Evaluation of the physical-chemical quality of honey without inspection registration sold in municipalities of Itapira and Mogi Guaçu, State of São Paulo

Resumen

Honey, is The valuable food, but its quality can be compromised by adulteration. Brazilian legislation defines quality parameters for honey, including its chemical composition and physical-chemistry characteristics. The objective of this work is to verify whether commercial honeys are not registered in the municipalities of Itapira and Mogi Guaçu meet these legal standards, with the purpose of evaluating the quality and authenticity of the product. In this study, 10 samples of unlabeled honey were collected from the municipalities of Itapira -SP and Mogi Guaçu -SP. Physicochemistry analysis were carried out covering reducing sugars, moisture, soluble solids, Ash, apparent sucrose, pH, acidity and color, in addition to adulteration tests, Lugol, Lund and Fiehe reactions, with all analysis being carried out in triplicate. The methodologies adopted followed the recommendations of the Adolfo Lutz Institute. The results were submitted I'm statistical analysis with ANOVA/Tukey test, considering a significance level of 5%. The main results revealed that one of the samples contained reducing sugars below the limit for floral honey, suggesting adulteration. For humidity, disappear samples exceeded the acceptable limit, which affects the quality and durability of the honey. The results obtained from soluble solids are in accordance with works found in the literature. At the mineral impurities were found in the ash content analysis. Some honeys showed high levels of apparent sucrose and acidity, raising concerns about adulteration and impact on flavor and quality. There was variation in the acidity content of the samples, but this remained in the typical range for honeys. Furthermore, analysis of colorimetric parameters revealed significant variations in the L*, a* and b* components for all samples. For adulteration tests, in the Lugol reaction, only 40% of the samples presented negative results, suggesting The high level of adulteration by starch or dextrins . Regarding the Lund reaction, only 30% of the samples revealed protein precipitate within the expected range, indicating that 70% of the samples may have been adulterated by the addition of water or another diluent. In the Fiehe reaction, 70% of the samples demonstrated positive results, indicating adulteration due to the addition of sugar syrups or overheating of the honey. Through the results obtained, it was concluded that compliance with legal standards varies considerably between samples.

DOI:https://doi.org/10.56238/sevened2024.004-026