Análises físico-químicas para determinação da qualidade de méis da Paraíba

Abstract

Honey is a natural product food produced from flower nectar or non-flower nectar collected by bees that transform, store and allow the maturation of the final product in combs. Currently, the rising use of honey is related to its medicinal and nutritional allied properties. This fact is justified by the richness of its composition. The exact composition of type of honey depends on the climate, soil and other factors, making it an unique product. The honey production may be the main income for several Northeastern families, therefore, studies that aim to add value and evaluation the quality of the product are relevant. The analyses usually evaluate the quality and possible adulterations in the product, such as addition of commercial sugar and concentrated sugarcane juice. The present research aimed to carry out physical-chemical analyses on bee honey (Apis mellífera) samples produced in Paraíba. The samples were obtainede in the Areia city - PB, then transported to the Laboratory of Organic Chemistry and Biochemistry, UFPB, for further analyzes of humidity, acidity, pH, ashes, reducing sugars, non-reducing sugars and Lund, Fiehe and Lugol reactions. Based on the obtained results it was possible to verify for all evaluated samples, at least one result was found to be in disagreement with the current legislation, from which the humidity level was the most common parameterout of regulations. Regarding the adulterations, the as samples I and IV showed strong results indicating adulteration. The results reinforce the need to maintain the quality control in all stages of honey production, from handling during the extraction, shipping, transportation, up to the commercialization of the final product. The present study emphasizes the need of competent organs inspections and analyzes to guarantee the quality and safety of the honey produced and commercialized in Paraíba.