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This study was performed with floral honeys from an innovator and pioneer project in Brazil for the digital monitoring of beehives. Samples from six regions of the Santa Catarina state were evaluated for moisture, acidity, pH, electrical conductivity, 5-HMF, diastase activity, fructose, glucose, sucrose, and minerals (K, Ca, Na, Mg, and Mn). Furthermore, chemometric analyzes were applied to classify honeys based on these parameters. Some results did not corroborate with the current legislation for free acidity (≤ 50 mEq kg−1) and electrical conductivity (≤ 0.8 mS cm−1). In all samples, the minerals K (0.37 × 103 to 3.03 × 103 mg kg−1) and Ca (0.03 × 103 to 0.38 × 103 mg kg−1) were majority. Considering that the results were different (p

Euterpe fruits have gained prominence over the world due to the high levels of phenolic compounds. Meanwhile, these compounds are affected by ripening, genotypes, extraction, processing, storage, a...

Stingless bee honey is a unique product with physicochemical characteristics and distinct antioxidant, antimicrobial, and medicinal properties from Apis mellifera honey. However, it does not fall w...

Research background. Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using an adequately validated sub-minute capillary electrophoresis method. Experimental approach. In this study, sorbate and benzoate were evaluated in sauce samples by capillary electrophoresis using a simple sample preparation procedure. Previously, the method was validated according to Eurachem guidelines, and its greenness was assessed by Eco-Scale. Results and conclusions. The fitness for purpose of the method, as well as its suitability for the analysis of the studied matrices and its agreement with the principles of green chemistry were checked and confirmed. Also, according to our findings, among the 30 commercial samples assessed, six of them presented some mislabeling or non-compliance with European or Brazilian legislation, reinforcing the constant need for quality assessment and surveillance of food products. Novelty and scientific contribution. So far, there have been few studies related to investigating the preservatives such as sorbate and benzoate in mustard, ketchup and tomato sauce, highlighting the significance and contribution of the obtained results to the knowledge in the field., Pozadina ispitivanja. Sorbat i benzoat su važni konzervansi u prehrambenim proizvodima, ali mogu imati genotoksični učinak i time ugrožavati zdravlje potrošača. Stoga je svrha ovoga rada bila odrediti masene udjele sorbata i benzoata u brazilskim uzorcima senfa, kečapa i umaka od rajčica pomoću validirane kapilarne elektroforeze u trajanju ispod minute. Eksperimentalni pristup. U radu je jednostavnim postupkom pripreme uzoraka i kapilarnom elektroforezom ispitana prisutnost sorbata i benzoata u gotovim umacima. Metoda je prije toga validirana u skladu s preporukama europske mreže organizacija koje se bave kemijskim analizama Eurachem, a njezina ekološka prihvatljivost ocijenjena je pomoću analitičke eko-ljestvice (tzv. Eco-Scale). Rezultati i zaključci. Ispitane su te potvrđene prikladnost metode za analizu ispitanih uzoraka i njezina usklađenost s principima zelene kemije. Osim toga, dobiveni rezultati pokazuju da je od 30 obrađenih komercijalnih uzoraka njih šest imalo netočnu deklaraciju ili njihov sastav nije bio u skladu s europskim ili brazilskim zakonodavstvom, što potvrđuje neprestanu potrebu za procjenom kakvoće i nadzorom prehrambenih proizvoda. Novina i znanstveni doprinos. Vrlo je malo radova dosad objavljeno na temu istraživanja konzervansa poput sorbata i benzoata u senfu, kečapu i umaku od rajčica, što naglašava značaj i doprinos dobivenih rezultata ovom području znanosti.

Scientific observations state that stingless bee honey (Meliponinae) contains a high moisture content (>20% w/w), which contributes to the accelerated fermentation and degradation of this honey. As...

The aim of this study was to evaluate the quality of fifty Apis mellifera L. honey samples from southern Brazil in terms of the physicochemical composition, color characteristics, phenolic content,...

