Data/hora: 01/06/2024 07:31:49

Biblioteca(s): | Epagri-Sede.
Tipo da produção científica: | Artigo em Periódico Indexado
Data corrente: | 05/10/2022
Data da última atualização: | 05/10/2022
Autoria: | BRUGNEROTTO, P.; SERAGLIO1, S. K. T.; DORTZBACH, D.; RITA, C.; ARAUJO, D. N.; SCHULZ1, M.; HOF, R. B.; DEOLINDO, C. T. P.; GONZAGA, L. V.; FETT, R.; COSTA, A. C. O.
Título: | Melissopalinological, chemical and phenolic analysis of ?canudo de pito? honey: a product from specifc region of Brazil.
Ano de publicação: | 2022
Fonte/Imprenta: | European Food Research and Technology, Cham, Switzerland, p. 1-12, 2022.
Idioma: | Inglês

Conteúdo:

This study characterized ?canudo de pito? honeys by melissopalynological analysis, physicochemical characteristics, sugars,
minerals, aliphatic organic acids (AOA), phenolic compounds, and antioxidant capacity. Our results indicated the presence
of fve plant families, especially from Escalloniaceae (Escallonia sp.) with a contribution of 31.0?47.7%. The honeys were
in accordance with international physicochemical standards, except for electrical conductivity, suggesting a relationship
with the high levels of minerals, mainly potassium. Also, this foral honey can be characterized as water-white honey and
has low sucrose content. Among the AOA investigated, gluconic acid was the major (up to 1.06 g 100 g&#8722;1), while benzoic,
ferulic, and syringic acids (up to 140, 122, and 319 µg 100 g&#8722;1, respectively) were the major phenolic compounds. This
study is the frst report on the composition of this exotic Brazilian honey and demonstrated its high quality and potential for
national and international marketing.

Thesagro: | Aliphatic organic acids; Escallonia species; Mineral elements; Phenolic compounds; Physicochemical parameters; Sugars.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
URL: | http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_54880.pdf
Registro original: | Epagri-Sede (Epagri-Sede)
Exemplares: | Epagri-Sede - (107468-1) - UPC - AP - DD -  -  -  - DIS