PHYSICOCHEMICAL CHARACTERIZATION OF HONEY FROM DIFFERENT REGIONS IN RIO GRANDE DO SUL STATE LABELED WITH DIFFERENT INSPECTION SERVICE STAMPS
DOI:
https://doi.org/10.5902/2179460X27036Keywords:
Food inspection, Quality control, Food safetyAbstract
Honey is a food of high nutritional value and therapeutic properties; however, it may present different non-conformities due to poor processing or fraud. Therefore, the honey production chain requires strict quality control and inspection. Accordingly, the physicochemical quality of honey from different agribusinesses in Rio Grande do Sul State was herein assessed. The sample consisted of 12 honey types from 12 different cooperatives and manufacturers. Honey acidity (mEq kg-1), Ash (%m/m), Dyes (qualitative), pH, Fiehe reaction (qualitative), Lugol reaction (qualitative), Lund reaction (mL) and humidity (%m/v) were found. The standard protocols set by the Association of Official Analytical Chemists (AOAC) were used for analytical purposes. The samples presented moisture content, ash, pH, acidity and Lund's reaction of approximately 18.88 ± 5.5 %m/v, 0.040 ± 0.014 %m/m, 4.23 ± 0.19; 25.28 ± 8.95 mEq kg-1 and 1.92 ± 0.60 mL, respectively. They presented negative results in the dye detection test, and in the Lugol and Fiehe reactions. Furthermore, the food safety of the assessed honey types was checked and the results showed that good manufacturing practices affect the beekeepers in the cooperatives and production plants involved in the final commercial honey production, regardless of the inspection stampDownloads
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