Physical and chemical indicators of lipova honey different ways of treatment of peels florphenicol
DOI:
https://doi.org/10.31548/dopovidi2018.05.026Abstract
The study of the quality of honey on organoleptic and physico-chemical parameters was carried out in accordance with the methods specified in GSTU 4497: 2005 “Natural honey. Technical conditions. Investigated such indicators of the quality of honey, as the mass fraction of water, acidity, diastatic number, the content of hydroxymethylfurfural (GMP), the mass fraction of renewable sugars and the mass fraction of sucrose.
With different ways of treating bee colonies with florfenicol at a concentration of 0,1 g/kg according to the instructions regarding the drug Floron 10 %, it was established that most of the studied physico-chemical parameters met the requirements of GSTU 4497: 2005. “Natural honey. Technical conditions ", except for the mass fraction of water when syrup is fed, the mass fraction of sucrose.
The indicator of the mass fraction of water when feeding the syrup with florfenicol was 21,97±0,03 %. With such a massive amount of water, honey is banned for sale and is not amenable to long-term storage.
The indicator of the mass fraction of sucrose was 9,17±0,13 % in the control group, when feeding the syrup with florfenicol – 8,23± 0,09 % and when treated with an aerosol – 8,00±0,15 %. This confirms that the samples were taken from freshly rolled honey.
Key words: natural honey, florfenicol, processing methods, physico-chemical parametersReferences
Dyrektyva Rady 2001/110/IeS vid 20 hrudnia 2001 roku stosovno medu [Council Directive 2001/110 / EC of 20 December 2001 concerning honey]. Ofitsiinyi visnyk yevropeiskykh spivtovarystv. L10/50.
Shanchenko, N. B. (2005). Med ta bdzholyne obnizhzhia [Honey and bee honey]. Cherkasy : Brama-Ukraina, 95.
Khorn, Kh., Kord, L. (2007). Vse o mede [Аll about honey]. AST: Astrel, 316.
Machado, А. А. De-Melo, de Almeida-Muradian. L. B., Sancho, M. T & Pascual-Maté, A. (2018). Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research, 57, 1, 5–37. https://doi.org/10.1080/00218839.2017.1338444
Zakon Ukrainy Pro bdzhilnytstvo (2000) [Law of Ukraine on Beekeeping]. Available at: http://zakon.rada.gov.ua/laws/show/1492-14.
Obov’iazkovyi minimalnyi perelik doslidzhen syrovyny, produktsii tvarynnoho ta roslynnoho pokhodzhennia, kombikormovoi syrovyny, kombikormiv, vitaminnykh preparativ ta in., yaki slid provodyty v derzhavnykh laboratoriiakh veterynarnoi medytsyny i za rezultatamy yakykh vydaietsia veterynarne svidotstvo (f–2). Nakaz 03.11.1998 № 16 [Mandatory minimum list of researches of raw materials, products of animal and plant origin, feed materials, mixed fodders, vitamin preparations, etc., which should be carried out in state laboratories of veterinary medicine and the results of which are issued veterinary certificate (f-2)] Order of 03.11.1998.
Yakubchak, O. M., Konovalova, A. V. (2004). Vymohy do bezpeky ta yakosti medu [Requirements for the safety and quality of honey]. Veterynarna medytsyna, 12 (226), 19–22.
Pascual-Maté, A., Osés, S. M., Fernández-Muiño, M. A. & Sancho, M. T. (2018). Methods of analysis of honey (Métodos analíticos en mieles). Journal of Apicultural Research, 57m, 1, 38–740. https://doi.org/10.1080/00218839.2017.1411178
Anklam, E. (1998). A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63, 4, 549–562. https://doi.org/10.1016/S0308-8146(98)00057-0
Anjos, P. O., Santos, A. J. A., Paixão, V. Estevinho L. M. (2018). Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy. Talanta, 178, 43–48. https://doi.org/10.1016/j.talanta.2017.08.099
Aishath, N., Flint, S. H., Sulaiman, A. Z. [et all.] (2018). Classical and novel approaches to the analysis of honey and detection of adulterants. Food Control, 90, 152–165.
Demchenko, N. (2014). Funduk – nadrannii produktyvnyi pylkonos [Hazelnut – a super-active productive dustpan]. Pasika, 3, 4–6.
Brovarskyi, V. D., Losiev, O. M., Holovetskyi, I. I. [ta in.] (2011). Yakist riznykh sortiv bdzholynoho medu torhovoi merezhi m. Kyieva [The quality of various varieties of bee honey of the Kyiv retail chain]. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii im. S.Z. Gzhytskoho: Zb. nauk. pr., Lviv, 13. 2 (48), 330–335.
Lazarieva, L. M., Kovtun, V. A., Shtanhret, L. I. (2015). Analiz pokaznykiv yakosti medu zakhidnoho rehionu Ukrainy [Analysis of honey quality indicators in the western region of Ukraine]. Veterynarna medytsyna, 101, 57–59.
Brovarskyi, V. D., Losiev, O. M., Holovetskyi, I. I., Lutsiv, V. O. (2011). Yakist riznykh sortiv bdzholynoho medu torhovoi merezhi m. Kyieva [The quality of various varieties of bee honey of the Kyiv retail chain]. Naukovyi visnyk LNUVMBT imeni S.Z. Gzhytskoho, 13, 2 (48), 2, 23–27.
Kahanets, O. (2010). Otsinka medu za mizhnarodnymy ta natsionalnymy [Assessment of honey according to international and national criteria] Prodovolcha industriia APK, 1, 26–29. Available at: http://elibrary.nubip.edu.ua/5416/1/10odkinc.pdf).
