Wydawnictwo Uczelniane

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    Physico-chemical characteristics of selected honeys of the West Pomeranian province and the value of their pro-health
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Szczuko, Małgorzata; Krzemianowska, Ewa; Janda, Katarzyna; Wolska, Jolanta; Jamioł-Milc, Dominika; Department of Biochemistry and Human Nutrition, Pomeranian Medical University in Szczecin
    Recently there have been many studies on positive effect of honeys on various diseases, especially in treatment of cardiovascular diseases. Even though the majority of results suggest positive influence in the treatment of those diseases the authors of those research wanted to indicate other aspects, often negative, connected to the consumption of honey available at retail. The performed study relates to the adulteration of 35 natural honeys obtained from private apiaries and at retail. The honeys were subjected to the quality tests PN-88/A- 77626 on the presence of saccharose (Lane-Eynon’s method), starch, artificial acidic and basic dyes, water (refractometric method), total acidity and antioxidative activity (spectrophotometric method). Among the tested honeys more than 50% contained more than 10% of saccharose, and the relation between higher saccharose content and the presence of lower acidity in honey was determined, what will have unfavorable influence on antibacterial properties. Also lowered antioxidative activity of honeys was observed – within the range of 10.32–80.56 percent of inhibition of DPPH radicals and relatively high water content in 17% honeys, what will negatively affect the microbial stability of the product. The presence of starch and synthetic dyes in honey samples were not determined. It is postulated to maintain caution in nutrition honey with no approved quality of the chronically ill.