QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY.

Kristina Kukurova; Zuzana Ciesarova; Viera Jelemenska; Martina Orolinova; Zerina Duhovic; Janka Kobincova; Zuzana Dubova; Jana Horvathova; Blanka Tobolkova; Michael Murkovic; Barbara Siegmund

doi:10.55251/jmbfs.9938

QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY.

Kristina Kukurova^*, Zuzana Ciesarova, Viera Jelemenska, Martina Orolinova, Zerina Duhovic, Janka Kobincova, Zuzana Dubova, Jana Horvathova, Blanka Tobolkova, Michael Murkovic, Barbara Siegmund

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

Abstract

The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n = 6), forest (n = 12) and chestnut (n = 7) were collected. The parameters such as moisture content, water activity, electrical conductivity, pH, free acidity, and 5‑hydroxymethylfurfural (HMF) content were assessed for physicochemical characterization and comparison of all monofloral honeys.

Electrical conductivity showed to be the most significant indicator for honeydew origin, that together with pH and aw led to 81.54 % correct classification of samples according to honey type using multivariate statistical analysis. In context to undesirable fermentation and spoilage, aw value below 0.600 showed to be an important control parameter that could be recommended to control especially for creamed rapeseed honeys.

Original language	English
Article number	e9938
Journal	Journal of Microbiology, Biotechnology and Food Sciences
Volume	13
Issue number	1
Early online date	2023
DOIs	https://doi.org/10.55251/jmbfs.9938
Publication status	Published - 2023

Keywords

botanical origin
electrical conductivity
free acidity
HMF
honey
pH
water activity
water content

ASJC Scopus subject areas

Food Science
Molecular Biology
Biotechnology
Microbiology

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Kukurova, K., Ciesarova, Z., Jelemenska, V., Orolinova, M., Duhovic, Z., Kobincova, J., Dubova, Z., Horvathova, J., Tobolkova, B., Murkovic, M., & Siegmund, B. (2023). QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY. Journal of Microbiology, Biotechnology and Food Sciences, 13(1), Article e9938. https://doi.org/10.55251/jmbfs.9938

Kukurova, K, Ciesarova, Z, Jelemenska, V, Orolinova, M, Duhovic, Z, Kobincova, J, Dubova, Z, Horvathova, J, Tobolkova, B, Murkovic, M & Siegmund, B 2023, 'QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY.', Journal of Microbiology, Biotechnology and Food Sciences, vol. 13, no. 1, e9938. https://doi.org/10.55251/jmbfs.9938

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abstract = "The quality evaluation and physicochemical parameters assessment of Slovak and Austrian monofloral honeys were performed. In total 65 local monofloral honeys denoted by beekeepers as acacia (n = 20), rapeseed (n = 10), linden (n = 10), honeydew (n = 6), forest (n = 12) and chestnut (n = 7) were collected. The parameters such as moisture content, water activity, electrical conductivity, pH, free acidity, and 5‑hydroxymethylfurfural (HMF) content were assessed for physicochemical characterization and comparison of all monofloral honeys.Electrical conductivity showed to be the most significant indicator for honeydew origin, that together with pH and aw led to 81.54 % correct classification of samples according to honey type using multivariate statistical analysis. In context to undesirable fermentation and spoilage, aw value below 0.600 showed to be an important control parameter that could be recommended to control especially for creamed rapeseed honeys.",

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AU - Murkovic, Michael

AU - Siegmund, Barbara

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QUALITATIVE PARAMETERS OF MONOFLORAL HONEYS FROM SLOVAKIA AND AUSTRIA AND THE ROLE OF WATER ACTIVITY.

Abstract

Keywords

ASJC Scopus subject areas

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