Journal articles: 'Honey - Physico-chemical analysis'

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Pospiech, Matej, Zdeňka Javůrková, Pavel Hrabec, Helena Čížková, Dalibor Titěra, Pavel Štarha, Simona Ljasovská, et al. "Physico-Chemical and Melissopalynological Characterization of Czech Honey." Applied Sciences 11, no. 11 (May 28, 2021): 4989. http://dx.doi.org/10.3390/app11114989.

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Geographical and botanical origin of honeys can be characterized on the basis of physico-chemical composition, sensory properties and on the basis of melissopalynological analysis. No comprehensive description of the characteristics of Czech honey has been published so far. This study provides insights that are important for correct classification. The study analysed 317 samples of authentic honey from randomly selected localities. Due to the diversity of the landscape, the typical honey of the region is blend honey with a predominance of blossom honey. According to the pollen profile and electric conductivity, the honeys were sorted into the following: Brassica honey (BH), Floral honey (FH), Fruit tree honey (PH), Honeydew (HD), Lime tree honey (LH), Robinia pseudoacacia honey (RH), and Trifolium honey (TH). Physico-chemical properties, including higher carbohydrates, were determined for the honeys and their pollen profiles were examined. The physico-chemical properties and pollen profile are partially in compliance with the description of European monofloral honeys, except for RH and TH. Although they had the highest proportion of acacia pollen, amounting to >10% of all the Czech honeys, these RH honeys differ from the European standard, so they cannot be considered acacia honey. Further, PH honeys and FH polyfloral honeys were described. Most honeys contained a significant proportion of rapeseed pollen, which is one of the common agricultural crops grown in the Czech Republic. All the analysed honeys met the parameters defined by the legislation. Due to direct on-site sampling, honeys were characterized by a low 5-(hydroxymethyl)furfural (HMF) content (3.0 mg/kg) and high diastase activity (24.4 DN). Honeydew honeys had the highest proportion of higher carbohydrates, primarily of Melezitose (4.8 g/100 g) and Trehalose (1.3 g/100 g). The presence of higher carbohydrates was also confirmed in LH for Maltose (4.6 g/100 g) and Turanose (2.4 g/100 g).

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Kasperová, Jana, Jozef Nagy, Peter Popelka, Zuzana Dičáková, Alena Nagyová, and Pavel Maľa. "Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement." Acta Veterinaria Brno 81, no. 1 (2012): 57–61. http://dx.doi.org/10.2754/avb201281010057.

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The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and Commission Internationale de I`Eclairage method (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. Mean values of physico-chemical indicators were as follows: water content 16–21%, acidity 6–42 mekv·kg-1, pH 3.68–5.15, water activity 0.505–0.667, electrical conductivity 0.155–1.585 mS·cm-1 and HMF content 0.17–78.5 mg·kg-1. The highest HMF content was found in forest honey with one sample above the limit established by Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. Differences of physico-chemical indicators and colour of honey samples were found to be significant (P < 0.05). The CIE L*a*b* methods can be used for identification of selected honey samples. This is the first similar study on Slovak honey.

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Cholera, SP, MB Kapopara, PJ Rathod, SD Jadav, and DL Pranami. "Physico-Chemical analysis of honey based herbal gooseberry candies." International Journal of Chemical Studies 8, no. 2 (March 1, 2020): 2501–9. http://dx.doi.org/10.22271/chemi.2020.v8.i2al.9126.

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Ghorab, Asma, María Shantal Rodríguez-Flores, Rifka Nakib, Olga Escuredo, Latifa Haderbache, Farid Bekdouche, and María Carmen Seijo. "Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)." Foods 10, no. 2 (January 22, 2021): 225. http://dx.doi.org/10.3390/foods10020225.

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This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

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Junie, Lia M., Mihaela L. Vică, Mirel Glevitzky, and Horea V. Matei. "Physico-chemical characterization and antibacterial activity of different types of honey tested on strains isolated from hospitalized patients." Journal of Apicultural Science 60, no. 1 (June 1, 2016): 5–18. http://dx.doi.org/10.1515/jas-2016-0013.

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AbstractThe first aim of the study was to compare the antibacterial activity of several types of honey of different origins, against some bacterial resistant strains. The strains had been isolated from patients. The second aim was to discover the correlations between the antibacterial character of honey and the physico-chemical properties of the honey. Ten honey samples (polyfloral, linden, acacia, manna, and sunflower) from the centre of Romania were tested to determine their antibacterial properties against the following bacterial species: Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Salmonella enterica serovar Typhimurium, Bacillus cereus, Bacillus subtilis, and Listeria monocytogenes. Bacterial cultures in nutrient broth and the culture medium Mueller-Hinton agar were used. The susceptibility to antibiotics was performed using the disk diffusion method. All honey samples showed antibacterial activity on the isolated bacterial strains, in particular polyfloral (inhibition zone 13-21 mm in diameter) - because it is the source of several plants, and manna (inhibition zone 13-19.5 mm in diameter), and sunflower (inhibition zone 14-18.5 mm in diameter). Pure honey has a significant antibacterial activity against some bacteria which are resistant to antibiotics. Bacterial strains differed in their sensitivity to honeys. Pseudomonas aeruginosa and Staphylococcus aureus were the most sensitive. The present study revealed that honey antibacterial activity depends on the origin of the honey. We also found that there was a significant correlation between antibacterial activity of honeys and the colour of the honey but not between acidity and pH. The statistical analysis showed that the honey type influences the antibacterial activity (diameter of the bacterial strains inhibition zones).

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Scripca, Laura A., and Sonia Amariei. "Research on Honey Crystalization." Revista de Chimie 69, no. 10 (November 15, 2018): 2953–57. http://dx.doi.org/10.37358/rc.18.10.6660.

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Crystallization of honey is a natural process and guarantee of authenticity. The aim of the study is to evaluate the influence of physico-chemical parameters on the process of crystallization and on crystal size. The interest in studying the factors influencing the crystallization process is due to the fact that most consumers, especially children, are reserved for the purchase and consumption of a crystallized honey, the commercial aspect being very important to them. Three samples of honey of different floral origins were used for the physico-chemical and microscopic analysis. The analyzes were carried out throughout 30 days every sample in triplicate. In terms of physicochemical following parameters were analyzed: acidity, diastase index, hydroximethylfurfural, humidity, invert sugar, glucose, fructose, fructose / glucose ratio and the microscopic analyze of crystals size. The parameter values resulting from the research study are in accordance with the legislation in force. Statistical analysis of experimental data highlights the influence of ratio fructose / glucose and humidity on the honey crystallization.

