Comparative analysis of physicochemical parameters of buckwheat perga of honey of different regional origins
Abstract
Studies of beekeeping products reveal the presence of a significant complex of biologically active substances in them, which arouses great interest among scientists and specialists in the field of medicine and nutrition. One of the little-studied products – perga, is characterized by a unique composition of complex compounds, characterized by their natural harmony, bioavailability and synergistic interaction. This research substance, which is the result of the active activity of bees, includes a balanced spectrum of biologically active components that can affect various aspects of human health. In particular, its potential is considered in the context of strengthening immunity, increasing energy reserves and general support of physiological processes. Such a well-known product can become an important addition to the diet and an approach to maintaining optimal health. The physico-chemical and organoleptic characteristics of buckwheat perga from different regions were studied in order to establish possible differences in their composition and quality. The analysis of perga samples from the Boryspil and Pereyaslav-Khmelnytsky districts showed that the mass fraction of mechanical impurities in both cases is 0 %, confirming their high quality and purity. It was determined that the moisture content of the perga from Boryspil district is 8.7 %, and from Pereyaslav-Khmelnytskyi – 7.6 %, which may be due to differences in the conditions of collection and storage. The pH level in perga from Boryspil district is 5, and from Pereyaslav-Khmelnytskyi – 3.9, which indicates possible differences in chemical conditions. The study also revealed a difference in the mass content of flavonoid compounds: in perga from Boryspil district, this indicator is 3.7 %, and from Pereyaslav-Khmelnytskyi – 2.5 %. The organoleptic analysis showed a high index of color (5 points) for both areas, indicating stability and intensity of color. Taste and smell received 4.8 and 4.5 points, respectively, confirming the presence of high-quality aroma and taste. Appearance and consistency were also highly rated (4.4 and 4.8 points), indicating the variety and naturalness of the lumps and their crumbly structure. The general analysis confirms the presence of differences in the composition and characteristics of buckwheat perga from different regions. These differences may be related to environmental factors, but they correspond to DSTU 7074:2009.
Keywords
