, and pharmaceutical formulations. Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. other: Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. Additionally, exploring the potential applications of Algerian bee pollen in functional foods, dietary supplements, and pharmaceutical formulations could provide opportunities for product development and innovation in the food and healthcare industries.

Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid

Abstract The fat of Hermetia illucens larvae (black soldier fly, BSFL) is a rich source of lauric acid (LA), and its free fatty acid (FFA) form holds valuable potential for applications in food, feed, pharmaceuticals, or cosmetics. This study aimed to establish specific processing conditions of BSFL that naturally promote lipolysis, resulting in a high free LA (FLA) rich oil. Freezing was used for slaughtering, with different times of frozen storage (1, 7 and 14 d). Then, thermal (oven-drying) and non-thermal (freeze-drying) drying processes were compared. Additionally, the impact of 24 h restrictive vs non-restrictive feeding before slaughtering was tested. Free acidity, free fatty acid profile, lipid oxidation (peroxide value, PV; TBARs test) and antioxidant activity (DPPH test) were measured at days 0 and 30 of processing. Freeze-dried samples exhibited higher free acidity (42%) compared to oven-drying (4%), progressively increasing with frozen storage (24% at day 1 vs 51% at day 14). A restricted diet caused up to 60% free acidity. Nevertheless, the FFA profile was similar for both diet conditions, with LA as the major FFA (41% of total FFAs and 27% of total fat). After 30 days of storage, free acidity approached 70%. Oven-drying caused the highest PV (4.5 mEqO2/kg), especially after 14 d of frozen storage (&gt;5.0 mEqO2/kg) and under restricted diet (6.1 mEqO2/kg). Conversely, freeze-drying maintained the lowest PV in all cases (0.6 mEqO2/kg). TBARs values mirrored the PV pattern. Antioxidant capacity was lower for freeze-drying compared to oven-drying (46% and 71%, respectively), regardless of frozen storage. Irrespective of the drying method, worse antioxidant activity was observed after restrictive diet. After 30 days of storage, the antioxidant activity decreased for all samples. The proposed strategy of freezing slaughtering, followed by frozen storage and freeze-drying offers a promising approach to naturally obtain a FLA-rich product from BSFL.

Stability of physicochemical and microbiological properties of Geniotrigona thoracica honey after moisture reduction and long-term storage in different containers

Stingless bee honey is nutritious but prone to fermentation due to high moisture content and improper storage, leading to quality deterioration. This study investigates the impact of container types and storage time on the properties of minimally treated Geniotrigona thoracica honey using clay pots. The moisture content of the raw honey was reduced from 28.2 g/100 g to 19.5 g/100 g after clay pot storage. The treated honey was then divided into four different containers: glass jars (clear and amber) and polyethylene terephthalate jars (clear and amber), and stored at 27 ± 2 °C for 365 days. After 365 days, moisture content slightly decreased in all containers, with honey in amber glass jar showing the lowest at 16.8 g/100 g. As moisture decreased, TSS increased, indicating sugar concentration. Ash content, viscosity, and free acidity increased over time, while pH values slightly decreased but stayed within acceptable limits. Honey colour increased with honey in amber glass jar showed the darkest honey (286 ± 2 mm Pfund) after 365 days. For all samples, the total phenolic content increased indicating enhanced antioxidant properties. While the hydroxymethylfurfural level increased but remained within standards with honey stored in amber PET jar had the lowest level (10.8 ± 0.2 mg/kg). Overall, moisture reduction with clay pots and proper storage containers can maintain and enhance honey quality during extended storage, with all samples meeting quality standards throughout.

Coexistence between Xylella fastidiosa Subsp. pauca and Susceptible Olive Plants in the Salento Peninsula (Southern Italy)

