Characterisation of avocado (Persea americana Mill) honeys by their physicochemical characteristics

✍ Scribed by Anass Terrab; Francisco J Heredia

• Book ID: 102428946
• Publisher: John Wiley and Sons
• Year: 2004
• Tongue: English
• Weight: 101 KB
• Volume: 84
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.1888

✦ Synopsis

Abstract

The quality of 12 avocado (Persea americana Mill) honeys from Spain was evaluated. Eight common physicochemical parameters were analysed, namely water content, pH, acidity (free, lactonic and total), sugar content, ash content and electrical conductivity. In addition, the honey samples were analysed using inductively coupled plasma optical emission spectrometry (ICP‐OES), and six minerals were quantified for each honey, namely potassium (K), calcium (Ca), magnesium (Mg), sodium (Na), phosphorus (P) and sulphur (S). Most samples showed proper maturity considering the medium water content (mean 17.7%). The total acidity (below 50 meq kg^−1^ except for one sample) indicated absence of undesirable fermentation; also, the mean pH of around 4.77 is usual in this kind of honey. The values for ash content and electrical conductivity were high (0.77% and 798 µS cm^−1^ respectively) and typical of dark honeys. K was the predominant mineral (accounting for 73% of the total minerals quantified), followed by Na (10%). Copyright © 2004 Society of Chemical Industry