Grumixama (Eugenia brasiliensis Lamarck) is a native fruit of the Atlantic rain forest that belongs to Myrtaceae family. It presents economic potential due to the attractive sensory attributes and bioactive compounds. This study determined physicochemical characteristics, minerals (K, Na, Ca, Mg, Mn), sugars (fructose, glucose, sucrose), total content of phenolics, proanthocyanidins, and anthocyanins, individual phenolic compounds, and antioxidant capacity at three ripening stages of grumixama from two growing locations (Florianópolis and São Ludgero, Santa Catarina state, Brazil). Of the 23 phenolic compounds quantified, gallic acid, ellagic acid, quercetin, and isoquercetrin were the major (with values up to 69.08 mg/100 g fresh weight). Fructose (up to 5.28 g/100 g fresh weight) was the main sugar, and K (up to 589.30 mg/100 g fresh weight) was the major mineral, followed by Ca, Na, and Mg (up to 149.02, 117.52, and 80.18 mg/100 g fresh weight, respectively). More mature fruits had the highest levels of total phenolics (up to 469.18 mg gallic acid equivalent/100 g fresh weight), anthocyanins (up to 518.64 mg cyanidin 3-glucoside equivalent/100 g fresh weight), and proanthocyanidins (up to 420.70 mg catechin equivalent/100 g fresh weight). The influence of growing location and ripening on nutritional and physicochemical characteristics was confirmed. There was a statistically significant interaction (p 0.05) between both factors for almost all parameters evaluated. The results showed that grumixama fruits could contribute to the daily intake of nutritional and bioactive compounds for consumers' health.

In the present study, we evaluated the physicochemical characteristics (color, humidity, soluble solids, free acidity, pH, ash content, carbohydrate content, and 5-HMF) and antioxidant activity (Folin-Ciocalteu reagent and DPPH free radical scavenging) of honey samples produced by different species of Meliponinae subfamily (n = 16) and A. mellifera (n = 16) from the Eastern Brazilian Amazon region. Considering global averages, the stingless-bee honey had high acidity (93.45 mEq kg-1), high humidity (27.43%), low content of reducing sugars (55.65%), and darker colors (Pfund scale – 162.17 mm), when compared with A. mellifera honey (62.96 mEq kg-1, 19.35%, 65.70% and 68.43 mm for the respective parameters). Furthermore, more than 50% of samples of stingless-bee honey had values of 5-HMF above that proposed by Codex Alimentarius (max. 80 mg kg-1). The two types of honey investigated showed similar results for total phenolic compounds and antioxidant activity. The principal component analysis (PCA) of the physicochemical characteristics of the honey samples, showed that the A. mellifera samples formed a differentiated group, while the multi-species Meliponinae samples were more scattered along the PCA axes. The distinctive characteristics of stingless-bee honey compared to A. mellifera honey produced in the same region, reinforces the need for specific regulations for honey produced by stingless-bees.

This article presents the determination of eight pyrrolizidine alkaloids (PAs) by LC-MS/MS in honeys, pollen, and

On‐board Brazilian sardinella (Sardinella brasiliensis) conservation system based on cooling in ice, but in recent years, fishing boats have been applying immersion in chilled brine as a storage system on‐board. This study evaluated this system concerning physicochemical quality (total volatile bases, pH, histamine, moisture) of the fish and cation concentrations. Offshore (on‐board) data were collected (total storage time, over time temperature, fish mass captured by bid, load capacity in use and available) to assess the efficiency and viability. The results showed that this system is useful in maintaining the physicochemical quality of the fish since the samples met the quality standards required by law. Data showed high levels of sodium in fish muscle, which are strongly influenced by the immersion time, suggesting the need for standardization of the method considering the risks associated with consumption of foods with high levels of sodium.

The berries of the genus Rubus has been highlighted as important source of bioactive and health promoting constituents, however, information about chemical composition and antioxidant potential of the specie Rubus ulmifolius are still scarce. In this regard, this study aimed to assess the physicochemical characteristics, total monomeric anthocyanins (TMA), individual phenolics, minerals, sugars, and antioxidant properties of mature and fully mature R. ulmifolius. With the advance of maturation, changes in the physicochemical composition suggest pleasant characteristics for consumption especially in the fully mature stage. High levels of TMA and sugars (fructose and glucose) were also verified in the fully mature stage, as well as, expressive antioxidant potential, with values of 241.06 μM Fe+2 g−1 for ferric reducing antioxidant power and 28.22 mg gallic acid equivalent g−1 for Folin-Ciocalteu reducing capacity (all expressed in dry matter, DM). In contrast, minerals (potassium, calcium, sodium) and most of the studied phenolic compounds showed the highest concentrations in mature fruits. Among the phenolics investigated, 26 compounds were identified and quercetin and isoquercitrin were the predominant phenolic compounds in the fruit. The results reinforce the nutritive and antioxidant potential of Rubus ulmifolius in both maturation stages studied.

Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.

Oxidative stress (OS) is associated with increased morbidity and mortality in hemodialysis (HD) patients, and the consumption of fruits seems to improve OS due to their antioxidant properties. Therefore, we hypothesized that Fuji apple intake improves OS markers in HD patients due to its polyphenolic compounds without increasing serum potassium levels. This trial was a 1-group, pre- and posttest comparison between 16 patients who had been on hemodialysis for at least 3 months without any acute illness or hyperkalemia. Each volunteer consumed 2 Fuji apples (~360 g) per day for 1 week. Blood samples were collected at the baseline period and after 8 days for the measurement of total antioxidant status, ascorbic acid, catalase, glutathione peroxidase, superoxide dismutase, reduced glutathione, total oxidant status, oxidative stress index, potassium, phosphorus, uric acid, glucose, and fructosamine. For tolerance evaluation, participants were asked about their bowel habits. Apple intake increased glutathione peroxidase (P = .006) and superoxide dismutase activities (P = .006) and ascorbic acid levels (P = .002). No significant changes were observed in uric acid, potassium, phosphorus, glucose, and fructosamine levels. Additionally, there was a decrease in the catalase activity (P = .021) and in the total antioxidant status values (P = .004). However, increased total oxidant status (P = .003) and oxidative stress index (P = .033) levels were observed after apple intake. In conclusion, the intake of 2 Fuji apples per day for 1 week was well tolerated and improved antioxidant parameters in HD patients without affecting serum potassium levels.

Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.

The present study aimed to investigate, for the first time, the presence of free amino acids in stingless bee (Meliponinae) honey samples from nine species, using high-performance liquid chromatography coupled to fluorescence (HPLC/FLD) and HPLC coupled to mass spectrometry (HPLC/MS-single quadrupole) detectors. Seventeen free amino acids were investigated, and 16 were determined. Phenylalanine (5.20–1231 mg kg−1) and proline (12.1–762 mg kg−1) were the majority free amino acids, which were found in all the samples; on the other hand, histidine was not identified in either of the samples. The results summarized in this study confirm not only the presence, but also the diversity of free amino acids in the analyzed stingless bee honey samples.

This study aimed to investigate for the first time fourteen aliphatic organic acids (AOA) in honeys produced by different species of Brazilian stingless bees (Melipona bicolor, Scaptotrigona bipunctata, Melipona quadrifasciata, and Melipona marginata) and characterize them regarding their physicochemical properties. Thirteen AOAwere quantified in the samples, in which five of them (malonic, fumaric, glycolic, glutaric, and propionic acids) were identified for the first time instingless bee honey (SBH). Acetic, gluconic, and lactic acids were predominant in all the samples analyzed varying from 0.0067 ± 0.0001 to 1.5993 ± 0.0003 g 100 g

This article presents the determination of eight pyrrolizidine alkaloids (PAs) by LC-MS/MS in honeys, pollen, and Senecio brasiliensis (Asteraceae) samples, all from Santa Catarina state, Brazil. I...

Euterpe edulis Martius species, popularly called jucara palm or “palmiteiro,” is a native to the Atlantic Rainforest biome and found mainly in the Southern and Southeastern Brazilian states. This palm produces globose fruits, which are violaceous purple in color when mature and usually used for pulp or juice production. These fruits and their products recently gained worldwide attention, mainly for their high nutritional value and antioxidant compounds. The concentrations of antioxidants such as phenolic compounds, especially anthocyanins, vitamin C, carotenoids, selenium, and manganese are generally higher in jucara fruits when compared to other berries. In this way, studies also report that the jucara fruits have a high activity of deactivation of radicals, ferric reducing power, as well as inhibition of β-carotene bleaching. Additionally, the antioxidant potential of these fruits is demonstrated in cellular models and the majority of the in vivo studies observed a decrease in markers of lipid peroxidation and enzymatic antioxidant activity, probably due to the ingestion of the antioxidants present in the jucara fruits. This chapter focuses on the antioxidant compounds in jucara fruits, as well as in vitro and in vivo studies on the antioxidant activity of these fruits.

