13 Was I.indd - Journal of Apicultural Science

Vol. 55 No. 1 2011
Journal of Apicultural Science
121
CHARACTERISTICS OF POLISH UNIFLORAL HONEYS.
II. LIME HONEY (TILIA SPP.)
Ewa Waś, Helena Rybak-Chmielewska,
Teresa Szczęsna, Katarzyna Kachaniuk, Dariusz Teper
Research Institute of Horticulture, Apiculture Division,
Department of Bee Products. Kazimierska 2, 24-100 Puławy
E-mail: [email protected]
Received 27 April 2011; Accepted 01 June 2011
S u m m a r y
The aim of the study was to characterise Polish lime honey harvested under local climatic
conditions. The characterisation was based on sensory analysis (evaluation of aroma, flavour, colour,
consistency) and analysis of pollen as well as physicochemical parameters (electrical conductivity,
activity of -amylase enzyme, pH and free acidity, water content, sugars, 5-hydroxymethylfurfural,
and proline). The research material consisted of 53 samples of lime honey collected from selected
apiaries over the years 2007-2010.
The organoleptic traits, typical for lime honey, were determined: a strong aroma which is similar
to that of the lime flowers, and a sweet, slightly burning flavour - often with a hint of bitterness. Prior
to crystallisation, lime honey has a consistency of thick liquid. The crystallised form is fine-grained.
Some samples of lime honey have a relatively high, for a nectar honey, electrical conductivity and
lower monosaccharides content caused by the addition of honeydew. The samples were characterised
by high variability of the majority of parameters determined (colour, diastase number, electrical
conductivity, free acidity, content of proline and disaccharides: turanose, maltose, and trehalose).
Keywords: lime honey, honey variety, characteristics, organoleptic traits, pollen analysis,
physicochemical parameters, Poland.
INTRODUCTION
Lime trees are common in mixed forests.
They are also frequently planted in parks
and along roadsides. Initially, two species
of lime were present in Polish natural
habitats: small-leaved (Tilia cordata Mill.)
and large-leaved (Tilia platyphyllos Scop.).
A number of other lime species and crosses
from Europe, Asia and America, may be
encountered in parks and gardens where
lime trees are used for their ornamental
value. Different species of lime have
diverse flowering dates which extend their
utility for honey production. The largeleaved lime (T. platyphyllos) may begin
its flowering season in mid-June with
other varieties following: Tilia x Moltkei,
T. hybryda and T. x europea. In our
climate, the small-leaved lime (T. cordata)
is the most important for honey production.
It begins flowering in the 3rd decade
of June. The flowering season is then
concluded by T. tomentosa, T. japonica II
and T. insularis. The average length
of flowering for each species is about
12-18 days (Szklanowska et al.,
1999; Jabłoński and Kołtowski,
1999; Weryszko-Chmielewska and
Sadowska, 2010).
Lime trees are generally considered to be
among the best nectariferous plant species.
Quite often though, despite their numerous
presence in a given area, the yield of
honey may not be abundant. This is
due to a variety of factors determining
nectar production, such as temperature,
humidity, sunlight exposure, air movement
and soil conditions. Low or fluctuating
temperatures and intensive precipitation
in the flowering season are commonly
responsible for the scarcity of lime nectar.
122
Lime flowers possess exposed nectaries
which are easily dried out by wind or
washed out by rain (Demianowicz and
H łyń, 1960; Maksymiuk, 1960).
Occurrence of lime nectar often coincides
with the production of honeydew secreted
by the lime aphid (Eucallipterus tiliae L.).
The breeding season of the lime
aphid begins in May. The largest amounts
of honeydew appear in July, when in
favourable weather conditions, the aphids
may appear in great numbers and supply
honeybees with forage more abundant
than the lime nectar (Haragsim, 1970;
Persano Oddo and Piro, 2004).
