Chapters authored
Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey
Honey is a concentrated aqueous solution of sugar, especially glucose and fructose, and minor amounts of dextrin, enzymes, waxes, volatile oils, organic acids, ethers, albuminoidal gum substances and minerals. Commercially available honey samples vary in quality according to various factors such as climate diversity, type of flora of the surrounding region, geographical characteristics, processing, floral supply period, and packaging and storage conditions, which can compromise the standardization and quality of the final product. The different techniques that will be presented in this chapter to assess the quality of honey are tests required by identification standards and national and international quality control or are important quality tools that can be used in the evaluation of the conditions for obtaining and processing of the honey, fraud identification and changes to and/or adulteration of the honey, ensuring the physical and chemical composition of the project and guaranteeing quality standards, directly impacting the shelf life and use and presentation of the product.
Part of the book: Honey Analysis