Artículo de revista
Analysis of organic molecules, physicochemical parameters, and pollen as indicators for authenticity, botanical origin, type and quality of honey samples examined
Fecha
2020Registro en:
International Journal of Food Properties 2020, VOL. 23, No. 1, 2242–2256
10.1080/10942912.2020.1850775
Autor
Fuentes Molina, O.
Alizadeh, K.
Bucarey Vivanco, Sergio
Castaneza Zuñiga, E.
Vásquez Quitral, P.
Institución
Resumen
To contribute to Chilean honey's characterization, 12 honey samples were analyzed using comprehensive physicochemical and pollen analyses. Beekeepers donated samples from La Pintana, Linderos, Cajon del Maipo, and Chiloe. Physicochemical parameters required for honey authentication such as free acidity (in range of 9.5-46 meq/kg), hydroxymethylfurfural (0-8 mg/kg), humidity (14.4-16.9%), sugar profile, amino acid profile, organic acid profile, pH (3.8-4.7), electrical conductivity (0.25-1.47 mS/cm) and diastase activity (28.6-43.8 degrees G), were determined by conventional techniques and nuclear magnetic resonance (NMR) at an international quality control laboratory for honey analyses. The Chilean honey samples analyzed showed physicochemical properties in normal ranges and typical sugar profiles for natural honey, which confirmed their authenticity and high quality.