Características diferenciadoras de mieles y ceras de abeja del Norte y Centro de Mozambique

Tesis por compendio[ES] Mozambique, ubicado en la costa este de África, es un país en vías de desarrollo con un gran potencial en términos de disponibilidad de recursos agroecológicos. En este país, la apicultura no juega un importante papel social, económico o ambiental, pero tiene potencial para aumentar la sostenibilidad de las comunidades rurales pobres. En los últimos años, el mercado mundial viene exigiendo productos agroalimentarios diferenciados con características específicas basadas en los siguientes criterios: origen botánico o geográfico, calidad y seguridad, propiedades específicas organolépticas o nutricionales, entre otros. Por lo tanto, el objetivo de esta tesis doctoral es caracterizar la miel y la cera de abejas de cuatro provincias de Mozambique: Nampula (ubicada en el norte) y Manica, Sofala y Zambezia (en el Centro), y establecer sus características diferenciadoras, junto con el conocimiento de Estos productos de abeja como base para una mejor explotación y comercialización. En general, todos los parámetros fisicoquímicos analizados en las muestras de miel cumplían con las regulaciones internacionales. En la mayoría de los casos, se trataba de miel de mielada, ya que eran oscuras y con valores de conductividad superiores a 0,800 mS/cm. La flora que rodea las colmenas y las prácticas apícolas influyen en la variabilidad de sus parámetros de calidad fisicoquímica, color, azúcares, antioxidantes totales, análisis de polen y perfil volátil. En las muestras se encontraron siete ácidos fenólicos (chlorogenic, caffeic, ellagic, ferulic, gallic, p-coumaric y synapic) y ocho flavonoides (catechin, chrysin, kaempferol, luteolin, naringenin, pinocembrin, quercetin y rutin). La miel de Nampula mostró un contenido mayor para la mayoría de los ácidos fenólicos y flavonoides en comparación con el de las otras provincias. El comportamiento newtoniano de la miel de Mozambique es similar al de otros tipos de miel comercializados a nivel mundial. Los módulos G ', G "y ¿ * disminuyeron con el aumento de la temperatura. G' y G" fueron fuertemente influenciados por la frecuencia aplicada, mientras que ¿ * no dependió de este parámetro, lo que demuestra el comportamiento newtoniano. Además de la miel, este trabajo se centra en la caracterización de cera de abeja procedente de las cuatro provincias de Mozambique en términos del perfil de hidrocarburos saturados (por HT-GC/FID) y de las propiedades térmicas (por DSC); y en la comparación con ceras de diferentes orígenes (España, Honduras y "referencia analítica"). Independientemente del origen, se identificaron un total de 15 hidrocarburos comprendidos entre C21H44 a C35H72 (todos ellos componentes típicos de la cera de abeja pura). La cantidad de hidrocarburos con número de carbonos impares fue mucho mayor a la de carbonos pares, siendo los más abundantes: C27 H56 (valores promedio 4.18-5.25 g/100 g) seguidos de C29H60 (2.15-4.10 g/100 g) y C31H64 (2.69-3.42g/100 g). Este trabajo contribuye a difundir el conocimiento de dos productos apícolas prácticamente desconocidos como son la miel y la cera de abeja de Mozambique. El hecho de que la miel de Mozambique es una importante fuente de antioxidantes naturales, puede ser aprovechado por la población local no solo por los beneficios que implica para la salud, sino además por las posibilidades económicas que conllevaría su explotación. La cera de abeja, por otro lado, posee las características típicas que se requieren para la comercialización de este producto, motivo por el cual puede plantearse como una buena opción para ser introducida en un futuro próximo en los mercados, ya que se sabe que está prácticamente libre de residuos veterinarios. En definitiva, esta tesis doctoral puede constituir un primer paso para promover la comercialización de los productos apícolas de Mozambique en los mercados locales e internacionales y apoyar y desarrollar la apicultura en este país.