According to the data presented in
the Polish apiculture sector analysis
compiled for the National Beekeeping
Support Program in 2010-2013, in the last
few years, the harvest of lime honey was
satisfactory only in some regions of Poland
(Semkiw and Skubida, 2010).
Organoleptic features and pollen content
in honey sediment required for lime
honey (no less than 20%) are described
by the Polish Standard (PN-88/A-77626,
1998). The low (20%) Tilia pollen content
limit for lime honey results from the small
total number of pollen grains in lime nectar
(Demianowicz and Demianowicz,
1957 after Maurizio, 1949). For this
reason lime honeys were classified as
underrepresented (class I, pollen content
below 20 000 PG/10 g). The analysis of
Polish lime honey samples was conducted
by Woźna (1966) and Semkiw et al.
(2008b). Pollen analyses from the samples
of European lime honey were obtained with
the cooperation of a number of European
laboratories. The results were published by
Persano Oddo and Piro (2004).
Detailed
guidelines
referring
to
physicochemical properties of honey are
contained in the Regulation of the Ministry
of Agriculture and Rural Development of
Oct. 3, 2003 (Rozporządzenie Ministra
Rolnictwa i Rozwoju Wsi z dnia
03.10.2003), which is in agreement with
the EU Directive (Council Directive,
2002).
Owing to its exceptional organoleptic
attributes and high quality parameters, lime
honey is highly popular among consumers.
The
majority
of
physicochemical
parameters describing honey quality
show average values for this variety.
Occasionally, high level of electrical
conductivity, with values exceeding
the average for a nectar honey type, and
lowered content of monosaccharides result
from the presence of honeydew (Persano
Oddo and Piro, 2004) are observed.
The characteristics of Polish lime
honey were presented in the following
publications:
Demianowicz
and
Demianowicz (1957); Fedorowska et
al. (1979); Curyło and Rybak (1973),
Rybak (1986); Piekut and Borawska
(2000); Rybak-Chmielewska and
Szczęsna (2000) and Semkiw et al.
(2008a, 2008b, 2009, 2010). However, none
of the previously published works include a
full compilation of all the physicochemical
characteristics of this honey variety.
The aim of the study was to characterise
Polish lime honey harvested under local
climatic conditions. The characterisation
was based on sensory analysis (evaluation
of aroma, flavour, colour, consistency)
and analysis of pollen as well as
physicochemical parameters (electrical
conductivity, activity of -amylase
enzyme expressed as diastase number, pH
and free acidity, water content, sugars,
5-hydroxymethylfurfural and proline).
MATERIALS AND METHODS
Fifty-three samples of lime honey were
analysed. The samples came from selected
apiaries and were collected over the years
2007-2010. Organoleptic appraisal was
used to make sure the test samples initially
qualified for the research purposes.
The variety of honey was confirmed by
pollen analysis; the method used confirmed
to the Polish Standard (PN-88/A-77626,
1998 based on Louveaux et al., 1978).
Following the standard's requirements,
flavour, aroma and consistency were
also determined. The colour of honey
was defined using the mm Pfund scale
Vol. 55 No. 1 2011
Journal of Apicultural Science
by the colorimetric method and using
the Lovibond PFX 195 colorimeter. In
testing of the physicochemical parameters,
methods compiled by the International
Honey Commission (Bogdanov et al.,
1997) were used. Some of the methods,
such as chromatographic sugars content
and HMF determination or testing for
electrical conductivity, were modified
in of the Bee Products Quality Testing
Laboratory (Rybak-Chmielewska and
Szczęsna, 2003; Szczęsna and RybakChmielewska, 1999; 2004).
The methods utilised for determining
physicochemical parameters are also
detailed in the Regulation of the Ministry
of Agriculture and Rural Development
of Jan. 14, 2009 (Rozporządzenie
Ministra Rolnictwa i Rozwoju Wsi z dnia
14.01.2009).
RESULTS AND DISCUSSION
Organoleptic features typical for lime
honey are a strong aroma similar to that
of lime flowers, and a sweet, slightly
burning flavour - often with a hint of
bitterness. Prior to crystallisation, the
honey has the consistency of thick liquid.
