Características físico-químicas de mel de capixingui e silvestre da região de Ortigueira - PR

Abstract

Honey is a healthy product with high nutritional value, present in the human diet since the earliest times. To be considered a good quality product, the honey must attend the specifications of the normative Statement number 11 from October 20, 2000, from the Agriculture, livestock and food supply Ministery. The present study had as main objective to analyze the honey and compare the two types of spring blossoms, capixingui and Sylvester. 50 honeys samples were collected from producers in the region of Ortigueira-PR, and performed in triplicate the following analyses: moisture, Hydroxymethylfurfural (HMF), diastásica Activity, total sugar and reducing acidity, Electrical Conductivity and Color to test the quality of the honey that is produced and marketed. The results shows that the methods for determining the quality of honey were efficient, because there was no methodology errors and all samples are within the standards of the Brazilian legislation in force. The samples were according to the botanical origin indicated by beekeepers. The capixingui stood out by their lighter color, higher acidity and less viscosity. The silvester presented darker color, less acidity and viscosity. Generally, it can define the physico-chemical standard and quality of the two kinds of honey.