Analysis of organic molecules, physicochemical parameters, and pollen as indicators for authenticity, botanical origin, type and quality of honey samples examined
| Autor: | Sergio A. Bucarey, Kamaleddin Alizadeh, E. Castaneza Zúñiga, Patricio Vásquez-Quitral, O. Fuentes Molina |
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| Rok vydání: | 2020 |
| Předmět: |
lcsh:TP368-456
010401 analytical chemistry lcsh:TX341-641 physicochemical properties 04 agricultural and veterinary sciences Biology medicine.disease_cause 040401 food science 01 natural sciences Honey samples 0104 chemical sciences Organic molecules honey authentication lcsh:Food processing and manufacture apis mellifera 0404 agricultural biotechnology Pollen medicine chilean honey Food science lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 23, Iss 1, Pp 2242-2256 (2020) |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2020.1850775 |
| Popis: | To contribute to Chilean honey’s characterization, 12 honey samples were analyzed using comprehensive physicochemical and pollen analyses. Beekeepers donated samples from La Pintana, Linderos, Cajón del Maipo, and Chiloé. Physicochemical parameters required for honey authentication such as free acidity (in range of 9.5–46 meq/kg), hydroxymethylfurfural (0–8 mg/kg), humidity (14.4–16.9%), sugar profile, amino acid profile, organic acid profile, pH (3.8–4.7), electrical conductivity (0.25–1.47 mS/cm) and diastase activity (28.6–43.8 ºG), were determined by conventional techniques and nuclear magnetic resonance (NMR) at an international quality control laboratory for honey analyses. The Chilean honey samples analyzed showed physicochemical properties in normal ranges and typical sugar profiles for natural honey, which confirmed their authenticity and high quality. |
| Databáze: | OpenAIRE |
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