Avaliação da qualidade do mel comercializado na cidade de Campo Mourão e cidades vizinhas

Abstract

Honey is a fluid food rich in sugars and other components present in low composition, such as water, minerals, vitamins, and solid components. Nowadays, the production and demand for honey are increasing more and more because consumers want a natural and minimally processed product, aiming for a healthy diet, such as replacing commercial sugar with honey as a natural sweetener. However, due to the high demand for the product, there are more and more frauds and adulterations, such as adding sugar syrups, commercial starch, water, additives, and improper processing. Considering the increase in demand for honey and adulterations, the objective of this work was to analyze six samples of honey from Apis mellifera bees in the city of Campo Mourão Paraná and obtain, supplied from fairs, local trade and direct from beekeepers, it was verified through analyzes Qualitative and quantitative data are within the honey identity standard established by Normative Instruction No. 11 of October 20, 2000 (MAPA), and using the analysis methodology as present in the Adolfo Lutz Institute (2008). The results were satisfactory for reducing sugars, with a minimum of 68.77% and a maximum 81.29%. All samples were below the 6% apparent sucrose standard required by Instructional Normative No. 11. None of the samples presented fermentation indices in total acidity, and all were below 50 milliequivalents/Kg, as required by legislation. The moisture content of the analyzed samples was satisfactory, with only one sample slightly below the minimum of 20% with a result of 20.2%. The qualitative tests of Lund, Lugol, and Fiehe did not show any divergent results that indicated fraud, adulteration, or improper processing, meeting the honey identity standards defined by current legislation. In short, the honey samples analyzed meet the honey identity standards and are safe for consumption.