Avaliação da qualidade físico - química do mel das abelhas africanizadas (Apis mellifera L.) da região de Apodi / RN - Brasil.

Abstract

Bees produce honey by collecting, processing, combining specific substances, storing, and maturing it in honeycombs. Honey has a high commercial value and a large area of application in the food and pharmaceutical industry. However, this product frequently suffers adulteration, which causes damages to the producer and the consumer. As many people eat the honey due to its chemical properties, it is necessary strong quality control. This work evaluates the quality control of honey from Apodi/RN - Brazil region. Fifty-five samples of honey produced by Apis mellifera L. were collected and submitted to the physicochemical analyzes following the guidelines of the Ministry of Agriculture, Livestock, and Supply and the Adolfo Lutz Institute. Some samples of honey did not meet the minimum standards required by Brazilian legislation, indicating the lack of good apiculture practices or adulterations in the product. All samples showed negative results for diastase fermentation test indicating that they were not submitted to severe heating nor to the addition of sugar syrups or starch. We suggest that the honey quality analyzes should be carried out together, since, when done separately, they may lead to a false interpretation of the quality, increasing the chances of attesting adulteration in unadulterated products.