Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100426 |
Resumo: | Abstract Monofloral honeys are high-added-value food, a reason for constant cases of fraud. This study investigated Brazilian monofloral honeys from Hovenia dulcis flowering produced by Apis mellifera and Tetragonisca angustula bees. Chemical, physicochemical, rheological, and melissopalynological analysis were assessed. Properties such as moisture, pH, ashes, total acidity, total available carbohydrate, and soluble sugars of all analyzed honey samples agreed with the established by the legislation. All the honey samples were satisfactorily fitted by both Ostwald-de Waele and Casson rheological models revealing homogenous products, mostly presenting pseudoplastic character. The melissopalynology confirmed the presence of H. dulcis pollen in the MH samples; however, some honeys did not show >45% pollen of H. dulcis, thus revealing mislabeling cases. Continuous evaluation of honey is necessary, once this is a valuable food frequently involved in frauds, hence causing problems to consumers. |
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Brazilian Archives of Biology and Technology |
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Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis FloweringMelissopalynologymonofloral honeyJapanese raisin treerheological propertiesmislabelingAbstract Monofloral honeys are high-added-value food, a reason for constant cases of fraud. This study investigated Brazilian monofloral honeys from Hovenia dulcis flowering produced by Apis mellifera and Tetragonisca angustula bees. Chemical, physicochemical, rheological, and melissopalynological analysis were assessed. Properties such as moisture, pH, ashes, total acidity, total available carbohydrate, and soluble sugars of all analyzed honey samples agreed with the established by the legislation. All the honey samples were satisfactorily fitted by both Ostwald-de Waele and Casson rheological models revealing homogenous products, mostly presenting pseudoplastic character. The melissopalynology confirmed the presence of H. dulcis pollen in the MH samples; however, some honeys did not show >45% pollen of H. dulcis, thus revealing mislabeling cases. Continuous evaluation of honey is necessary, once this is a valuable food frequently involved in frauds, hence causing problems to consumers.Instituto de Tecnologia do Paraná - Tecpar2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100426Brazilian Archives of Biology and Technology v.63 2020reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2020190743info:eu-repo/semantics/openAccessMaieves,Helayne AparecidaZüge,Luana Carolina BosmulerTeixeira,Gerson LopesCámara,MontañaRibani,Rosemary HoffmannSánchez-Mata,María Corteseng2020-08-27T00:00:00Zoai:scielo:S1516-89132020000100426Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2020-08-27T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
title |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
spellingShingle |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering Maieves,Helayne Aparecida Melissopalynology monofloral honey Japanese raisin tree rheological properties mislabeling |
title_short |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
title_full |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
title_fullStr |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
title_full_unstemmed |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
title_sort |
Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering |
author |
Maieves,Helayne Aparecida |
author_facet |
Maieves,Helayne Aparecida Züge,Luana Carolina Bosmuler Teixeira,Gerson Lopes Cámara,Montaña Ribani,Rosemary Hoffmann Sánchez-Mata,María Cortes |
author_role |
author |
author2 |
Züge,Luana Carolina Bosmuler Teixeira,Gerson Lopes Cámara,Montaña Ribani,Rosemary Hoffmann Sánchez-Mata,María Cortes |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Maieves,Helayne Aparecida Züge,Luana Carolina Bosmuler Teixeira,Gerson Lopes Cámara,Montaña Ribani,Rosemary Hoffmann Sánchez-Mata,María Cortes |
dc.subject.por.fl_str_mv |
Melissopalynology monofloral honey Japanese raisin tree rheological properties mislabeling |
topic |
Melissopalynology monofloral honey Japanese raisin tree rheological properties mislabeling |
description |
Abstract Monofloral honeys are high-added-value food, a reason for constant cases of fraud. This study investigated Brazilian monofloral honeys from Hovenia dulcis flowering produced by Apis mellifera and Tetragonisca angustula bees. Chemical, physicochemical, rheological, and melissopalynological analysis were assessed. Properties such as moisture, pH, ashes, total acidity, total available carbohydrate, and soluble sugars of all analyzed honey samples agreed with the established by the legislation. All the honey samples were satisfactorily fitted by both Ostwald-de Waele and Casson rheological models revealing homogenous products, mostly presenting pseudoplastic character. The melissopalynology confirmed the presence of H. dulcis pollen in the MH samples; however, some honeys did not show >45% pollen of H. dulcis, thus revealing mislabeling cases. Continuous evaluation of honey is necessary, once this is a valuable food frequently involved in frauds, hence causing problems to consumers. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100426 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100426 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4324-2020190743 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.63 2020 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318280041562112 |