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Mădaş, Niculina M., Liviu A. Mărghitaş, Daniel S. Dezmirean, Victorita Bonta, Otilia Bobiş, Marie-Laure Fauconnier, Frédéric Francis, Eric Haubruge, and Kim B. Nguyen. "Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination." Foods 8, no. 10 (September 27, 2019): 445. http://dx.doi.org/10.3390/foods8100445.

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Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin.

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Pașca, Claudia, Liviu Alexandru Mărghitaș, Ioana Adriana Matei, Victorița Bonta, Rodica Mărgăoan, Florina Copaciu, Otilia Bobiș, Maria Graça Campos, and Daniel Severus Dezmirean. "Screening of Some Romanian Raw Honeys and Their Probiotic Potential Evaluation." Applied Sciences 11, no. 13 (June 23, 2021): 5816. http://dx.doi.org/10.3390/app11135816.

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This study aimed to characterize raw honeys from different geographical origins in Romania, in respect of chemical composition, microbiological examination and evaluate their probiotic potential. The physico-chemical determinations were performed in APHIS-DIA Laboratory, Cluj-Napoca, Romania, using standard validated methods. Bacterial identification was performed for each sample and each colony type using Vitek® 2 Compact 15 system and PCR amplification using 16S rDNA bacterial universal primers (27F, 1492R), species being confirm by sequences analysis. In five raw honey samples, we have identified probiotic bacteria, such as: Bacillus mycoides, Bacillus thuringiensis, Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus velezensis. Generally, all honey samples meet the standard values for chemical composition. However, one sample having 7.44% sucrose was found to have also probiotics bacteria from the genus Bacillus because sucrose is a substrate for probiotics development. In conclusion, the Romanian raw honey can be a potential reservoir of probiotics, which confer a health benefit for consumers.

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Prayitno, Y. A., A. Emmawati, and A. Rahmadi. "Physico-chemical characteristics, antibacterial, and antioxidant activities of genuine forest honey from East Kalimantan." Food Research 4, no. 6 (August 7, 2020): 1969–78. http://dx.doi.org/10.26656/fr.2017.4(6).235.

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In the dense tropical forests of Kalimantan, Apis dorsata produces forest honey with pollen diversity that has the potential to have unique antibacterial and antioxidant properties. This study is aimed to report the physicochemical characteristics, antioxidant activity and antibacterial analysis of forest honey from East Kalimantan. A total of nine samples of forest honey were purchased from local buyers of several regions. The power of hydrogen (pH), water content, diastase enzymes, fructose levels, and glucose levels were measured. Antioxidant activity was measured with ABTS assay. Antibacterial activity was conducted against Staphylococcus aureus, Bacillus cereus, Escherichia coli, and S. enterica serovar Typhi. Fourier Transform Infra-Red (FTIR) identified antibacterial functional groups. Honey samples from tropical forests in East Kalimantan had pH between 2.93±0.06 and 3.83±0.06, a moisture content between 18.44±0.64 and 25.67±0.29%, fructose levels between 7.85±0.05 and 17.73±0.13%, and glucose levels between 1.24±0.16 and 17.34±0.14%. Goa Tembenus honey showed the highest IC50 antioxidant activity and the highest Diastase Enzyme activity. Goa Tembenus and Bongan honey showed good antibacterial activity against Gram-positive and Gram-negative. Minimum inhibitory levels of honey were found at concentrations of 25% and 30%. Honey from tropical forests in East Kalimantan has H2O2 as an antibacterial component.

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Mail, Mohd Hafiz, Nurhidayah Ab. Rahim, Azimah Amanah, Muhammad Hidhir Khawory, Mohd Anuar Shahudin, and Azman Seeni. "FTIR and Elementary Analysis of Trigona Honey, Apis Honey and Adulterated Honey Mixtures." Biomedical and Pharmacology Journal 12, no. 04 (December 7, 2019): 2011–17. http://dx.doi.org/10.13005/bpj/1833.

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Honey is at high risk for the adulteration in global trade. Studies on the authenticity of stingless bee honey from Trigona spp. is necessary since the market demand for this product is increasing, particularly in Malaysia, due to its high nutritional value. FTIR spectroscopy has recently been used approach for a rapid and non-destructive measurement of honey quality and discriminate adulterated honey. The purpose of this study is to determine the FTIR and elementary content of Trigona spp. and Apis spp. honey, and further investigate the influence of the additional adulterants to the measured spectra absorbance. Both Trigona spp. and Apis spp. honey exhibit almost identical IR spectra curves, but there are notable different of their absorbance peak at the identified functional group regions. There is a correlation of the measured absorbance to the actual composition of Trigona spp. honey, which emphasized the low carbohydrate but high water content of the honey. Water or vinegar diluted honey has segregated absorbance peak from the pure honey. Our finding indicated that the FTIR is applicable in discriminate of pure and adulterated Trigona honey, but a further investigation on physico-chemical properties such as elementary content is needed for a comprehensive analysis.

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Naik, Shrutika Suresh, and Sheela Pargunde. "Physico-chemical Analysis of beeswax procured from Mumbai market, Western Ghats (Natural Habitat)." Journal of Ayurveda and Integrated Medical Sciences (JAIMS) 5, no. 05 (October 25, 2020): 186–90. http://dx.doi.org/10.21760/jaims.5.5.26.

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Beeswax is the substance that is obtained from the structure of a honey comb. The bees secrete wax to build the honey combs to store honey. It has rich hydrophobic property, the beeswax is in fact present within cosmetics and body products. Also, beeswax is used in food industry. Beeswax is a complex mixture of hydrocarbons, free fatty acid, esters of fatty acid. Beeswax plays an important role in Ayurvedic medicine, the traditional medicine name with Madhushistha (Beewax). The Madhushistha is used for the care of wound from abrasion or even from burns with topical application. Some references in Ayurvedic granth highlight the use of Madhushistha in combination with other herbal and mineral mixture, like Sikta Taila, Mruddaharshringa, Jatyadi Taila, etc. Beeswax is mainly of two types, natural beeswax and processed beeswax. Natural beeswax is clarified further heating in water with petroleum waxes. Because of high demand and shortage in market, adulteration of beeswax with cheaper materials are common like animal fat, plant oil and petroleum spirits (Paraffin wax). Hence authenticity of beeswax is major concern and that can be determined by using physico-chemical parameters such as- organoleptic test, solubility, Melting point, Spacific gravity, Refractive index, Acid value, Ester value, Saponification value, volatile matter. With this justification the present study is expected to determine the quality status of four different beeswax samples procured from Mumbai market, western ghats (Natural habitat). The physico-chemical analysis revealed that volatile matter is detected in market sample (2) whereas market sample (1) shows higher melting point as compare to beeswax collected from the Natural habitat. Market sample (1,2) of beeswax shows slight adulteration hence natural habitat samples (1,2) of beeswax should be used in medicine preparation.

