Have a personal or library account? Click to login
Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions Cover

Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

Open Access
|Dec 2015

References

  1. Alvarez-Suarez J. M., Tulipani S., Díaz D., Estevez Y., Romandini S., Giampieri F., Damiani E., Astolfi P., Bompadre S., Battino M. (2010) Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology 48(8-9): 2490-2499.10.1016/j.fct.2010.06.021
  2. Antony S. M., Han I. Y., Rieck J. R., Dawson P. L. (2002) Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey. Journal of Food Science 67(5): 1719-1724.10.1111/j.1365-2621.2002.tb08712.x
  3. Balbarrey G. P., Andrada A., Echazarreta J., Iaconis D., Gallez L. (2012) Relationship between mineral content and color in honeys from two ecological regions in Argentina. In: Caivano J. L., Del Pilarrbuera M. (Eds.) Color in Food. Technological and Psychological Aspects. CRC Press, Taylor and Francis Group. Boca Raton: 305-313.
  4. Belitz H.-D., Grosch W., Schieberle P. (2004) Food Chemistry. Springer. Berlin, Heidelberg. 1071 pp.10.1007/978-3-662-07279-0
  5. Bertoncelj J., Dobersek U., Jamnik M., Golob T. (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry 105(2): 822-828.10.1016/j.foodchem.2007.01.060
  6. Bertoncelj J., Golob T., Kropf U., Korošec M. (2011) Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. International Journal of Food Science and Technology 46(8): 1661-1671.10.1111/j.1365-2621.2011.02664.x
  7. Brudzynski K., Kim L. (2011) Storage-induced changes in active components of honey de-regulate its antibacterial activity. Food Chemistry 126(3): 1155-1163.10.1016/j.foodchem.2010.11.151
  8. Brudzynski K., Miotto D. (2011) The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys. Food Chemistry 125(2): 570-575.10.1016/j.foodchem.2010.09.049
  9. EU (2001) Council Directive 2001/110/EU relating to honey. Official Journal of European Community 12.1.2002 L 10/47-52.
  10. Ferreira I. C. F. R., Aires E., Barreira J. C. M., Estevinho L. M. (2009) Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry 114(4): 1438-1443.10.1016/j.foodchem.2008.11.028
  11. Gallez L., Marconi A., Tourn E., Gonzalez-Miret M. L., Heredia F. J. (2012) Color of honeys from the southwestern Pampas region. Relationship between the Pfund color scale and CIELAB coordinates. In: Caivano J. L., Del Pilarrbuera M. (Eds.) Color in Food. Technological and Psychological Aspects. CRC Press. Taylor and Francis Group. Boca Raton: 133-141.
  12. Gonzales A. P., Burin L., Del Pilarbuera M. (1999) Color changes during storage of honeys in relation to their composition and initial color. Food Research International 32(3): 185-191.10.1016/S0963-9969(99)00075-7
  13. Jimenez M., Mateo J. J., Huerta T., Mateo R. (1994) Influence of storage conditions on some physicochemical and mycological parameters of honey. Journal of the Science of Food and Agriculture 64(1): 67-74.10.1002/jsfa.2740640111
  14. Negueruela A. I., Perez-Arquillue C. (2000) Color of rosemary honey in the solid state by reflectance spectroscopy with black background. Journal of AOAC International 83(3): 669-674.10.1093/jaoac/83.3.669
  15. Piotraszewska-Pająk A. (2012) The changes of colour of rape and heather honeys during storage. Towaroznawcze Problemy Jakości (Polish Journal of Commodity Science) 3(32): 96-104.
  16. Piotraszewska-Pająk A., Ciszak S. (2001) The influence of botanical origin on sugar composition, acidity and colour of nectar honeys. In: Proceedings of the 13th IGWT Symposium, Commodity Science in Global Quality Perspective. Maribor - Slovenia. 2-8 September 2001: 705-710.
  17. Piotraszewska-Pająk A., Krauze J., Jasińska K. (2005) Antibacterial activity and selected enzymes activities of different honey types. In: Proceedings of the 8th International Commodity Science Conference (IGWT) Current Trends in Commodity Science. Poznań - Poland. 28 August - 4 September 2005: 1155-1161.
  18. PN-88/A-77626 (1988) „Miód Pszczeli“. Dziennik Norm i Miar nr 8. Wydawnictwo Normalizacyjne Alfa. Warszawa.
  19. Statistica ver. 9.0 (2009) StatSoft Inc.
  20. Tchoumboue J., Awah-Ndukum J., Fonteh F.A., Dongock N. D., Pinta J., Mvondo Z. A. (2007) Physico-chemical and microbilogical characteristics of honey from the sudanoguinean zone of West Cameroon. African Journal of Biotechnology 6(7): 908-913.
  21. Terrab A., Diez M. J., Heredia F. J. (2003a) Palynological, physico-chemical and colour characterization of Maroccan honeys. I. River red gum (Eucalyptus camaldulensis Dehnh) honey. International Journal of Food Science and Technology 38(4): 379-386.10.1046/j.1365-2621.2003.00715.x
  22. Terrab A., Diez M. J., Heredia F. J. (2003b) Palynological, physico-chemical and colour characterization of Maroccan honeys. II. Orange (Citrus sp.) honey. International Journal of Food Science and Technology 38(4): 387-394.10.1046/j.1365-2621.2003.00714.x
  23. Terrab A., Diez M. J., Heredia F. J. (2003c) Palynological, physico-chemical and colour characterization of Maroccan honeys. III. Other unifloral honey types. International Journal of Food Science and Technology 38(4): 395-402.10.1046/j.1365-2621.2003.00713.x
  24. Terrab A., Escudero M. L., González-Miret M. L., Heredia F. J. (2004) Colour characteristics of honeys as influenced by pollen grain content: a multivariate study. Journal of the Science of Food and Agriculture 84(4): 380-386.10.1002/jsfa.1668
  25. Turkmen N., Sari F., Poyrazoglu E. S., Velioglu, Y. S. (2006) Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry 95(4): 653-657.10.1016/j.foodchem.2005.02.004
  26. Wang X. H., Gheldof N., Engeseth N. J. (2004) Effect of processing and storage on antioxidant capacity of honey. Journal of Food Science 69(2): 96-101.10.1111/j.1365-2621.2004.tb15509.x
  27. White J. W. (1976) Physical characteristics of honey. In: Crane E (Ed.) Honey. A Comprehensive Survey. Heinemann. London: 207-239.
  28. White J. W. (1978) Honey. Advances in Food Research 24: 288-344.10.1016/S0065-2628(08)60160-3
  29. Zalibera M., Stasko A., Slebodova A., Jancovicova V., Cermakova T., Brezova V. (2008) Antioxidant and radicalscavenging activities of Slovak honeys - An electron paramagnetic resonance study. Food Chemistry 110(2): 512-521. 10.1016/j.foodchem.2008.02.01526049247
DOI: https://doi.org/10.1515/jas-2015-0019 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439
Language: English
Page range: 51 - 61
Submitted on: Dec 11, 2014
Accepted on: Jul 24, 2015
Published on: Dec 9, 2015
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2015 Allna Piotraszewska-Pająk, Anna Gliszczyńska-Świgło, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.