Influence of processing in the physicochemical quality of Apis mellifera honey from Mato Grosso State, Brazil

Abstract

Objective: In this study, the quality of the Apis mellifera honey produced by 12 beekeepers from four associations in the north of Mato Grosso state was investigated during processing, Materials and Methods: The samples were collected at three different stages of processing: a) in the honeycomb at the honey house reception (S1), b) after centrifugation (S2), c) after packaging (S3), The levels of free acidity, moisture, ash, insoluble solids, diastase activity, hydroxymethylfurfural, reducing sugars, and apparent sucrose were measured, Results: It was observed that all the samples analyzed were within the standards required for marketing with regard to levels of moisture, insoluble solids, hydroxymethylfurfural, diastase activity, and total reducing sugars, Whereas for free acidity (40.81−193.09 g/100 g-1), ash (0.18−2.38 g/100 g-1), and sucrose (3.2−7.2 g/100 g-1), 33%, 17%, and 17% of the samples, respectively, were not within the approved limits, Conclusion: In this study, ash contamination in the analyzed honey occurred during the decantation and packaging stages, whereas high levels of acidity and sucrose were elevated in the first extraction stage, and this occurred due to inappropriate hive management or during honey harvest or transportation.

Keywords

• Processing stages
• Honey house
• Apiary