Citrus honey is one of the most important monofloral honeys produced and consumed worldwide. This honey has pleasant sensorial characteristics, which include light color and typical aroma and flavor. Besides that, several constituents such as minerals, phenolic and volatile compounds, amino acids, sugars, enzymes, vitamins, methylglyoxal and organic acids are found in citrus honey. Moreover, potential biological properties have been associated with citrus honey. All these factors make it highly desired by consumers, increasing its market value, which can stimulates the practice of fraud. Also, citrus honey is susceptible to contamination and to inadequate processing. All these factors can compromise the quality, safety and authenticity of citrus honey. In this sense, this review aims to update and to discuss, for the first time, the data available in the literature about the physicochemical and the sensorial characteristics, composition, health properties, contamination, authenticity and adulteration of citrus honey. With this background, we aim to provide data that can guide future researches related to this honey.

Bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) is a peculiar Brazilian honey. It is produced only every 2 years, which raises concerns about its quality since it can be submitted to different storage conditions until a new harvest is carried out. Therefore, this study investigated the changes in the visible spectrophotometric profile (VSP) of BHH during its storage at room temperature over 24 months and 40 °C for 4 months. Our findings indicated a similar VSP between the BHH samples, but that varied according to the storage condition. These changes were associated with the formation of brown compounds, such as 5-hydroxymethylfurfural, which has a maximum limit established for honeys. Thereby, absorbance above 0.500 absorption units between 380 and 410 nm was proposed as indicative of BHH exposure to prolonged heating with significant loss of its quality. Still, a regression model for absorbance at 380 nm was proposed aiming to predict the BHH storage time at room temperature, since storage time longer than 20 months at average temperatures of 23.0 ± 2.3 °C do not seem to be suitable for BHH. Thus, the VSP showed potential for monitoring BHH quality.

Honeydew honeys, including bracatinga (Mimosa scabrella Bentham) honeydew honey, are highly appreciated due to its nutritional and sensory properties. Therefore, fast and inexpensive methods must be developed to differentiate this distinct class of honey. Although methods using the visible spectrophotometric fingerprint (VSF) have never been used to differentiate bracatinga honeydew honey and blossom honey, this technique appears to be a viable alternative, successfully used in the differentiation and fraud detection of various foods, including honeys from other botanical sources. In this sense, the present study aimed to verify the existence of a specific VSF for bracatinga honeydew honey and blossom honey and differentiate both type of honeys using the VSF associated with chemometric analysis. The VSF of 30 bracatinga honeydew honeys harvested in three different years (2014, 2016, and 2018) and 21 blossom honeys (harvested in 2016) were evaluated. The existence of a different VSF for bracatinga honeydew honeys and blossom honeys allowed the satisfactory differentiation of both types of honeys. Additionally, bracatinga honeydew honey presented a unique VSF, independent of the year of harvest, which can be exploited as a fingerprint of this type of honey, contributing to its authenticity. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04425-2) contains supplementary material, which is available to authorized users.

Yellow guava (Psidium cattleianum Sabine) has received considerable attention in the last years because of their high content in bioactive compounds with potential application in food and pharmaceutical industries. In this regard, this study aimed to investigate the phenolic compounds of three edible ripening stages of yellow guava fruits after acidic hydrolysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and their antioxidant capacity. Among the 23 phenolics quantified, catechin, isoquercitrin, quercetin, gallic acid, and syringic acid showed significant concentrations in all the evaluated stages, with values ranging from 479.59 ± 12.52 to 12,795.50 ± 320.95 μg 100 g−1 of dry matter. In general, higher concentrations of phenolic acids were found in the latter ripening stages, while flavonoids were in the earlier ripening stages. These findings suggest that the ripening process promotes changes in the phenolic composition of yellow guava. However, considering the sum of phenolic compounds and the antioxidant capacity, all ripening stages investigated can be suggested as a supply of bioactive compounds for consumers.

The increasing demand for honeydew honeys by consumers has raised concerns regarding the authenticity of this product. Therefore, the aim of this study was to develop a classification model (Classification and Regression Tree) to differentiate Mimosa scabrella Bentham (bracatinga) honeydew honeys from blossom honeys. The model was then used to verify the authenticity of commercial samples of honeydew honey. A total of 67 honey samples were analyzed, including 13 bracatinga honeydew honeys, 20 blossom honeys, seven commercial bracatinga honeydew honeys and 27 bracatinga honeydew honeys blended (adulterated) with blossom honey (5, 15 and 25% of blossom honey). In the classification model developed clear parameters were established that characterized each group of honey and with its application all honeydew and blossom samples were correctly classified. Only two samples of adulterated honeydew honey were misclassified. Therefore, the proposed classification model shows promising perspectives for its application, aimed at improving authenticity verification and fraud detection with regard to bracatinga honeydew honeys.