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Chirsanova, Aurica, Tatiana Capcanari, and Alina Boistean. "PALYNOLOGICAL, PHYSICO-CHEMICAL AND BIOLOGICALLY ACTIVE SUBSTANCES PROFILE IN SOME TYPES OF HONEY IN THE REPUBLIC OF MOLDOVA." Journal of Engineering Science 28, no. 3 (September 2021): 175–86. http://dx.doi.org/10.52326/jes.utm.2021.28(3).14.

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Three types of monofloral honey (rapeseed honey, buckwheat and lavender) from the Republic of Moldova were analyzed. The results of the palynological analysis showed that the samples had a dominant type of pollen (at least 45%). In the case of lavender honey, the pollen of the plant Lavandula angustifolia is present in an average value of 74.83 ± 0.3; in rapeseed honey - Brassica napus and for buckwheat honey -Fagopyrum esculentum in average values as follows: 56.07 ± 0.3 and 68.08 ± 0.2% respectively. The study of the content of biologically active substances showed that buckwheat honey is the richest in polyphenols (9.00 ± 0.11 mg gallic acid / kg) and carotenoids (4.24 ± 0.57 mg βcarotE / kg), and maximum content of flavonoids is in rapeseed honey (4.52 ± 0.28 mg catechin / kg). Thus, the obtained results confirm that the honey from the Republic of Moldova falls within the limits recommended by the international regulation assuming adequate working conditions, handling, collection and storage of honey by beekeepers from the Republic of Moldova.

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Durugbo, Ernest Uzodimma, Gabriel Gbenga Daramola, Desmond Uchenna Abazuh, and M. Mba Obasi Odim. "Pollen Characterization and Physicochemical Analysis of Six Nigerian Honey Samples; Test for Authenticity." Turkish Journal of Agriculture - Food Science and Technology 8, no. 9 (September 23, 2020): 1863–70. http://dx.doi.org/10.24925/turjaf.v8i9.1863-1870.3477.

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Honey is a popular product consumed for its health benefits. It is an effective antimicrobial an antioxidant agent. Globally, palynological and chemical methods are among the means of authenticating honey quality, geographical origin and floral origin. Six honey samples from six Nigerian towns (Abi, Ikom, Lokpanta, Nsukka, Okigwe and Shaki) were subjected to the aforementioned tests. Eighty-six pollen taxa were recorded in all the samples. The richest sample with seventy-three taxa was from Nsukka, followed successively by Okigwe, Lokpanta, Shaki, Ikom and Abi samples with sixty-eight, sixty-seven, sixty-two, fifty-nine and fifty-seven pollen species respectively. The oil palm Elaeis guineensis pollen dominated the samples in different proportions except Shaki honey dominated by Acacia spp., The commonest plant family was Fabaceae (Caesalpinioideae, Mimosoideae, Papilionideae) with twenty-one taxa followed by Euphorbiaceae, Combretaceae, with four representatives and Rubiaceae with three taxa each. The physico-chemical analysis carried out were total moisture, total ash content, colour assessment, percentage of total solids, relative density, acidity, and Fischer’s Test. The samples were found to concur with the international standards for honey.

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SAGONA, S., B. TURCHI, F. FRATINI, M. GIUSTI, B. TORRACCA, C. BIONDI, R. NUVOLONI, D. CERRI, and A. FELICIOLI. "Antimicrobial activity of fifteen Italian honeys against Paenibacillus larvae ATCC 9545." Journal of the Hellenic Veterinary Medical Society 68, no. 4 (March 5, 2018): 547. http://dx.doi.org/10.12681/jhvms.16051.

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Currently, American Foulbrood (AFB) represents one of the most important problems for beekeepers, due to economic losses and to the absence of an effective therapeutic treatment. The aim of this work was to characterize fifteen Italian honeys in order to assess their inhibitory activity against Paenibacillus larvae ATCC 9545. Each honey was analyzed for the activity of the following enzymes: glucose oxidase and catalase. Moreover, melissopalynological analysis and other biochemical parameters, namely gluconic acid, total phenolic and total flavonoid contents were determined. For each honey, the Minimum Inhibitory Concentration (M.I.C.) and the Minimum Bactericidal Concentration (M.B.C.) against P. larvae were determined. All tested honey samples had an inhibitory activity on P. larvae. In particular, the lowest M.I.C. and M.B.C. values (53.8 mg/mL and 107.5 mg/mL, respectively) were recorded for an Arbutus honey sample. Arbutus honeys also had the highest gluconic acid and total phenolic contents (12.6 ± 1.7 g/kg and 243.2 ± 25.1 mg/kg, respectively) and the highest glucose oxidase activity (13.0 ± 1.9 nM H2O2/min). Dark honeys, including Arbutus, seem to have a higher gluconic acid content and a higher antimicrobial activity. Thus, honey characterization, including colour and physico-chemical characteristics (e.g. gluconic acid concentration, total phenolic and total flavonoid contents, glucose oxidase activity), could be crucial for the assessment of its employment against P. larvae.

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Cilia, Giovanni, Filippo Fratini, Matilde Marchi, Simona Sagona, Barbara Turchi, Leonora Adamchuk, Antonio Felicioli, and Miroslava Kačániová. "Antibacterial Activity of Honey Samples from Ukraine." Veterinary Sciences 7, no. 4 (November 20, 2020): 181. http://dx.doi.org/10.3390/vetsci7040181.

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The employment of natural substances such as beehive products with a preventive and therapeutic purpose has been a widespread custom since ancient times. In this investigation, the antibacterial activity of 41 honey samples from different Ukraine regions has been evaluated. For each honey, melissopalynological and physico-chemical analysis were performed in order to determine botanical origin, pH, glucose and fructose contents and free acidity. So, antibacterial activity against Staphylococcusaureus CCM 4223, Listeria monocytogenes ATCC 7644, Salmonella enterica serovar Typhimurium CCM 3807 and Escherichia coli ATCC 25922 was assessed through the determination of MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) values by the microdilutions method. The results show that the most susceptible bacterial strain was L. monocytogenes. Its growth was inhibited at a honey concentration ranging from 0.094 to 0.188 g/mL. The most resistant bacterial strain was S. aureus. As concerns MBC values, L. monocytogenes was the most susceptible bacteria, while S. aureus was the most resistant. Helianthus spp. honeys was the most effective against all tested bacterial strains, followed by Robinia spp. and multifloral honeys. Promising results for MIC tests have been found for Brassica spp.

