Honey is both a complex food and medicine as well as a healthy alternative to refined sugar. Besides a complex mixture of carbohydrates, honey contains other minor substances which may threaten human health in excess concentrations. Several environmental conditions can affect the quality of honey. This research paper aims to measure the degree of heavy metals (Lead (Pb), Cadmium (Cd), Zinc (Zn), and Copper (Cu)) in some polyfloral honey from an industrial area of Romania, considered to be one of the most polluted regions in Eastern Europe. The samples were collected from six stationary apiaries and analysed using the atomic absorption spectrometry method. The content of Pb was higher in the sampling areas exposed directly to the polluted air masses. Cd concentration decreases exponentially while Cu concentration increases as the distance from the source of pollution increases. The checking of the quality of polyfloral honey from local producers is imperative because this product is intended to be consumed by the beekeeper's family or the local community without being sold to an authorised processor. The results of the study can help to set a threshold for the concentration of Pb and Cd in honey marketed in the European Union.
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http://dx.doi.org/10.3390/ijerph17051507 | DOI Listing |
An Acad Bras Cienc
November 2024
Universidade Federal de Santa Catarina, Departamento de Fitotecnia, Laboratório de Morfogênese e Bioquímica Vegetal - LMBV, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-000 Florianópolis, SC, Brazil.
Foods
November 2024
Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology POLITEHNICA Bucharest, 011061 Bucharest, Romania.
Any change in the composition or physicochemical parameters of honey outside the standardized intervals may be deemed fraud, irrespective of direct introduction of certain substances or feeding honeybees with syrups. Simple and rapid tools along with more sophisticated ones are required to monitor fraudulent practices in the honey trade. In this work, UV-Vis spectroscopy was used to identify and quantify six Romanian honey types (five monofloral and one polyfloral) mixed with commercially available corn syrup, corn syrup with plant extracts, inverted syrup, and fruit syrup at different concentrations (5%, 10%, 20%, 30%, 40%, and 50%).
View Article and Find Full Text PDFInt J Mol Sci
October 2024
Faculty of Veterinary Medicine, Ion Ionescu de la Brad University of Life Sciences, No. 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania.
Environmental concerns have consistently been a focal point for the scientific community. Pollution is a critical ecological issue that poses significant threats to human health and agricultural production. Contamination with heavy metals and pesticides is a considerable concern, a threat to the environment, and warrants special attention.
View Article and Find Full Text PDFSci Rep
October 2024
Department of Chemistry, College of Science, King Khalid University, Abha, Saudi Arabia.
This study explored the effect of geographical and floral origins on the antioxidant activities of Saudi honey samples related to their content of short peptides originated from honeybee proteins. The studied antioxidants were the total protein concentration, catalase activity, phenolic acids and flavonoids. The antioxidant activity assays included were the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, the ferric reducing antioxidant power (FRAP) assay and Ascorbic acid Equivalent Antioxidant Capacity (AEAC).
View Article and Find Full Text PDFFoods
August 2024
ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria.
This study presents for the first time functional cookies for diabetics made with 100% organic L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain SL42. The flour's chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies' sensory properties.
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