Physicochemical characterization of natural honeys from different regions in Slovakia

This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg-1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg-1, the proline content varied from 426.56 to 531.79mg.kg-1, the fructose content values were found from 36.33 to 40.20 g.100g-1, the glucose content values ranged from 27.67 to 31.00g.100g-1, the values of saccharose content were from 0.15 to 0.37g.100g-1, the conductivity varied from 29.48 to 97.24mS.cm-1, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01).Universidad Nacional De La PlataCentro de Investigación y Desarrollo en Criotecnología de Alimento

Physicochemical characterization of natural honeys from different regions in Slovakia

This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg-1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg-1, the proline content varied from 426.56 to 531.79mg.kg-1, the fructose content values were found from 36.33 to 40.20 g.100g-1, the glucose content values ranged from 27.67 to 31.00g.100g-1, the values of saccharose content were from 0.15 to 0.37g.100g-1, the conductivity varied from 29.48 to 97.24mS.cm-1, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01).Universidad Nacional De La PlataCentro de Investigación y Desarrollo en Criotecnología de Alimento

Physicochemical characterization of natural honeys from different regions in Slovakia

This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg-1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg-1, the proline content varied from 426.56 to 531.79mg.kg -1, the fructose content values were found from 36.33 to 40.20 g.100g-1, the glucose content values ranged from 27.67 to 31.00g.100g-1, the values of saccharose content were from 0.15 to 0.37g.100g-1, the conductivity varied from 29.48 to 97.24mS.cm -1, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01)

Physicochemical characterization of natural honeys from different regions in Slovakia

This study is intended to determine the physicochemical characteristics of Slovakian honeys, and compare them with specifications described in the Codex Alimentarius Standard, the European Honey directive, the Slovak Codex Alimentarius and Slovak standard No. 1/2006. In addition, we tried to find out correlations between individual constituents of honeys. Physicochemical characterization was carried out following the harmonized methods dictated by the International Honey Commission IHC. Honey samples (n=50) were collected from three honey types (blossom, blends, honeydew), and from the three main Slovakian geographical regions (named 'east', 'middle' and 'west'). The physicochemical evaluation included moisture, reduced sugars, proline, hydroxymethylfurfural (HMF), conductivity, diastase and invertase activity, pH and water activity, following the techniques proposed by the European Honey Commission (EHC). The moisture content in the honey varied from 15.26 to 17.65%, HMF levels ranged from 21.83 to 63.00 mg.kg-1, the diastase activity varied from 21.01 DN to 36.67, invertase activity varied from 121.73 to 164.11 U.kg-1, the proline content varied from 426.56 to 531.79mg.kg-1, the fructose content values were found from 36.33 to 40.20 g.100g-1, the glucose content values ranged from 27.67 to 31.00g.100g-1, the values of saccharose content were from 0.15 to 0.37g.100g-1, the conductivity varied from 29.48 to 97.24mS.cm-1, the pH value varied from 4.06 to 4.80 and the water activity content varied from 0.55 to 0.57. Significant differences (P ≤ 0.05) were found between HMF and fructose, glucose and saccharose and conductivity and pH, significant differences (P ≤ 0.01) between fructose and glucose and significant differences (P ≤ 0.001) were found between HMF and conductivity. Between blossom honey and honeydew honey were found statistical significant differences in HMF (P ≤ 0.05) and conductivity between honeydew honey and blossom honey (P ≤ 0.001). Among regions were determined statistical differences between HMF and invertase (P ≤ 0.05) and conductivity (P ≤ 0.01).Universidad Nacional De La PlataCentro de Investigación y Desarrollo en Criotecnología de Alimento

Microbial communities in bees, pollen and honey from Slovakia

As the honey-bee gastrointestinal tract microflora and pollen are the primary sources for the honey microbial community, the aim of this work was to study and characterize the microbial transit among them. Therefore, an exhaustive microbial analysis of honey, adult honey-bee gastrointestinal tract, and pollen from different Slovakian regions and different seasons, was conducted. Microbial screening revealed that the primary sources of microbial community present in Slovakian honey are pollen and the honey-bees’ digestive tract microflora, containing microorganisms normally present in dust, air and flowers. We found that the digestive tract of Slovakian adult honey-bees is highly populated by anaerobic, rather than aerobic bacteria, where coliforms, enterococci, staphylococci, Bacillus sp., Pseudomonas sp., microscopic fungi and yeast were found. Interestingly, statistical differences were found between the microflora of the gastrointestinal tract of summer and winter bees. Pollen revealed the presence of mesophil anaerobic and aerobic microorganisms, coliforms and microscopic fungi. Among these, the most representative genera were Alternaria, Cladosporium and Penicillium . In honey the counts of total anaerobic and total aerobic bacteria, that of coliforms, enterococci, bacilli, microscopic fungi and yeasts were monitored. Most frequently microscopic fungi belonging to genera Penicillium, Cladosporium and Alternaria were found