Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation.
Identity and quality parameters
Mimosa scabrella Bentham
Principal component analysis
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
02 2019
02 2019
Historique:
received:
05
06
2018
revised:
21
08
2018
accepted:
06
09
2018
entrez:
6
2
2019
pubmed:
6
2
2019
medline:
6
2
2020
Statut:
ppublish
Résumé
Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.
Identifiants
pubmed: 30717004
pii: S0963-9969(18)30729-4
doi: 10.1016/j.foodres.2018.09.007
pii:
doi:
Substances chimiques
Free Radical Scavengers
0
Glucose
IY9XDZ35W2
Types de publication
Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
745-754Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.