Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering

Maieves, Helayne Aparecida; Züge, Luana Carolina Bosmuler; Teixeira, Gerson Lopes; Cámara, Montaña; Ribani, Rosemary Hoffmann; Sánchez-Mata, María Cortes

doi:10.1590/1678-4324-2020190743

Acessibilidade / Reportar erro

Brasil

Brazilian Archives of Biology and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Article - Biological and Applied Sciences • Braz. arch. biol. technol. 63 • 2020 • https://doi.org/10.1590/1678-4324-2020190743 copy

Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
Melissopalynology; monofloral honey; Japanese raisin tree; rheological properties; mislabeling

GRAPHICAL ABSTRACT

Parameter	PR	RSa	RSb	SC	SP
Water activity (a _w)	0.600 ± 0.001^b	0.596 ± 0.001^d	0.695 ± 0.003^a	0.569 ± 0.001^c	0.600 ± 0.002^b
pH	4.61 ± 0.01^c	3.85 ± 0.01^d	4.74 ± 0.02^a	4.64 ± 0.01^b	3.59 ± 0.01^e
Total acidity (meq NaOH 100 g⁻¹)	2.69 ± 0.07^b	0.85 ± 0.08^c	3.35 ± 0.32^a	2.92 ± 0.05^b	0.81 ± 0.02^c
Formol index (mL kg⁻¹)	8.73 ± 1.06^a	6.39 ± 0.92^b	5.38 ± 0.33^c	5.02 ± 0.77^c	6.68 ± 1.14^a
Color (mm - Pfund scale)	73.72 ± 0.28^b	34.73 ± 0.24^c	22.80 ± 0.42^e	30.52 ± 0.48^d	85.83 ± 0.22^a
Protein (mg 100 g⁻¹)	0.57 ± 0.06^a	0.45 ± 0.01^b	0.33 ± 0.03^c	0.48 ± 0.05^b	0.20 ± 0.03^d
Moisture (g 100 g⁻¹)	19.07 ± 0.12^b	17.00 ± 0.01^e	19.73 ± 0.12^a	17.73 ± 0.12^d	18.47 ± 0.12^c
Ash (g 100 g⁻¹)	0.23 ± 0.01^b	0.15 ± 0.01^c	0.19 ± 0.01^bc	0.08 ± 0.01^d	0.82 ± 0.06^a
Hydroxymethylfurfural (mg kg⁻¹)	1.29 ± 0.01^d	0.95 ± 0.03^e	12.70 ± 0.20^a	5.42 ± 0.04^c	6.75 ± 0.04^b
Electric conductivity (µS cm⁻¹)	419.33 ± 1.15^a	208.67 ± 0.58^d	370.33 ± 9.87^b	298.67 ± 0.58^c	424.33 ± 0.58^a
Total reducing sugars (mg 100 g⁻¹)	70.44 ± 7.10^a	69.34 ± 2.48^a	55.25 ± 3.83^b	64.74 ± 5.49^a	62.43 ± 3.04^ab
- Fructose (mg 100 g⁻¹)	44.25 ± 2.41^a	43.35 ± 1.43^a	33.16 ± 2.29^b	44.51 ± 5.25^a	37.77 ± 1.33^b
- Glucose (mg 100 g⁻¹)	26.19 ± 5.51^a	25.98 ± 1.39^a	22.09 ± 1.55^ab	20.23 ± 2.43^b	24.67 ± 1.72^ab
Fructose/Glucose	1.74 ± 0.35^a	1.67 ± 0.07^a	1.50 ± 0.01^a	2.23 ± 0.39^b	1.53 ± 0.06^a
Glucose/Water	2.75 ± 0.28^ab	3.06 ± 0.08^a	2.24 ± 0.08^b	2.28 ± 0.14^b	2.67 ± 0.09^ab
Total sugars (mg 100 g⁻¹)	72.39 ± 1.94^a	55.59 ± 1.63^d	69.75 ± 1.71^b	65.54 ± 1.28^c	65.55 ± 1.36^c

Sample	E_a (kJ.mol⁻¹)	η at 1.0 s⁻¹ (mPa.s)
Sample	E_a (kJ.mol⁻¹)	30 °C	40 °C	50 °C	60 °C
PR	72.33	5442.04 ± 76.97^b	2071.56 ± 128.28^b	1074.97 ± 71.26^b	382.37 ± 85.48^b
RSa	71.26	5078.12 ± 107.99^b	1993.17 ± 102.63^b	895.81 ± 135.81^b	391.92 ± 53.92^b
RSb	52.65	547.68 ± 91.78^c	240.67 ± 24.83^c	142.70 ± 0.15^c	80.98 ± 22.91^c
SC	125.91	45503.89 ± 3528.56^a	15027.19 ± 1640.14^a	1758.02 ± 277.18^a	627.07 ± 185.78^a
SP	70.70	6686.57 ± 265.70^b	2428.28 ± 182.87^b	962.99 ± 119.16^b	554.28 ± 95.01^ab
Sample	Model	K (mPa.s ⁿ )	n	R ²	χ ²
PR	Ostwald-de Waele	53.76 ± 0.12^c	0.99 ± 0.00^b	0.9996	0.36
RSa		50.45 ± 0.17^d	0.97 ± 0.01^c	0.9995	0.54
RSb		5.22 ± 0.07^e	1.02 ± 0.02^a	0.9936	1.85
SC		421.98 ± 6.37^a	0.88 ± 0.02^e	0.9853	1.18
SP		65.82 ± 0.50^b	0.93 ± 0.01^d	0.9950	0.40
		$σ_{0}$ (mPa)		R ²	χ ²
PR	Casson	0.04 ± 0.02^d	7.28 ± 0.02^c	0.9997	0.44
RSa		0.15 ± 0.04^c	6.93 ± 0.03^d	0.9997	0.80
RSb		0.08 ± 0.04^c,d	2.36 ± 0.04^e	0.9868	3.81
SC		1.34 ± 0.35^a	18.96 ± 0.37^a	0.9821	1.72
SP		0.46 ± 0.12^b	7.62 ± 0.11^b	0.9964	0.56

Instituto de Tecnologia do Paraná - Tecpar Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, 81350-010 Curitiba PR Brazil, Tel.: +55 41 3316-3052/3054, Fax: +55 41 3346-2872 - Curitiba - PR - Brazil
E-mail: babt@tecpar.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Correspondence: gerson775@gmail.com; Tel.: +55-48-32715367 (G.L.T.)