Sensory evaluation of virgin olive oils from organic agriculture and integrated production
Henriques, L.R.
2010
Caracterização físico-química de amostras de mel de Castelo Branco durante dois anos consecutivos
Type
masterThesis
Creator
Identifier
201060523
Title
Caracterização físico-química de amostras de mel de Castelo Branco durante dois anos consecutivos
Contributor
Anjos, Ofélia Maria Serralha dos
Peres, Maria de Fátima Pratas
Peres, Maria de Fátima Pratas
Subject
Mel de Castelo Branco
Açúcares
Controlo de qualidade
Açúcares
Controlo de qualidade
Date
2015-05-25T16:38:38Z
2015-05-25T16:38:38Z
2014
2015-05-25T16:38:38Z
2014
Description
O setor apícola em Portugal, tal como no resto da União Europeia, é uma atividade
tradicionalmente ligada à agricultura. É, normalmente, encarada como um
complemento ao rendimento das explorações, existindo, contudo, uma pequena
minoria de apicultores para os quais a apicultura é a base das receitas de exploração.
Este trabalho teve como objetivo efetuar uma caracterização físico-química de
amostras de mel, provenientes do distrito de Castelo Branco, concelhos de Castelo
Branco, Vila Velha de Ródão e Idanha a Nova. O estudo foi realizado em vinte e seis
amostras de mel, recolhidas nos anos 2010 e 2011. As análises efetuadas foram as
seguintes: teor de água, condutividade elétrica, teor de cinzas, pH e acidez livre,
índice diastásico, teor de matérias insolúveis em água, hidroximetilfurfural,
composição em açúcares, cor, compostos fenólicos totais e atividade da água. Na base
deste estudo esteve o interesse em averiguar se todas as amostras analisadas, se
encontravam dentro dos limites impostos pela legislação portuguesa. Verificou-se
que 10 amostras analisadas apresentaram valores acima do limite estabelecido na
legislação, nomeadamente no que respeita ao hidroximetilfurfural (cinco) e ao teor de
matérias insolúveis em água (seis). As restantes amostras cumpriram com os
requisitos da legislação em vigor, permitindo nestas, inferir o cumprimento do código
de boas práticas desde o apiário até ao embalamento/armazenamento do produto
final.
As amostras de mel do distrito de Castelo Branco analisadas neste estudo
apresentaram teores mínimos de água de 16,4 %, 0,51 de atividade da água, 0,18
mS/cm de condutividade elétrica, 0,07 % de cinzas, 3,5 de pH, 16,94 meq/Kg de
acidez livre, 58,40 g/100g de frutose + glucose, 0,2 g/100g de sacarose e 236,0 mg
GAE/kg de compostos fenólicos totais.
Abstract: The apiculture sector in Portugal, like in the rest of the European Union, is a sector that is traditionally linked to agriculture. It is, normally, seen as supplement to the farming income, there being, however, a small minority of beekeepers where this activity is the base of their farming income. This work had the objective of doing a physical-chemical characterisation of honey samples from the district of Castelo Branco, municipalities of Castelo Branco, Vila Velha de Ródão and Idanha a Nova. The study was done on twenty-six honey samples, taken in 2010 and 2011. The analysis done were the following: water content, electric conductivity, ash content, pH and free acidity, diastase activity, water insoluble materials content, hydroxymethylfurfural, sugar composition, colour, total phenolic compounds and water activity. At the basis of this study was the interest in verifying if all the samples analysed were within the limits imposed by Portuguese legislation. It was found that 10 of the samples analysed had values above the limits laid down in the legislation, namely hydroxymethylfurfural (five) and the water insoluble materials content (six). The remaining samples complied with all of the legal requirements in effect, allowing these to infer the code of good practices from the apiary to the packaging/storage of the final product. The honey samples from the Castelo Branco district analysed in this study presented maximum water contents of 16.4 %; 0.51 of water activity; 0.18 mS/cm of electrical conductivity; 0.07 % of ash, pH of 3.5; 16.94 meq/Kg of free acidity; 58.40 g/100g of fructose + glucose; 0.2 g/100g of sucrose and 236 mg GAE/kg of total phenolic compounds.
Dissertação apresentada à Escola Superior Agrária do Instituto Politécnico de Castelo Branco para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Inovação e Qualidade na Produção Alimentar
Abstract: The apiculture sector in Portugal, like in the rest of the European Union, is a sector that is traditionally linked to agriculture. It is, normally, seen as supplement to the farming income, there being, however, a small minority of beekeepers where this activity is the base of their farming income. This work had the objective of doing a physical-chemical characterisation of honey samples from the district of Castelo Branco, municipalities of Castelo Branco, Vila Velha de Ródão and Idanha a Nova. The study was done on twenty-six honey samples, taken in 2010 and 2011. The analysis done were the following: water content, electric conductivity, ash content, pH and free acidity, diastase activity, water insoluble materials content, hydroxymethylfurfural, sugar composition, colour, total phenolic compounds and water activity. At the basis of this study was the interest in verifying if all the samples analysed were within the limits imposed by Portuguese legislation. It was found that 10 of the samples analysed had values above the limits laid down in the legislation, namely hydroxymethylfurfural (five) and the water insoluble materials content (six). The remaining samples complied with all of the legal requirements in effect, allowing these to infer the code of good practices from the apiary to the packaging/storage of the final product. The honey samples from the Castelo Branco district analysed in this study presented maximum water contents of 16.4 %; 0.51 of water activity; 0.18 mS/cm of electrical conductivity; 0.07 % of ash, pH of 3.5; 16.94 meq/Kg of free acidity; 58.40 g/100g of fructose + glucose; 0.2 g/100g of sucrose and 236 mg GAE/kg of total phenolic compounds.
Dissertação apresentada à Escola Superior Agrária do Instituto Politécnico de Castelo Branco para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Inovação e Qualidade na Produção Alimentar
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Language
por
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