1بخش زنبور عسل، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
2بخش میکروب شناسی، موسسه تحقیقات واکسن و سرم سازی رازی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
3بخش ژنتیک و اصلاح نژاد دام، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
چکیده
عسل، فراورده اصلی صنعت زنبورداری است و فرم تغلیظ‌شده‌ای از قند است که نه تنها به عنوان یک شیرین‌کننده یا منبع غذایی استفاده می‌شود، بلکه با توجه به خواص دارویی و درمانی، مصارف پزشکی متعددی نیز دارد. زنبورعسل کوچک یکی از دو گونه اصلی زنبورعسل موجود در ایران می‌باشد که سهم بسیاری در تولید عسل ایران دارد. با این حال مطالعه‌ای تا کنون در رابطه با بررسی خصوصیات فیزیکوشیمیایی عسل تولید شده توسط این زنبور در ایران انجام نشده است. در این پژوهش کیفیت تعدادی از نمونه‌های عسل تولید شده در نواحی مختلف کشور شامل بوشهر، چابهار، دزفول، ایرانشهر، جهرم، جیرفت و رودان از نقطه نظر اسیدیته، pH، رطوبت، درصد ساکارز، گلوکز، فروکتوز، پرولین، دیاستاز، خاکستر و هیدروکسی متیل فورفورال مورد بررسی قرار گرفت. نتایج بدست آمده نشان داد که متوسط میزان اسیدیته، pH، رطوبت، ساکارز، فروکتوز، گلوکز، پرولین، دیاستاز، خاکستر و هیدروکسی متیل فورفورال عسل زنبورعسل کوچک به ترتیب 5/18-15 (mEq/kg)، % 52/4-13/4 ، % 89/14-23/12 ، % 8/3-صفر ، % 19/39-28/29 ، % 89/36-73/30 ، 347027-208048 mg/kg، 36- 99/30 ºG ، 16/0 – 09/0 و 46/19-صفر mg/kg می‌باشد. بر اساس نتایج بدست آمده میزان پارامترهای مورد محاسبه با استانداردهای کدکس برای عسل مطابقت دارد. به طور کلی علاوه بر کیفیت بالای عسل، زنبورعسل کوچک نقش موثری در گرده افشانی گیاهان مناطق جنوبی کشور داشته و امید است محافظت بیشتری از از این ذخیره ژنتیکی با ارزش کشورمان در برابر خطراتی که این گونه را به دلیل عدم شناخت کشاورزان تهدید می‌کند، انجام گیرد.
Evaluation of physicochemical characteristics of Apis florea honey in some southern provinces of Iran
نویسندگان [English]
Sh. Parichehreh1؛ Gh. Tahmasbi1؛ P. Khaki2؛ M. Babaei3
1Honeybee Department, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization, Karaj, Iran
2Department of Microbiology, Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization, Karaj, Iran
3Honeybee Department, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization, Karaj, Iran
چکیده [English]
Honey is not only considered as a fabulous food product, but also it has healing properties. It is clear that quality of honey can be affected by various factors. In this study, the quality of several honey samples which are produced in different parts of Iran including: Bushehr, Chabahar, Dezful, Iranshahr, Jahrom, Jiroft and Ruan.These products were analyzed in terms of acidity, pH, moisture content, sucrose percentage, fructose, glucose, proline, diastase, Ash and hydroxyl-methyl furfural. The results showed that the calculated parameters correspond to the standard provided by the Codex. The results showed that the mean values of acidity, pH, moisture content, sucrose percentage, fructose, glucose, proline, diastase, ash and hydroxymethyl furfural (HMF) of dwarf honeybee honey were 15-18.5, 4.13-4.52, 12.23-14.89, 0-3.8, 29.28-39.19, 30.73-36.89, 208.48-347.27, 30-36.99, 0.09-0.16, 0-19.46, respectively. Based on the results, the calculated parameters correspond to the codex standards of honey. It is hoped that due to effective role of this species in pollination of plants and the favorable quality of produced honey, therefore, as result of low information among farmers, it would be better to protect this species against the dangers that threaten.
