A review of the analytical methods to determine the geographical and botanical origin of honey.

Honey: Chemical composition, stability and authenticity.

Little is known about the individual components of honey that are responsible for its antioxidant activity. The present study was carried out to characterize the phenolics and other antioxidants present in honeys from seven floral sources. Chromatograms of the phenolic nonpolar fraction of the honeys indicated that most honeys have similar but quantitatively different phenolic profiles. Many of the flavonoids and phenolic acids identified have been previously described as potent antioxidants. A linear correlation between phenolic content and ORAC activity was demonstrated (R(2) = 0.963, p < 0.0001). Honeys were separated by solid-phase extraction into four fractions for sugar removal and separation based on solubility to identify the relative contribution of each fraction to the antioxidant activity of honey. Antioxidant analysis of the different honey fractions suggested that the water-soluble fraction contained most of the antioxidant components. Specific water-soluble antioxidant components were quantified, including protein; gluconic acid; ascorbic acid; hydroxymethylfuraldehyde; and the combined activities of the enzymes glucose oxidase, catalase and peroxidase. Of these components, a significant correlation could be established only between protein content and ORAC activity (R(2) = 0.674, p = 0.024). In general, the antioxidant capacity of honey appeared to be a result of the combined activity of a wide range of compounds including phenolics, peptides, organic acids, enzymes, Maillard reaction products, and possibly other minor components. The phenolic compounds contributed significantly to the antioxidant capacity of honey but were not solely responsible for it.

Identification and quantification of antioxidant components of honeys from various floral sources.

Les sources de contamination des produits du rucher peuvent provenir soit de l'environnement, soit des pratiques apicoles (Fig. 1). La premiere partie de cette revue de synthese decrit les principaux contaminants d'origine environnementale : les metaux lourds, tels le cadmium, le plomb et le mercure, les isotopes radioactifs, les polluants organiques tels les biphenyles polycycliques, les pesticides (insecticides, fongicides, herbicides et bactericides), les bacteries pathogenes et le materiel genetiquement modifie. La contamination par le plomb et le cadmium, trouvee par divers auteurs, est resumee dans le tableau I. Le tableau II presente la contamination des abeilles, du pollen et du miel par les pesticides, d'apres l'article de Fleche et al. ( 1997). La pertinence des risques possibles de contamination est discutee pour chacun des contaminants, de meme que le role du miel et des autres produits du rucher comme marqueurs de l'environnement. De tous les contaminants issus de l'environnement, les pesticides sont les plus importants pour la contamination du miel et du pollen, tandis que le plomb compromet la qualite de la propolis. Dans la seconde partie on discute des divers contaminants issus des pratiques apicoles. Des acaricides de synthese lipophyles et persistants sont utilises dans de nombreux pays contre l'acarien Varroa destructor. Les acaricides les plus utilises sont presentes dans le tableau III avec leur limite maximale de residu. Ces substances polluent principalement la cire d'abeille, alors que le miel est relativement peu touche (Tab. IV). Des acaricides non toxiques tels que les acides organiques et les composes d'huiles essentielles (thymol par ex.) ne compromettent pas la qualite du miel. Les taux trouves dans le miel sont faibles et sans danger, mais ne compromettent pas la qualite du miel alors que ceux trouves dans la cire d'abeille sont bien plus eleves (Tab. V). Les antibiotiques utilises contre la loque americaine et la loque europeenne sont aujourd'hui une source importante de contamination du miel. Divers antibiotiques, appartenant a 7 classes differentes, sont actuellement detectes dans le miel (Tab. VI) : sulfonamides, aminoglycosides, tetracyclines, amphenicols, macrolides, beta-lactams et les metabolites du nitrofurane. Actuellement on trouve principalement a l'echelle mondiale des tetracyclines, de la steptomycine, des sulfonamides et du chloramphenicol. L'apiculture fournit aussi d'autres contaminants : le para dichlorobenzene, utilise contre la fausse-teigne, des insecticides (par ex. le coumaphos) contre le Petit Coleoptere des ruches, des repulsifs utilises lors de la recolte du miel, des pesticides, pour proteger le bois, et des substances qui diffusent dans le miel a partir des futs. Les contaminants les plus importants pour les produits du rucher et qui proviennent des pratiques apicoles sont les antibiotiques pour le miel et les acaricides pour la cire et le pollen. Les niveaux de residus trouves dans les produits du rucher ne presentent en general pas de risques pour les consommateurs, mais alterent l'image des produits du rucher comme produits naturels et sains. La conclusion de la synthese est que les contaminants issus des pratiques apicoles sont actuellement plus importants pour la qualite des produits du rucher que ceux issus de l'environnement.

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Contaminants of bee products

Until 1985 discussions of pesticides and honey bee toxicity in the USA were focused on pesticides applied to crops and the unintentional exposure of foraging bees to them. The recent introduction of arthropod pests of honey bees, Acarapis woodi (1984), Varroa destructor (1987), and Aethina tumida (1997), to the USA have resulted in the intentional introduction of pesticides into beehives to suppress these pests. Both the unintentional and the intentional exposure of honey bees to pesticides have resulted in residues in hive products, especially beeswax. This review examines pesticides applied to crops, pesticides used in apiculture and pesticide residues in hive products. We discuss the role that pesticides and their residues in hive products may play in colony collapse disorder and other colony problems. Although no single pesticide has been shown to cause colony collapse disorder, the additive and synergistic effects of multiple pesticide exposures may contribute to declining honey bee health.

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Pesticides and honey bee toxicity – USA

A review of the analytical methods to determine organic acids in grape juices and wines

Significance of nonaromatic organic acids in honey.

Rapid determination of minority organic acids in honey by high-performance liquid chromatography.

Bromatologia, Facultad de Farmacia, 15706 Santiago de Compostela, La Corufia, Spain Diastase number and hydroxymethylfurfural content were determined for 115 honeys at 4,16, and 28 months after their extraction. The mean values for all samples show linear relations between diastase number and the logarithm of the time and between the logarithm of the hydroxymethylfurfural content and the time. In these honeys, the long-term effects of heat and storage affect the increase in hy- droxymethylfurfural content to a greater degree; however, given the nature of some samples, the diastase number is the limiting factor for freshness in the short term. The factors determining the freshness date of the honeys were also studied and suggestions made for a quality control rule. INTRODUCTION The composition of honey changes with time, which leads to darkening and loss of aroma and flavor. The diastase number

José F. Huidobro

Papers

A review of the analytical methods to determine organic acids in grape juices and wines

Significance of nonaromatic organic acids in honey.

Rapid determination of minority organic acids in honey by high-performance liquid chromatography.

Aging of Honey

Simple determination of main organic acids in grape juice and wine by using capillary zone electrophoresis with direct UV detection