Resumen
Honey production in Brazil represents a significant economic activity, with particular prominence in the Juiz de Fora region, Minas Gerais. However, honey quality can be influenced by factors such as local flora, beekeeping management, and environmental conditions. This study aimed to evaluate the physicochemical characteristics of honey sold in the region, assessing its compliance with Normative Instruction N° 11/2000. Ten commercial samples have been analyzed for reducing and non-reducing sugar contents, moisture, water-insoluble solids, minerals, diastase activity, hydroxymethylfurfural (HMF), and total acidity, according to methodologies established by the Adolfo Lutz Institute and AOAC. Three samples exhibited reducing sugars below 65%, and four exceeded 20% moisture content, indicating a risk of fermentation. Diastatic activity of three samples is possible through enzymatic manipulation. HMF levels varied between 35 and 60 mg/kg, approaching the legal limit. Total acidity exceeded 50 mEq/kg in two samples. Minerals and water-insoluble solids remained within established standards. These findings reveal deficiencies in the management, harvesting, and storage of honey commercialized in Juiz de Fora. Despite partial compliance with current legislation, the results underscore the necessity of implementing good beekeeping practices and quality control measures to ensure the safety and enhance the value of this regional product.
Keywords: Quality; Composition; Regulation; Storage.
Estudo da qualidade do mel comercializado na região de Juiz de Fora – MG
Resumo
A produção de mel no Brasil é uma atividade econômica relevante, com destaque para a região de Juiz de Fora - MG. No entanto, sua qualidade pode ser influenciada por fatores como flora local, manejo apícola e condições ambientais. Este estudo teve como objetivo avaliar as características físico-químicas do mel comercializado na região, verificando sua conformidade com a Instrução Normativa nº 11/2000. Foram analisadas 10 amostras comerciais quanto aos teores de açúcares redutores e não redutores, umidade, sólidos insolúveis em água, minerais, atividade diastásica, hidroximetilfurfural (HMF) e acidez total, conforme metodologias do Instituto Adolfo Lutz e da AOAC. Três amostras apresentaram açúcares redutores abaixo de 65%, e quatro excederam 20% de umidade, indicando risco de fermentação. A atividade diastásica de três amostras apontou possível degradação enzimática. O HMF variou de 35 a 60 mg/kg, próximo ao limite legal. A acidez total foi superior a 50 mEq/kg em duas amostras. Minerais e sólidos insolúveis permaneceram dentro dos padrões. Os achados indicam falhas no manejo, colheita e armazenamento do mel comercializado em Juiz de Fora. Apesar da conformidade parcial com a legislação, os resultados reforçam a necessidade de boas práticas apícolas e controle de qualidade, visando a segurança e valorização do produto regional.
Palavras-chave: Qualidade. Composição. Regulamentação. Armazenamento.
Citas
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