Uruguayan honey from different regions, characterization and origin markers
DOI:
https://doi.org/10.31285/AGRO.26.947Keywords:
protected areas, honey, sugar profile, mineral profileAbstract
Uruguay produces and exports honey. Honey is appreciated worldwide and has been well studied in terms of its chemical composition. These studies help determine botanical origin and prevent fraud. However, Uruguay exports honey without differentiating; the diversity of soils and vegetation in the country allows different types of honey production. Therefore, the aim of this work was to characterize honey from four regions of the country including three protected areas. The samples were collected during one year in two stations and electrical conductivity, humidity, sugar profile, macrominerals (K, Ca, Na and Mg) and pollen content were analyzed. The quality of the studied environments was evaluated by determining the presence of glyphosate. Results from this study confirm significant differences among the analyzed honeys from the different regions (Tukey-Kramer, p <0.05). Most of the measured values were within world ranges. However, some samples with high conductivity (> 0.8 mS / cm) associated with high mineral content were found. 37 different pollen taxa (family, genus or species) were detected. Some samples are monofloral (main pollen> 45%) of cultivated species (Lotus sp and Trifolium repens) or native species (Parkinsonia aculeata, Lithraea brasiliensis, Myrcianthes sp and Tripodanthus acutifolius). Calcium and sodium are suggested as markers of geographic origin. Mannose is suggested as a marker of botanical origin. The detection of glyphosate appears associated with agricultural activities even in protected areas. Uruguay produces different honeys that can be marketed indicating origin. More regions should be studied and for longer periods.
Downloads
References
Alqarni A, Owayss A, Mahmoud A, Mohammed A, Hannan M. Mineral content and physical properties of local and imported honey in Saudi Arabia. J Saudi Chem Soc. 2014;18:618-25.
Altamirano A. Carta de reconocimientos de suelos del Uruguay: 1:1.000.000 [Internet]. Montevideo: MAP; 1976 [cited 2021 Sep 25]. Available from: https://bit.ly/3AGBcmM.
Anklam E. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem. 1998;63:549-62.
AOAC. Moisture in Honey: Method 969:38. In: Helrich K, editor. Official Method of Analysis. 15th ed. Arlington: AOAC; 1990. p. 189-93.
Biluca FC, Santos de Gois J, Schulz M, Braghini F, Gonzaga LV, Maltez HF, Rodrigues E, Vitali L, Micke GA, Borges DLG, Oliveira Costa AC, Fett R. Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae). J Food Compos Anal. 2017;63:89-97.
Bogdanov S, Ruoff K, Persanno-Oddo L. Physico-chemical methods for the characterisation of unifloral honeys: a review. Apidologie. 2004;35:4-17.
Bogdanov S. Contaminants of bee products. Apidologie. 2006;37:1-8.
Branchiccela B, Zunino P, Antúnez K, Aguirre C, Parra G, Estay P. Genetic changes in Apis mellifera after 40 years of Africanization. Apidologie. 2014;45(6):752-6.
Canini A, Pichichero E, Alasian D, Canuti L, Leonardi D. Nutritional and botanical interest of honey collected from protected natural areas. Plant Biosyst. 2009;143(1):62-70.
Corbella E, Cozzolino D. Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics. LWT Food Sci Technol. 2006;39(5):534-9.
Daners G, Telleria MC. Native vs introduced bee flora: a palynological survey of honeys from Uruguay. J Apic Res. 1998;37(4):221-9.
Di Bella G, Lo Turco V, Potortì AG, Bua G, Fede MR, Dugo G. Geographical discrimination of Italian honey by multi-element analysis with a chemometric approach. J Food Compos Anal. 2015;44:25-35.
El-Senduny FF, Hegazi NM, Abd Elghani GE, Farag MF. Manuka honey, a unique mono-floral honey: a comprehensive review of its bioactives, metabolism, action mechanisms, and therapeutic merits. Food Biosci [Internet]. 2021 [cited 2021 Sep 25];42:101038. Available from: https://bit.ly/3kFjDxW.
FAO; WHO. Standard for honey: CXS 12-19811. In: Codex Alimentarius [Internet]. Rome: FAO; 2019 [cited 2021 Sep 25]. Available from: https://bit.ly/3zAVJba.
Fechner DC, Moresi AL, Ruiz Díaz JD, Pellerano RG, Vázquez FA. Multivariate classification of honeys from Corrientes (Argentina), according to geographical origin based on physicochemical properties. Food Biosci. 2014;15:49-54.
Gámbaro A, Ares G, Giménez A, Pahor S. Preference mapping of color of Uruguayan honeys. J Sens Stud. 2007;22(5):507-19.
Gaucher C. Grupo Arroyo del Soldado. In: Bossi J. Geología del Uruguay. Montevideo: Polo; 2014. p. 313-39.
Grela I. Geografía florística de las especies arbóreas del Uruguay: propuesta para la delimitación de dendrofloras [master’s thesis]. Montevideo (UY): Universidad de la República, Facultad de Agronomía; 2004. 97p.
Hernández J. Capacidad de suministro de potasio en suelos del Uruguay [grade’s thesis]. Montevideo (UY): Universidad de la República, Facultad de Agronomía; 1983. 2v.