The colour is greenish-yellow with
diferent yellow tone. The crystallised
form is fine-grained, whitish-yellow with
diferent intensity of amber tone. A similar
organoleptic assessment of honey was
presented by Rybak (1986). The results
of the sensory analysis are in agreement
with the requirement for this honey variety
as defined in the Polish Standard (PN88/A-77626, 1998).
The
results
of
physicochemical
parameters and pollen analysis of the lime
honey samples are presented in Tab. 1.
The colour of the tested honey
samples ranged from 19 to 78, on average
47 in mm Pfund scale, with the standard
deviation and variation coefficient of 13.0
and 27.7%, accordingly. The parameter's
high variability results from the different
amounts of honeydew content in different
samples. Persano Oddo and Piro
(2004) found lower colour values, which
ranged from 11.0 to 55.0, the average being
33.3 using the mm Pfund scale.
123
In the 53 samples tested, the content of
Tilia pollen was 20.4 - 41.4%, on average
28.1%, and the total pollen count in 10 g
of honey (PG/10 g) ranged from 8 400
to 19 500, on average 13 700 (Tab. 1).
The obtained results are close to the results
published elsewhere (Demianowicz and
Demianowicz, 1957 after Maurizio,
1949; Woźna, 1966; Persano Oddo and
Piro, 2004; Semkiw et al., 2008b).
Water content ranged from 15.9 to 19.0%.
The average parameter value obtained
(17.4%) was much lower than the threshold
value (20%), as set by the Regulation
of the Ministry of Agriculture and
Rural Development (Rozporządzenie
Ministra Rolnictwa i Rozwoju Wsi z dnia
03.10.2003). The standard deviation was
0.8 and the coefficient of variation - 4.6%.
The results obtained here are slightly below
those of Rybak (1986), which were from
16.7 to 20.0%, on average 18.0, but are
higher when compared with Semkiw et al.
(2008a): from 15.9 to 18.2%, the average
being 16.8% and Persano Oddo and
Piro (2004): from 14.6 to 19.3%, with an
average of 16.9%.
The total content of monosaccharides
(fructose and glucose) was from 63.3
to 77.4 g/100 g, the average being
68.6 g/100 g; with the standard deviation
and variability coefficient equal to 2.9 and
4.2%, respectively. The results for the total
content of monosaccharides are concurrent
with the standard (Rozporządzenie
Ministra Rolnictwa i Rozwoju Wsi z dnia
03.10.2003) which describe the minimum
value for this parameter in nectar honey
as 60 g/100 g. Slightly lower values
(from 59.95 to 67.08%, average 63.17%)
were obtained by Semkiw et al. (2009).
Persano Oddo and Piro (2004) showed
results very close to the ones presented
in this work (from 61.5 to 77.4 g/100 g,
average 69.5 g/100 g).
