Brazilian floral honeys: physicochemical, phenolic compounds, organic acids, and mineral characterization

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

European Food Research and Technology Pub Date : 2024-05-27 DOI:10.1007/s00217-024-04582-0

Bibiana Silva, Ana Clara Nascimento Antunes, Victor Valentim Gomes, Adriane Costa dos Santos, Mayara Schulz, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa

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Abstract

The comprehensive characterization of floral honeys enables a deeper understanding of their chemical composition and biological potential, which improves the market value of these honeys. This study evaluated in ten Brazilian commercial floral honeys the physicochemical characteristics (moisture, water activity, free acidity, pH, glucose, fructose, and sucrose, 5-(hydroxymethyl) furfural, diastase activity, color intensity, and electrical conductivity), aliphatic organic acids, mineral elements, phenolic compounds, antioxidant activity, and visible spectrophotometric profile. All the honey had differences (p < 0.05) in the physicochemical parameters, but were under international legislation. Gluconic acid was the major organic acid (134.62 ± 0.99–2254.35 ± 126.77 mg 100 g⁻¹), K was the major mineral (184.92 ± 13.71–2271.23 ± 1.63 mg kg⁻¹), and abscisic acid was the major phenolic compound (4.12 ± 3.12 µg g⁻¹–79.62 ± 12.68 µg g⁻¹). Eucalyptus honey presented the highest antioxidant activity, followed by multifloral and Escallonia spp. (canudo-de-pito) honey. Eucalyptus and canudo-de-pito honeys were distant from the other honey samples in the principal components analysis scatterplot (65.21% of the variability of the data explained). These findings contribute to the knowledge of the composition and quality of the floral honeys evaluated.

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巴西花蜜：理化、酚类化合物、有机酸和矿物质特征

花蜜的综合特征描述有助于深入了解其化学成分和生物潜力，从而提高这些蜂蜜的市场价值。这项研究评估了 10 种巴西商业花蜜的理化特性（水分、水活性、游离酸度、pH 值、葡萄糖、果糖和蔗糖、5-（羟甲基）糠醛、双酶活性、色度和电导率）、脂肪族有机酸、矿物质元素、酚类化合物、抗氧化活性和可见分光光度法特征。所有蜂蜜的理化指标都存在差异（p < 0.05），但都符合国际法规。葡萄糖酸是主要的有机酸（134.62 ± 0.99-2254.35 ± 126.77 mg 100 g-1），钾是主要的矿物质（184.92 ± 13.71-2271.23 ± 1.63 mg kg-1），脱落酸是主要的酚类化合物（4.12 ± 3.12 µg g-1-79.62 ± 12.68 µg g-1）。桉树蜜的抗氧化活性最高，其次是多花蜜和 Escallonia spp.（canudo-de-pito）蜜。在主成分分析散点图中，桉树蜂蜜和 canudo-de-pito 蜂蜜的抗氧化活性与其他蜂蜜样品相差甚远（占数据变异性的 65.21%）。这些发现有助于了解所评估的花蜜的成分和质量。

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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.