Study of physicochemical and microbial characteristics of honeys with different floral origin in Alborz province

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RAFTANIAMIRI Z.; BELGHEISI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 27-38

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Title

Study of physicochemical and microbial characteristics of honeys with different floral origin in Alborz province

Author(s)

RAFTANIAMIRI Z. | BELGHEISI S. | Issue Writer Certificate

Keywords

HoneyQ2

PhysicochemicalQ1

MicrobialQ1

Plant originQ1

AlborzQ1

Abstract

Identification of standard Physicochemical and Microbial characteristics in food products is important. Since the chemical composition of Honey varies from origins, it is necessary to review and revise its properties in accordance with these factors. In this study, the Physicochemical properties and Microbial characteristics 99 Honey samples were evaluated from different vegetation sources (Milkvetch, Jujube, thymes, Orange blossom andMulti-flower) and compared with the characteristics defined in the International Standard Codex. The results showed that the moisture content of Orange blossom e Honey was higher than other herbaceous species and did not conform to the International Codex Standard (maximum 79%). Also, sucrose content in Milkvetch, Jujube, thymes and multi-flower was higher than the International Codex Standard (maximum 5%). Hydroxymethylfurfural in all specimens, with the exception of Orange blossom Honey, were higher than the maximum (09 mg/kg). Diastase in Milkvetch, Jujube, thymesandMulti-flower was below the standard (minimum G91). Proline in all specimens, with the exception of Milkvetch, was within the permissible International Codex Standard (minimum 619 mg/kg). The amount of Microbial contamination of Honey samples is not dependent on Plant origin and there is a significant difference between samples (p>909). According to the results, it is suggested that the existing standards regarding to the Physicochemical characteristics of Honey be reviewed and evaluated according to its herbaceous origin, and the Plant origin should be considered in determining the acceptable tolerances of each feature.

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APA: Copy

RAFTANIAMIRI, Z., & BELGHEISI, S.. (2019). Study of physicochemical and microbial characteristics of honeys with different floral origin in Alborz province. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 27-38. SID. https://sid.ir/paper/71755/en

Vancouver: Copy

RAFTANIAMIRI Z., BELGHEISI S.. Study of physicochemical and microbial characteristics of honeys with different floral origin in Alborz province. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):27-38. Available from: https://sid.ir/paper/71755/en

IEEE: Copy

Z. RAFTANIAMIRI, and S. BELGHEISI, “Study of physicochemical and microbial characteristics of honeys with different floral origin in Alborz province,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 27–38, 2019, [Online]. Available: https://sid.ir/paper/71755/en

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