The fructose to glucose ratio (F/G)
was from 1.01 to 1.33, with the average
at 1.19, with the standard deviation and
variability coefficient of 0.1 and 8.4%
accordingly. The fructose content was
in the range of 33.9 to 40.6 g/100 g,
on average 37.3 g/100 g. The glucose
124
Table 1
Physicochemical properties and pollen analysis of lime honey
Standard
deviation
13.0
Variation
coefficient (%)
27.7
28.1
7.8
28.0
13.7
3.8
27.8
Parameter
Unit
Min-Max
Mean
Colour
mm Pfund
19 - 78
47
Tilia pollen
%
20.4 - 41.4
8.4 - 19.5
Pollen absolute number PG/10 g·103
Water
%
15.9 - 19.0
17.4
0.8
4.6
Fructose (F)
g/100 g
33.9 - 40.6
37.3
1.6
4.3
Glucose (G)
g/100 g
27.3 - 38.5
31.3
1.9
6.1
F+G*
g/100 g
63.3 - 77.4
68.6
2.9
4.2
1.01 - 1.33
1.19
0.1
8.4
F/G**
Sucrose
g/100 g
0.5*** - 5.9
-
-
-
Turanose
g/100 g
0.5 - 2.9
1.5
0.5
33.3
Maltose
g/100 g
0.6 - 3.3
2.3
0.7
30.4
Trehalose
g/100 g
0.5 - 3.1
1.2
0.5
41.7
Isomaltose
g/100 g
0.5*** - 1.8
-
-
-
Diastase (DN)
Schade****
10.6 - 44.4
21.3
7.6
35.7
HMF
mg/kg
0.5*** - 14.7
-
-
-
Free Acidity
mval/kg
12.9 - 45.6
21.6
7.5
34.7
3.82 - 4.64
4.17
0.2
4.8
pH
Electrical Conductivity
mS/cm
0.23 - 0.81
0.54
0.15
27.8
Proline
mg/100 g
25.6 - 79.4
44.6
12.5
28.0
total content of monosaccharides (fructose and glucose)
fructose to glucose ratio
***
limit of determination
****
one diastase unit is equivalent to the activity level of the enzyme contained in 1 g
of honey which may hydrolyze 0.01 g of starch within 1 hour at a temperature of 40°C
*
**
content was from 27.3 to 38.5 g/100 g,
on average 31.3 g/100 g. The fructose
to glucose ratio was lower in the results
obtained by Rybak-Chmielewska and
Szczęsna (2000). Their ratio was
from 1.02 to 1.15, the average was 1.07.
The range of the fructose content, as
presented by these authors, was from 29.11
to 34.97%, on average 31.82%; and for
glucose from 27.31 to 33.61%, on average
29.86%. The results of other authors were
similar to the ones presented in this work:
Semkiw et al. (2009) showed the average
value for F/G ratio as 1.15; Persano
Oddo and Piro (2004) found the average
value of the parameter to be 1.18 and its
range was from 0.94 to 1.43.
In the majority of the samples tested,
sucrose content was found to be from
0.5 g/100 g (the method's determinability
limit). Only in two samples was
the content (5.8 and 5.9 g/100 g) slightly
above the admissible value of 5 g/100 g
(Rozporządzenie Ministra Rolnictwa
i Rozwoju Wsi z dnia 03.10.2003).
Similarly, a low sucrose content (average
1.2 g/100 g) was found by Persano Oddo
and Piro (2004). Higher results for Polish
lime honey (average 8.62 g/100 g) were
presented by Semkiw et al. (2009).
Apart from sucrose, other disaccharides
were determined: turanose, maltose,
trehalose and isomaltose. The content
range for turanose was from 0.5 to
Vol. 55 No. 1 2011
Journal of Apicultural Science
2.9 g/100 g, on average 1.5 g/100 g; for
maltose from 0.6 to 3.3 g/100 g, on average
2.3 g/100 g, and for trehalose from 0.5
to 3.1 g/100 g, on average 1.2 g/100 g.
The content of isomaltose was determined
to be on a level of from 0.5 g/100 g to
1.8 g/100 g. The standard deviation and
coefficient of variation values for the tested
disaccharides were on similar levels: for
turanose - 0.5 and 33.3%, for maltose 0.7 and 30.4% and for trehalose - 0.5 and
41.7%, respectively. Data concerning the
content of disaccharides in lime honey
were presented earlier by RybakChmielewska and Szczęsna (2000).
Their results were as follows: the range
for maltose was from 1.04 to 2.15%, on
average 1.44%; and for turanose from 0.94
to 2.07%, on average 1.43%.
