Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys
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| Wydane w: | Biological Trace Element Research vol. 202, no. 9 (Sep 2024), p. 4279 |
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| 1. autor: | |
| Kolejni autorzy: | , , , , |
| Wydane: |
Springer Nature B.V.
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| Hasła przedmiotowe: | |
| Dostęp online: | Citation/Abstract Full Text - PDF |
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| 100 | 1 | |a Arabameri, Majid |u Ministry of Health and Medical Education, Food and Drug Laboratory Research Center, Food and Drug Administration, Tehran, Islamic Republic of Iran (GRID:grid.415814.d) (ISNI:0000 0004 0612 272X) | |
| 245 | 1 | |a Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys | |
| 260 | |b Springer Nature B.V. |c Sep 2024 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a Honey is one of the most valuable food products, which, in addition to its nutritional value, also has therapeutic properties. In our study, the physicochemical (Brix, viscosity, free acid content, pH, moisture, diastase activity, 5-hydroxymethylfurfural (HMF), proline content, sugars content, and reducing sugars content) and microbial (mold and yeast content) characteristics and 15 element contents (As, Cd, K, Al, Pb, Hg, Ba, Ni, Na, Ca, Mg, Fe, Mn, Zn, and Se) of the samples were evaluated. Among the essential elements, the maximum mean was related to K (630 ± 50.8 mg/kg), and the minimum mean was related to Se that was lower than the limit of detection. Also, among all toxic elements, the maximum mean was related to Ni (234 ± 54.7 µg/kg), and the minimum mean was related to Hg that was lower than the limit of detection. Furthermore, the mean of free acidity, pH, °Brix, moisture, diastase content, HMF, and proline content was 35.4 ± 1.27 meq/kg, 4.61 ± 0.21, 82.2 ± 3.08, 16.3 ± 0.33%, 9.10 ± 1.14 DN, 21.1 ± 2.65 mg/kg, and 482 ± 18.1 mg/kg, respectively. Also, the mean percentage of fructose, glucose, and sucrose was 32.4 ± 1.07% (27.5–40.0%), 27.2 ± 0.85% (23.5–31.7%), and 2.28 ± 0.70% (0.72–4.11%), respectively. Finally, the mean of mold and yeast in all samples was 14.2 ± 0.37 CFU/g. Also, the principal component analysis and heat map allowed us to determine a more accurate distinction between the physicochemical characteristics of bee honey. The results of our findings showed that in most cases, the results obtained were within the standard range, which indicates the good quality of Iranian honeys. | |
| 653 | |a Mercury | ||
| 653 | |a Sucrose | ||
| 653 | |a Sugar | ||
| 653 | |a Hydroxymethylfurfural | ||
| 653 | |a pH | ||
| 653 | |a Principal components analysis | ||
| 653 | |a Nickel | ||
| 653 | |a Brix value | ||
| 653 | |a Mercury (metal) | ||
| 653 | |a Nutritive value | ||
| 653 | |a Yeast | ||
| 653 | |a Honey | ||
| 653 | |a Moisture | ||
| 653 | |a Selenium | ||
| 653 | |a Mold | ||
| 653 | |a Microorganisms | ||
| 653 | |a Yeasts | ||
| 653 | |a Proline | ||
| 653 | |a Acidity | ||
| 653 | |a Viscosity | ||
| 653 | |a Food science | ||
| 653 | |a MBA programs & graduates | ||
| 653 | |a Poisoning | ||
| 653 | |a Glucose | ||
| 653 | |a Public health | ||
| 653 | |a Enzymes | ||
| 653 | |a Environmental | ||
| 700 | 1 | |a Naghashan, Mahsa |u Ferdowsi University of Mashhad, Department of Food Science and Technology, Mashhad, Iran (GRID:grid.411301.6) (ISNI:0000 0001 0666 1211) | |
| 700 | 1 | |a Ahmadloo, Mahsa |u Qazvin University of Medical Sciences, Department of Food Safety and Hygiene, School of Public Health, Qazvin, Iran (GRID:grid.412606.7) (ISNI:0000 0004 0405 433X) | |
| 700 | 1 | |a Moazzen, Mojtaba |u National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Department of Food Technology Research, Tehran, Iran (GRID:grid.411600.2) | |
| 700 | 1 | |a Aliabadi, Alireza Gholampour |u Islamic Azad University Science and Research Branch, Department of Executive Master of Business Administration, School of Management, Tehran, Iran (GRID:grid.472472.0) (ISNI:0000 0004 1756 1816) | |
| 700 | 1 | |a Shariatifar, Nabi |u Tehran University of Medical Sciences, Department of Environmental Health Engineering, School of Public Health, Tehran, Iran (GRID:grid.411705.6) (ISNI:0000 0001 0166 0922) | |
| 773 | 0 | |t Biological Trace Element Research |g vol. 202, no. 9 (Sep 2024), p. 4279 | |
| 786 | 0 | |d ProQuest |t Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3081501129/abstract/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3081501129/fulltextPDF/embedded/7BTGNMKEMPT1V9Z2?source=fedsrch |