Botanical Origin of Honey: Implications for Mineral Composition and Potential Toxic Element Safety
Chemistry & Biodiversity,
Journal Year:
2025,
Volume and Issue:
unknown
Published: May 27, 2025
ABSTRACT
This
study
aimed
to
identify
the
relationships
between
botanical
origins,
physicochemical
properties,
and
mineral
composition
of
honey,
as
well
determine
its
potentially
toxic
element
content.
It
also
sought
investigate
whether
types
amounts
these
elements
have
any
long‐term
adverse
effects
on
human
health.
The
results
melissopalynological
analysis
indicated
that
pollen
grains
most
frequently
identified
in
honey
samples
belonged
families
Fabaceae,
Asteraceae,
Lamiaceae.
In
addition,
unifloral
were
found
be
derived
from
Castanea
sativa
,
Paliurus
spina‐christi
Citrus
sp.,
Erica
while
other
classified
polyfloral.
Color
values
(L*,
a*,
b*),
electrical
conductivity,
ash
content
showed
variations
according
sources.
Polyfloral
honeys
exhibited
higher
levels
K,
Mg,
Al,
Mn
than
honeys,
highlighting
their
diverse
plant
origins.
Nutritional
safety
assessments,
including
EDI,
THQ,
SHI
values,
confirmed
all
within
safe
limits
when
consumed
20
g
for
adults
(men
women),
10
children
daily,
elements,
ensuring
consumption.
Language: Английский
Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain
Foods,
Journal Year:
2024,
Volume and Issue:
13(12), P. 1948 - 1948
Published: June 20, 2024
There
is
a
growing
market
for
craft
beverages
with
unique
flavors.
This
study
aimed
to
obtain
palate-pleasing
mead
derived
from
Pichia
kudriavzevii
4A
as
monoculture.
Different
culture
media
were
evaluated
compare
the
fermentation
kinetics
and
final
products.
The
crucial
factors
in
medium
~200
mg
L−1
of
yeast
assimilable
nitrogen
pH
3.5–5.0.
A
panel
judges
favored
(fermented
honey
initially
at
23
°Bx)
over
commercial
sample
produced
Saccharomyces
cerevisiae,
considering
its
appearance,
fruity
floral
flavors
(provided
by
esters,
aldehydes,
higher
alcohols),
balance
between
sweetness
(given
82.91
g
residual
sugars)
alcohol.
present
had
an
8.57%
v/v
ethanol
concentration,
was
elaborated
28
days,
reached
maximum
biomass
growth
(2.40
L−1)
on
same
day
(6)
that
minimum
level
reached.
yield
peaked
24
48
h
(~0.049
g−1),
while
(1.525
±
0.332
both
cases
declining
thereafter.
Gompertz
model
adequately
describes
sugar
consumption
generation
ethanol.
Pathogenic
microorganisms,
methanol,
lead,
arsenic
absent
mead.
Thus,
safe
quality
probable
consumer
acceptance.
Language: Английский