Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.1/6316
Título: HONEY-BASED "AGUA-MEL" CHEMICAL CHARACTERIZATION AND MICROBIOLOGICAL QUALITY
Autor: Miguel, Maria Graça
Antunes, Maria Dulce
Aazza, S.
Duarte, J.
Faleiro, Leonor
Data: 2013
Editora: Chiriotti Editori
Resumo: In Mediterranean countries such as Italy and Portugal an ancient practice among beekepers is the production of a honey-based product that is called "agua-mel" (Portuguese designation) or "abbamele" (Italian designation) that have not only food applications but also medicinal purposes. However, the characterization of such foodstuff is completely absent in Portugal. In our study the main goal was to provide the general chemical characterization and the microbiological quality of samples of "agua-mel". The chemical characterization showed a great variability of the ash percentage (0.167-0.474); electrical conductivity (407-1067 mu S/cm); free acidity (33.2-91.2 meq/kg); lactone acidity (14.60-20.50 meq/kg); total acidity (53.7-122.72 meq/kg); glucose (185.57-258.52 g/kg); fructose (218.49-315.36 g/kg); total polyphenols (1780.0-4963.8 mg/kg); flavonoids (188.8-1702.4 mg/kg) and 5-(hydroxymethyl)-2-furaldehyde (HMF) (1812.6-8428.9 mg/kg), depending on the beekeeper and production year. The microbiological quality included the counts of aerobic mesophilic bacteria, yeasts and moulds, Enterobacteriaceae, sulphite-reducing Clostridium spp. and the presence of Salmonella spp. The results showed that from all "agua-mel" samples analyzed only one sample was contaminated with Clostridium spp. and aerobic mesophilic bacteria. Taken together both chemical and microbiological data indicates a safe consumption of "agua-mel".
Peer review: yes
URI: http://hdl.handle.net/10400.1/6316
ISSN: 1120-1770
2239-5687
Aparece nas colecções:FCT2-Artigos (em revistas ou actas indexadas)

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