Zappalà, M., Fallico, B., Arena, E., Verzera, A. (2005). Methods for the determination of HMF in honey: a comparison. Food Control, 16, 3, 273–277. https://doi.org/10.1016/j.foodcont.2004.03.006
Nalyvaiko, P. A., Yurchenko, R. A., Vynarskyi, V. A., Alshakova, Y. D., Hladirev, V. V. Vyiavlenye falsyfykatsyy meda putem opredelenyia soderzhanyia 5-hydroksymetyldfurfurola https://butlerov/com/files/reports/2005/vol7/1/Nalivayko_15_10_2012_50/doc.
Truzzi, C., Annibaldi, A., Illuminati, S. [et all.] (2012). Determination of low levels of 5-(hydroxymetyl)-2-furaldehyde (HMF) in natural honey: comparison between the HPLC technigue and the spectrophotometric white method. Food science, 77, 7, 784–790. https://doi.org/10.1111/j.1750-3841.2012.02782.x
Karabournioti, S. The effect of heating on honeu HMF and invertase / S. Karabournioti, P. Zervalaki. Apiacta. 2004, 4. – Аccess mode: http://www.fiitea.org/foundation/files/2001/Sofia%20KARABOURNIOTI,%20P.%20ZERVALAKI.pdf).
Tosi, E., Ciappini, M., Lucero, E. Ré, H. (2002). Honey thermal treatment effects on hydroxymethylfurfural content. Food Chemistry, 77, 1, 71–74. https://doi.org/10.1016/S0308-8146(01)00325-9
Reyes Salas, E. O., Manzanilla Cano, J. A., Barceló Quintal, M. H. [et all.] (2006). Direct electrochemical determination of hydroxymethylfurfural (HMF) and application to honey samples. Journal Analytical Letters, 39, 1, 161–171. https://doi.org/10.1080/00032710500423476
Serrano, S, Espejo, R, Villarejo, M., Jodral, M. L. (2007). Diastase and invertase activities in Andalusian honeys. Food Science+technology, 42, 1, 7679.
Vidican, C., Rotarescu, R. (2010). Impact assessment of thermal processimg and storage conditions on enzymatic activity and HMF content in honey. Carpathian. Journal of Food Science and Technology, 2, 1–13.
Med natural'nij. Tehnіchnі umovi [Honey is natural. Technical specifications]. (2007). DSTU 4497:2005 from 12th December 2005. Kyiv: Derzhspozhyvstandard Ukraine.
Lazarieva, L. M. (2012). Kontrol yakosti ta bezpechnosti medu [Honey quality and safety control]. Pasika, 6, 10–11.
Voldřich, M., Rajchl, A., Čížková, H., Cuhra, P. (2009). Detection of Foreign Enzyme Addition into the Adulterated Honey. Czech Journal Food Sciences, 27, 280–282. https://doi.org/10.17221/1066-CJFS
Gulera, A., Bakan, А., Nisbet, C., Yavuz, O. (2007). Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup. Food Chemistry, 105, 3, 1119–1125. https://doi.org/10.1016/j.foodchem.2007.02.024
Tosi, E., Martinet, R, Ortega, M. [et all.] (2007). Honey diastase activity modified by heating. Food Chemistry, 106, 3, 883–887.
Kowalski, S, Lukasiewicz, M, Bednarz, S, Panuś, M. (2012). Diastase number changes during thermal and microwave processing of honey. Journal Food Science, 30, 1, 21–26.
Sak-Bosnar, M, Sakač, N. (2012). Direct potentiometric determination of diastase activity in honey. Food Chemistry, 135, 2, 827–831. https://doi.org/10.1016/j.foodchem.2012.05.006
Kędzierska-Matysek, M, Florek, M, Wolanciuk, A [et all.] (2016). Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. Journal of Food Science and Technology, 53, 4, 2092–2098. https://doi.org/10.1007/s13197-016-2194-z
Missio da Silva, P, Gauche, C, Valdemiro Gonzaga, L [et all.] (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 1, 309–323. https://doi.org/10.1016/j.foodchem.2015.09.051
Pasias, I. N., Kiriakou, I. K., Kaitatzis, A. [et all.] (2018). Effect of late harvest and floral origin on honey antibacterial properties and quality parameters. Food Chemistry, 242, 513–518. https://doi.org/10.1016/j.foodchem.2017.09.083
Popek, S. A. (2002). Procedure to identify a honey type. Food Chemistry, 79, 3, 401–406. https://doi.org/10.1016/S0308-8146(02)00391-6
Thrasyvoulou, A, Tananaki, C, Goras, G [et all.] (2018). Legislación de criterios y normas de miel. Journal of Apicultural Research, 57, 1: Special Issue: Honey, 88–96. https://doi.org/10.1080/00218839.2017.1411181
Adamchuk, L. O., Bilotserkivets, T. I. (2015). Fermentatyvna aktyvnist medu – oznaka yakosti ta naturalnosti [Enzymatic activity of honey is a sign of quality and naturalness]. Bioresursy i pryrodokorystuvannia, 7, 1, 2, 110–114.
Polishchuk, V. P., Losiev, O. M., Holovetskyi, I. I. (2013). Tekhnolohiia oderzhannia bdzholynoho medu ta metody laboratornoho doslidzhennia yoho yakosti [Technology of obtaining bee honey and methods of laboratory research of its quality]. Metodychni rekomendatsii, Kyiv, Vipol, 116.
Kovalskyi, Yu. V., Kyryliv, Ya. I. (2011). Deiaki aspekty yakosti medu [Some aspects of honey quality]. Zbirnyk naukovykh prats VNAU. Bezpeka produktiv kharchuvannia ta tekhnolohiia pererobky, 11 (51), 157–160.
Downloads
Published
Issue
Section
License
Relationship between right holders and users shall be governed by the terms of the license Creative Commons Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
