Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-03-30 DOI:10.1007/s00217-024-04520-0

Ozgul Ucurum, Hakan Tosunoglu, Çigdem Takma, Pınar Manga Birlik, Melek Berber, Sevgi Kolaylı

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引用次数: 0

Abstract

Although blossom and honeydew honeys are produced from different nectar sources, it is very difficult to distinguish them. In this study, physicochemical and biochemical properties were compared to distinguish honeydew and blossom honeys obtained from different botanical sources. The honeys of pine (Pinus spp.) and oak (Quercus, spp.) were used as honeydew honey, and chestnut (Castania sativa L.) and highland honey were used as blossom honey. Turbidity, specific optical rotation (SOR) [α]20, electrical conductivity (EC), CIEL* a*b color parameters, and moisture and pH were assessed as physical parameters. Proline, invertase activity, sugar composition, total phenolic and flavonoid contents, and antioxidant capacity were used as biochemical properties. It was determined that SOR values were the most important parameters in distinguishing honeydew and blossom honeys. Turbidity stands out as a crucial factor in differentiating between pine and oak honeys. Except for chestnut honey, electrical conductivity, CIE color Lab values, and sugar profiles were identified as additional distinguishing factors among the tested honeys.

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松树蜜、橡树蜜、栗子蜜、多花蜂蜜和蜜露的独特品质

虽然花蜜和蜜露产生于不同的蜜源，但很难将它们区分开来。在这项研究中，通过比较物理化学和生物化学特性来区分不同植物来源的蜜露和花蜜。松树（Pinus spp.）和橡树（Quercus，spp.）的蜂蜜被用作蜜露蜜，板栗（Castania sativa L.）和高原蜂蜜被用作花蜜。浊度、比旋光度（SOR）[α]20、电导率（EC）、CIEL* a*b 色度参数、水分和 pH 值作为物理参数进行评估。脯氨酸、转化酶活性、糖成分、总酚和类黄酮含量以及抗氧化能力被用作生化特性。结果表明，SOR 值是区分蜜露和花蜜的最重要参数。浊度是区分松树蜜和橡树蜜的关键因素。除栗子蜜外，电导率、CIE 颜色实验室值和糖度也是区分受测蜂蜜的其他因素。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.