[CA] Moçambic, situat en la costa est d'Àfrica, és un país en vies de desenvolupament amb un gran potencial en termes de disponibilitat de recursos agroecològics. En aquest país, l'apicultura no juga un important paper social, econòmic o ambiental, però té potencial per a augmentar la sostenibilitat de les comunitats rurals pobres. En els últims anys, el mercat mundial ve exigint productes agroalimentaris diferenciats amb característiques específiques basades en els següents criteris: origen botànic o geogràfic, qualitat i seguretat, propietats específiques organolèptiques o nutricionals, entre altres. Per tant, l'objectiu d'aquesta tesi doctoral és caracteritzar la mel i la cera d'abelles de quatre províncies de Moçambic: Nampula (situada en el nord) i Manica, Sofala i Zambezia (en el Centre), i establir les seues característiques diferenciadores, juntament amb el coneixement d'aquests productes d'abella com a base per a una millor explotació i comercialització. En general, tots els paràmetres fisicoquímics analitzats en les mostres de mel complien amb les regulacions internacionals. En la majoria dels casos, es tractava de mel de melada, ja que eren fosques i amb valors de conductivitat superiors a 0,800 ms/cm. La flora que envolta els ruscos i les pràctiques apícoles influeixen en la variabilitat dels seus paràmetres de qualitat fisicoquímica, color, sucres, antioxidants totals, anàlisis de pol·len i perfil volàtil. En les mostres es van trobar set àcids fenòlics (chlorogenic, caffeic, ellagic, ferulic, gallic, p-coumaric i synapic) i huit flavonoides (catechin, chrysin, kaempferol, luteolin, naringenin, pinocembrin, quercetin i rutin). La mel de Nampula va mostrar un contingut major per a la majoria dels àcids fenòlics i flavonoides en comparació amb el de les altres províncies. El comportament newtonià de la mel de Moçambic és similar al d'altres tipus de mel comercialitzats a nivell mundial. Els mòduls G ', G "i ¿ * van disminuir amb l'augment de la temperatura. G' i G" van ser fortament influenciats per la freqüència aplicada, mentre que ¿ * no va dependre d'aquest paràmetre, la qual cosa demostra el comportament newtonià. A més de la mel, aquest treball se centra en la caracterització de cera d'abella procedent de les quatre províncies de Moçambic en termes del perfil d'hidrocarburs saturats (per HT-GC/FID) i de les propietats tèrmiques (per DSC); i en la comparació amb ceres de diferents orígens (Espanya, Hondures i "referència analítica"). Independentment de l'origen, es van identificar un total de 15 hidrocarburs compresos entre C21H44 a C35H72 (tots ells components típics de la cera d'abella pura). La quantitat d'hidrocarburs amb nombre de carbonis imparells va ser molt major a la de carbonis pares, sent els més abundants: C27 H56 (valors faig una mitjana de 4.18-5.25 g/100 g) seguits de C29H60 (2.15-4.10 g/100 g) i C31H64 (2.69-3.42g/100 g). Aquest treball contribueix a difondre el coneixement de dos productes apícoles pràcticament desconeguts com són la mel i la cera d'abella de Moçambic. El fet que la mel de Moçambic és una important font d'antioxidants naturals, pot ser aprofitat per la població local no solament pels beneficis que implica per a la salut, sinó a més per les possibilitats econòmiques que comportaria la seua explotació. La cera d'abella, d'altra banda, posseeix les característiques típiques que es requereixen per a la comercialització d'aquest producte, motiu pel qual pot plantejar-se com una bona opció per a ser introduïda en un futur pròxim en els mercats, ja que se sap que està pràcticament lliure de residus veterinaris. En definitiva, aquesta tesi doctoral pot constituir un primer pas per a promoure la comercialització dels productes apícoles de Moçambic en els mercats locals i internacionals i donar suport i desenvolupar l'apicultura en aquest país.