Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees
Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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oai:scielo:S0101-206120120003000182012-10-11Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybeesPontara,Lucimar Peres de MouraClemente,EdmarOliveira,Dalany MenezesKwiatkowski,AngelaRosa,Cássia Inês Lourenzi FrancoSaia,Valter Eugênio Manihot esculenta Crantz hydrocyanic acid beekeeping Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.32 n.3 20122012-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300018en10.1590/S0101-20612012005000066 |
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Pontara,Lucimar Peres de Moura Clemente,Edmar Oliveira,Dalany Menezes Kwiatkowski,Angela Rosa,Cássia Inês Lourenzi Franco Saia,Valter Eugênio |
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Pontara,Lucimar Peres de Moura Clemente,Edmar Oliveira,Dalany Menezes Kwiatkowski,Angela Rosa,Cássia Inês Lourenzi Franco Saia,Valter Eugênio Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
author_facet |
Pontara,Lucimar Peres de Moura Clemente,Edmar Oliveira,Dalany Menezes Kwiatkowski,Angela Rosa,Cássia Inês Lourenzi Franco Saia,Valter Eugênio |
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Pontara,Lucimar Peres de Moura |
title |
Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
title_short |
Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
title_full |
Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
title_fullStr |
Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
title_full_unstemmed |
Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
title_sort |
physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees |
description |
Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2012 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300018 |
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