Composição físico-química e nutricional do mel adicionado com própolis / Physico-chemical composition and nutritional of the honey added with propolis

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

The present work has, as its main objective, to determine the physico-chemical and nutritional composition of commercial samples of propolis added to honey from São Paulo State. Eleven honey-propolis samples were analyzed, according to the methods established by the Brazilian Law (Instrução Normativa n.11 de 20 de outubro de 2000) which recommends the same methods established by Codex Alimentarius Commission (CAC) and the Association of Official Analytical Chemists (AOAC, 1990). The results showed that the same methods used for pure honey quality control (moisture, HMF, reducing sugars, apparent sucrose, ash, free acidity, insoluble solids in water) except for the diastase activity which had to be adapted, can also be used for the honey-propolis quality control. The mineral analyses results showed that the samples were not a good source for iron, magnesium, zinc and calcium. Honey has its energy value enhanced by the addition of propolis if compared with pure honey. As five of the eleven samples analyzed did not have the nutritional values information on the labels as it is mandatory by the Brazilian Legislation, a more rigorous inspection and even a specific law should be established for the quality control of those products.

ASSUNTO(S)

alimentos de origem vegetal physico-chemical analysis honey análises físico-químicas mel propolis composição de alimentos própolis

ACESSO AO ARTIGO

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