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Vildana, Alibabić, Oraščanin Melisa, and Vahčić Nada. "Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina." Czech Journal of Food Sciences 35, No. 6 (December 20, 2017): 488–95. http://dx.doi.org/10.17221/82/2017-cjfs.

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Principal component analysis (PCA) and cluster analysis (CA) were used to define the geographical origin of three types of monofloral (chestnut, linden, and acacia), two types of multifloral (meadow and mixed), and forest honey produced over two consecutive harvest seasons in the Una-Sana Canton (Bosnia and Herzegovina), which is geographically divided into eight sub-regions. Statistical analysis was applied to the measurement of physico-chemical and sensory parameters, as well as micro- and macronutrient (K, Na, Mg, Zn, Fe, Mn, and Al) content, along with some heavy metals (Cd, Pb, and As). Using the PCA method the characteristic parameters for all eight sub-regions were determined, while the CA grouping method was used to determine the characteristic parameters for six sub-regions. Chestnut honey is predominantly found in Cazin, chestnut and linden honey in Bosanska Krupa, chestnut and acacia honey in Bužim, acacia honey in Sanski Most, mixed honey in Velika Kladuša and forest honey in Ključ.

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Issaad, Fatima Zohra, Khalid Bouhedjar, Assia Ikhlef, Hatem Lachlah, Djihene Hadj Smain, Khawla Boutaghane, and Chawki Bensouici. "Multivariate analysis of physico-chemical, bioactive, microbial and spectral data characterisation of Algerian honey." Journal of Food Measurement and Characterization 15, no. 4 (May 11, 2021): 3634–48. http://dx.doi.org/10.1007/s11694-021-00946-2.

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Sharma, Shivani, Younis Ahmad Hajam, and Rajesh Kumar. "Physico-chemical analysis of honey samples collected from Apis cerana in western Himalayan region." Journal of Entomological Research 45, no. 2 (2021): 246–53. http://dx.doi.org/10.5958/0974-4576.2021.00040.2.

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Araujo, Deyanira, Pilar Ruiz Pérez-Cacho, Salud Serrano, Rafaela Dios-Palomares, and Hortensia Galán-Soldevilla. "Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela." Foods 9, no. 3 (March 14, 2020): 339. http://dx.doi.org/10.3390/foods9030339.

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The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58–4.08), free acidity (30.9–36.0 meq/kg), lactone acidity (9.0–14.3 meq/kg), total acidity (42.1–46.0 meq/kg), moisture content (19.1–20.0%), diastase activity (8.11–12.7 ºG), colour intensity (41.5–86.6 mm Pfund), hydroxymethylfurfural (15.7–26.0 mg/kg), and electrical conductivity (0.33–0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.

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Chirsanova, Aurica, Tatiana Capcanari, Alina Boistean, and Imen Khanchel. "BEE HONEY: HISTORY, CHARACTERISTICS, PROPERTIES, BENEFITS AND ADULTERATION IN THE BEEKEEPING SECTOR." Journal of Social Sciences 4, no. 3 (September 2021): 98–114. http://dx.doi.org/10.52326/jss.utm.2021.4(3).11.

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This review aims to share the history of bees and the use of honey as the only natural sweetener available to mankind for more than 40,000 years. At the same time, the characteristic of the beekeeping sector is presented, highlighting the top honey producers worldwide. The botanical origin of honey is the basis for the characterization of the 14 types of honey presented. Honey standards were analyzed to provide an overview of quality and physico-chemical indices. The data indicated in the national and regional honey standard are identical to the data for the international Codex Alimentarius standard. After the comparative analysis of these 3 sources, no significant deviations were identified. The tendencies of using honey from ancient times as a nutritious food product, as a preservative, as a medicine for treating various diseases and for performing certain rituals, etc. were highlighted. At the same time, the population must be encouraged to consume this incomparable bee product.

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., MR Linkon. "COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF HONEY AVAILABLE IN TANGAIL, BANGLADESH." International Journal of Research in Engineering and Technology 04, no. 03 (March 25, 2015): 89–92. http://dx.doi.org/10.15623/ijret.2015.0403014.

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Linkon, MR, Utpal Kumar Prodhan, Toufiq Elahi, Jalal Talukdar, and Md Abdul Alim. "Comparative Analysis of the Physico-chemical and Antioxidant Properties of Honey Available in Tangail, Bangladesh." Universal Journal of Food and Nutrition Science 3, no. 1 (February 2015): 19–22. http://dx.doi.org/10.13189/ujfns.2015.030103.

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KAUDJHIS ASSI, Chimène, Gbouhoury Eric-Kevin BOLOU, and Salimata OUATTARA. "Melissopalynological and physico-chemical analysis of honey from the beekeeping cooperative of Toumodi (Côte dIvoire)." International Journal of Scientific and Research Publications (IJSRP) 11, no. 2 (February 12, 2021): 399–408. http://dx.doi.org/10.29322/ijsrp.11.02.2021.p11048.

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Tijana Brčina, Lejla Halilčević, and Ramzija Cvrk. "Assessment of Honey Quality from the Middle Podrinje Area." International Journal for Research in Applied Sciences and Biotechnology 8, no. 1 (January 30, 2021): 132–37. http://dx.doi.org/10.31033/ijrasb.8.1.15.

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The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milići), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. Honey samples that met the criteria prescribed by the Regulation were sensory evaluated by experienced analysts. Two samples of floral honey that did not meet the criteria prescribed by the Regulation were not sensory evaluated. Based on sensory analysis, samples of floral honey from the municipality of Milići had better sensory characteristics compared to the same type of honey from the municipality of Srebrenica. Acacia honey from the municipality of Zvornik was rated better than honey from the municipality of Bratunac.

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BONTA, Victoriţa, Daniel Severus DEZMIREAN, Liviu Alexandru MĂRGHITAŞ, Adriana Cristina URCAN, and Otilia BOBIŞ. "Sugar Spectrum, Hydroxymethylfurfural and Diastase Activity in Honey: A Validated Approach as Indicator of Possible Adulteration." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 77, no. 2 (November 18, 2020): 44. http://dx.doi.org/10.15835/buasvmcn-asb:2020.0008.