Olive Quick Decline Syndrome (OQDS) associated with Xylella fastidiosa subsp. pauca is one of the most destructive diseases of olive trees in the Salento Peninsula (Southern Italy), particularly on the cultivars Cellina di Nardò and Ogliarola Salentina. This study proposes the NuovOlivo protocol as a management strategy to permit coexistence between X. fastidiosa subsp. pauca and olive drupes and extra-virgin oil production. Thirty-two private olive orchards affected by OQDS and cultivated following the standard agronomic techniques in use in the area were surveyed during the 2019–2023 olive-growing seasons. Tested cultivars included Cellina di Nardò, Ogliarola Salentina, Coratina, Ascolana Tenera, Nociara, Leccino, and Bella di Cerignola. At the beginning of the protocol application, the susceptible plants showed OQDS symptom severity of 40–80% and did not produce olives or oil, while the resistant(?)/tolerant cultivars exhibited a 2–8% leaf scorch and a drupe production less than 1–2 kg/plant. After the removal of dry branches in January–February, plants were sprayed two times per year (preferably in March and October) with NuovOlivo®, a mixture of aqueous botanical extracts esterified in the presence of sodium hydroxide with vegetable oils and activated at the time of use with sodium bicarbonate. In all the orchards, a slow-release fertilizer was distributed, and weeds were controlled by mowing or chopping. Upon eventual appearance, the dry twigs were removed. Treated olive trees produced new vegetation, rebuilt their foliage, reduced OQDS symptoms, and turned out cluster inflorescence and drupes. The drupes yield was 6.67–51.36 kg per plant, with an average of 13.19% in extra-virgin olive oil (free acidity 0.01–0.2%). Plants used as controls showed OQDS symptoms and were unproductive, and newly formed shoots were desiccated. The proposed protocol promotes, supports, and restores new vegetation, flowers, fruits, and oil production of the treated olive plants affected by OQDS without losing susceptible olive plants. The Apulian landscape and economy, based on olive presence and production, could be also safeguarded.

Physicochemical and microbiological analyzes of Tetragonisca angustula, Melipona mondury and Scaptotrigona postica honey from the first public meliponary in Marília City (São Paulo – Brazil)

Native stingless bees (NSBs) are widely distributed in Brazilian territory. They are responsible for pollinating plants, maintaining biodiversity, and producing honey, a natural and therapeutic sweetener, used by different populations. This study aimed to identify physical, chemical, and microbiological characteristics of honey samples collected during the first harvesting of Tetragonisca angustula, Melipona mondury, and Scaptotrigona postica bees kept in the first public meliponary situated in Marília, São Paulo state, Brazil. Samples were collected directly from NSB’s hives in the meliponary and sequentially matured in plastic bottles with airlock valves, duringn 90 days, in the Physicochemical Analyzes Laboratory at Fatec Marília. Subsequently, analyzes were carried out to determine pathogenic and spoilage microorganisms. In addition, analyzes to determine free acidity, reducing sugars, total soluble solids, apparent sucrose, humidity, insoluble solids, pH, water activity, and hydroxymethylfurfural were performed. Results showed the presence of molds and yeasts. Nevertheless, because the values agreed with the current legislation and the pathogenic and deteriorating contaminants were absent in the honey samples, one may suggest that they were brought to the hive by bees, since floral nectaries are their normal habitats. The physicochemical parameters, with the exception of reducing sugars, agreed with other scientific studies and reinforced the proposal for technical regulation, considering the absence of specific national legislation for NSB’s honey. Therefore, it is considered relevant to establish regulations for NSB’s honey to define identity and standard requirements to guarantee safe consumption and direction for scientific studies in the area.

Comparative study of physiochemical properties in Iranian multi-floral honeys: Local vs. commercial varieties

Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to evaluate the melissopalynological and physicochemical characteristics of local honeys belonging to Iranian flora, and compare them with Iranian commercial honeys. For this purpose, seven local honey samples were collected from Iran's renowned floristic regions, alongside seven commercial multi-floral honeys from a supermarket. Moisture content (MC), total solids (TS), pH, free acidity (FA), ash, electrical conductivity (EC), sugar profile, hydroxymethyl furfural (HMF), diastase number (DN), and proline were assessed. The sugar profile was analyzed by high-performance liquid chromatography with a refractive index detector (HPLC-RID). Pollen analysis classified local honeys as multi-floral. The results revealed that MC, TS, pH, FA, ash, and EC values in both local and commercial samples conformed to approved standards (Codex Alimentarius and European Union). Two local and one commercial sample exclusively satisfied the sucrose standard level. Of the local honeys, two samples complied with HMF standard, while five fulfilled DN criterion, and four had proline values within acceptable ranges. Conversely, HMF (56.32–228.11 mg/kg), DN (3.13–7.22 Schade units/g), and proline (109.84–173.86 mg/kg) levels in all commercial samples failed to meet the standard. A significant correlation was found between ash and EC (r = 0.915, p < 0.01) in local honeys, whereas no strong correlation (r = 0.299) existed in commercial samples. Hierarchical cluster analysis confirmed that Iranian honeys lacked clustering by botanical origin, possibly due to extensive sugar adulteration or thermal treatment. Overall, study findings confirmed the significantly inferior quality of Iranian commercial honeys compared to local varieties, albeit some local samples also exhibited quality concerns. Accordingly, it is recommended that regulatory bodies provide periodic training for beekeepers and establish monitoring programs to enhance honey quality, thereby boosting Iran's share in the global honey export market.

Physicochemical Characteristics and Antioxidant Activity of Some Algerian Extra Virgin Olive Oils (Olea europaea L.)

Background:: The present work was conducted to investigate the quality and antioxidant properties of some Algerian extra virgin olive oils (EVOOs). Objective:: In this paper, the physicochemical characteristics and antioxidant properties of four EVOOs of monovarietal samples (Chemlal) from East Algeria were studied. Methods:: Physicochemical characteristics, which include free acidity, peroxide index, saponification index, specific extinction coefficients, water content, refractive index, relative density, and chemical composition, in addition to their antioxidant activity, were investigated based on DPPH free radical-scavenging activity (DPPH-SA). Results:: The results of physicochemical and quality parameters proved that all samples are EVOOs with highly nutritious and health benefits for the consumer, as per the recommendation of the International Olive Council (IOC). The results showed that the olive oils from the southern arid region of Algeria (Sahara), have a high antioxidant activity than the samples from the Northern regions. Conclusion:: These findings revealed a significant influence of geographic location on the chemical characteristics and antioxidant activities of olive oil from the same cultivar (Chemlal). These olive oils from the arid Saharan region may be used as a functional food with great antioxidant potential.

Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria.

Balanites aegyptiaca is a multipurpose fruit tree that grows wild in many arid and semi-arid African areas; however, recent domestication efforts have been undertaken to protect the species from the threat of urbanization and climate change. Within this context, the impact of the domestication of Algerian B. aegyptiaca was evaluated on its seed oil, which is already valued as food. Hence, oils from wild and domesticated trees were comparatively investigated for their physicochemical and compositional quality. Both oil types had a good oxidative stability and met the requirements for human consumption in terms of the saponification index, the free acidity, and the peroxide value. Moreover, they showed a comparable FA composition, with high levels of oleic and linoleic acids, which are beneficial for the consumer's health. Domestication led to a statistically significant decrease in the tocopherols and polyphenols in the oil. The phytosterols and squalene were slightly lower in the domesticated oil than in the wild relative, although no statistically significant differences were observed. A comparable mineral profile was revealed and the minimal variations in the trace elements between the oils could be related to the natural variability in the seeds. Hopefully, this study will encourage the domestication of B. aegyptiaca as a sustainable strategy for enhancing its socioeconomic value in Algerian rural areas.

Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety.

The composition of extra virgin olive oil (EVOO) defines its sensory, nutritional, and human health benefits, and distinguishes it as a key component of the Mediterranean diet. Nevertheless, EVOO constituents are susceptible to degradation during processing and storage, which reduces the olive oil's quality and limits its shelf life. The present study investigated the effect of molecular filtration before storage and the effect of cool storage at 4 °C on the stability of 'Kolovi' EVOO, a variety originating from the Greek island of Lesvos, over a 24 month period. Storing EVOO at 4 °C positively affected free acidity, peroxide value, K268, fruity qualities, and concentrations of hydroxytyrosol, tyrosol, ligstroside aglycone, lutein, and squalene, in comparison with the control sample stored at room temperature, particularly after 1 year. Molecular filtration significantly affected the ratio of unsaturated fatty acids to saturated fatty acids (UFAs/SFAs). Optimal preservation of parameters such as acidity value and lutein content was achieved by combining molecular filtration with refrigeration. The present study recommends storing EVOO in the refrigerator for up to 18 months. Based on the regulatory limits of the quality characteristics of acidity, peroxide value, K232 value and fruity sensory attributes, the shelf-life of the protected geographical indication (PGI) 'Kolovi' EVOO can reach 2 years under cool storage (4 °C) and with molecular filtration before storage. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Physicochemical Characterization and Antioxidant Activity of Jara Honey Produced in Western Georgia

The purpose of this research article was to study the physicochemical characteristics of semi-wild Jara honey grown in Western Georgia. Jara honey is produced in the alpine and sub-alpine forest zone of high mountain Adjara, which is distinguished by its variety of honey plants. The physicochemical characteristics were examined concerning the Alimemtarius Code and EU regulations: moisture content, total carbohydrates, free acidity, pH, electrical conductivity, microelements (Li, Na, K, Mg, Ca), color, total phenols, total phenolic acids, total flavonoids, proline, diastase activity, proteins, and microscopic study of pollens. Using the UPLC-MSB method, grayanotoxin-III was identified in the semi-wild Jara honey samples. The findings demonstrated that the honey has significant concentrations of phenols, phenolic acids, and flavonoids. A directly proportional relationship was established between the quantitative content of phenolic compounds and the antioxidant activity of honey. This article is the first study of the characteristics of Jara honey produced in Western Georgia.

