Physicochemical and biochemical properties of honeys from arid regions

被引：104

作者：

Habib, Hosam M. ^{[1
]}

Al Meqbali, Fatima T. ^{[1
]}

Kamal, Hina ^{[1
]}

Souka, Usama D. ^{[1
]}

Ibrahim, Wissam H. ^{[1
]}

机构：

[1] United Arab Emirates Univ, Coll Food & Agr, Dept Nutr & Hlth, Al Ain, U Arab Emirates

来源：

FOOD CHEMISTRY | 2014年 / 153卷

关键词：

Honey; Colour characteristics; Physicochemical; Biochemical properties; Arid regions; ANTIOXIDANT ACTIVITY; LIQUID-CHROMATOGRAPHY; ORIGIN; SAMPLES; COLOR;

D O I：

10.1016/j.foodchem.2013.12.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study was conducted to evaluate the quality of 11 honeys from arid regions for first time, and compare it with 5 different honeys from non-arid regions. Mean values obtained for physicochemical parameters were: pH 4.76 +/- 0.55; 17.32 +/- 1.8% moisture; 80.95 +/- 1.60 degrees Brix sugar; 69.05 +/- 4.41% total sugar; 413.81 +/- 178.48 mu S cm(-1) electrical conductivity; 17.58 +/- 7.68 meq/kg free acidity; 11.05 +/- 3.18 meq/kg lactonic acidity; 28.63 9.6 meq/kg total acidity; 12.66 +/- 20.39 mg/kg HMF; 0.58 +/- 0.03 water activity; and 0.98 +/- 0.62 colour intensity. Potassium was the major mineral (1760.54 +/- 685.24 mg/kg). All the samples showed considerable significant variations with reference to their physicochemical and biochemical properties, moreover, the total free amino acids and total carotenoids were 61.13 +/- 63.16 mg/100 g and 4.07 +/- 10.05 mu g/100 g respectively. Acrylamide was detected only in one sample at 2.39 +/- 0.22 mu g/kg. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：35 / 43

页数：9

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