The level of activity of -amylase,
determined by the diastase number (DN)
for the tested samples ranged from 10.6 to
44.4 Schade units, on average 21.3 with
the standard deviation 7.6 and the variability
coefficient 35.7%. The values are much
higher than the minimum - 8 Schade
units - described in the previously
mentioned Regulation concerning detailed
requirements for commercial honey quality
(Rozporządzenie Ministra Rolnictwa i
Rozwoju Wsi z dnia 03.10.2003). The own
results of diastase number are much lower
than the results of Rybak (1986): from
44.7 to 78.9, on average 55.5 Schade
units; but decisively higher than the ones
of Semkiw et al. (2010). The diastase
number range determined by them was
from 9.12 to 28.97, on average 15.49
Schade units. Also, the lime honey tested
by Persano Oddo and Piro (2004)
showed a lower level of α-amylase activity
(from 10.4 to 23.6, average 16.8).
In the majority of the samples tested
a very low content of HMF was found
(from 0.5 to 1 mg/kg). Only in four
samples did the parameter value surpass
10 mg/kg, but it was still much lower than
the admissible 40 mg/kg (Rozporządzenie
Ministra Rolnictwa i Rozwoju Wsi z dnia
03.10.2003). A similar low HMF content
(from 0.10 to 2.80, average 1.03 mg/kg) in
125
fresh lime honey was found by Semkiw
et al. (2010).
The free acidity was in the range of 12.9
to 45.6 mval/kg, on average 21.6 mval/ kg
with the standard deviation equal to 7.5
and the variability coefficient 34.7%.
The range of pH in the samples tested was
from pH 3.82 to 4.64, on average 4.17.
The diversity in the pH results for lime
honey was much less than for the free
acidity determination. The standard
deviation and variability coefficient
for the pH results were 0.2 and 4.8%,
respectively. A wide range of results for the
free acidity (from 24.0 to 45.4 mval/ kg),
but a higher average (31.4 mval/kg), was
found by Rybak (1986). Results very
close to the ones presented here were
published by Semkiw et al. (2010) 20.35 mval/kg and Persano Oddo and
Piro (2004) - 20.8 mval/kg. In the works
quoted, the range and average values of pH
were also determined and were as follows:
from 3.9 to 4.2, on average 4.01 (Rybak,
1986) and from 3.9 to 5.0, on average 4.4
(Persano Oddo and Piro, 2004).
The tested samples of lime honey
were very varied in regards to electrical
conductivity. The range for this parameter
was found to be from 0.23 to 0.81 mS/cm,
on average 0.54 mS/cm, with the standard
deviation and coefficient of variation at 0.15
and 27.8%, respectively. Some samples
showed a high parameter value (over
0.6 mS/cm), unquestionably resulting from
the honeydew content. In the Regulation
of the Ministry of Agriculture and
Rural Development (Rozporządzenie
Ministra Rolnictwa i Rozwoju Wsi z dnia
03.10.2003) no requirements concerning
electrical conductivity of lime honey are
specified. This parameter is described
more precisely in the Polish Standard
(PN-88/A-77626, 1998) which states
the minimum 2×10-4 S/cm for nectar honey;
6×10-4 S/cm for nectar-honeydew honey,
8×10-4 S/cm for deciduous honeydew
varieties and 9.5×10-4 S/cm for coniferous
honeydew honey varieties. High results
for electrical conductivity in Polish lime
honey samples were found by other
126
researchers: Rybak (1986) - from 3.14 to
7.71×10-4 S/cm, average 5.32×10-4 S/ cm.
Even higher values for the parameter
were obtained by Semkiw et al. (2008b)
- from 6.46 to 7.75×10-4 S/cm, average
6.89×10-4 S/cm. Equally high values of
electrical conductivity (from 0.37 to
0.87, average 0.62 mS/cm) were noted by
Persano Oddo and Piro (2004).
The range determined for proline content
was from 25.6 to 79.4 mg/100 g, on average
44.6 mg/100 g with the standard deviation
and variation coefficient equal to 12.5
and 28.0%, accordingly. Requirements
concerning the minimum proline content
were only described by the Polish Standard
(PN-88/A-77626, 1998), which currently
is not a binding document as far as
commercial honey quality is concerned.
