Logo do repositório

Percorrer por autor "Slama, Rania"

A mostrar 1 - 1 de 1
  • Characterization and authentication of the honeydew honey from Quercus pyrenaica from Montesinho Natural Park
    Publication . Slama, Rania; Falcão, Soraia; Vilas-Boas, Miguel
    The commercial interest in honeydew honeys is increasing due to the differentiated nutritional, sensorial and therapeutic characteristics of this honey. In this context, this work aimed to characterize the production of honeydew honey from Quercus pyrenaica oak and identify marker compounds that discriminates the botanical origin of this honey. For that, 42 honey samples were collected in apiaries located in Montesinho Natural Park, Bragança,Portugal, during September of 2021. To achieved the honey characterization, the evaluation of the physicochemical parameters (colour, humidity, acidity, electrical conductivity, diastase index, HMF, proline), as well as, the chemical characterization though mineral analysis (by atomic absorption spectrophotometry), sugarcontent (through high-pressure liquid chromatography with a refraction index detector (HPLC-RI)), proteins (by the Kjeldahl method)) and phenolic compounds (by liquid chromatography coupled to mass spectrometry detector (LC-MS), were performed. The results of the physio-chemical parameters analysis showed that the color ranged from 130 to 150 mm pfund, corresponding to a dark amber color, while the moisture ranged from 14.4 to 18.5 %. The electrical conductivity varied from 0.93 to 1.4 mS.cm-1 with ash levels between 0.45 to 0.74 g/100g. The amount of HMF range from 0 to 24 mg.kg-1, while the diastase varied from 9 to 33 DN. The studied honey samples have pH values ranging between 3.73 and 4.94. The results for free acidity, determined at the equivalence point (pH 7) ranged from 0.19 to 1.026 meq.kg-1 and at the equivalence point (pH 8.3) ranged from 0.325 to 1.28 meq.kg-1. The lactone acidity values of the samples varied between 7.17 and 10.3 meq.kg-1 Finally, the proline content ranged from 0.90 to 8.1 mg.g-1. The analysis of the sugar content showed fructose being the most abundant monosaccharide followed by glucose, ranging from 34 to 36% and 25 to 32%, respectively. The presence of erlose and melezitose was an indication of honeydew. Protein content ranged from 0.42 to 0.96 g/100g honey. Regarding phenolic compounds, 17 phenolic compounds were identified in the honeydew honey samples, where flavonoids were the most abundant compounds, specially chrysin and pinobanksin-5-methyl ether, followed by phenolic acids, specially, caffeic acid and ellagic acid.
    2025Dissertação de mestrado Acesso aberto Ver mais