Análise físico-química de amostras de méis comercializados na região oeste do Paraná

Abstract

Honey is a food produced by bees from nectar collected from flowers and processed by the digestive enzymes of these insects, stored in hives' combs to serve as food. Used since ancient times due to its health benefits, it is essential to carry out specific analyses to determine its quality before commercialization. In this study, physicalchemical analyses were carried out on honey samples produced in the western region of Paraná, to verify the conditions under which they are being distributed to consumers. The studies included: acidity content, ash, humidity, soluble solids, reducing sugars, pH and turbidity. Additionally, forgery analyzes were carried out using the Jagerschmidt, Fiehe, Lund and Lugol reactions. The quality parameters were compared with the values established by the RTIQM 3 Technical Regulation of Identity and Quality of Honey. The results showed remarkable similarity between the samples, with relatively small variations in pH, acidity, ash content, humidity, reducing sugars, and soluble solids. However, the Honey 4 sample presented a value above that allowed it to be included in one of the analyses, but this does not compromise the general quality of the product. Furthermore, in the Fiehe occurrence, some samples showed positive results, possibly due to the region's climatic conditions, which may influence these results without, however, indicating adulteration. Overall, the proximity between the data suggests that, despite natural variations, the honey analyzed has uniform characteristics, guaranteeing constant quality and within the required conditions.