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Physicochemical characterization of natural honeys from different regions in Slovakia

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dc.title Physicochemical characterization of natural honeys from different regions in Slovakia en
dc.contributor.author Sudzina, M.
dc.contributor.author Melich, Martin
dc.contributor.author Kňazovická, Vladimíra
dc.contributor.author Felšöciová, Soňa
dc.contributor.author Kociubinski, Guillermo
dc.contributor.author Andreji, Jaroslav
dc.contributor.author Pavličová, Simona
dc.contributor.author Kráčmar, Stanislav
dc.relation.ispartof Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.identifier.issn 1211-8516 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2009
utb.relation.volume 57
utb.relation.issue 2
dc.citation.spage 125
dc.citation.epage 134
dc.type article
dc.language.iso en
dc.publisher Mendel University of Agriculture and Forestry Brno
dc.identifier.doi 10.11118/actaun200957020125
dc.relation.uri http://acta.mendelu.cz/media/pdf/actaun_2009057020125.pdf
dc.subject Apis mellifera en
dc.subject Codex alimentarius en
dc.subject European honey commission en
dc.subject Honey quality en
dc.subject Slovakia en
dc.description.abstract This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg-1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg-1, the proline content varied from 426.56 to 531.79mg.kg -1, the fructose content values were found from 36.33 to 40.20 g.100g-1, the glucose content values ranged from 27.67 to 31.00g.100g-1, the values of saccharose content were from 0.15 to 0.37g.100g-1, the conductivity varied from 29.48 to 97.24mS.cm -1, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01). en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004539
utb.identifier.scopus 2-s2.0-84896062243
utb.source j-scopus
dc.date.accessioned 2015-05-28T11:39:15Z
dc.date.available 2015-05-28T11:39:15Z
dc.rights Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Kráčmar, Stanislav
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