Avaliação físico-química e microbiológica de mel orgânico comercial

Abstract

Organic honey from Brazil is regarded for its quality and diversity of flavors, conquering international markets free of undesirable chemical and biological contamination. The aim of this study was to evaluate the physicochemical properties of commercial organic honey. Samples of commercial organic honey from e-commerce were evaluated. This study was carried out at the Food Physical Chemistry Laboratory (LFQA) of the Center for Human, Social and Agrarian Sciences (CCHSA) of the Federal University of Paraíba (UFPB). The physicochemical properties analyzed according to the recommended methods were acidity and pH; electrical conductivity; water activity; color; ash; diastatic activity; glucose oxidase activity; glucose; sucrose and fructose; total vitamin C, color, hydrogen peroxide concentration; total tannins; and total proteins. A fully causalized design (DIC) was applied to the analysis of 7 variance and Tukey's test (p < 0.05), using the R® software. The commercial brands of organic honey studied showed no significant differences [Tukey (p < 0.05)] in terms of physicochemical aspects. As for color, it varied between white and off-white depending on its floral origin and environmental factors, complying with legislation. The commercial brands of organic honey studied comply with the legislation.