Evaluation of mineral and proximate composition of honeys from different geographical regions applying EuroFIR quality assessment guidelines

MOTA, CARLA; ANA CRISTINA NASCIMENTO; ANA CLÁUDIA COELHO; MARIANA GUEIFÃO; RIOS, FRANCISCO; OLIVEIRA, MARIA JOÃO; CASTANHEIRA, ISABEL

Liubliana

Congreso; 2nd Annual Meeting and Conference of EuroFIR Nexus; 2013

Honey is natural product that gain popularity in food industry as no processed sweetener. Honey composition is highly influenced by the types of flowers used by the bees as well as regional and climatic conditions. Honey composition profile gained special attention by scientific community due to high nutritional value and health claims. In this work proximal and mineral profile of multi-floral honey from Argentina, Portugal and Mozambique were determined and reported for the first time. Therefore the nutrient analysis and chemical properties with the purpose to be included in national Food Composition Databank and disseminated through EuroFIR e-search platform was carried out. Ash, Moisture, and Protein content, °Brix sugar, pH and electrical conductivity were determined by AOAC methods and Calcium, Copper, Iron, Sodium, Potassium, Phosphorus, Magnesium, were analyzed by or ICP-OES and Selenium by ICP-MS. The values were obtained applying quality criteria as defined by EuroFIR guidelines for laboratory analysis. This required criteria on sample handling, an appropriate analytical method in terms of precision and accuracy, limit of quantification selectivity, and an effective internal and external quality control program including appropriate use of Certified Reference Materials and participation in adequate Proficiency Testing Schemes carried out by laboratories hold ISO/EN 17025. Guidelines for laboratory performance are paramount to guarantee the acceptability of values in EuroFIR and others Food Data Organizations. This provides the necessary information to the users of Food Composition Databanks who wish to have an overview of the parameters, which influence the estimation of nutrient intake, and may affect the diet-disease relationship