[EN] Mozambique, located on the east coast of Africa, is a developing country with great potential in terms of the availability of agroecological resources. In this country, apiculture does not play an important social, economic or environmental role but it has potential to increase the sustainability of poor rural communities. In the last years, the world market has been demanding differentiated agro-alimentary products with specific characteristics based on the following criteria: botanical or geographical origin, quality and safety, specific organoleptic or nutritional properties, among others. Therefore, the objective of this doctoral thesis is to characterize honey and beeswax of four provinces of Mozambique: Nampula (located in the North) and Manica, Sofala and Zambezia (in the Center), and establish their differentiating characteristics, along with providing knowledge of these bee products as a basis for better exploitation and marketing. In general, all the physicochemical parameters analysed in the honey samples were in agreement with the international regulations. In most cases, they dealt with honeydew honey since they were dark and with conductivity values above 0.800 mS/cm. Flora that surrounds the hives, and the apicultural practices influence in the variability of their physicochemical quality parameters, colour, sugars, total antioxidants, pollen analysis and volatile profile. Seven phenolic acids (chlorogenic, caffeic, ellagic, ferulic, gallic, p-coumaric and synapic) and eight flavonoids (catechin, chrysin, kaempferol, luteolin, naringenin, pinocembrin, quercetin and rutin) were found in the samples. Honey from Nampula had a higher content of the most phenolic acids and flavonoids compared to the other provinces. The Newtonian behaviour of Mozambican honey is similar to those of other types of honey commercialized globally. The moduli G', G" and ¿* decreased with increasing temperature. G ' and G" were strongly influenced by the applied frequency, whereas ¿* did not depend on this parameter, demonstrating Newtonian behaviour. In addition to honey, this work is focused on the characterization of beeswax from the four provinces of Mozambique in terms of saturated hydrocarbon profile (by HT-GC/FID) and thermal properties (by DSC); and to compare them with others from different origins (Spain, Honduras and "analytical reference"). A total of 15 hydrocarbons ranging from C21H44 to C35H72 (typical components of pure beeswax), identifying a much higher amount of odd than even carbon numbers, being the most abundant: C27 H56 (average values 4.18-5.25 g/100 g) followed by C29H60 (2.15-4.10 g/100 g) and C31H64 (2.69-3.42 g/100 g). This work contributes to expanding the knowledge of practically unknown apiculture products, specifically honey and beeswax from Mozambique. The honey could achieve the proper quality physicochemical characteristics according to international mandatory fulfilment, as long as the apiculture practices are carried out correctly. As an added value, this honey is a source of natural antioxidants, which concern the health benefits and its exploitation as a viable and sustainable income for the local population. Beeswax, on the other hand, possess the typical characteristics that are required by the retail sector making it a good option to consider for the near future since it is well known that it is practically free of veterinary residues. This will pave the way to promoting the commercialization in local and international markets and to support and further develop the apiculture in this country.Alberto, FJT. (2019). Características diferenciadoras de mieles y ceras de abeja del Norte y Centro de Mozambique [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/120474TESISCompendi

Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique

[EN] Honey from different provinces of North and Central Mozambique was characterised considering their physicochemical quality parameters, colour, sugars, total antioxidants, pollen analysis and volatile profile. Flora that surrounds the hives, and the apicultural practices also influence in their characteristics. According to a similar pollen spectrum, eight types of honey were found. In these, the predominant pollens were: I-Astragalus type; II-Acanthus sp; III-Celastraceae; IV-Brassicaceae; V16 Anacardiaceae and Astragalus type; VI-Astragalus type and Myrtaceae; VII-Asteraceae family and VIII-unknown. Group I (from Nampula), especially distanced itself from the others mainly due to the 18 special abundance of certain compounds (alcohols, aldehydes, esters, acids and terpenes). The presence of furan compounds largely identified in Sofala and Manica honeys could be due to inadequate beekeeping practices or storage conditions. A discriminant analysis correctly classified 96.7% of the groups, being electrical conductivity and moisture followed by the volatile-compound 3- Methylbutan-1-ol and the free acidity, the variables that most contributed.Tanleque-Alberto, F.; Juan-Borras, MDS.; Escriche Roberto, MI. (2019). Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique. Food Chemistry. 277:543-553. https://doi.org/10.1016/j.foodchem.2018.11.007S54355327

Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds

[EN] The most recent guidelines of IUPAC and AOAC recommend the analysis of specific compounds present in antioxidant fractions. For the first time, honey from different provinces of North (Nampula) and Central Mozambique (Sofala, Manica and Zambezia) was analysed considering specific flavonoids and phenolic acid profiles. Seven phenolic acids (chlorogenic, caffeic, ellagic, ferulic, gallic, p-coumaric and sinapic) and eight flavonoids (catechin, chrysin, kaempferol, luteolin, naringenin, pinocembrin, quercetin and rutin) were screened in the samples. Nampula honey had a higher content of most of these compounds and the total antioxidant activity (even reaching up to 40 mg TE/100 g) compared honey from the other provinces. Unlike in other African honeys, luteolin had the greatest impact in the flavonoid content (in some cases up to 72 mg/100 g), representing alone more than 50% of this family. Resulting from a discriminant analysis, specific flavonoids (pinocembrin, kaempferol, rutin and catechin) followed by the chlorogenic phenolic acid were the most important variables that distinguishes Nampula from the other provinces. This work underlines the importance of Mozambiquean honey as a source of natural antioxidants both of which concern the health benefits and its exploitation as a viable and sustainable income for the local population.The authors thank the Ministerio de Ciencia e Tecnologia Ensino Superior e Tecnico Profissional de Mocambique (Project: HEST "Ensino Superior, Ciencia e Tecnologia") and Universidade Rovuma, Nampula (Mozambique) for the grant awarded to Fernando Tanleque-Alberto.Tanleque-Alberto, F.; Juan-Borras, MDS.; Escriche Roberto, MI. (2020). Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds. Journal of Food Composition and Analysis. 86:1-7. https://doi.org/10.1016/j.jfca.2019.103377178

Thermal properties and hydrocarbon composition of beeswax from Mozambique and other geographical origins

[EN] The industry demands high quality and standards-compliant beeswax, difficult to find in western countries, hence the necessity to explore new geographical sources. This work focuses on the characterization of beeswax from Mozambique in terms of saturated hydrocarbon profile and thermal properties comparing them with others from diverse origins. The hydrocarbons found (C21H44-C35H72) do not contain enough information for its differentiation. However, melting and cooling enthalpies together with all the temperatures associated with the different lipid polymorphic forms achieved this goal. A higher average melting enthalpy values obtained in Mozambique samples (up to 234 J/g) and Honduras (231 J/g) indicates more energy is required to melt these beeswaxes than those from Spain (193 J/g) and ¿reference¿ (168 J/g). This might be linked to the tropical temperatures where the bees produce specific wax. These results are significant towards characterizing beeswax from tropical climates and for the industry to exploit its peculiar characteristics.The research was funded by the 2020 ADSIDEO-Cooperacion Programa of the Centre for Development Cooperation of the Universitat Politecnica de Valencia (Spain)Tanleque-Alberto, F.; Vargas, M.; Juan-Borras, MDS.; Escriche Roberto, MI. (2021). Thermal properties and hydrocarbon composition of beeswax from Mozambique and other geographical origins. Journal of Apicultural Research. 1-10. https://doi.org/10.1080/00218839.2021.190708611

Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique

[EN] BACKGROUND: The growing need to classify the origin of honey in a simple way is leading to the development of affordable analytical equipment that is in-line and manageable, enabling rapid on-site screening. The aim of this work was therefore to evaluate whether an electronic tongue (made of four metallic electrodes: Ir, Rh, Pt, Au), based on potential multistep pulse voltammetry with electrochemical polishing, is able to differentiate between honey samples from Spain, Honduras, and Mozambique. RESULTS: It was demonstrated, for the first time, that automatic pulse voltammetry, in combination with principal component analysis (PCA) statistical analysis, was able to differentiate honey samples from these three countries. A partial least squares (PLS) analysis predicted the level of certain physicochemical parameters, the best results being for conductivity and moisture with correlation coefficients of 0.948 and 0.879, whereas the weakest correlation was for the sugars. CONCLUSION: The tool proposed in this study could be applied to identify the country origin of the three types of multifloral honey considered here. It also offers promising perspectives for expanding knowledge of the provenance of honey. All of this could be achieved when a comprehensive database with the information generated by this electronic tongue has been created. © 2019 Society of Chemical IndustryThis study forms part of the projects funded by the Ministerio de Economía y Competitividad, the Agencia Estatal de Investigación, and the Fondo Europeo de Desarrollo Regional (AGL2016-77702-R) and by the Programa ADSIDEO-cooperación 2016 of the Centro de Cooperación al Desarrollo de la Universitat Politècnica de València, Spain, for which the authors are grateful.Sobrino-Gregorio, L.; Tanleque-Alberto, F.; Bataller Prats, R.; Soto Camino, J.; Escriche Roberto, MI. (2020). Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique. Journal of the Science of Food and Agriculture. 100(1):212-217. https://doi.org/10.1002/jsfa.10022S2122171001Kaškonienė, V., & Venskutonis, P. R. (2010). Floral Markers in Honey of Various Botanical and Geographic Origins: A Review. Comprehensive Reviews in Food Science and Food Safety, 9(6), 620-634. doi:10.1111/j.1541-4337.2010.00130.xSoares, S., Amaral, J. S., Oliveira, M. B. P. P., & Mafra, I. (2017). A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin. Comprehensive Reviews in Food Science and Food Safety, 16(5), 1072-1100. doi:10.1111/1541-4337.12278El Alami El Hassani, N., Tahri, K., Llobet, E., Bouchikhi, B., Errachid, A., Zine, N., & El Bari, N. (2018). Emerging approach for analytical characterization and geographical classification of Moroccan and French honeys by means of a voltammetric electronic tongue. Food Chemistry, 243, 36-42. doi:10.1016/j.foodchem.2017.09.067Escriche, I., Tanleque-Alberto, F., Visquert, M., & Oroian, M. (2017). Physicochemical and rheological characterization of honey from Mozambique. LWT, 86, 108-115. doi:10.1016/j.lwt.2017.07.053Bougrini, M., Tahri, K., Saidi, T., El Alami El Hassani, N., Bouchikhi, B., & El Bari, N. (2016). Classification of Honey According to Geographical and Botanical Origins and Detection of Its Adulteration Using Voltammetric Electronic Tongue. Food Analytical Methods, 9(8), 2161-2173. doi:10.1007/s12161-015-0393-2Benedetti, S., Mannino, S., Sabatini, A. G., & Marcazzan, G. L. (2004). Electronic nose and neural network use for the classification of honey. Apidologie, 35(4), 397-402. doi:10.1051/apido:2004025Dias, L. A., Peres, A. M., Vilas-Boas, M., Rocha, M. A., Estevinho, L., & Machado, A. A. S. C. (2008). An electronic tongue for honey classification. Microchimica Acta, 163(1-2), 97-102. doi:10.1007/s00604-007-0923-8Wei, Z., Wang, J., & Liao, W. (2009). Technique potential for classification of honey by electronic tongue. Journal of Food Engineering, 94(3-4), 260-266. doi:10.1016/j.jfoodeng.2009.03.016Major, N., Marković, K., Krpan, M., Šarić, G., Hruškar, M., & Vahčić, N. (2011). Rapid honey characterization and botanical classification by an electronic tongue. Talanta, 85(1), 569-574. doi:10.1016/j.talanta.2011.04.025Wei, Z., & Wang, J. (2011). Classification of monofloral honeys by voltammetric electronic tongue with chemometrics method. Electrochimica Acta, 56(13), 4907-4915. doi:10.1016/j.electacta.2011.02.065Escriche, I., Kadar, M., Domenech, E., & Gil-Sánchez, L. (2012). A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile. Journal of Food Engineering, 109(3), 449-456. doi:10.1016/j.jfoodeng.2011.10.036Garcia-Breijo, E., Garrigues, J., Sanchez, L., & Laguarda-Miro, N. (2013). An Embedded Simplified Fuzzy ARTMAP Implemented on a Microcontroller for Food Classification. Sensors, 13(8), 10418-10429. doi:10.3390/s130810418Tiwari, K., Tudu, B., Bandyopadhyay, R., & Chatterjee, A. (2013). Identification of monofloral honey using voltammetric electronic tongue. Journal of Food Engineering, 117(2), 205-210. doi:10.1016/j.jfoodeng.2013.02.023Sousa, M. E. B. C., Dias, L. G., Veloso, A. C. A., Estevinho, L., Peres, A. M., & Machado, A. A. S. C. (2014). Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue. Talanta, 128, 284-292. doi:10.1016/j.talanta.2014.05.004Juan-Borrás, M., Soto, J., Gil-Sánchez, L., Pascual-Maté, A., & Escriche, I. (2016). Antioxidant activity and physico-chemical parameters for the differentiation of honey using a potentiometric electronic tongue. Journal of the Science of Food and Agriculture, 97(7), 2215-2222. doi:10.1002/jsfa.8031Oroian, M., Paduret, S., & Ropciuc, S. (2018). Honey adulteration detection: voltammetric e-tongue versus official methods for physicochemical parameter determination. Journal of the Science of Food and Agriculture, 98(11), 4304-4311. doi:10.1002/jsfa.8956Palynological Database on line Available at:https://www.paldat.org/info[10 February 2019]Callejas MC Desarrollo de la norma técnica para polen en Honduras (2006). Available:https://bdigital.zamorano.edu/bitstream/11036/5380/1/AGI‐2006‐T005. pdf [10 February 2019].Schüler, L., & Hemp, A. (2016). Atlas of pollen and spores and their parent taxa of Mt Kilimanjaro and tropical East Africa. Quaternary International, 425, 301-386. doi:10.1016/j.quaint.2016.07.038Tanleque-Alberto, F., Juan-Borrás, M., & Escriche, I. (2019). Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique. Food Chemistry, 277, 543-553. doi:10.1016/j.foodchem.2018.11.007Bogdanov S Harmonized methods of the International Honey Commission (2009). Available:http://www.terezinka.cz/vcely/Med/IHCmethods_e.pdf. [10 February 2019].Campos, I., Bataller, R., Armero, R., Gandia, J. M., Soto, J., Martínez-Máñez, R., & Gil-Sánchez, L. (2013). Monitoring grape ripeness using a voltammetric electronic tongue. Food Research International, 54(2), 1369-1375. doi:10.1016/j.foodres.2013.10.011Sobrino-Gregorio, L., Bataller, R., Soto, J., & Escriche, I. (2018). Monitoring honey adulteration with sugar syrups using an automatic pulse voltammetric electronic tongue. Food Control, 91, 254-260. doi:10.1016/j.foodcont.2018.04.003Bataller R Martínez‐Bisbal MC Alcañiz M Berlanga‐Clavijo JG Carbó‐Mestre N Folch Eet al. Sistema y método de control de la calidad del agua en plantas de tratamiento. P201631405 (patent) (2016).Bataller, R., Campos, I., Laguarda-Miro, N., Alcañiz, M., Soto, J., Martínez-Máñez, R., … Ibáñez-Civera, J. (2012). Glyphosate Detection by Means of a Voltammetric Electronic Tongue and Discrimination of Potential Interferents. Sensors, 12(12), 17553-17568. doi:10.3390/s121217553Serem, J. C., & Bester, M. J. (2012). Physicochemical properties, antioxidant activity and cellular protective effects of honeys from southern Africa. Food Chemistry, 133(4), 1544-1550. doi:10.1016/j.foodchem.2012.02.047Zandamela EMF Caracterización Fisicoquímica y Evaluación Sanitaria de la miel de Mozambique (Doctoral dissertation). Universitat Autónoma de Barcelona (2008). Available:http://www.tdx.cat/bitstream/handle/10803/5701/emfzm1de1.pdf;jsessioni[10 February 2019].Belay, A., Solomon, W. K., Bultossa, G., Adgaba, N., & Melaku, S. (2013). Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry, 141(4), 3386-3392. doi:10.1016/j.foodchem.2013.06.035Escriche, I., Oroian, M., Visquert, M., Gras, M. L., & Vidal, D. (2016). Rheological Properties of Honey from Burkina Faso: Loss Modulus and Complex Viscosity Modeling. International Journal of Food Properties, 19(11), 2575-2586. doi:10.1080/10942912.2015.1136938Nascimento, K. S. do, Gasparotto Sattler, J. A., Lauer Macedo, L. F., Serna González, C. V., Pereira de Melo, I. L., da Silva Araújo, E., … de Almeida-Muradian, L. B. (2018). Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT, 91, 85-94. doi:10.1016/j.lwt.2018.01.016Kadar, M., Juan-Borrás, M., Carot, J. M., Domenech, E., & Escriche, I. (2011). Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey. Journal of the Science of Food and Agriculture, 91(15), 2768-2776. doi:10.1002/jsfa.4520El Sohaimy, S. A., Masry, S. H. D., & Shehata, M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences, 60(2), 279-287. doi:10.1016/j.aoas.2015.10.01

