Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physico-chemical data

Food and Chemical Toxicology

Volumn 48, Issue 12, 2010, Pages 3462-3470

  Feás, Xesús ^a,b   Pires, José ^a,b   Iglesias, Antonio ^b   Estevinho, María Letícia ^c  

^a INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Honey; Melissopalynology; Physico chemical properties; Quality parameters

Indexed keywords

5 HYDROXYMETHYLFURFURAL; AMYLASE; SUCROSE; SUGAR; SULFITE;

ACIDITY; ARTICLE; ASH; CLOSTRIDIA; CONTROLLED STUDY; ELECTRIC CONDUCTIVITY; ENZYME ACTIVITY; ERICACEAE; FECAL COLIFORM; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTROL; FOOD PACKAGING; HONEY; MESOPHILE; MICROBIAL CONTAMINATION; MOISTURE; MOULD; NECTAR; PALYNOLOGY; PH MEASUREMENT; PHYSICAL CHEMISTRY; POLLEN ANALYSIS; PORTUGAL; QUALITY CONTROL; SALMONELLA; SPECIES DIFFERENCE; YEAST;

AMYLASES; BACTERIA; ELECTRIC CONDUCTIVITY; FOOD MICROBIOLOGY; FUNGI; FURALDEHYDE; HONEY; HUMIDITY; HYDROGEN-ION CONCENTRATION; LINEAR MODELS; MINERALS; PLANTS; POLLEN; PORTUGAL; SUCROSE;

CLOSTRIDIA; ERICA; SALMONELLA;

EID: 78049425635     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.09.024     Document Type: Article

References (34)

1. Acquarone C., Buera P., Elizalde B. Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys. Food Chemistry 2007, 101:695-703.
2. Al-Khalifa A.S., Al-Arify I.A. Physicochemical characteristics and pollen spectrum of some Saudi honeys. Food Chemistry 1999, 67:21-25.
3. Andrade P.B., Amaral M.T., Isabel P., Carvalho J.C.M.F., Seabra R.M., Proença da Cunha A. Physicochemical attributes and pollen spectrum of Portuguese heather honeys. Food Chemistry 1999, 66:503-510.
4. Anklam E. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry 1998, 63:549-562.
5. AOAC, 1990. In: K. Helrich (Ed.), Official methods of analysis (15th ed.). Arlington, VA. USA: Association of Official Analytical Chemists.
6. Arvanitoyannis I., Krystallis A. An empirical examination of the determinants of honey consumption in Romania. International Journal of Food Science and Technology 2006, 41:1164-1176.
7. Bardy J., Slevin N.J., Mais K.L., Molassiotis A. A systematic review of honey uses and its potential value within oncology care. Journal of Clinical Nursing 2008, 17:2604-2623.
8. Bianchi F., Cereri M., Musci M. Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chemistry 2005, 89:527-532.
9. Bogdanov S., Martin P., Lüllmann C., Borneck R., Flamini C., Morlot M., et al. Harmonised methods of the European Honey Commission. Apidologie 1997, 28:1-59.
10. Codex Alimentarius., 2001. Revised Codex Standard for Honey, Codex STAN 12-1981, Rev. 1 (1987), Rev. 2.
11. Dias L.A., Peres A.M., Vilas-Boas M., Rocha M.A., Estevinho L., Machado A.A.S.C. An electronic tongue for honey classification. Microchimica Acta 2008, 163:97-102.
12. Downey G., Hussey K., Kelly J.D., Walshe T.F., Martin P.G. Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data. Food Chemistry 2005, 91:347-354.
13. Estevinho L., Pereira A.P., Moreira L., Dias L.G., Pereira E. Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food and Chemical Toxicology 2008, 46:3774-3779.
14. EU, 2002a. Council Directive 2001/110/CE concerning honey, Official Journal of the European Communities L10, 47-52.
15. EU, 2002b. Application for registration of a certificate of specific character, Council Regulation No. 2082/92, Official Journal of the European Communities C 63, 23-24.
16. EU, 2006. Council Regulation (EC) No. 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed. Official Journal of the European Communities, L 93. This replaces Regulation (EEC) No. 2082/1992. The full list of products can be found at: http://ec.europa.eu/agriculture/foodqual/quali1_en.htm.
17. Felsner M.L., Cano C.B., Bruns R.E., Watanabe H.M., Almeida-Muradian L.B., Matos J.R. Characterization of monofloral honeys by ash contents through a hierarchical design. Journal of Food Composition and Analysis 2004, 17:737-747.
18. Ferreira I., Aires E., Barreira J., Estevinho L. Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry 2009, 114:1438-1443.
19. Finola M.S., Lasagno M.C., Marioli J.M. Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry 2007, 100:1649-1653.
20. Gomes S., Dias L., Moreira L., Rodrigues P., Estevinho L. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food Chemical and Toxicology 2010, 48:544-548.
21. Iurlina M.O., Fritz R. Characterization of microorganisms in Argentinean honeys from different sources. International Journal of Food Microbiology 2005, 105:297-304.
22. Kropf U., Jamnik M., Bertoncelj J., Golob T. Linear regression model of the ash mass fraction and electrical conductivity for Slovenian honey. Food Technology and Biotechnology 2008, 46:335-340.
23. Lay-Flurrie K. Honey in wound care: effects, clinical application and patient benefit. British Journal of Nursing 2008, 17:32-36.
24. Louveaux J., Maurizio A., Vorwohl G. Methods of melissopalynology. Bee World 1978, 59:139-157.
25. Molan P.C. Potential of honey in the treatment of wounds and burns. American Journal of Clinical Dermatology 2001, 2:13-19.
26. Molan P.C. The potential of honey to promote oral wellness. General Dentistry 2001, 49:584-589.
27. Naab O.A., Tamame M.A., Caccavari M.A. Palynological and physicochemical characteristics of three unifloral honey types from central Argentina. Spanish Journal of Agricultural Research 2008, 6:566-576.
28. Oliveira I., Sousa A., Sá Morais J., Ferreira I., Bento A., Estevinho L., Pereira J. Chemical composition and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food and Chemical Toxicology 2008, 46:1801-1807.
29. Pérez Arquillué C., Conchello P., Ariño A., Juan T., Herrera A. Physicochemical attributes and pollen spectrum of some unifloral Spanish honeys. Food Chemistry 1995, 54:167-172.
30. Pires J., Estevinho M.L., Feás X., Cantalapiedra J., Iglesias A. Pollen spectrum and physico-chemical attributes of heather (Erica sp.) honeys of north Portugal. Journal of the Science of Food and Agriculture 2009, 89:1862-1870.
31. Terrab A., Díez M.J., Heredia F.J. Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chemistry 2002, 79:373-379.
32. Terrab A., Recamales A.F., Hernanz D., Heredia F.J. Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry 2004, 88:537-542.
33. Viuda-Martos M., Ruiz-Navajas Y., Fernández-López J., Pérez-Álvarez J.A. Functional properties of honey, propolis, and royal jelly. Journal of Food Science 2008, 73:117-124.
34. White J.W. Isotope ratio testing of honey: demystifying the Internal standard test. American Bee Journal 2000, 140:318-321.