Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province

Authors
Zeynab Raftani Amiri 1
Saba Belgheisi 2
1 Associate Professor, Dept. of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Instructor, Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
Abstract
Identification of standard physicochemical and microbial characteristics in food products is important. Since the chemical composition of honey varies from origins, it is necessary to review and revise its properties in accordance with these factors. In this study, the physicochemical properties and microbial characteristics 30 honey samples were evaluated from different vegetation sources (Milkvetch, Jujube, thymes, Orange blossom and Multi -flower) and compared with the characteristics defined in the International Standard Codex. The results showed that the moisture content of Orange blossom e honey was higher than other herbaceous species and did not conform to the International Codex Standard (maximum 20%). Also, sucrose content in Milkvetch, Jujube, thymes and multi-flower was higher than the International Codex Standard (maximum 5%). Hydroxymethylfurfural in all specimens, with the exception of Orange blossom honey, were higher than the maximum (40 mg/kg). Diastase in Milkvetch, Jujube, thymes and Multi -flower was below the standard (minimum G08). Proline in all specimens, with the exception of Milkvetch, was within the permissible International Codex Standard (minimum 180 mg/kg). The amount of microbial contamination of honey samples is not dependent on plant origin and there is a significant difference between samples (p>0.0).According to the results, it is suggested that the existing standards regarding to the physicochemical characteristics of honey be reviewed and evaluated according to its herbaceous origin, and the plant origin should be considered in determining the acceptable tolerances of each feature.
Keywords
honey
Physicochemical
Microbial
Plant origin
Alborz

Subjects

1. El-Haskoury, R., Kriaa, W., Lyoussi, B., Makni, M. 2017. Ceratoniasiliqua honeys from Morocco: Physicochemical properties, mineral contents and antioxidant activities. Journal of Food and Drug Analysis, Article in Press.
2. Codex Alimentarius. 2001.Codex standard for honey, 12-1981:1-8.
3. Alqarni, A.S., Owayss, A.A., Mahmoud, A.A. 2016. Physichochemical characteristics, total phenols and pigments of national and international honeys in Saudi Arabia. Arabian Journal of Chemistry, 9:114-120.
4. Statistical information of agriculture. 2016. Ministry of Agriculture, 2th edition, PP: 109-111 [In Persian].
5. Hashemi, M. 2002. Comprehensive honey therapy book: Food, drug and drug bee treatments, first edition, Farhange Jame Publication, pp: 22-25 [In Persian].
6. Habib, H.M., Al Meqbali, F.T., Kamal, H., Souka, U.D., Ibrahim, W.H.2014. Physicochemical and biochemical properties of honeys from arid regions. Food Chemistry,153: 35-43.
7. Hizomi Shirejini, S., Kooshani, H., Seyyed Alangi, S.Z. 2018. Antibacterial activity and physic-chemical analysis of several types of honey with different floral origions in the Golestan Province, Iranian Food Science and Technology Research Journal, 14(2): 273-282 [In Persian].
8. Jahed Khaniki, Gh.R., Kamkar, A. 2005. A survey of physic-chemical properties of produced honey in Garmsar City in 2003, Food science and Technology, 2(4): 35-41 [In Persian].
9. Gheisari, H.R., Hamidian Shirazi, A.R. 2008. Comparision and evaluation of physicochemical properties and adultration in produced honeys of Shiraz Province in different seasons, Research in Iran Science and Technology, 4(2): 57-69 [In Persian].
10. Ramzi, M., Kashaninejad, M., Sadeghi Mahoonak, A.R., Razavi, S.M.A. 2015. Comparision of physico-chemical and rheological characteristics of natural honeys with adultrated and sugar honeys, Iranian Food Science and Technology Resarch Journal, 11(4):392-407 [In Persian].
11. AOAC. 2005. Official methods of analysis of the association of analytical chemists international, 18th edition, Gathersburg, MD U.S.A .
12. Batista de souse, J.M., Leite de Souza, E., Marques, G., Benassi, M.T., Gullon, B., Pintadu, M.M., Magnani, M. 2016. Sugar profile, physichochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region, LWT-Food Science and Technology, 65:645-651.
13. International Organization for Standardization (ISO). 2008.Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of yeasts and moulds- part2: colony count technique in products with water activity less than equal to 0.95, ISO No.21527-2:2008
14. Gomes, S., Dias, L.G., Moreira, L.L., Rodrigues, P., Estevinho, L. 2010. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food and Chemical Toxicology, 48:544-548.
15. Biluca, F.C., Braghini, F., Gonzaga, L.V., Oliveira Costa, A.C., Fett, R. 2016. Physicochemical profiles, minerals and bioactive compounds of stingless bee honey (Meliponinae), Journal of Food Composition and Analysis, 50:61-69.
16. Khalfy, R., Goli, S.A.H., Behjatian Isfahani, M. 2016. Evaluation of physical and antioxidant activity of 10 different botanical honeys, Journal of Food Science and Technology, 51(13): 51-63 [In Persian].
17. Silvano, M.F.,Varela, M.S., Palacio, M.A., Ruffinengo, S., Yamal, D.K. 2014. Physicochemical parameters and sensory properties of honeys from Buenos Aires region. Food Chemistry. 152:500-507
18. Manzanares, A.B., Garcia, Z.H., Goldon, B.R., Rodriguez, E.R., Romero. C.D. 2014.Physicochemical characteristics of minor monofloral honeys from Tenerife, Spain. LWT-Food Science and Technology, 55:572-578.
19. Bertoncelj, J., Golob, T., Kropf, U. & Korošec, M. 2011. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach, International Journal of Food Science and Technology, 46: 1661-1671.
20. Iurlina, M.O., Fritz, R. 2005.Characterization of microorganisms in Argentinean honeys from different sources, International Journal of food microbiology, 105:297-304.