Jujube honey from china: Physicochemical characteristics and mineral contents

Journal of Food Science

Volumn 78, Issue 3, 2013, Pages

  Zhou, Juan ^a   Suo, Zhirong ^b   Zhao, Pinpin ^a   Cheng, Ni ^a   Gao, Hui ^a   Zhao, Jing ^c   Cao, Wei ^a  

^a NORTHWEST UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c Beeproduct Quality Supervision and Testing Center   (China)

Author keywords

ICP OES; Jujube honey (Ziziphus jujuba Mill.); Mineral content; Physicochemical properties

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ACID; DRUG DERIVATIVE; FURFURAL; PROLINE; TRACE ELEMENT;

ARTICLE; CHEMISTRY; CHINA; HONEY; PH; PHYSICAL CHEMISTRY; POLLEN; ZIZIPHUS;

ACIDS; CHINA; FURALDEHYDE; HONEY; HYDROGEN-ION CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; POLLEN; PROLINE; TRACE ELEMENTS; ZIZIPHUS;

EID: 84874563012     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12049     Document Type: Article

References (38)

1. [AOAC] Assn. of Official Analytical Chemists. 1990. Official methods of analysis. In: Helrich K, editor. 15th ed. Arlington, Va.: AOAC.
2. Ajlouni S, Sujirapinyokul P. 2010. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem 119:1000-5.
3. Anklam E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63:549-62.
4. Ball DW. 2007. The chemical composition of honey. J Chem Educ 84:1643-46.
5. Bath PK, Singh N. 1999. A comparison between Helianthus annuus and Eucalyptus lanceolatus honey. Food Chem 67:389-97.
6. Bilandžić N, Dokic M, Sedak M, Kolanovic BS, Varenina I, Koncurat A, Rudan N. 2011. Determination of trace elements in Croatian floral honey originating from different regions. Food Chem 128:1160-4.
7. Bogdanov S, Martin P, Lüllmann C, Borneck R, Flamini CH, Morlot M, Heretier J, Vorwohl G, Russmann H, Persano-Oddo L, Sabatini AG, Marcazzan GL, Marioleas P, Tsigouri K, Kerkvliet J, Ortiz A, Ivanov T. 1997. Harmonised methods of the European honey commission. Apidologie (extra issue), 1-59.
8. Bogdanov S. 1999. Harmonised methods of the international honey commission. Swiss Bee Research Center, FAM, Liebefeld, Bern, Switzerland.
9. Chandler BV, Fenwick D, Orlova T, Reynolds T. 1974. Composition of Australian honeys. CSIRO Aust Division Food Res Technol Paper 38:1-39.
10. Chen LZ, Rui YK, Zhao J, Ye ZH, Xue XF, Wang P. 2008. Application of ICP-MS to detection of trace elements and heavy metals in different kinds of honey. Guang Pu Xue Yu Guang Pu Fen Xi 28:1403-5.
11. Chirife J, Zamora MC, Motto A. 2006. The correlation between water activity and % moisture in honey: fundamental aspects and application to Argentine honeys. J Food Engr 72:287-92.
12. Codex Alimentarius Commission. 2001. Revised codex standard for honey. Codex Standard 12-1981. Rome: FAO and WHO.
13. Downey G, Hussey K, Kelly J, Walshe T, Martin P. 2005. Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data. Food Chem 91:347-54.
14. Escriche I, Melinda Kadar M, Domenech E, Gil-Sánchez L. 2012. A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: physicochemical parameters and volatile profile. J Food Engr 109:449-56.
15. EU. 2002. Council Directive 2001/110/CE concerning honey. Official J Eur Communities L10 47-52.
16. Fallico B, Arena E, Zappala M. 2008. Degradation of 5-Hydroxymethylfurfural in Honey. J Food Sci 73:625-31.
17. Fallico B, Zappala M, Arena E, Verzara A. 2004. Effect of conditioning on HMF content in unifloral honeys. Food Chem 85:305-13.
18. Finola MS, Lasagno MC, Marioli JM. 2007. Microbiological and chemical characterisation of honeys from central Argentina. Food Chem 100:1649-53.
19. González-Miret ML, Terrab A, Hernanz D, Fernández-Recamales MA, Heredia FJ. 2005. Multivariate correlation between color and mineral composition of honeys and by their botanical origin. J Agric Food Chem 53:2574-80.
20. Guler A, Bakan A, Nisbet C, Yavuz O. 2007. Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup. Food Chem 105:1119-25.
21. Juszczak L, Socha R, Rożnowski J, Fortuna T, Nalepka K. 2009. Physicochemical properties and quality parameters of herb honeys. Food Chem 113:538-42.
22. Kahraman T, Buyukunal SK, Vural A, Altunatmaz SS. 2010. Physico-chemical properties in honey from different regions of Turkey. Food Chem 123:41-4.
23. Kayacier A, Karaman S. 2008. Rheological and some physicochemical characteristics of selected Turkish honeys. J Texture Stud 39(1):17-27.
24. Khalil MI, Alam N, Moniruzzaman M, Sulaiman SA, Gan SH. 2011. Phenolic acid composition and antioxidant properties of Malaysian honeys. J Food Sci 76:921-8.
25. Kropf U, Korošec M, Bertoncelj J, Ogrinc N, Nečemer M, Kump P, Golob T. 2010. Determination of the geographical origin of Slovenian black locust, lime and chestnut honey. Food Chem 121:839-46.
26. Küçük M, Kolayl S, Karaoǧlu S, Ulusoy E, Baltac C, Candan F. 2007. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 100:526-34.
27. Lazarević KB, Andrić F, Trifković J, Tešić Ž, Milojković-Opsenica D. 2012. Characterisation of Serbian unifloral honeys according to their physicochemical parameters. Food Chem 132:2060-4.
28. León-Ruiz V, Vera S, González-Porto AV, Andrés MPS. 2011. Vitamin C and sugar levels as simple markers for discriminating Spanish honey sources. J Food Sci 76:356-61
29. Lutier PM, Vaissière BE. 1993. An improved method for pollen analysis of honey. Rev Palaeobot Palynoi 78(1-2):129-44.
30. Manzanares AB, García ZH, Galdón BR, Rodríguez ER, Romero CD. 2011. Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem 126:664-72.
31. Rodríguez BA, Mendoza S, Iturriga MH, Castaño-Tostado E. 2012. Quality parameters and antioxidant and antibacterial properties of some mexican honeys. J Food Sci 77:121-7.
32. Sant'Ana LDO, Sousa JPLM, Salgueiro FM, Lorenzon MCA, Castro RN. 2012. Characterization of monofloral honeys with multivariate analysis of their chemical profile and antioxidant activity. J Food Sci 77:135-40.
33. Saxena S, Gautam S, Sharma A. 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem 118:391-7.
34. Saxena S, Gautam S, Sharma A.2010. Microbial decontamination of honey of Indian origin using gamma radiation and its biochemical and organoleptic properties. J Food Sci 75:19-27.
35. Silva LR, Videira R, Monteiro AP, Valentão P, Andrade PB. 2009. Honey from Luso region (Portugal): physicochemical characteristics and mineral contents. Microchem J 93:73-7.
36. Terrab A, Díez MJ, Heredia FJ. 2002 Characterization of Moroccan monofloral honeys by their physicochemical characteristics. Food Chem 79:373-9.
37. Vanhanen LP, Emmertz A, Savage GP. 2011. Mineral analysis of mono floral New Zealand honey. Food Chem 128:236-40.
38. Wang XH, Gheldof N, Engeseth NJ. 2004. Effect of processing and storage on antioxidant capacity of honey. J Food Sci 69:96-101.