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dc.contributor.authorGomes, Teresa
dc.contributor.authorFeás Sánchez, Xesús
dc.contributor.authorIglesias Becerra, Antonio
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2020-04-22T18:59:25Z
dc.date.available2020-04-22T18:59:25Z
dc.date.issued2011
dc.identifier.citationGomes, T.; Feás, X.; Iglesias, A.; Estevinho, L.M. Study of Organic Honey from the Northeast of Portugal. Molecules 2011, 16, 5374-5386
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10347/21662
dc.description.abstractConcerns about traces of numerous toxic substances and authenticity have prompted consumer demand for honey that is certified as organic, based on strict ecological, natural principles and traceability. The present study aims to characterize organic honey samples (n = 73) from Northeast Portugal, with respect to floral nectar origin, physicochemical parameters and microbial safety. The phenols and flavonoids contents, often referred to as responsible for honey’s bioactive properties, were also assessed. All organic honey samples were classified as monofloral lavender (Lavandula sp.), exceeded in quality the international physicochemical standards and showed low microbiological counts (yeast, moulds and aerobic mesophiles), with negative results in respect to fecal coliforms, Salmonella and sulphite-reducing Clostridium spp. Correlation of the palynological, physicochemical and microbiological results is necessary to check the authenticity, quality and sanitation of honey. Although not required by international legislation, results of those assessments provide a complete outlook and elucidation of the organic honey’s properties, which could promote its valorisation
dc.language.isoeng
dc.publisherMDPI
dc.rights© 2011 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/)
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectHoney
dc.subjectLavender
dc.subjectOrganic foods
dc.subjectPhysicochemical properties
dc.subjectMicrobiology
dc.subjectPhenolic compounds
dc.titleStudy of organic honey from the northeast of Portugal
dc.typejournal article
dc.identifier.doi10.3390/molecules16075374
dc.relation.publisherversionhttps://doi.org/10.3390/molecules16075374
dc.type.hasVersionVoR
dc.rights.accessRightsopen access
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.description.peerreviewedSI


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© 2011 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/)
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 © 2011 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/)





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