Content of Selected Harmful Metals (Zn, Pb, Cd) and Polycyclic Aromatic Hydrocarbons (PAHs) in Honeys from Apiaries Located in Urbanized Areas.

The chemical composition of honey, and therefore its quality and properties, is influenced by many factors, including its botanical origin and the harvesting conditions-the location of the apiary, access to melliferous plants, the proximity of industrial infrastructure and communication routes, etc. This quality may be reduced by undesirable, toxic compounds that penetrate honey from a contaminated environment, such as heavy metals and residues from other environmental pollutants. Therefore, the aim of our research was to assess the quality of honeys from urbanized areas-in particular, to assess contamination with heavy metals and persistent organic pollutants (PAHs).

The Use of Fluorescence Spectrometry Combined with Statistical Tools to Determine the Botanical Origin of Honeys.

At a time when the botanical origin of honey is being increasingly falsified, there is a need to find a quick, cheap and simple method of identifying its origin. Therefore, the aim of our work was to show that fluorescence spectrometry, together with statistical analysis, can be such a method. In total, 108 representative samples with 10 different botanic origins (9 unifloral and 1 multifloral), obtained in 2020-2022 from local apiaries, were analyzed.

Polyphenols as the Main Compounds Influencing the Antioxidant Effect of Honey-A Review.

Honey is one of the most valuable components of the human diet. It is considered to be a functional food with health-promoting properties. Honey has bactericidal and bacteriostatic effects; is used to treat wounds and ulcers; relieves stress; supports the treatment of diseases of the digestive and respiratory systems; improves kidney function; and aids in convalescence.

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey.

The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters.