Physicochemical and bioactive characterization of beekeeper and market honeys

  • Matej Tkáč Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého třída 1946/1, 612 42 Brno, Czech Republic,
  • Lenka Vorlová Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého třída 1946/1, 612 42 Brno, Czech Republic
  • Ivana Borkovcová 1 Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého třída 1946/1, 612 42 Brno, Czech Republic,
  • Jozef Golian Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovak Republic

Abstract

Honey is a popular sweetener that makes significant contributions to human nutrition. The aim of this study was to analyze and compare
specific properties relating to honey quality and biological value such as total phenolic content, color, color intensity, proline and other
quality parameters like moisture content, electrical conductivity, 5-hydroxymethylfurfural, diastase activity in various honeys directly from
beekeepers and from markets. In total fiftysix honey samples directly from Czech and Slovak beekeepers (n=25) and from markets in
the Czech Republic (n=31) were collected during 2018. The determined parameters varied depending on the botanical and geographical
origin of honeys. The identified most significant differences (p < 0.01) between the analyzed beekeepers and market honeys in color,
color intensity, total phenolic content, moisture content and 5-hydroxymethylfurfural point to the different properties and impact of honey
processing on honey composition. In several parameters, like color, color intensity, total phenolic content, proline content and electrical
conductivity a very good correlations with botanical origin of honey were observed and beside the melissopalynological analysis these
parameters participated on characterization and authentication of unifloral honeys. Normally, there is a positive correlation between color
and electrical conductivity, however we have also confirmed that the color of honey also depends on the proline content. The results of
this study confirmed that the origin (beekeeper/market) and botanical source of honeys (unifloral/nectar/honeydew) had effect on their
quality and biological value.

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How to Cite
Tkáč, M., L. Vorlová, I. Borkovcová, and J. Golian. “Physicochemical and Bioactive Characterization of Beekeeper and Market Honeys”. Emirates Journal of Food and Agriculture, Vol. 34, no. 4, May 2022, doi:https://doi.org/10.9755/ejfa.2022.v34.i4.2851. Accessed 29 June 2022.
Section
Research Article