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Food Chem. 2019 Jul 30;287:214-221. doi: 10.1016/j.foodchem.2019.02.068. Epub 2019 Feb 22.

Characterization of avocado honey (Persea americana Mill.) produced in Southern Spain.

Author information

1
Mielso, S.A, Research & Development Department, Pol. Industrial. El Mijares, C/Indústria, 1, 12550 Almassora, Castelló, Spain. Electronic address: serrjosep@gmail.com.
2
Mondelēz International Business Development Department, 08170 Barcelona, Catalonia, Spain.
3
Apinevada Analytical Laboratory of Bee Products, 18420 Lanjarón, Granada, Spain.

Abstract

Plant origin, physicochemical parameters and composition were analysed to characterize the avocado honey (Persea americana Mill.) from Andalusia (Southern, Spain). Ashes content, total polyphenol, and electrical conductivity corresponded to these of a typical dark honey (>80 mm scale Pfund). Regarding mineral elements, K was predominant, followed by P and Mg. Antioxidant and invertase activities presented some desirable values. In the 20 analysed samples, 48 pollen types corresponding to 33 families were identified. Avocado pollen was found in high variability (13-58%). At least a 20% was suggested to guarantee the authentic avocado honey. Perseitol, sugar-alcohol identified only in avocado honey, fundamentally contributes to distinguish this kind of honey. The content varied between 0.31 and 1.56 g/100 g. The correlation between perseitol and avocado pollen was found to be significant. A minimum concentration of 0.30 g/100 g of perseitol is suggested to characterize the proposed monofloral avocado honey.

KEYWORDS:

Persea americana pollen; Perseitol; Physicochemical properties; Pollen spectra

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