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Honey is used for centuries both as nutrient and in medicine, being an exhaustless source of benefic factors for health and also for different biotechnological processes. This is a complex matrix which possesses antioxidant and antimicrobial properties due to its peroxidic activity and bioactive compounds. A fully validated approach for the determination of sugars, hydroxymethylfurfural content and diastase activity in honey samples were presented in accordance with the official methods from the International Honey Commission. Spectrophotometric method was used for diastazic activity determination and chromatographic determinations for HMF content (photodiode array detection) and sugars (refractive index detection). The limits of detection and quantification were calculated. Accuracy, precision and uncertainty were determined in the spectrophotometric and chromatographic techniques using the certified reference material. Diastase activity, sucrose content and hydroxymethylfurfural (HMF) content were easily differentiated and these parameters were used for indication of a possible adulteration of the honey. The present study confirms that, in order to have an authentic honey sample, diastazic activity must be above 8 DN (diastazic number) and HMF content less than 40 mg/kg. Sugar spectrum is different for every honey type. Consequently, physico-chemical analysis should be combined for the determination of authentic honey and proper labeling.

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Fahim, Hira, Javid Iqbal Dasti, Ihsan Ali, Safia Ahmed, and Muhammad Nadeem. "Physico-chemical analysis and antimicrobial potential of A pis dorsata, A pis mellifera and Z iziphus jujube honey samples from Pakistan." Asian Pacific Journal of Tropical Biomedicine 4, no. 8 (August 2014): 633–41. http://dx.doi.org/10.12980/apjtb.4.2014apjtb-2014-0095.

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Łukasiewicz, Angelika. "The use of bee venom in cosmetology." Aesthetic Cosmetology and Medicine 10, no. 1 (February 2021): 23–31. http://dx.doi.org/10.52336/acm.2021.10.1.04.

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Honey bee venom is a unique mixture of biologically active proteins, enzymes and biogenic amines. It is used in medicine and pharmacy, and recently also in cosmetology. The study presents an analysis of bee venom as a cosmetic raw material, assesses its safety and effect on the skin, methods of obtaining it and its physico-chemical properties as well as its behavior in cosmetic solutions. Bee venom has a therapeutic effect in the treatment of acne, atopic dermatitis, alopecia and psoriasis, it also has a great anti-aging potential. Possible side effects, such as an allergic reaction or anaphylactic shock, raise doubts and limit the use of bee venom. Further research is needed on its properties, the method of its acquisition, processing and application in cosmetic formulas.

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Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (May 20, 2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

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Paiva, Y. F., J. N. V. Deodato, E. E. V. Silva, E. V. Silva, and A. S. Araújo. "Iogurte adicionado de polpa de abacaxi, base mel: Elaboração, perfil microbiológico e físico-químico." Revista Verde de Agroecologia e Desenvolvimento Sustentável 10, no. 2 (December 18, 2015): 22. http://dx.doi.org/10.18378/rvads.v10i5.3908.

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Os produtos lácteos, são fonte importante para se obter nutrientes necessários para um bom funcionamento do organismo humano. Com o mercado consumidor em alta, sentiu-se a necessidade de adicionar ingredientes que auxiliam tanto na aceitação do produto final, quanto o tornando uma refeição mais nutritiva. Objetivou-se a elaboração de iogurte natural que uniu as propriedades nutritivas do abacaxi e do mel de abelha. As três formulações do produto (A,B e C) foram submetidas à análises microbiológicas (Coliformes à 35ºC e 45ºC, Salmonella sp/25g., Staphylococcus spp., Contagem total de bactérias aeróbias Mesófilas (CTM) e Psicotróficas) seguindo metodologia descrita por Silva (2010) e à análises físico-químicas (Umidade, Cinzas, Sólidos Solúveis (ºBrix), pH, Acidez e Proteínas) utilizando metodologia do Instituto Adolfo Lutz (2008). As três formulações apresentaram ausência emtodos os parâmetros microbiológicos analisados, exceto para CTM, apresentando valores de 1x 10 e 1,5x 10UFC/g, estando dentro dos padrões estabelecidos. Nas análises físico-químicas, esteve dentro dos padrões para acidez (0.803, 0.904 e 0.934) e proteínas (2.98, 3.75 e 4.39) e fora dos padrões para ºBrix (37.1, 37.4 e 41.5), não existindo padrões específicos para os demais parâmetros. Conclui-se que todas as formulações estão aptas a comercialização, dependendo apenas da preferência sensorial dos consumidores.Yogurt added pineapple pull, honey base: Development, microbiological profile and physicochemicalAbstract: Dairy products are an important font to obtain nutrients necessary for proper functioning of the human body. In the consumer market for high, felt the need to add ingredients which assist both the acceptance of the final product, as becoming a more nourishing meal. Aimed to the development of natural yogurt that united the nutritional properties pineapple and honey. The three product formulations (A, B and C) were subjected to microbiological tests (Coliformes at 35 ° C and 45 °C, Salmonella sp/25g., Staphylococcus spp., Total count of aerobic bacteria mesophile (CTM) and psicotrophic) following the methodology described by Silva (2010) and physicochemical analysis (humidity, ash, soluble solids (° Brix), pH, acidity and protein) using the methodology of the Adolfo Lutz Institute (2008). All three formulations presented absence in all microbiological parameters analyzed, except for CTM, with values of 1x 10 and 1.5x 10UFC/g, and within established standards. The physico-chemical analysis, was within the standards for acidity (0803, 0904 and 0934) and protein (2.98, 3.75 and 4.39) and non-standard for Brix (37.1, 37.4 and 41.5), and there are no specific standards for the other parameters. It is concluded that all formulations are suitable for consumption, depending only on sensory consumer preference.

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Karabagias, Ioannis K., Anastasia V. Badeka, Stavros Kontakos, Sofia Karabournioti, and Michael G. Kontominas. "Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses." Food Chemistry 165 (December 2014): 181–90. http://dx.doi.org/10.1016/j.foodchem.2014.05.033.

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Saraiva, Marly Azevedo, Gilberth Silva Nunes, Ivone Garros Rosa, José Malheiros Silva, Carlene Reis Peixoto, and Carlos Alexandre Holanda. "ESTADO DE DETERIORAÇÃO DOS MÉIS DE ABELHA (APIS MELLIFERA) COMERCIALIZADOS EM SÃO LUÍS DO MARANHÃO." Cadernos de Pesquisa 20, no. 1 (March 8, 2013): 64. http://dx.doi.org/10.18764/2178-2229.v20.n1.p.64-68.