Actuación formativa en buenas prácticas de los apicultores de Nampula (Mozambique)

[ES] La formación no debe limitarse al entorno de las aulas. El diseño de planes de formación que fomenten habilidades y nuevas destrezas se configura como una alternativa estratégica clave, especialmente en países en desarrollo. En éstos, el mundo rural puede ofrecer una oportunidad para salir de la pobreza y una opción para aumentar sus ingresos, ya que los negocios familiares requieren con frecuencia poco capital. Con este objetivo en mente, el presente trabajo muestra como se ha desarrollado el programa de formación de las pequeñas poblaciones rurales de Nampula (Mozambique), dentro del Programa ADSIDEO - Cooperación 2020, del Centro de cooperación al desarrollo de la Universitat Politécnica de Valencia. Para ello, lo primero fue conocer sus necesidades y definir el perfil de apicultor. Los resultados mostraron que la apicultura que se practica es tradicional, los apicultores tienen pocas colmenas a su cargo, están poco tecnificados y viven en las zonas rurales. Por otra parte, se observó que las principales necesidades de formación se centraban en los aspectos de manejo, extracción y almacenamiento. Teniendo en cuenta estos aspectos, se ha diseñado el procedimiento de formación, con cuatro cursos; tres de ellos dirigidos a formar un técnico en las cooperativas apícolas que sirva de apoyo técnico, y un cuarto curso dirigido a los propios apicultores centrado en corrigir prácticas inadecuadas que pueden alterar la seguridad o calidad de la miel. En cuanto a las metodologías a utilizar se propone principalmente el aprendizaje cooperativo aplicando la gamificacion en la evaluación, buscando el apoyo entre los apicultores y potenciando la idea de un objetivo común que mejore su situación económica y social.Este trabajo ha sido financiado por el programa ADSIDEO 2020 del Centro de Cooperación al Desarrollo de la Universitat Politècnica de València a través de Proyecto titulado: “Análisis de Riesgos en productos apícolas de Mozambique. Oportunidad Social y Económica de las poblaciones rurales”Doménech Antich, EM.; Juan Borrás, MDS.; Tanleque Alberto, F.; Escriche Roberto, MI. (2022). Actuación formativa en buenas prácticas de los apicultores de Nampula (Mozambique). En Proceedings INNODOCT/21. International Conference on Innovation, Documentation and Education. Editorial Universitat Politècnica de València. 461-468. https://doi.org/10.4995/INN2021.2021.1338246146