The content of proline in the majority
of the samples tested, greatly exceeded
the required minimum. The presented
results for proline are also higher than
the results obtained by Persano Oddo
and Piro (2004): from 202 to 554 mg/kg,
on average 352 mg/kg.
CONCLUSIONS
1. Lime honey is characterised by
a strong aroma which is similar to that of
lime flowers, and a sweet, slightly burning
flavour - often with a hint of bitterness.
Prior to crystallisation, the honey has the
consistency of thick liquid. The crystallised
form is fine-grained.
2. The content of Tilia pollen and
the total pollen count in 10 g of honey
(PG/10 g) matched the data presented by
other authors.
3. The relatively high, for a nectar
honey, electrical conductivity and the
lower content of monosaccharides found in
some samples are caused by the honeydew
addition.
4. The samples were characterised
by a high variability in the majority of
parameters determined (colour, diastase
number, electrical conductivity, free
acidity, the content of proline and
disaccharides: turanose, maltose, and
trehalose).
5. The obtained results allowed lime
honey harvested in the climatic and
apicultural conditions of Poland, to be
characterised.
6. The results obtained do not differ
significantly from the results published by
other authors.
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CHARAKTERYSTYKA POLSKICH MIODÓW ODMIANOWYCH.
II. MIÓD LIPOWY (TILIA SPP)
Waś E., Rybak-Chmielewska H., Szczęsna T.,
Kachaniuk K., Teper D.
S t r e s z c z e n i e
Celem badań była charakterystyka miodu lipowego, pozyskiwanego w warunkach
klimatyczno-pożytkowych naszego kraju. Charakterystyki tej dokonano na podstawie: oceny
organoleptycznej (zapachu, smaku, barwy, konsystencji), analizy pyłkowej i parametrów
fizykochemicznych (przewodność elektryczna właściwa, aktywność enzymu -amylazy, pH
i wolne kwasy oraz zawartość: wody, cukrów, 5-hydroksymetylofurfuralu i proliny). Materiał do
badań stanowiły 53 próbki miodu lipowego, pozyskane z różnych pasiek w latach 2007-2010.
Miód lipowy charakteryzuje się silnym zapachem, zbliżonym do zapachu kwiatów lipy i słodkim
smakiem, lekko piekącym z często wyczuwalnym gorzkawym posmakiem. Procentowa zawartość
pyłku Tilia oraz całkowita liczba ziaren pyłku w 10 g miodu (PG/10 g) była zgodna z danymi
z literatury.
Obserwowana niekiedy wysoka, jak dla miodu nektarowego przewodność elektryczna właściwa
(od 0,23 do 0,81 mS/cm; średnio 0,54 mS/cm) oraz niższa zawartość cukrów prostych (od 63,3 do
77,4 g/100 g; średnio 68,6 g/100 g) była spowodowana domieszką spadzi. Próby charakteryzowały
się dużą zmiennością dla większości oznaczanych parametrów: barwa (od 19-78; średnio
47 w mm Pfunda), liczba diastazowa (od 10,6 do 44,4 Schade; średnio 21,3 Schade), wolne kwasy
(od 12,9 do 45,6 mval/kg; średnio 21,6 mval/kg), przewodność elektryczna właściwa (od 0,23
do 0,81 mS/cm; średnio 0,54 mS/cm) zawartość proliny (od 25,6 do 79,4 mg/100 g; średnio
44,6 mg/100 g) oraz zawartość dwucukrów (turanozy - od 0,5 do 2,9 g/100 g; średnio 1,5 g/100 g;
maltozy - od 0,6 do 3,3 g/100 g; średnio 2,3 g/100 g; trehalozy - od 0,5 do 1,2 g/100 g).
Słowa kluczowe: miód lipowy, odmiana miodu, charakterystyka, cechy organoleptyczne,
analiza pyłkowa, parametry fizykochemiczne, Polska.
Vol. 55 No. 1 2011
Journal of Apicultural Science
129