The aim of this study was to investigate the free individual phenolics and the in vitro antioxidant capacity of blackberry, acerola, yellow guava, guabiju, jambolan and jabuticaba fruits in two edible stages. Of the thirty-three phenolics investigated by liquid chromatography - tandem mass spectrometry (LC-MS/MS), twenty-five were quantified and the major ones were catechin, isoquercitrin, epicatechin and gallic acid. The highest values for the total phenolic content (in dry matter) were observed for acerola (83.6 to 97.7 mg gallic acid equivalents g−1 DM) and blackberry (18.9 to 28.3 mg gallic acid equivalents g−1 DM); however, acerola, jabuticaba, and blackberry showed the highest antioxidant capacities (134.6 to 1120.4 mg Trolox equivalents g−1 for 2,2-diphenyl-1-picrylhydrazyl and 43.6 to 501.8 μmol Trolox equivalents g−1 for ferric reducing antioxidant power). For most fruits, the antioxidant capacity decreased during the ripening, possibly due to a decrease in the concentration of most of the phenolics.

This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in jucara frozen pulp. In the sequence, method 3 was applied to jucara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuira – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L⁻¹ Trolox 100 g⁻¹ pulp) compared with the other two methods tested (1969.14–3034.74 μmol L⁻¹ Trolox 100 g⁻¹ pulp). In relation to jucara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.

This study aimed to characterize jabuticaba (Myrciaria cauliflora), guabiju (Myrcianthes pungens), and jambolan (Syzygium cumini) in relation to its individual phenolic compounds (LC-ESI-MS/MS), antioxidant capacity, total monomeric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages). In the three studied fruits, 22 phenolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher concentration in the intermediate ripening stage. In contrast, the total monomeric anthocyanin, fructose, glucose, Ca, Na values were higher in the ripe stage. In addition, all studied fruits showed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35 mg AAE 100 g−1 DW for DPPH; 13777.52 to 26667.45 µmol Fe+2 100 g−1 DW for FRAP; and 957.72 to 2061.35 mg GAE 100 g−1 DW for Folin-Ciocalteu reducing capacity. Therefore, our results revealed that these fruits represent a supply of high-value nutrient and bioactive components, especially in the ripe stage.

Stingless bees are native to tropical and subtropical countries, such as Brazil. The wide variety of species, the sources of food collection (nectar and pollen), and the climate conditions strongly affect the chemical composition of the honey, making this a unique product with peculiar characteristics. Stingless bee honey presents higher water content, higher acidity, and a lower sugar concentration when compared to Apis mellifera honey. Moreover, there is a wide variety of microorganisms in stingless bees' environment, which leads their honey to go through a natural fermentative process during its production in the hive. Besides, fermentation and hydrolysis are effective ways to convert glycosides into aglycones, thus increasing the bioavailability of compounds. In this sense, stingless bee honey may possess a greater concentration of phenolic compounds aglycones than glycosides, which would increase its potential benefits. Therefore, this review aims to compile the most recent studies of stingless bee honey phenolic profile and its biological potential (antioxidant, antimicrobial, and anti-inflammatory activities) and a possible connection to its natural fermentation process.

5-Hydroxymethylfurfural (5-HMF) is a compound formed in carbohydrate-containing foods during thermal processing, especially under acidic conditions, and when in high levels it can cause damage to the health of the consumer. In this context, this work aimed to determine 5-HMF using green and validated method by capillary electrophoresis, as well as to analyze sugars (fructose, glucose, and sucrose), pH, and titratable acidity in tomato sauce, ketchup, and tomato paste. 5-HMF separation was performed with short-end injection (-50 mbar/3 s), separation voltage +30 kV, background electrolyte composed by 5 mmol L−1 sodium tetraborate and 120 mmol L−1 sodium dodecyl sulphate (pH 9.3), and direct detection at 284 nm. The results showed that the validation parameters evaluated (linearity, matrix effect, precision, and recovery) were satisfactory, and the method was characterized as excellent according to the green chemistry principles. The content of 5-HMF in the 23 tomato-based products analyzed ranged from 1.30 to 312 mg kg−1, which was positively and significantly correlated with sugars (fructose and glucose) levels and acidity. This study highlights the importance of monitoring of 5-HMF in tomato-based products, as well as the need for establishing maximum legal limits to offer a safe product to the consumer.