Determination of bioactive compounds and physicochemical param-eters of honey produced in the state of Veracruz, Mexico.
Main Article Content
Keywords
honey color, phenolic compounds, antioxidants
Abstract
Veracruz occupies one of the first places as a producer of honey. However, there are few studies that address the typing of bioactive compounds and the physicochemical characteristics present in Veracruz honey.
Objective: Determine the physicochemical and antioxidant parameters, and total phenols (TP) of Veracruz honey.
Design/methodology/approach: Honey samples were collected at 17 sites in the state of Veracruz, and physicochemical, TP and antioxidant parameters were analyzed.
Results: The determined physicochemical parameters presented values within the ranges set by NOM-004-SAG/GAN-2018 and the Codex Alimentarius. The color distribution showed the following values: dark (47.6%), amber (19.04%), white (19.04%), and the colors aqua white, light amber and extra light showed values of 4.77% each. Dark honeys presented ~370 μg GAE/mL, compared to the contents shown by light-colored honeys of ~200 μg GAE/mL. Sayula de Aleman honey had the highest antioxidant content with 143 mg TE/g honey. On the other hand, honey from San Pedro Soteapan showed the lowest contents (53 mg TE/g honey).
Limitations on study/implications: The selection of Veracruz honey apiaries and lack of flora information.
Findings/conclusions: The honeys presented physicochemical parameters within ranges of national standards. These Veracruz honeys exhibited a range of colors from dark to extra light. A positive correlation was shown between color and TP content. The antioxidant content was dependent on the botanical origin and color of these honeys.