Mineral and Botanical Composition of Honey Produced in Chile's Central-Southern Region

The chemical composition and quality of honey depend on the floral and geographical origin, extraction techniques, and storage, resulting in a unique product for each area. Currently, consumers are not only concerned about the chemical composition, quality, and food safety of honey, but also about i...

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Bibliographic Details
Published in:Foods 2022-01, Vol.11 (3), p.251
Main Authors: Lobos, Iris, Silva, Mariela, Ulloa, Pablo, Pavez, Paula
Format: Article
Language:English
Subjects:
Antimicrobial agents
Beekeeping
Chemical composition
Color
Fermentation
Food composition
Food quality
Food safety
Food science
Geography
Grasslands
Honey
Humidity
Hydroxymethylfurfural
Indigenous species
Introduced species
Legislation
melissopalynological composition
mineral content
Native species
Normal distribution
Nutritive value
Provinces
quality parameters
Software
Statistical analysis
Territory
Trees
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Summary:The chemical composition and quality of honey depend on the floral and geographical origin, extraction techniques, and storage, resulting in a unique product for each area. Currently, consumers are not only concerned about the chemical composition, quality, and food safety of honey, but also about its origin. The objective of this study was to characterize honeys produced in Chile's central-southern region from a mineral and botanical perspective, thus adding value through differentiation by origin. Two hundred honey samples were used and underwent analysis such as melissopalynological composition, nutritional composition, and color. Forty-seven melliferous floral species were identified, out of which 24 correspond to exotic species and 23 to native species. Fifty-six percent were classified as monofloral honeys, 2% as bifloral, and 42% as multifloral. Moisture mean values (17.88%), diastase activity (15.53 DN), hydroxymethylfurfural (2.58 mg/kg), protein (0.35%), and ash (0.25%) comply with the ranges established by both the national and the international legislation; standing out as honeys of great nutritional value, fresh, harvested under optimal maturity conditions, and absence fermentation. Regarding color, light amber was prevalent in most territories. The territory where honey was produced, denoted relevant differences in all the parameters studied.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11030251