Caracterização físico-química de amostras de mel de abelha africanizada dos municípios de Santa Helena e Terra Roxa (PR) / Physicochemical parameters of honey from samples from africanized honeybees in Santa Helena and terra roxa counties (PR)

O presente estudo teve como objetivo a caracterização físico-química de amostras de mel de Apis mellifera coletadas nos municípios de Santa Helena e Terra Roxa, localizados na região oeste do Estado do Paraná, Brasil. Foram coletadas 40 amostras de mel, sendo 20 do município de Santa Helena e 20 de Terra Roxa (PR), coletadas diretamente com os apicultores, as quais foram submetidas a análises físico-químicas de umidade, acidez, pH, cinzas, condutividade elétrica e cor, a fim de verificar se as mesmas apresentavam-se em conformidade com a legislação nacional vigente (Instrução Normativa nº 11), além de conhecer o perfil físico-químico do mel das diferentes localidades, na safra 2008/2009. Os dados encontrados foram submetidos à análise de variância e teste F a 5% de significância. Os resultados apresentaram diferença significativa (P<0,05) apenas entre os valores de acidez, tendo o mel oriundo de Terra Roxa apresentado valor mais alto (33,45±7,7meq.kg-1) que o de Santa Helena (24,53±6,3meq.kg-1). Em sua maioria, as amostras analisadas encontraram-se dentro das especificações determinadas pela legislação para as características físico-químicas, com exceção do parâmetro de umidade, que, apesar de não ter apresentado diferença significativa entre os valores encontrados para os dois municípios, estavam acima do limite estabelecido pela legislação (20 por cento) em 8 amostras do município de Santa Helena e em 7 de Terra Roxa, totalizando 37,5 por cento) das amostras. Essa característica pode ter deixado o produto mais susceptível à fermentação e pode ter sido ocasionada pela colheita imatura do mel...

This study aimed to physicochemically characterize the honey samples of Apis mellifera collected in Santa Helena and Terra Roxa counties, located in the western region of Paraná State, Brazil. Forty honey samples were collected, 20 in Santa Helena and 20 in Terra Roxa (PR) counties, directly from beekeepers, and were subjected to physico-chemical analyzes of moisture, acidity, pH, ashes, electrical conductivity and color, to verify whether they were in accordance with the existing national legislation (Instruction No. 11), in addition to knowing the physicochemical profile of different sites during the 2008/2009 season. The data were submitted to analysis of variance and F test at 5 percent significance level. The results showed significant differences (P<0.05) between values of acidity, and the honey samples from Terra Roxa presented a higher value (33.45±7.7 meq.kg-1) than Santa Helena (24 = 53±6.3 meq.kg-1). Most of the analyzed samples were within the specifications prescribed in the legislation for the physico-chemical parameters except for moisture, which despite having presented a significant difference between values obtained from two counties, were above the limits established by the legislation (20 percent) in eight samples in Santa Helena and seven in Terra Roxa counties, totaling 37.5 percent. This characteristic may have made the product more susceptible to fermentation, and may have been caused by harvesting immature honey...

Microbiological Characterization and Physicochemical Properties of Sudanese Honeys.

Aim: Honey is not always a safe product and in some instances it is spoiled by the growth of micro-organisms. The aim of the study was to characterize honey on biological and physicochemical basis. Study Design: Determination of the microbial loads in the Sudanese honey brands and characterization of their physicochemical properties. Methodologies: Several microbiological tests were employed for the determination of the microbial loads. The methods of Association of the Official Analytical Chemists were employed for the physicochemical properties. Results: The microbiological tests were negative for Escherichia coli, and total coliforms (mpn/ml). Few honey brands contained Clostridium botulinum, Salmonella, Staphylococcus aureus, yeasts and moulds. The maximum total viable bacteria count was > 3.77 log. cfu/ml. The results of the physical parameters tested were as follows: pH 3.6, specific gravity 1.2, viscosity 120.7 Poise, and refractive index 1.4., moisture 18.2%, acidity 54.2 (meq/kg), total sugars 70.5%, fructose 32.1%, glucose 32.8%, and sucrose 5.5%. Conclusion: The physicochemical properties of the investigated samples comply with the Codex Alimintarius Standards for honey. However, some honey brands contained yeasts, moulds, as well as some pathogenic bacteria such as Salmonella spp, Staphylococcus aureus, Clostridium botulinum. Thus the study justified the importance of the proper processing condition of the honey such as the hygiene of beekeepers and beekeeping tools, pasteurization or irradiation of the honey.