1.Abu-Tarboush, H., H. Al-Kahtani and M. El-Sarrage. 1993. Floral type identification and quality evaluation of some honey types. Food Chemistry 46:13-17. 2.Adebiyi, F. M., I. Akpan, E. I. Obiajunwa and H. B. Olaniyi. 2004. Chemical/physical characterization of Nigerian honey. Pakistan Journal of Nutrition 3:278-281. 3.Al-Ghamdi. A., S. E. Mohammed, M. J. Ansari and N. Adgaba. 2017. Comparison of physicochemical properties and effects of heating regimes on stored Apis mellifera and Apis florea honey. Saudi Journal of Biological Sciences 26: 845-848. 4.Amir, Y., A. Yesli, M. Bengana, R. Sadoudi and T. Amrouche. 2010. Physico-chemical and microbiological assessment of honey from Algeria. Electronic Journal of Environmental. Agricultural and Food Chemistry 9:1-5. 5.Amiry, S., M. Esmaiili and M. Alizadeh Khaledabad. 2014. Qualitative evaluation of two groups of bulk and packaged natural polyfloral honey. Journal of Food Research 52: 31-49. (In Farsi). 6.Ananias, K. R., A. A. Melo and C. J. D. Moura. 2013. Analysis of moisture content, acidity and contamination by yeast and molds in Apis mellifera L. honey from central Brazil. Brazilian Journal of Microbiology 44: 679-683. 7.Bogdanov, S. and P. Martin. 2002. Honey authenticity. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 93: 232-254. 8.Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, & World Health Organization. 2001. Codex Alimentarius: General requirements (food hygiene) (Vol. 1). Food & Agriculture Org. 9.Finola, M. S., M. C. Lasagno and J. M. Marioli. 2007. Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry 100: 1649–1653. 10.Gheisari, H. and A. Hamidian Shirazi. 2008. Comparison and evaluation of physicochemical properties and adulterations in produced honeys of Shiraz province in different seasons. Iranian Food Science and Technology Research Journal 4: 57-69. (In Farsi). 11.Grigoryan, K. 2016. Safety of honey. pp. 217-246. In: Regulating Safety of Traditional and Ethnic Foods (ed.). Academic Press. Yerevan. 12.Gzik, A. 1996. Accumulation of proline and pattern of α-amino acids in sugar beet plants in response to osmotic, water and salt stress. Environmental and Experimental Botany 36: 29-38. 13.Hatefizad, R., M. Goli and E. Khosravi. 2018. Comparison of physico-chemical properties of eight medicinal plant based honeys. Iranian Journal of Food Science and Technology 15: 43-55. (In Farsi). 14.Fallico, B. M., E. Zappala and A. Verzera. 2004. Effects of conditioning on HMF content in unifloral honeys. Food Chemistry 2: 305-313. 15.Horwitz, W., and G. Latimer. 2005. AOAC-Association of official analytical chemists. . In: Proceeding of 18th International Official Methods of Analysis of AOAC. Gaithersburg. Maryland. USA. pp. 45: 75-76. 16.Iftikhar, F., M. A. Masood and E. S. Waghchoure. 2011. Comparison of Apis cerana, Apis dorsata, Apis florea and Apis mellifera honey from different areas of Pakistan. Asian journal of experimental biological sciences 2: 392-399. 17.Isla, M. I., A. Craig., R. Ordoñez, C. Zampini, J. Sayago, E. Bedascarrasbure and L. Maldonado. 2011. Physico chemical and bioactive properties of honeys from Northwestern Argentina. LWT-Food Science and Technology 44: 1922-1930. 18.Jahed Khaniki, G.h.R. and A. Kamkar. 2015. A Survey of Physico-chemical Properties of Produced Honey in Garmsar City in 2003. Iranian Journal of Food Science and Technology 1: 35-41. (In Farsi). 19.Jalilian, H., D. Beiknejad and M. Chichei. 2011. Physico-chemical properties in honey from Golestan province. Journal of Innovation in Food Science and Technology 6:1-10. (In Farsi). 