Aromatization of olive oil with ginger and turmeric powder or extracts by the co‐processing and maceration methods

AbstractAromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect.Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization.

Evaluation of the Shelf Life of Myristica-fragrans Powder-Flavored Oils Obtained through the Application of Two Processes: Infusion and Co-Pressing Technology.

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of Myristica fragrans (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (w/w)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% w/w) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters. The total phenolic and carotenoid contents (TPC and TCC, respectively) and α-tocopherol were also evaluated, as well as the sensory attributes. The radical scavenging potential was estimated by using two different in vitro tests, namely, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). A significant increase in the free acidity parameter was found in all the flavored oils, and particularly in the MAVOO-M (1.27% oleic acid); at the same time, this oil was the sample with the lowest peroxide value (i.e., 9.68 meqO2/kg) after 360 days of storage. At the end of the storage, an increase in L* values was found in both the MAVOO-M and -I vs. the C (43.88 and 43.02, respectively, vs. 42.62). The TCC was strongly influenced by the addition of mace, especially when the infusion process was used. In fact, after one year of storage, the TCC in the MAVOO-I resulted in ~34.7% more than the MAVOO-M. A promising DPPH radical scavenging activity was observed independently by the applied aromatization process, with IC50 values of 19.77 and 17.80 μg/mL for the MAVOO-M and MAVOO-I, respectively. However, this activity decreased during storage, and a similar trend was observed using the ABTS test. In conclusion the infusion as enrichment methodology led to more promising results in terms of functionality compared with the co-mixing one.

Quality Characterization of Honeys from Iraqi Kurdistan and Comparison with Central European Honeys.

The main objective of this work was to determine the significant physicochemical and bioactive parameters of honeys originating from Iraqi Kurdistan. For this purpose, honey samples (n = 16) were taken directly from Kurdish beekeepers from different places of Dohuk and Erbil Governorate in 2018 and 2022. The following parameters were analyzed: moisture content, electrical conductivity, diastase activity, hydroxymethylfurfural content, pH, free acidity, content of saccharides, total phenolic content, total flavonoid content, color, color intensity and DPPH, FRAP. Another objective of this work was to compare the properties of Kurdistan honeys with the requirements of European Union law and with the honeys of Central Europe. A total of 48 honey samples were included in the comparison. It was detected that the honeys produced in Iraqi Kurdistan met the strict quality criteria set by European law, which is important information for local beekeepers and experts in relation to honey production and an opportunity to set local limits of honey quality. Despite the different climatic and topographical conditions, the available flora, and the different species of bees, the properties of Iraqi Kurdistan honeys were similar to the properties of honeys from the Czech and Slovak Republics.

Quality of honey from Tubuna bees (Scaptotrigona bipunctata) fresh, thermally treated and during storage

Intrinsic characteristics, such as the presence of sugars and high levels of moisture and water activity, give stingless bee honey a greater tendency to fermentation than Apis mellifera honey. Thus, this study aimed to evaluate the physicochemical, microbiological, and antioxidant parameters of honey sourced from Tubuna bees (Scaptotrigona bipunctata) in its fresh state, following thermal treatment, and during storage. Samples were collected from three meliponaries in the South of Brazil. Thermal treatment involved a 3 min immersion at 65 °C, and storage occurred at ambient temperature. Parameters assessed included moisture, free acidity, pH, water activity, soluble solids, reducing sugars, apparent sucrose, hydroxymethylfurfural, color, ash, mesophilic aerobic bacteria, molds, yeasts, Escherichia coli, and antioxidant activity (DPPH and ABTS). Thermally treated honey demonstrated improved moisture stability, acidity, water activity, and increased color during storage. There were no significant differences in pH, soluble solids, hydroxymethylfurfural, bacteria, molds, yeasts, and antioxidant activity between thermally treated and fresh honey, and during storage. Both fresh and thermally treated S. bipunctata honey samples were free from E. coli and maintained values within state legislation limits for moisture, sugars, hydroxymethylfurfural, ash, molds, and yeasts during storage. However, the microorganism count was reduced, and an increase in antioxidant activity after 360 days was observed. The treatment in a water bath at 65 °C for 3 min preserved the physicochemical, microbiological, and antioxidant quality of Scaptotrigona bipunctata honey during storage. The results hold promise for supporting “meliponicultores”, offering market opportunities, ensuring product quality, and fostering sustainability while preserving local biodiversity and culture.