Characterization of Algerian honeys by palynological and physico-chemical methods

被引:0
|
作者
Makhloufi, Chahra [2 ]
Kerkvliet, Jacob D. [1 ]
D'albore, Giancarlo Ricciardelli [3 ]
Choukri, Ali [4 ]
Samar, Riad
机构
[1] Netherlands Expertise Ctr Trop Apicultural Resour, NL-7651 JH Tubbergen, Netherlands
[2] Univ ibn Khaldoun Tiaret, Fac Sci Agron & Vet, Tiaret 14000, Algeria
[3] Univ Perugia, Dept Agr Sci, I-06121 Perugia, Italy
[4] Ctr Univ Djelfa, Inst Agro Pastoralisme, Djelfa 17000, Algeria
关键词
Algeria; electrical conductivity; honey; melissopalynology; sugar; COLOR CHARACTERIZATION; MOROCCAN HONEYS; UNIFLORAL HONEYS;
D O I
10.1051/apido/2010002
中图分类号
Q96 [昆虫学];
学科分类号
摘要
Sixty-six Algerian honeys were sampled for investigation on their palynological and physicochemical properties. Results showed that the total number of pollen grains in 10 g honey ranged from 2.1 x 10(3) to 1.12 x 10(6). In total 124 pollen species were identified and the main pollen forms were Eucalyptus spp., Olea europaea, Papaver rhoeas, Pimpinella anisum, Carduus sp. and Hedysarum coronarium. Unifloral eucalypt honeys could be distinguished from other honeys from the western Mediterranean region by the presence of P. rhoeas and Centaurea species. Physico-chemical analyses included moisture content, pH, electrical conductivity, diastase, invertase, HMF and 11 sugars. Of these parameters the electrical conductivity was somewhat elevated compared to European honeys, sucrose content was below 4.3% and only small amounts of di- and trisaccharides were present. In general the samples were found to meet the requirements of the international honey standards.
引用
收藏
页码:509 / 521
页数:13
相关论文
共 50 条
  • [21] PHYSICO-CHEMICAL CHARACTERIZATION OF THE ACQUALADRONE ROSTRUM
    Caruso, F.
    Saladino, M. L.
    Spinella, A.
    Di Stefano, C.
    Tisseyre, P.
    Tusa, S.
    Caponetti, E.
    ARCHAEOMETRY, 2011, 53 : 547 - 562
  • [22] Physico-chemical characterization of botanero cheese
    Espinoza-Ortega, Angelica
    de Oca Flores, Eric Montes
    INDIAN JOURNAL OF DAIRY SCIENCE, 2020, 73 (06): : 535 - 541
  • [23] Physico-chemical and structural characterization of diacerhein
    Bambagiotti-Alberti, Massimo
    Bartolucci, Gianluca
    Bruni, Bruno
    Coran, Silvia A.
    Di Vaira, Massimo
    JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2009, 49 (04) : 1065 - 1069
  • [24] ISOLATION AND PHYSICO-CHEMICAL CHARACTERIZATION OF CERULOPLASMIN
    SKVARIL, F
    HOBZOVA, J
    KALOUS, V
    SIGMUNDO.V
    COLLECTION OF CZECHOSLOVAK CHEMICAL COMMUNICATIONS, 1965, 30 (05) : 1713 - &
  • [25] Physico-chemical characterization of nanofiltration membranes
    Boussu, Katleen
    De Baerdemaeker, Jeremie
    Dauwe, Charles
    Weber, Marc
    Lynn, Kelvin G.
    Depla, Diederik
    Aldea, Steliana
    Vankelecom, Ivo F. J.
    Vandecasteele, Carlo
    Van der Bruggen, Bart
    CHEMPHYSCHEM, 2007, 8 (03) : 370 - 379
  • [26] Physico-chemical characterization of meglumine antimoniate
    Demicheli, C
    de Figueiredo, TL
    Carvalho, S
    Sinesterra, RD
    Lopes, JCD
    Frézard, F
    BIOMETALS, 1999, 12 (01) : 63 - 66
  • [27] Physico-chemical characterization of meglumine antimoniate
    Cynthia Demicheli
    Tatiana L. de Figueiredo
    Sandra Carvalho
    Ruben D. Sinesterra
    Júlio C.D Lopes
    Frédéric Frézard
    Biometals, 1999, 12 : 63 - 66
  • [28] Physico-chemical and bioactive properties of different floral origin honeys from Romania
    Marghitas, Liviu Alexandru
    Dezmirean, Daniel
    Moise, Adela
    Bobis, Otilia
    Laslo, Laura
    Bogdanov, Stefan
    FOOD CHEMISTRY, 2009, 112 (04) : 863 - 867
  • [29] Survey of the mineral content and some physico-chemical parameters of Bulgarian bee honeys
    Nikolova, K.
    Gentscheva, G.
    Ivanova, E.
    BULGARIAN CHEMICAL COMMUNICATIONS, 2013, 45 (02): : 244 - 249
  • [30] An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles
    Can, Zehra
    Yildiz, Oktay
    Sahin, Huseyin
    Turumtay, Emine Akyuz
    Silici, Sibel
    Kolayli, Sevgi
    FOOD CHEMISTRY, 2015, 180 : 133 - 141