Physicochemical characterization of natural honeys from different regions in Slovakia
- Autores
- Sudzina, Marian; Melich, Martin; Kňazovická, Vladimira; Felšöciová, Soña; Kociubinski, Guillermo Luis; Andreji, Jaroslav; Pavličová, Simona; Kráčmar, Stanislav
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg-1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg-1, the proline content varied from 426.56 to 531.79mg.kg-1, the fructose content values were found from 36.33 to 40.20 g.100g-1, the glucose content values ranged from 27.67 to 31.00g.100g-1, the values of saccharose content were from 0.15 to 0.37g.100g-1, the conductivity varied from 29.48 to 97.24mS.cm-1, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01).
Universidad Nacional De La Plata
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Apis mellifera
Codex alimentarius
European honey commission
Honey quality
Slovakia - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/82713
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Physicochemical characterization of natural honeys from different regions in SlovakiaSudzina, MarianMelich, MartinKňazovická, VladimiraFelšöciová, SoñaKociubinski, Guillermo LuisAndreji, JaroslavPavličová, SimonaKráčmar, StanislavCiencias ExactasApis melliferaCodex alimentariusEuropean honey commissionHoney qualitySlovakiaThis study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg<SUP>-1</SUP>, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg<SUP>-1</SUP>, the proline content varied from 426.56 to 531.79mg.kg<SUP>-1</SUP>, the fructose content values were found from 36.33 to 40.20 g.100g<SUP>-1</SUP>, the glucose content values ranged from 27.67 to 31.00g.100g<SUP>-1</SUP>, the values of saccharose content were from 0.15 to 0.37g.100g<SUP>-1</SUP>, the conductivity varied from 29.48 to 97.24mS.cm<SUP>-1</SUP>, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01).Universidad Nacional De La PlataCentro de Investigación y Desarrollo en Criotecnología de Alimentos2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf125-134http://sedici.unlp.edu.ar/handle/10915/82713enginfo:eu-repo/semantics/altIdentifier/issn/1211-8516info:eu-repo/semantics/altIdentifier/doi/10.11118/actaun200957020125info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:07:32Zoai:sedici.unlp.edu.ar:10915/82713Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:07:32.617SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Physicochemical characterization of natural honeys from different regions in Slovakia |
title |
Physicochemical characterization of natural honeys from different regions in Slovakia |
spellingShingle |
Physicochemical characterization of natural honeys from different regions in Slovakia Sudzina, Marian Ciencias Exactas Apis mellifera Codex alimentarius European honey commission Honey quality Slovakia |
title_short |
Physicochemical characterization of natural honeys from different regions in Slovakia |
title_full |
Physicochemical characterization of natural honeys from different regions in Slovakia |
title_fullStr |
Physicochemical characterization of natural honeys from different regions in Slovakia |
title_full_unstemmed |
Physicochemical characterization of natural honeys from different regions in Slovakia |
title_sort |
Physicochemical characterization of natural honeys from different regions in Slovakia |
dc.creator.none.fl_str_mv |
Sudzina, Marian Melich, Martin Kňazovická, Vladimira Felšöciová, Soña Kociubinski, Guillermo Luis Andreji, Jaroslav Pavličová, Simona Kráčmar, Stanislav |
author |
Sudzina, Marian |
author_facet |
Sudzina, Marian Melich, Martin Kňazovická, Vladimira Felšöciová, Soña Kociubinski, Guillermo Luis Andreji, Jaroslav Pavličová, Simona Kráčmar, Stanislav |
author_role |
author |
author2 |
Melich, Martin Kňazovická, Vladimira Felšöciová, Soña Kociubinski, Guillermo Luis Andreji, Jaroslav Pavličová, Simona Kráčmar, Stanislav |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Apis mellifera Codex alimentarius European honey commission Honey quality Slovakia |
topic |
Ciencias Exactas Apis mellifera Codex alimentarius European honey commission Honey quality Slovakia |
dc.description.none.fl_txt_mv |
This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg<SUP>-1</SUP>, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg<SUP>-1</SUP>, the proline content varied from 426.56 to 531.79mg.kg<SUP>-1</SUP>, the fructose content values were found from 36.33 to 40.20 g.100g<SUP>-1</SUP>, the glucose content values ranged from 27.67 to 31.00g.100g<SUP>-1</SUP>, the values of saccharose content were from 0.15 to 0.37g.100g<SUP>-1</SUP>, the conductivity varied from 29.48 to 97.24mS.cm<SUP>-1</SUP>, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01). Universidad Nacional De La Plata Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
description |
This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg<SUP>-1</SUP>, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg<SUP>-1</SUP>, the proline content varied from 426.56 to 531.79mg.kg<SUP>-1</SUP>, the fructose content values were found from 36.33 to 40.20 g.100g<SUP>-1</SUP>, the glucose content values ranged from 27.67 to 31.00g.100g<SUP>-1</SUP>, the values of saccharose content were from 0.15 to 0.37g.100g<SUP>-1</SUP>, the conductivity varied from 29.48 to 97.24mS.cm<SUP>-1</SUP>, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01). |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/82713 |
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http://sedici.unlp.edu.ar/handle/10915/82713 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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openAccess |
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http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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