Research Article
A Study on the Quality and Identity of Brazilian Pampa Biome Honey: Evidences for Its Beneficial Effects against Oxidative Stress and Hyperglycemia
Table 2
Physicochemical analysis of Brazilian Pampa biome honey samples.
| | | Moisture
% | Insoluble solids
(%) | pH | Free acidity
(mEq/Kg) | Reducing
sugars (%) | Apparent sucrose (%) | Total protein
(mg/g) | HMF
(mg/Kg) | Lugol’s reaction | Lund’s reaction
(mL) |
| | 1 | 20.0 ± 0.0 | <0.00 | 4.3 ± 0.0 | 39.2 ± 0.9 | 72.2 ± 0.3 | 5.9 ± 1.3 | 10.9 ± 0.2 | 8.7 ± 1.0 | Negative | 0.7 ± 0.0 | | 2 | 18.6 ± 0.0 | <0.0 | 4.0 ± 0.0 | 44.2 ± 0.4 | 84.6 ± 1.9 | 2.3 ± 0.3 | 12.6 ± 0.5 | 17.8 ± 2.1 | Negative | 0.7 ± 0.0 | | 3 | 19.4 ± 0.0 | <0.0 | 3.9 ± 0.0 | 32.7 ± 0.1 | 75.8 ± 2.7 | 4.3 ± 0.4 | 15.0 ± 0.4 | 14.4 ± 0.8 | Negative | 0.8 ± 0.0 | | 4 | 19.0 ± 0.0 | <0.00 | 3.9 ± 0.0 | 33.3 ± 0.9 | 83.5 ± 0.9 | 4.9 ± 0.3 | 15.2 ± 0.5 | 15.7 ± 0.0 | Negative | 0.8 ± 0.0 | | 5 | 19.0 ± 0.0 | <0.0 | 4.3 ± 0.0 | 25.8 ± 0.0 | 79.7 ± 2.7 | 4.2 ± 0.8 | 8.0 ± 0.4 | ND* | Negative | 0.7 ± 0.0 | | 6 | 18.6 ± 0.0 | <0.00 | 5.0 ± 0.0 | 13.0 ± 0.6 | 78.5 ± 2.4 | 5.3 ± 1.2 | 7.1 ± 0.6 | 1.6 ± 0.1 | Negative | 0.7 ± 0.0 | | 7 | 19.8 ± 0.0 | <0.00 | 3.7 ± 0.0 | 24.6 ± 0.5 | 76.9 ± 0.1 | 5.1 ± 0.8 | 10.5 ± 0.8 | 3.7 ± 0.3 | Negative | 0.7 ± 0.0 | | 8 | 19.0 ± 0.0 | <0.00 | 4.3 ± 0.0 | 26.3 ± 2.1 | 78.1 ± 2.1 | 2.9 ± 0.8 | 10.2 ± 0.2 | 2.3 ± 0.1 | Negative | 0.7 ± 0.0 | | 9 | 18.8 ± 0.0 | <0.00 | 3.9 ± 0.0 | 22.2 ± 0.4 | 82.5 ± 0.9 | 2.3 ± 0.9 | 7.9 ± 0.4 | 8.9 ± 0.2 | Negative | 0.7 ± 0.0 | | 10 | 18.2 ± 0.0 | <0.00 | 4.4 ± 0.0 | 32.2 ± 0.6 | 76.8 ± 0.9 | 3.0 ± 0.5 | 11.4 ± 0.7 | 3.2 ± 0.1 | Negative | 1.0 ± 0.0 |
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Data are expressed as mean ± SD. ND: not detected.
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