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O mel é um alimento muito apreciado e de excelente valor nutritivo, constituído por uma mistura complexa de carboidratos, enzimas, aminoácidos, ácidos, minerais, substâncias aromáticas, vitaminas, pigmentos, cera e grãos de pólen. O produto pode apresentar alterações devido a formas inadequadas de armazenamento e conservação. Tais procedimentos ocasionam sua deterioração, comprometendo seriamente o alimento. Quando os méis de abelha são submetidos a condições de temperatura e luminosidade intensa podem sofrer algumas modificações nas suas propriedades físico-químicas. A proposta deste trabalho é verificar a presença e o grau de deterioração dos méis de abelha comercializados em São Luís do Maranhão. Foram realizadas as análises físico-químicas: umidade, acidez, atividade diastásica e hidroximetilfurfural em 30 amostras de méis de Apis mellifera e os valores foram analisados segundo a Instrução Normativa n.º 11 de 2000 do MAPA. As amostras em estudo apresentaram valores fora dos padrões estabelecidos pela legislação, em relação à determinação de atividade diastásica e teor de hidroximetilfurfural, parâmetros físico-químicos que fornecem indicações sobre o grau de conservação e superaquecimento, o que indica que as amostras apresentaram deterioração.Palavras-chave: Mel. Apis mellifera. Deterioração.STATE OF DETERIORATION OF BEE'S HONEYS (APIS MELLIFERA) COMMERCIALIZED IN SÃO LUIS- MARANHÃOAbstract: Honey is a very appreciated food and has excellent nutritional value, constituted by a mixture of a complex carbohydrates, enzymes, amino acids, minerals, flavorings, vitamins, pigments, waxes and pollen. The product may undergo changes due to inadequate forms of storage and conservation. These procedures may cause their deterioration, severely compromising the food. When the honeys of bee are submitted to conditions of temperature and intense light may undergo some modifications in their physicochemical properties. The purpose of this study is to verify the presence and degree of deterioration of honeys of bee commercialized in São Luis do Maranhão. Physico-chemical analyses were done: moisture, acidity, diastase activity and hydroxymethylfurfural in 30 honey samples of Apis mellifera and the values were analyzed according to Normative Instruction No. 11 of 2000 of MAPA. The samples studied showed values outside the standards established by legislation in relation to the determination of diastase activity and hydroxymethylfurfural content, physico-chemical parameters that provide indications about the degree of conservation and overheating, which indicates that the samples showed deterioration.Keywords: Honey. Apis mellifera. Deterioration.ESTADO DE DETERIORO DEL MIEL DE ABEJA (APIS MELLIFERA) SE COMERCIALICEN EN SAO LUIS DO MARANHÃOResumen: La miel es un alimento muy popular y el valor nutritivo excelente, compuesto de una mezcla de hidratos de carbono complejos, enzimas, aminoácidos, minerales, vitaminas, aromatizantes, colorantes, ceras y polen. El producto puede sufrir cambios debido a métodos inadecuados de almacenamiento y conservación. Estos procedimientos causan su deterioro, comprometiendo severamente los alimentos Cuando las abejas están sujetas a condiciones de temperatura y luz intensa pueden sufrir algunas modificaciones en sus propiedades fisicoquímicas. El objetivo de el presente estudio es verificar la presencia y el grado de deterioro de la miel de abeja negocian en São Luís do Maranhão. Los análisis se realizaron con propiedades físicoquímicas: La humedad, acidez, actividad de la diastasa y el hidroximetilfurfural en 30 muestras de miel de Apis mellifera y los valores fueron analizados de acuerdo a la Instrucción Normativa N º 11 de 2000 MAPA. Las muestras estudiadas mostraron valores fuera de los estándares establecidos por la legislación en relación con la determinación de la actividad de la diastasa y el contenido de hidroximetilfurfural, parámetros físico-químicos que proporcionan información sobre el grado de conservación y el sobrecalentamiento, lo que indica que las muestras mostraron deterioro.Palabras clave: Mel. Apis mellifera. Deterioro.

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Adgaba, Nuru, Ahmed A. Al-Ghamdi, Awraris Getachew, Yilma Tadesse, Abera Belay, Mohammed J. Ansari, Sarah E. Radloff, and Deepak Sharma. "Characterization of honeys by their botanical and geographical origins based on physico-chemical properties and chemo-metrics analysis." Journal of Food Measurement and Characterization 11, no. 3 (March 7, 2017): 1106–17. http://dx.doi.org/10.1007/s11694-017-9487-4.

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Svečnjak, Lidija, Ozren Jović, Saša Prđun, Josip Rogina, Zvonimir Marijanović, Jana Car, Maja Matošević, and Igor Jerković. "Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIR-ATR and HS-SPME/GC–MS." Food Chemistry 291 (September 2019): 187–98. http://dx.doi.org/10.1016/j.foodchem.2019.03.151.

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Veena, Veena, Vandana Verma, Amala Udayakumar, Shikha Pandhi, Arvind Kumar, and Vinod Kumar Paswan. "Analysis of Physicochemical Characteristics of Pauttika Honey Procured from Uttar Pradesh, India." Current Research in Nutrition and Food Science Journal, July 13, 2020, 570–83. http://dx.doi.org/10.12944/crnfsj.8.2.23.

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Ayurveda has described eight kinds of honey with the different medicinal values that gets change with the passage of time of one year. Pauttika honey is a specific kind of honey among the eight types of honey produced by Pauttika honey bee, which is indicated in the management of diabetes (Prameha), obesity (Sthaulaya), dyslipidemia, etc. To identify and standardize the type of honey and its honey bee on scientific parameters and the characteristics as mentioned in Ayurveda. Honey was procured from the natural honey hive and Standard methods were used forphysico-chemical analysis, sensory evaluation, and color hunter test.Bee identification was done by an expert entomologist. Analysis of honey, showed that procured honey was Pauttika type of honey as described in Ayurveda and bee was identified as Apis dorsata. Researchersalso found some changes in the properties of honey after the one year like in pH, HMF, Color, and Sensory evaluation. The Physico-chemical analysis of honey samples confirmed the good quality of Pauttikahoney produced by Apis dorsata also confirms a new variety of honey as mentioned in Ayurveda.