20.Kahraman, T., S. K. Buyukunal, A. Vural and S. S. Altunatmaz. 2010. Physico-chemical properties in honey from different regions of Turkey. Food Chemistry 123: 41-44. 21.Lakzadeh, L., H. Gheisar and A. Mahianeh. 2012. Comparison microbial and physicochemical characterization of different origin plant honeys in Isfahan province. Veterinary Journal (Pajouhesh & Sazandegi) 100:23-30. (In Farsi). 22.Madejczyk, M. and D. Baralkiewicz. 2008. Characterization of Polish rape and honeydew honey according to their mineral contents using ICP-MS and F-AAS/AES. Analytica Chimica Acta 617: 11-17. 23.Meda. A., C. E. Lamien, M. Romito, J. Millogo and O. G. Nacoulma. 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food chemistry 91:571-577. 24.Naheed, R. and S. R. Farooqi. 2018. Physical characterization and antibiotic potential of honey collected from A. florea combs in district Khairpur. Journal of Entomology and Zoology Studies 6: 1564-1570. 25.Nanda, V., B. C. Sarkar, H. K. Sharma and A. S. Bawa. 2003. Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis 16: 613-619. 26.Nemati, F., R. Taghavizad, R. Seif and S. Hashemi. 1390. Comparison of honey proline in six north and northwestern provinces of Iran. Iranian Biological Science 6(1):11-19. (In Farsi). 27.Ortiz, P. L. 1994. The Cistaceae as food resources for honey bees in SW Spain. Journal of Apicultural Research 33:136-144. 28.Ouchemoukh, S., H. Louaileche and P. Schweitzer. 2007. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control 18: 52-58. 29.Pérez, E., A. J. Rodríguez-Malaver and P. Vit. 2006. Antioxidant capacity of Venezuelan honey in wistar rat homogenates. Journal of Medicinal Food 9: 510-516. 30.Raftani Amiri, Z. and S. Belgheisi. 2019. Study of physicochemical and microbial characteristics of honeys with different floral origin in Alborz province. Iranian Journal of Food Science and Technology 16: 27-37. (In Farsi). 31.Rodriguez, G., B. Sulbaran de Ferrer, A. Ferrer and B. Rodríguez. 2004. Characterization of honey produced in Venezuela. Food Chemistry 84: 499-502. 32.Saxena, S., S. Gautam and A. Sharma. 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chemistry 118: 391–397. 33.Silva, L. R., R. Videira, A. P. Monteiro, P. Valentao and P. B. Andrade. 2009. Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal 93: 73-77. 34.Tahmasbi, M., G.h. Tahmasbi, M. Babaei, S. Mashayekhi and F. Shirvani. 2017. Investigation on physicochemical characteristics of artificial and natural honey in Iran. In: Proceeding of 1th Internation Honeybee Congress. Karaj. Iran. pp. 123-125. (In Farsi). 35.Terrab, A., M. J. Dı́ez and F. J. Heredia. 2002. Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chemistry 79: 373-379. 36.Vaghela, J. 2016. Melissopalynological investigation and physicochemical characterization of Apis florea honey from kachchh Gujarat. PHD thesis. Gujarat University. Gujarat. India. 37. White, J. W. 1994. The role of HMF and diastase assays in honey quality evaluation. Bee world 75: 104-117. 38.Won, S. R., C. Y. Li, J. W. Kim and H. Rhee. I. 2009. Immunological characterization of honey major protein and its application. Food Chemistry 113: 1334-1338. 39.Zhang, P. S., Han, Y. Zhang, R. C. Ford and J. Li. 2008. Neutron spectroscopic and Raman studies of interaction between water and proline. Chemical Physics 345: 196-199.
آمار
تعداد مشاهده مقاله: 1,209
تعداد دریافت فایل اصل مقاله: 1,318
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب
