Rheology and botanical origin of Ethiopian monofloral honey

Abstract Rheology and botanical origin of Ethiopian monofloral honeys were investigated using harmonized method of melissopalynology and HAAKE VT 500 over a temperature range of 25–45 °C, respectively. The percent dominance of monofloral honeys ranged from 59.8% ( Croton macrostachyus ) to 90.3% ( Schefflera abyssinica ). Botanical origin and geographical location of honeys were categorized on principal component analysis (PCA) of pollen data. The PCA graph showed that honeys were divided into two separate groups or three sub groups, based on their close appearance in the plot. The highest viscosity value was observed in Eucalyptus globulus honey and the lowest in Vernonia amygdalina . Shear stress versus shear rate linearity indicated that all the monofloral honeys exhibited Newtonian behavior. The effect of temperature on the viscosity of honey followed the Arrhenius relationship. The activation energy ranged from 60,042.05 ( Eucalyptus globulus ) to 9858.741 kJ/mol ( Vernonia amygdalina ). Viscosity of honey was found to be time independent.

[1]  P. Skałecki,et al.  Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures , 2016, Journal of Food Science and Technology.

[2]  B. Abu-Jdayil,et al.  RHEOLOGICAL PROPERTIES OF SELECTED LIGHT COLORED JORDANIAN HONEY , 2001 .

[3]  M. A. Rao.  Rheology of Fluid and Semisolid Foods: Principles and Applications , 2011 .

[4]  S. Razavi,et al.  The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature , 2007 .

[5]  M. Witczak,et al.  Non-Newtonian behaviour of heather honey , 2011 .

[6]  M. Farid,et al.  High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour , 2014, Food and Bioprocess Technology.

[7]  B. Elizalde,et al.  Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems , 2006 .

[8]  L. Juszczak,et al.  Rheology of selected Polish honeys , 2006 .

[9]  Eva Crane,et al.  The archaeology of beekeeping , 1983 .

[10]  P. Molan.  THE LIMITATIONS OF THE METHODS OF IDENTIFYING THE FLORAL SOURCE OF HONEYS , 1998 .

[11]  E. Doménech,et al.  Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. , 2014, Food chemistry.

[12]  S. Yanniotis,et al.  Effect of moisture content on the viscosity of honey at different temperatures , 2006 .

[13]  S. Shafir,et al.  Nutritional aspects of honey bee-collected pollen and constraints on colony development in the eastern Mediterranean. , 2014, Journal of insect physiology.

[14]  R. Fichtl,et al.  Honeybee flora of Ethiopia. , 1994 .

[15]  D. Gómez‐Díaz,et al.  Effect of Temperature on the Viscosity of Honey , 2009 .

[16]  Dora Melucci,et al.  The discrimination of honey origin using melissopalynology and Raman spectroscopy techniques coupled with multivariate analysis. , 2015, Food chemistry.

[17]  S. Karaman,et al.  Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule , 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[18]  C. Biliaderis,et al.  Composition, thermal and rheological behaviour of selected Greek honeys , 2004 .

[19]  D. W. Ball.  The Chemical Composition of Honey. , 2007 .

[20]  R. Fernández-Torres,et al.  Mineral content and botanical origin of Spanish honeys. , 2005, Talanta.

[21]  Donghong Liu,et al.  Characterization of chemical composition of bee pollen in China. , 2013, Journal of agricultural and food chemistry.

[22]  N. Adgaba,et al.  Physicochemical properties of the Harenna forest honey, Bale, Ethiopia. , 2013, Food chemistry.

[23]  S. Popa Nita,et al.  Matching the Rheological Properties of Videofluoroscopic Contrast Agents and Thickened Liquid Prescriptions , 2013, Dysphagia.

[24]  M. Ngadi,et al.  Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey , 2007 .

[25]  H. Isengard,et al.  Influence of type and state of crystallisation on the water activity of honey , 2006 .

[26]  L. C. Marchini,et al.  Physicochemical characteristics and pollen spectra of organic and non-organic honey samples of Apis mellifera L. , 2011, Anais da Academia Brasileira de Ciencias.

[27]  W. Horwitz.  Official Methods of Analysis , 1980 .

[28]  B. Bhandari,et al.  Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys , 2000 .

[29]  N. Adgaba,et al.  Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia. , 2015, Food chemistry.

[30]  L. P. Oddo,et al.  Harmonized methods of melissopalynology , 2004 .

[31]  N. Adgaba,et al.  Honey production systems (Apis mellifera L.) in Kaffa, Sheka and Bench-Maji zones of Ethiopia , 2012 .

[32]  Minghui Zhu,et al.  Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey , 2016 .

[33]  Joana Godinho,et al.  Main European unifloral honeys: descriptive sheets , 2004 .