Skip to main content

Functional Properties of Honey and Some Traditional Honey Products from Portugal

  • 1915 Accesses

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

Honey and some traditional honey products (mead and abbamele or água-mel) are some attractive sources of nutraceuticals and medical ingredients for healthy foods (Kücük et al., Food Chemistry 100(2): 526–534, 2007). These products are rich in secondary metabolites as natural antioxidants (phenolic acids and flavonoids) and contribute to human health.

In this chapter we will describe the presence of some nutraceutical products in honey and the effect of processing on their presence in some traditional honey products.

Keywords

  • Honey
  • Traditional honey products
  • Biologic activity
  • Antioxidant activity

This is a preview of subscription content, access via your institution.

Buying options

Chapter
USD   29.95
Price excludes VAT (USA)
  • DOI: 10.1007/978-1-4899-7662-8_24
  • Chapter length: 14 pages
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
eBook
USD   109.00
Price excludes VAT (USA)
  • ISBN: 978-1-4899-7662-8
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book
USD   149.99
Price excludes VAT (USA)
Hardcover Book
USD   219.99
Price excludes VAT (USA)
Fig. 24.1
Fig. 24.2
Fig. 24.3

References

  • Akbulut M, Musa M (2009) Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. Int J Food Sci Nutr 60(7):577–589

    CAS  CrossRef  Google Scholar 

  • Al ML, Daniel D, Moise A et al (2009) Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem 112:863–867

    Google Scholar 

  • Al-Mamary M, Al-Meeri A, Al-Habori M (2002) Antioxidant activities and total phenolics of different types of Yemeni honey. Nutr Res 22:1041–1047

    CAS  CrossRef  Google Scholar 

  • Alvarez-Suarez JM, Tulipani S, Díaz D et al (2010) Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food Chem Toxicol 48(8–9):2490–2499

    CAS  CrossRef  Google Scholar 

  • Andrews SW (1997) Mead and Mead making. English (2). http://www.honeyshow.co.uk/files/nhspub2.pdf. Accessed 30 June 2011

  • Anklam E (1998) A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63:549–562

    CAS  CrossRef  Google Scholar 

  • Anon (1997) http://www.bjcp.org/docs/1997_Mead.pdf. Accessed 30 June 2011

  • Arráez-Román AM, Gómez-Caravaca M, Gómez-Romero A, Segura-Carretero A, Fernández-Gutiérrez A (2006) Identification of phenolic compounds in rosemary honey using solid-phase extraction by capillary electrophoresis–electrospray ionization-mass spectrometry. J Pharm Biomed Anal 41:1648–1656

    CrossRef  Google Scholar 

  • Azeredo LDC, Azeredo MAA, De Souza SR, Dutra VML (2003) Protein content and physico-chemical properties in honey samples of Apis mellifera of different floral origins. Food Chem 80:249–254

    CAS  CrossRef  Google Scholar 

  • Bogdanov S (2002) Harmonized Methods of the International Honey Commission. http://www.alp.admin.ch/themen/00502/00555/00564/index.html?lang=en&download=M3wBUQCu/8ulmKDu36WenojQ1NTTjaXZnqWfVp3Uhmfhnapmmc7Zi6rZnqCkkIN0fHl+bKbXrZ2lhtTN34al3p6YrY7P1oah162apo3X1cjYh2+hoJVn6w==

  • Bogdanov S, Kilchenmann V, Seiler K, Pfefferli H, Frey T, Roux B, Wenk P, Noser J (2004) Residues of p-dichlorobenzene in honey and beeswax. J Apic Res 43:14–16

    CAS  Google Scholar 

  • Cavaco TMG, Figueira ACOL (2006) Contribution towards the characterisation/valorisation of honey from the Sotavento region. 1st Conference—Traditional Food Processing and Technological Innovation, Faro, Portugal, Maio

    Google Scholar 

  • Chagas NV, Rosa MR, Reis AH et al (2008) A study of alcoholic fermentation kinetics by Saccharomyces cerevisiae cells in diluted honey. Rev Ciências Exactas e Naturais 10:201–210

    Google Scholar 

  • Effem SEE (1988) Clinical observations on the wound healing properties of honey. Br J Surg 75:679–681

    CrossRef  Google Scholar 

  • Figueira A, Cavaco T (2012) Changes in physical and chemical parameters of traditional Portuguese product água-mel during the production process. J Food Process Preserv 36(4):285–290

    CAS  CrossRef  Google Scholar 

  • Giorgi A, Madeo M, Baumgartner J et al (2011) The relationships between phenolic content, pollen diversity, physicochemical information and radical scavenging activity in honey. Molecules 16:336–347

    Google Scholar 

  • Gupta JK, Sharma R (2009) Review paper production technology and quality characteristics of mead and fruit-honey wines: a review technology of mead. Nat Prod Radiance 8(4):345–355

    Google Scholar 

  • Idris YMA, Mariod A, Hamad SI (2011) Physicochemical properties, phenolic contents and antioxidant activity of Sudanese honey. Int J Food Prop 14(2):450–458

