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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/82713

id SEDICI_867af33260fae0d0403bed4cd5f2b3f6
oai_identifier_str oai:sedici.unlp.edu.ar:10915/82713
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling 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
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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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dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1211-8516
info:eu-repo/semantics/altIdentifier/doi/10.11118/actaun200957020125
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
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rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
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