Physicochemical and rheological characterization of honey from Mozambique

[EN] Obtaining information about honey from Mozambique is the first step towards the economic and nutritional exploitation of this natural resource. The aim of this study was to evaluate physicochemical (moisture, hydroxymethylfurfural ¿HMF¿, electrical conductivity, Pfund colour, CIE L*a*b* colour and sugars) and rheological parameters elastic modulus G0 , loss modulus G00 and complex viscosity h*) obtained at different temperatures (from 10 to 40 C). All the physicochemical parameters were in agreement with the international regulations. Most of the honey samples were classed as honeydew honey since they were dark and had conductivity values above 0.800 mS/cm. The moduli G0, G00 and h* decreased with increasing temperature. G 0 and G00 were strongly influenced by the applied frequency, whereas h* did not depend on this parameter, demonstrating Newtonian behaviour. An artificial neural network (ANN) was applied to predict the rheological parameters as a function of temperature, frequency and chemical composition. A multilayer perceptron (MLP) was found to be the best model for G00 and h*(r2 > 0.950), while probabilistic neural network (PNN) was the best for G0(r2 ¿ 0.758). Sensitivity testing showed that in the case of G00 and G0 frequency and moisture were the most important factors whereas for h* they were moisture and temperature.The authors thank the Ministerio de Ciencia e Tecnologia Ensino Superior e Tecnico Profissional de Mocambique (Project: HEST "Ensino Superior, Ciencia e Tecnologia") and Universidade Pedagogica de Mocambique-Nampula for the grant awarded to Fernando Tanleque Alberto.Escriche Roberto, MI.; Alberto, FJT.; Visquert Fas, M.; Oroian, M. (2017). Physicochemical and rheological characterization of honey from Mozambique. LWT - Food Science and Technology. 86:108-115. doi:10.1016/j.lwt.2017.07.053S1081158

Análisis químico de mieles de Mozambique

[EN] Mozambique, located on the east coast of Africa, is a developing country with great potential in terms of the availability of agro-ecological resources. It has a great diversity of climate, vegetation and geographic regions. This results in a variety of melliferous flora that can be exploited throughout the year by transhumance. Beekeeping in rural areas of Mozambique provides food for families and could serve to complement their income. There is an almost total lack of scientific data concerning the characteristics of honey from Mozambique. Therefore, the objective of this study was to evaluate the physicochemical characteristics, colour, sugar composition and the aromatic fraction of honey from different areas of Mozambique (Nampula, Sofala y Zambezia). The ANOVA results showed that honey from the three regions differed significantly in relation to HMF, moisture, electrical conductivity, aw and Pfund colour, but not with respect to the content of major sugars (fructose, glucose and sucrose). With regard to the volatile fraction, statistical differences were found between geographic regions for 14 of the 35 compounds identified. A multivariate analysis (PCA) of these compounds permitted differentiation of the honey samples according to their origin. Mozambique honey from the three areas under study have different characteristics in relation to the presence of volatile compounds; either due to an abundance of them (e.g. Nampula), or the presence of some specific compounds, especially aldehydes such as Butanal and Butanal 2-methyl (e.g. Sofala)[ES] El trabajo consiste en el estudio de la fracción volátil de mieles procedentes de tres regiones de Mozambique. El análisis de las muestras se ha llevado a cabo por purga y trampa y GC-MS. Se ha observado determinados compuestos específicos de las diferentes zonas geográficas relacionados con la flora presente en ellas.Alberto, FJT. (2015). Análisis químico de mieles de Mozambique. http://hdl.handle.net/10251/53414.TFG