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- Title
Melissopalinological, chemical and phenolic analysis of "canudo de pito" honey: a product from specific region of Brazil.
- Authors
Brugnerotto, Patricia; Seraglio, Siluana Katia Tischer; Dortzbach, Denilson; Rita, Cleiciane; Araujo, Denise Nunes; Schulz, Mayara; Hoff, Rodrigo Barcellos; Deolindo, Carolina Turnes Pasini; Gonzaga, Luciano Valdemiro; Fett, Roseane; Costa, Ana Carolina Oliveira
- Abstract
This study characterized "canudo de pito" honeys by melissopalynological analysis, physicochemical characteristics, sugars, minerals, aliphatic organic acids (AOA), phenolic compounds, and antioxidant capacity. Our results indicated the presence of five plant families, especially from Escalloniaceae (Escallonia sp.) with a contribution of 31.0–47.7%. The honeys were in accordance with international physicochemical standards, except for electrical conductivity, suggesting a relationship with the high levels of minerals, mainly potassium. Also, this floral honey can be characterized as water-white honey and has low sucrose content. Among the AOA investigated, gluconic acid was the major (up to 1.06 g 100 g−1), while benzoic, ferulic, and syringic acids (up to 140, 122, and 319 µg 100 g−1, respectively) were the major phenolic compounds. This study is the first report on the composition of this exotic Brazilian honey and demonstrated its high quality and potential for national and international marketing.
- Subjects
BRAZIL; HONEY; ANALYTICAL chemistry; SYRINGIC acid; PHENOL content of food; ORGANIC acids; PHENOLS; GLUCONIC acid
- Publication
European Food Research & Technology, 2023, Vol 249, Issue 2, p295
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-022-04116-6