Determination of Quality Criteria that Allow Differentiation Between Honey Adulterated with Sugar and Pure Honey
| Autor: | Cevat Nisbet, Filiz Kazak, Yüksel Ardalı |
|---|---|
| Přispěvatelé: | Ondokuz Mayıs Üniversitesi |
| Rok vydání: | 2018 |
| Předmět: |
Proline
Endocrinology Diabetes and Metabolism Clinical Biochemistry 01 natural sciences Biochemistry Antioxidants Inorganic Chemistry 0404 agricultural biotechnology Animals Magnesium Food science Sugar Adulterated honey Sucrose syrup Trace elements Honey composition Phenol Chemistry 010401 analytical chemistry Biochemistry (medical) Phosphorus Honey 04 agricultural and veterinary sciences General Medicine Bees 040401 food science Honey samples 0104 chemical sciences Potassium Calcium Antioxidant Sugars |
| Zdroj: | Biological Trace Element Research. 186:288-293 |
| ISSN: | 1559-0720 0163-4984 |
| DOI: | 10.1007/s12011-018-1305-2 |
| Popis: | WOS: 000446972000030 PubMed: 29572598 This study used various parameters of honey to develop a potentially more robust approach to the detection of adulterated honey. For this purpose, 25 multifloral, natural honey samples and 20 samples of adulterated honey produced by bees that had been fed supplementary sucrose syrup were analysed. The mean total phenolic content of the natural honeys was considerably higher than in the adulterated honeys at 157 +/- 13 and 35.2 +/- 7.3mg GAE/100g, respectively. Similarly, considerable variation was determined between natural and adulterated honeys in terms of total flavonoids (3.3 +/- 0.3 and 2.1 +/- 0.4mg QE/100g, respectively), antiradical activity (87.9 +/- 12 and 163 +/- 11mg/mL, respectively) and proline content (202 +/- 26 and 71.1 +/- 21.6mg/kg, respectively.) The potassium, phosphorus, calcium and magnesium contents of natural honeys were also higher than in adulterated honeys (P |
| Databáze: | OpenAIRE |
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