    CAS  CrossRef  Google Scholar 

  • Jerković, I, Kasum A, Marijanović, Z, Tuberoso CIG (2011) Contribution to the characterisation of honey-based Sardinian product abbamele: volatile aroma composition, honey marker compounds and antioxidant activity. Food Chem 124(1):401–410

    CrossRef  Google Scholar 

  • Kahoun D, Rezková S, Veskrnová K, Královský J, Holcapek M (2008) Determination of phenolic compounds and hydroxymethylfurfural in meads using high performance liquid chromatography with coulometric-array and UV detection. J Chromatogr A 1202(1):19–33

    CAS  CrossRef  Google Scholar 

  • Khalil S (2010) The potential role of honey and its polyphenols in preventing heart diseases: a review. Afr J Tradit Complement Altern Med 7(4):315–321

    CAS  Google Scholar 

  • Koguchi M, Saigusa N, Teramoto Y (2009) Production and Antioxidative activity of mead made from honey and black rice (Oryza sativa var. Indica cv. Shiun). J Inst Brew 115(3):238–242

    CAS  CrossRef  Google Scholar 

  • Kücük M, Kolayli S, Karaoglu S et al (2007) Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 100(2):526–534

    CrossRef  Google Scholar 

  • Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG (2005) Determination of total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 91:571–577

    CAS  CrossRef  Google Scholar 

  • Mendes E, Brojo Proenca E, Ferreira IMPLVO, Ferreira MA (1998) Quality evaluation of Portuguese honey. Carbohydr Polym 37:219–223

    CAS  CrossRef  Google Scholar 

  • Mendes-Ferreira A, Cosme F, Barbosa C et al (2010) Optimization of honey-must preparation and alcoholic fermentation by saccharomyces cerevisiae for mead production. Int J Food Microbiol 144(1):193–198

    CAS  CrossRef  Google Scholar 

  • Molan PC, Betts JA (2004) Clinical usage of honey as a wound dressing: an update. J Wound Care 13:353–356

    CAS  CrossRef  Google Scholar 

  • Montereau P (2011) http://www.midrealm.org/starleafgate/Documents/Metheglin_Chocolate_Mead.pdf. Accessed 30 June 2011

  • Navrátil M, Šturd E, Gemeiner P (2001) Batch and continuous mead production with pectate immobilised, ethanol-tolerant yeast. Biotechnol Lett 23(12):977–982

    CrossRef  Google Scholar 

  • Pereira AP, Dias T, Andrade J, Ramalhosa E, Estevinho LM (2009) Mead production: selection and characterization assays of saccharomyces cerevisiae strains. Food Chem Toxicol 47(8):2057–2063

    CAS  CrossRef  Google Scholar 

  • Qiu PY, Ding HB, Tang YK, Xu RJ (1999) Determination of chemical composition of commercial honey by near-infrared spectroscopy. J Agric Food Chem 47:2760–2765

    CAS  CrossRef  Google Scholar 

  • Qureshi N, Tamhane DV (1985) Production of meat by immobilized whole cells of Saccharomyces cerevisae. Appl Microbiol Biotechnol 21:280–281

    CAS  Google Scholar 

  • Qureshi N, Tamhane DV (1986) Mead production by continuous series reactors using immobilized yeast cells. Appl Microbiol Biotechnol 23:438–439

    CAS  CrossRef  Google Scholar 

  • Qureshi N, Tamhane DV (1987) Production of mead by immobilized cells of Hansenula anomala. Appl Microbiol Biotechnol 27:27–30

    CAS  Google Scholar 

  • Roldán A, van Muiswinkel GCJ, Lasanta C, Palacios V, Caro I (2011) Influence of pollen addition on mead elaboration: physicochemical and sensory characteristics. Food Chem 126(2):574–582

    CrossRef  Google Scholar 

  • Silici S, Sagdic O, Ekici L (2010) Total phenolic content, antiradical, antioxidant and antimicrobial activities of rhododendron honeys. Food Chem 121(1):238–243

    CAS  CrossRef  Google Scholar 

  • Spano N, Ciulu M, Floris I et al (2008) Chemical characterization of a traditional honey-based Sardinian product: abbamele. Food Chem 108(1):81–85

    CAS  CrossRef  Google Scholar 

  • Sroka P, Tuszynski T (2007) Changes in organic acid contents during mead wort fermentation. Food Chem 104(3):1250–1257

    CAS  CrossRef  Google Scholar 

  • Teramoto Y (2000) Mead for the 20th century. Characteristics of Ethiopian honey brew. Ferment 13(4):14–17

    Google Scholar 

  • Terrab A, González-Miret L, Heredia FJ (2004) Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry. Eur Food Res Technol 218(5):488–492

    CAS  CrossRef  Google Scholar 

  • Tomás-Barberán FA, Martos I, Ferreres F, Radovic BS, Anklam E (2001) HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys. J Sci Food Agric 81:485–496

    CrossRef  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Ana Cristina Figueira .

Editor information

Editors and Affiliations

Rights and permissions

Reprints and Permissions

Copyright information

© 2016 Springer Science+Business Media New York

About this chapter

Cite this chapter

Cavaco, T., Figueira, A.C. (2016). Functional Properties of Honey and Some Traditional Honey Products from Portugal. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_24

Download citation