![]() Its chemical composition and quality greatly depend on the floral source picked by the bees, climate conditions, humidity inside the hive, geographical origin, manipulation during extraction and storage, obtaining as a result a unique and specific product to each area. Honey is a natural sweetener with functional properties (antioxidant, antimicrobial, anti-parasitic) and potential properties (anti-inflammatory, anti-hypertension, prebiotic, and probiotic effects). The territory where honey was produced, denoted relevant differences in all the parameters studied. ![]() Regarding color, light amber was prevalent in most territories. Moisture mean values (17.88%), diastase activity (15.53 DN), hydroxymethylfurfural (2.58 mg/kg), protein (0.35%), and ash (0.25%) comply with the ranges established by both the national and the international legislation standing out as honeys of great nutritional value, fresh, harvested under optimal maturity conditions, and absence fermentation. Fifty-six percent were classified as monofloral honeys, 2% as bifloral, and 42% as multifloral. Forty-seven melliferous floral species were identified, out of which 24 correspond to exotic species and 23 to native species. Two hundred honey samples were used and underwent analysis such as melissopalynological composition, nutritional composition, and color. The objective of this study was to characterize honeys produced in Chile’s central-southern region from a mineral and botanical perspective, thus adding value through differentiation by origin. Currently, consumers are not only concerned about the chemical composition, quality, and food safety of honey, but also about its origin. The chemical composition and quality of honey depend on the floral and geographical origin, extraction techniques, and storage, resulting in a unique product for each area.
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