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Honey-based “Agua-mel” chemical haracterization and microbiological quality

2013Journal article Open access
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dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorS, Azza
dc.contributor.authorDuarte, J.
dc.contributor.authorFaleiro, Leonor
dc.date.accessioned2015-06-15T14:53:31Z
dc.date.available2015-06-15T14:53:31Z
dc.date.issued2013
dc.description.abstractIn 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".
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.otherAUT: MFA00238; MGM00322; MAN00114;
dc.identifier.urihttp://hdl.handle.net/10400.1/6316
dc.language.isoeng
dc.peerreviewedyes
dc.publisherChiriotti Editori
dc.relation.isbasedonP-008-JH7
dc.titleHoney-based “Agua-mel” chemical haracterization and microbiological quality
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage282
oaire.citation.startPage275
oaire.citation.titleItalian Journal of Food Science
oaire.citation.volume25
person.familyNameMiguel
person.familyNameAntunes
person.familyNameAAZZA
person.familyNameFaleiro
person.givenNameMaria da Graça
person.givenNameMaria Dulce
person.givenNameSmail
person.givenNameMaria Leonor
person.identifier177556
person.identifier1426445
person.identifier252666
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.ciencia-idE416-77DF-6A97
person.identifier.ciencia-id281D-5E01-F09A
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-8913-6136
person.identifier.orcid0000-0002-9339-8999
person.identifier.orcid0000-0002-3878-6948
person.identifier.ridA-4683-2012
person.identifier.ridL-7630-2017
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id7102645075
person.identifier.scopus-author-id51664684500
person.identifier.scopus-author-id6507927018
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
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relation.isAuthorOfPublication5361e29a-3b79-4ce8-9f87-0c667d60588d
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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