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Chukwuemeka, Njokuocha, Reginald. "Evaluation of Pollen and Chemical Composition of Honey Samples Sourced from Open Markets in Anambra State, Nigeria to Ascertain their Authenticity." Journal of Applied Life Sciences International, December 12, 2019, 1–12. http://dx.doi.org/10.9734/jalsi/2019/v22i330128.

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Aims: To ascertain the predominant honey plants that served as major sources of nectar and or pollen to the honeybees and to determine the quantitative presence of some physico-chemical components of the honey samples. Study Design: The honey samples were collected from the various locations based on purposive sampling. Place and Duration of Study: The samples were collected from seven towns in three Local Government Areas of Anambra State as follows; Ukpor, Usumenyi and Ezinifite (Nnewi South LGA), Nnokwa, Alor and Nnobi (Idemmili South LGA) and Ezinifite (Aguata LGA) between January and April, 2013. Methodology: The honey samples were dissolved in warm (40ºC) acidified water and subsequently subjected to acetolysis treatment. The recovered residues were suspended in glycerol-alcohol mixture in vials from where samples were collected for routine pollen count and identification. The chemical analysis was carried out according to the analysis of the Association of Official Analytical Chemists with four replicates. The pollen data were converted to percentage, while data from chemical parameters were converted to mean and standard deviation. Results: A total of 67 pollen types belonging to 39 families were identified. The honey samples were grouped into two based on the botanical origin: three monofloral and four polyfloral honeys. The predominant honey plants include Hymenocardia acida, Combtretaceae/Melastomataceae, Lannea sp., Alchornea cordifolia and Phyllanthus muellerianus. The chemical analysis showed that the values of all the parameters (moisture, pH, Sucrose, Protein, Hydroxymethyl furfural, etc) tested were within the acceptable limits of international honey standard. However, the sum of glucose and fructose in three honey samples did not meet the 60g/100g recommended as minimum limit for blossom honeys. Conclusion: The chemical analysis showed that the honey samples contained acceptable standard concentrations of all the physicochemical parameters (such as HMF, protein, moisture, sucrose, etc.) tested with exception of the sum of glucose and fructose which did not meet the standard in some samples. The predominant honey plants that served as sources of nectar and pollen in the to the bees include Hymenocardia acida, Lannea sp., Phyllanthus muellerianus and members of the Combretaceae/Melastomataceae families.

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Rathi, Bharat, Renu Rathi, Dhirajsingh Rajput, Anita Wanjari, and Mujahid Khan. "A Comparative Analytical Study of Fresh Honey Collected from Honey Comb of Apis Mellifera and Market Samples of Honey." Journal of Pharmaceutical Research International, July 15, 2021, 175–81. http://dx.doi.org/10.9734/jpri/2021/v33i37a31993.

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Honey is a natural product which was known to ancient seers of Ayurveda since Veda period. The nutritional and therapeutic benefits of honey were well known and also documented in authentic texts of Ayurveda. However the abundant availability of honey has gone decreasing since industrialization and deforestation. It has resulted in artificial culture and marketing of honey. The quality of such honey is matter of concern as it is easy to adulterate honey but is very hard to find out the difference between natural and adulterated honey. Considering this issue, present work has been planned to compare freshly collected natural honey and marketed samples of honey. For the comparative analytical study four different samples were collected. Three samples of three different pharmacies were procured from market (honey of branded Ayurvedic companies) and compared with collected honey sample from honeycomb of Apis mellifera. The collected four samples of honey have almost similar organoleptic characters i.e. colour, odour, taste and touch. Considerable differences are detected in physico-chemical analysis, nutritional value and HMF value. The observations are within normal range however the differences are suggestive of need of establishing quality control parameters based on source of honey, collection season, temperature and storage condition and also providing these details while labelling the samples. Finding of present study revealed that freshly collected natural honey have best desired attributes compared all three marketed samples.

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MARCHINI, LUÍS CARLOS, AUGUSTA CAROLINA DE CAMARGO CARMELLO MORETI, and SINVAL SILVEIRA NETO. "CARACTERÍSTICAS FÍSICO-QUÍMICAS DE AMOSTRAS DE MEL E DESENVOLVIMENTO DE ENXAMES DE Apis mellifera L., 1758 (Hymenoptera, Apidae), EM CINCO DIFERENTES ESPÉCIES DE EUCALIPTOS." Boletim do Centro de Pesquisa de Processamento de Alimentos 21, no. 1 (June 30, 2003). http://dx.doi.org/10.5380/cep.v21i1.1159.

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Desenvolveu-se pesquisa com amostras de mel de Apis mellifera produzidas nas espécies Eucalyptus citriodora, E. camaldulensis, E. grandis, E. tereticornis e E. urophylla, visando verificar semelhanças e diferenças com base nas características físico-químicas das amostras e dados de desenvolvimento do enxame. Foram colocados cinco núcleos de abelhas em cada uma das espécies tomando-se cuidado para que o florescimento ocorresse em épocas distintas para evitar a mistura dos méis na mesma colméia. A quantidade de mel, a área de ovos, a área de larvas, a área de pupa e a quantidade de pólen foram medidas (cm2) em intervalos de 15 dias pelo período de 45 dias. O mel de E. citriodora propiciou melhor desenvolvimento das abelhas quanto à área ocupada com ovos e larvas quando comparado ao mel de E. grandis. Os méis foram avaliados quanto à cor, sabor, cinzas, proteína, prolina, pH, umidade, sacarose, viscosidade, diastase, frutose, glucose e lactona. Foram efetuadas análises de Cluster e de componentes principais para os 18 caracteres observados. Verificou-se que os méis de E. citriodora, E. tereticornis e E. urophylla são semelhantes entre si e diferentes dos de E. camaldulensis e de E.grandis quanto aos aspectos de desenvolvimento das abelhas e suas características nutricionais. Pela análise dos componentes principais verificou-se que os caracteres que mais influenciaram no agrupamento das amostras foram frutose, prolina e umidade no eixo X (37%), área de larvas no eixo Y (28%) e sabor no eixo Z (22,1%). PHYSICO-CHEMICAL COMPOSITION OF HONEY SAMPLES AND THE SWARM DEVELOPMENT OF Apis mellifera L. 1758 (Hymenoptera, Apidae), IN FIVE DIFFERENT Eucalyptus species Abstract It was developed research with honey samples of Apis mellifera produced in the species Eucalyptus citriodora, E. camaldulensis, E.grandis, E. tereticornis and E. urophylla aiming to verify similarities and differences based on the physico-chemical analysis and on the data of swarm development. Five bees nucleous were put in each species, taking care that the blooming occurrence in disting dates to avoid honey mixtures in the same beehive. The quantity of honey, eggs area, larvae area, pupae area and the pollen quantity were measured (cm2) in intervals of 15 days in a 45 days period. The honey of E. citriodora propitiated better development of the bees as to area occupied with eggs and larvae when compared to the honey of E. grandis. The honeys were evaluated for colour, taste, ashes, protein, proline, pH, humidity, sucrose, viscosity, diastase, fructose, glucose and lactona. Cluster analysis and of the main components for 18 observed characters were realized. It was verified that the honey of E. citriodora, E. tereticornis and E. urophylla, are similar and different from E. camaldulensis and E.grandis for the aspects of bees the development and their nutritional characteristics. By the main components analysis it was verified that the characters that influenced more in sample grouping were fructose, prolin and humidity in X axle (37%), larvae area, in Y axle (28%) and taste, in Z axle (22,1%).

