Quality parameters of inspected honeys sold in the city of Barreiras-Bahia

• Autor(a) principal: Souza, Camila Filgueira de
• Data de Publicação: 2021
• Outros Autores: Alves, Luana Regina Pereira, Tulini, Fabrício Luiz, Mamede, Alexandra Mara Goulart Nunes, Santana, Ana Celia Barreto de Araújo, Lima, Ítalo Abreu
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10959
• topic: Mel; Hidroximetilfurfural; Atividade diastásica; Industrial.; Miel; Hidroximetilfurfural; Actividad diastática; Industrial.; Honey; Hydroxymethylfurfural; Diastatic activity; Industrial.

His study was developed with the objective of evaluating the quality of industrialized (inspected) honeys sold in the city of Barreiras-Bahia, through physical-chemical analysis.  Five brands of inspected honeys were collected, obtained from supermarkets and markets in the city of Barreiras. There was a statistical difference (P<0.05) between the treatments for quantitative analysis. All samples showed water activity values below 0.60, although this is not required by law, it is an important parameter to verify the free water content in the available product. All the samples of honeys were below 20% humidity, according to the legislation. The pH values in the analyzed samples varied from 3.79 to 4.16 and for acidity they were between 21.64 and 36.35 meq/kg, thus complying with the legislation. The pH analysis can help in the evaluation of the honeys quality, together with the acidity analysis. The levels of reducing sugars obtained were between 70.95% and 73.50%, already for apparent sucrose that according to Brazilian legislation recommends a maximum limit of 6% the values obtained varied between 1.85% and 4.40%. Only the MM5 show was inside the limits of (HMF), in relation to the diastatic activity, all were below the minimum recommended values. In relation to the qualitative analyses of Lund and Lugol, all the brands analyzed were not indicative of adulteration or bad conservation of honey. The 5 brands analyzed of honeys with (SIF) met the legislation on the following parameters: humidity, ashes, pH, acidity, reducing sugar, apparent sucrose.