Inumet. Clasificación climática [Internet]. Montevideo: Inumet; [cited 2021 Set 25]. Available from: https://bit.ly/3udyyCs.
Jaafar MHM, Hamid KA, Anuar N, Zohdi M, Effendi TJB. Physicochemical Properties and pharmacokinetic profiles of selected Malaysian honey. In: ISBEIA 2012: IEEE Symposium on Business, Engineering and Industrial Applications [Internet]. Danvers (MA): IEEE; 2012 [cited 2021 Sep 25]. p. 140-5. Available from: https://bit.ly/3AGUuZ7.
Karabagias IK, Badeka AV, Kontominas MG, Kontakos S, Karabournioti S. Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chem. 2019;165:181-90.
Lazarević K, Jovetić M, Tešić Ž. Physicochemical parameters as a tool for the assessment of origin of honey. J AOAC Int. 2017;100(4):840-51.
Liberato MC, de Morais SM, de Carvalho CM, Lima I, Bomfim D, de Oliveira M. Physicochemical properties and mineral and protein content of honey samples from Ceará state, Northeastern Brazil Propriedades físico-químicas, minerais e teor de proteínas em amostras de méis do estado do Ceará, nordeste do Brasil. J Food Sci Technol. 2013;33(1):38-46.
Louveaux J, Maurizio A, Vorwohl G. Methods of melissopalynology (republished and updated). Bee World. 1978;59:139-57.
Ministerio de Industria, Energía y Minería (UY). Carta Geológica del Uruguay 1:500.000 [Internet]. Montevideo: MIEM; 2001 [cited 2021 Sep 25]. Available from: https://bit.ly/39D5YkA.
Nayik GA, Dar BN, Nanda V. Physico-chemical, rheological and sugar profile of different unifloral honeys from Kashmir valley of India. Arab J Chem. 2019;12(8):3151-62.
Ouchemoukh S, Schweitzer P, Bachir Bey M, Djoudad-Kadji H, Louaileche H. HPLC sugar profiles of Algerian honeys. Food Chem. 2009;121:561-8.
Palinić D, Bijeljac S. The content of some chemical elements in floral honeys depending on the region of production. Radovi Poljoprivrednog Fakulteta Univerziteta Sarajevu. 2014;59(64):69-83.
Pascual-Maté A, Osés SM, Marcazzan GL, Fernández Muiño MA, Gardini S, Sancho MT. Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau. J Food Compos Anal. 2019;74:34-43.
Paul BN, Chanda S, Das S, Singh P, Padey BK, Giri SS. Mineral Assay in Atomic Absorption Spectroscopy. The beats nat sci. 2014;4(1):1-17.
Persano Oddo L, Piazza MG, Sabatini AG, Accorti M. Characterization of unifloral honeys. Apidologie. 1995;26:453-65.
RStudio Team. RStudio: Integrated Development for R [Internet]. Boston (MA): RStudio; 2015 [cited 2021 Sep 25]. Available from: https://bit.ly/3zLyICd.
Santos EI, Meerhoff E, Da Rosa EG, Ferreira J, Raucher M, Quintana W, Mancebo Y. Color and electrical conductivity of honey produced by Apis mellifera in Uruguay. Innotec [Internet]. 2018 [cited 2021 Sep 25];16:51-5. Available from: https://bit.ly/3ud7eV3.
Santos-Buelga C, González-Paramás AM. Chemical composition of honey. In: Alvarez-Suarez JM, editor. Bee Products: chemical and biological properties. New York: Springer; 2017. p. 43-82.
Sawale PD, Shendurse AM, Mohan MS, Patil GR. Isomaltulose (Palatinose): an emerging carbohydrate. Food Biosci. 2017;18:46-52.
Solayman M, Asiful I, Sudip P, Yousuf A, Ibrahim K, Nadia A, Siew HG. Physicochemical properties, minerals, trace elements, and heavy metals in honey of different origins: a comprehensive review. Compr Rev Food Sci Food Saf. 2019;15(1):219-33.
Taha MME, Abdelwahab SI, Elsanousi R, Babiker SE, Elraih H, Mohamed E, Sheikh BY, Abdulla MA. Effectiveness of Sidr Honey on the prevention of ethanol-induced gatroulcerogenesis: role of antioxidant and antiapoptotic mechanism. Pharmacogn J. 2015;7(3):157-64.
Tomás A, Russo-Almeida P, Vilas-Boas M. Avaliação do perfil de açúcares do mel de rosmaninho português. Rev Ciênc Agrár (Lisboa Online) [Internet]. 2017 [cited 2021 Sep 25];40:195-202. Available from: https://bit.ly/3CJRLyT.
Von Der Ohe W, Persano-Oddo L, Piana ML, Morlot M, Martin P. Harmonized methods of melissopalynology. Apidologie. 2004;35(1):18-25.
Zielińska S, Wesołowska M, Bilek M, Kaniuczak J, Dżugan M. The saccharide profile of Polish honeys depending on their botanical origin. J microbiol biotechnol food sci. 2014;(3):387-90.
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Agrociencia Uruguay
This work is licensed under a Creative Commons Attribution 4.0 International License.
| Article metrics | |
|---|---|
| Abstract views | |
| Galley vies | |
| PDF Views | |
| HTML views | |
| Other views | |
