Study of Organic Honey from the Northeast of Portugal
Concerns about traces of numerous toxic substances and authenticity have prompted consumer demand for honey that is certified as organic, based on strict ecological, natural principles and traceability. The present study aims to characterize organic honey samples (n = 73) from Northeast Portugal, wi...
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Online Access: | http://www.mdpi.com/1420-3049/16/7/5374/ |
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doaj-f85b02544f9f4e14a129a93a38cf9e892020-11-24T23:17:14ZengMDPI AGMolecules1420-30492011-06-011675374538610.3390/molecules16075374Study of Organic Honey from the Northeast of PortugalTeresa GomesXesús FeásAntonio IglesiasLeticia M. EstevinhoConcerns about traces of numerous toxic substances and authenticity have prompted consumer demand for honey that is certified as organic, based on strict ecological, natural principles and traceability. The present study aims to characterize organic honey samples (n = 73) from Northeast Portugal, with respect to floral nectar origin, physicochemical parameters and microbial safety. The phenols and flavonoids contents, often referred to as responsible for honey’s bioactive properties, were also assessed. All organic honey samples were classified as monofloral lavender (Lavandula sp.), exceeded in quality the international physicochemical standards and showed low microbiological counts (yeast, moulds and aerobic mesophiles), with negative results in respect to fecal coliforms, Salmonella and sulphite-reducing Clostridium spp. Correlation of the palynological, physicochemical and microbiological results is necessary to check the authenticity, quality and sanitation of honey. Although not required by international legislation, results of those assessments provide a complete outlook and elucidation of the organic honey’s properties, which could promote its valorisation.http://www.mdpi.com/1420-3049/16/7/5374/honeylavenderorganic foodsphysicochemical propertiesmicrobiologyphenolic compounds |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Teresa Gomes Xesús Feás Antonio Iglesias Leticia M. Estevinho |
spellingShingle |
Teresa Gomes Xesús Feás Antonio Iglesias Leticia M. Estevinho Study of Organic Honey from the Northeast of Portugal Molecules honey lavender organic foods physicochemical properties microbiology phenolic compounds |
author_facet |
Teresa Gomes Xesús Feás Antonio Iglesias Leticia M. Estevinho |
author_sort |
Teresa Gomes |
title |
Study of Organic Honey from the Northeast of Portugal |
title_short |
Study of Organic Honey from the Northeast of Portugal |
title_full |
Study of Organic Honey from the Northeast of Portugal |
title_fullStr |
Study of Organic Honey from the Northeast of Portugal |
title_full_unstemmed |
Study of Organic Honey from the Northeast of Portugal |
title_sort |
study of organic honey from the northeast of portugal |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2011-06-01 |
description |
Concerns about traces of numerous toxic substances and authenticity have prompted consumer demand for honey that is certified as organic, based on strict ecological, natural principles and traceability. The present study aims to characterize organic honey samples (n = 73) from Northeast Portugal, with respect to floral nectar origin, physicochemical parameters and microbial safety. The phenols and flavonoids contents, often referred to as responsible for honey’s bioactive properties, were also assessed. All organic honey samples were classified as monofloral lavender (Lavandula sp.), exceeded in quality the international physicochemical standards and showed low microbiological counts (yeast, moulds and aerobic mesophiles), with negative results in respect to fecal coliforms, Salmonella and sulphite-reducing Clostridium spp. Correlation of the palynological, physicochemical and microbiological results is necessary to check the authenticity, quality and sanitation of honey. Although not required by international legislation, results of those assessments provide a complete outlook and elucidation of the organic honey’s properties, which could promote its valorisation. |
topic |
honey lavender organic foods physicochemical properties microbiology phenolic compounds |
url |
http://www.mdpi.com/1420-3049/16/7/5374/ |
work_keys_str_mv |
AT teresagomes studyoforganichoneyfromthenortheastofportugal AT xesusfeas studyoforganichoneyfromthenortheastofportugal AT antonioiglesias studyoforganichoneyfromthenortheastofportugal AT leticiamestevinho studyoforganichoneyfromthenortheastofportugal |
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