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Espinoza Toledo, Cristina, Alfredo Vázquez Ovando, Rodolfo Torres de los Santos, Alfonso López García, Victor Albores Flores, and Julieta Grajales-Conesa. "Stingless bee honeys from Soconusco, Chiapas: a complementary approach." Revista de Biología Tropical 66, no. 4 (September 11, 2018). http://dx.doi.org/10.15517/rbt.v66i4.32181.

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Physicochemical, acceptance and palynological studies were performed in stingless bee honeys from Soconusco, Chiapas, in order to learn and contribute to their knowledge in the Tropics. Nine honey samples were collected from Melipona solani (Ms), M. beecheii (Mb) and Scaptotrigona mexicana (Sm) in different meliponaries. Our results registered physico-chemical values that ranged as follow; pH 2.8-4.8, electrical conductivity (EC) 114-1211 μS/cm, free acidity 24-100 meq/kg, aw 59-71 g/100g, moisture 35-38 %, color 0.13-0.75 Pfund scale, reducing sugars 47-71 %, hidroxymethylfurfural (HMF) not determined – 2.72 mg/100g, and diastase activity 1.92-11.22 DN. On the other hand, the principal component analysis (PCA) of physicochemical values showed that 86.9 % of the total variability between species was explained by the following parameters aw, moisture, free acidity, color, pH, sugars and EC. Sm honeys were associated (PCA) with a higher water content, free acidity and darker colors, while Melipona honeys with a sweeter taste and a lower diastase activity; thus honeys could be grouped by genera. The acceptance test showed that 78 % of honeys were preferred, being the SmCa sample in the category “I likely dislike” due to the bitter taste (disapproved by consumers). The melisopalynological results showed that M. beecheii honeys are monofloral with a 45 % of Fabaceae pollen, while Melipona solani and Scaptotrigona mexicana honeys are multi or polyfloral with diferent pollen types; Fabaceae, Melastomataceae, Malvaceae and Asteraceae. From this complementary study we can asume that it is necessary to implicate researchers with producers, so they could have accesss to stingless bee honey analysis and to help them to improve meliponaries management by identifying and introducing stingless bee flora.

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Dhaliya, Dr Ravi. "PHARMACEUTICAL PREPARATION & PHYSICO-CHEMICAL ANALYSIS OF TAGARADI YOGA- AN AYURVEDIC FORMULATION FOR MAKSHIKA VISHA (HONEY BEE STING)." World Journal of Pharmacy and Pharmaceutical Sciences, May 1, 2017, 1040–49. http://dx.doi.org/10.20959/wjpps20175-9118.

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Raziuddin, M., R. Narendra Babu, V. Appa Rao, S. Ramesh, and R. Karunakaran. "Quality of Value Added Goat Meat Spread Enriched with Honey." Asian Journal of Dairy and Food Research, Of (June 7, 2021). http://dx.doi.org/10.18805/ajdfr.dr-1654.

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Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p less than 0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p greater than 0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p less than 0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p greater than 0.05). Moisture content of meat spread decreased significantly (P less than 0.05), whereas protein content increased signiûcantly (P less than 0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p less than 0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread.

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Ina, Yessy Tamu, Widiyanto Widiyanto, and Valentinus Priyo Bintoro. "Sifat Fisikokimia Dendeng Sapi yang Direndam dalam Gula-Kelapa dan Madu." Jurnal Aplikasi Teknologi Pangan 8, no. 1 (March 10, 2019). http://dx.doi.org/10.17728/jatp.3760.

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Penelitian ini bertujuan untuk menganalisis sifat fisikokimia pada dendeng sapi setelah dilakukan perendaman dengan gula kelapa dan madu. Penelitian ini terdiri atas 4 perlakuan variasi konsentrasi gula kelapa dan madu, yaitu: 30:0%, 22,5:7,5%, 15:15%, 7,5:22,5%. Kadar fruktosa, glukosa, kadar air, aktivitas air diamati pada dendeng hasil perlakuan. Data dianalisis dengan ANOVA dan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa peningkatan proporsi madu dalam larutan perendam dapat secara nyata menurunkan kandungan fruktosa, glukosa, kadar air, aktivitas air pada dendeng sapi. Kesimpulannya, sifat fisikokimia dendeng dapat berubah sesuai dengan proporsi konsentrasi gula kelapa dan madu.The Physico-Chemical Properties of Indonesian Dried Beef Immersed in Palm Sugar and HoneyAbstractThis study is aimed to investigate the physics-chemical aspect of Indonesian dried beef that was immersed in palm sugar and honey. Four ratios of palm sugar and honey were used, i.e. 30:0%, 22.5:7.5%, 15:15%, 7.5:22.5%. The level of fructose, glucose, water content, and water activity were analysed as the dried beef quality. Data were analyzed using analysis of variance and followed by Duncan’s Multiple Range Test. The results indicated that the elevation in the honey concentration in the ratio of immersion provided significant effect on decrease in fructose and glucose levels, water content, water activity. As conclusion, the ratio of palm sugar and honey might provide the effect on the change of fructose and glucose levels, water content, water activity.•••

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Karabagias, Ioannis K., Vassilios K. Karabagias, Chara Papastephanou, and Anastasia V. Badeka. "New insights into the typification of Hellenic monofloral honeys using selected physico-chemical and bio-chemical indicators coupled with z score analysis and chemometric models." European Food Research and Technology, September 26, 2020. http://dx.doi.org/10.1007/s00217-020-03615-8.

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Journal articles on the topic 'Honey - Physico-chemical analysis'

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