Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys
Seven physicochemical parameters (water content, ash, water activity, free, lactone and total acidity, pH and electrical conductivity) were analyzed in 19 nectar honeys of different floral origin and from several regions of Argentina. In addition, the pattern of electrical conductivity and pH upon h...
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| Lenguaje: | Inglés |
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2007
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| LEADER | 11309caa a22010577a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6783 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203630.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-33748444555 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOCHD | ||
| 100 | 1 | |a Acquarone, C. | |
| 245 | 1 | 0 | |a Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Elizalde, B.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina; email: betty@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Seven physicochemical parameters (water content, ash, water activity, free, lactone and total acidity, pH and electrical conductivity) were analyzed in 19 nectar honeys of different floral origin and from several regions of Argentina. In addition, the pattern of electrical conductivity and pH upon honey dilution were also studied with increasing honey concentration, the pH values decreased exponentially. The dependence of specific electrical conductivity (κ) on honey concentration was characterized by a maximum at a κ value (κmax) corresponding to a dry solids of honey concentration of 30-35% (w/w). For a given geographical region, ash and acidity values were useful for discriminating honeys of different floral origins. The most adequate parameters for discriminating honeys of different geographical origin were those which described the patterns of pH and electrical conductivity with changes of honey concentration. © 2006 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: International Foundation for Science | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, BID-802/OC – AR, PICT 06-5066 | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, EX107 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, PIP 2734 | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from Universidad de Buenos Aires (Project EX107), CONICET (PIP 2734), Agencia Nacional de Promoción Científica y Tecnológica (PICT 06-5066, Préstamo BID-802/OC – AR), and from the International Foundation for Science (Sweden). Provision of samples and certified origin analysis from Gobierno de la Provincia del Chaco, Argentina is also acknowledged. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a BOTANIC ORIGIN |
| 690 | 1 | 0 | |a ELECTRICAL CONDUCTIVITY |
| 690 | 1 | 0 | |a GEOGRAPHIC ORIGIN |
| 690 | 1 | 0 | |a MINERAL CONTENT |
| 690 | 1 | 0 | |a SWEETENING AGENT |
| 690 | 1 | 0 | |a ACIDITY |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a DATA ANALYSIS |
| 690 | 1 | 0 | |a DILUTION |
| 690 | 1 | 0 | |a ELECTRIC CONDUCTIVITY |
| 690 | 1 | 0 | |a FOOD ANALYSIS |
| 690 | 1 | 0 | |a GEOGRAPHICAL VARIATION (SPECIES) |
| 690 | 1 | 0 | |a HONEY |
| 690 | 1 | 0 | |a PATTERN RECOGNITION |
| 690 | 1 | 0 | |a WATER CONTENT |
| 650 | 1 | 7 | |2 spines |a PH |
| 650 | 1 | 7 | |2 spines |a PH |
| 651 | 4 | |a ARGENTINA | |
| 700 | 1 | |a Buera, P. | |
| 700 | 1 | |a Elizalde, B. | |
| 773 | 0 | |d 2007 |g v. 101 |h pp. 695-703 |k n. 2 |p Food Chem. |x 03088146 |w (AR-BaUEN)CENRE-312 |t Food Chemistry | |
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