Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

Alvarez-Suarez J. M., Tulipani S., Díaz D., Estevez Y., Romandini S., Giampieri F., Damiani E., Astolfi P., Bompadre S., Battino M. (2010) Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology 48(8-9): 2490-2499.10.1016/j.fct.2010.06.021Search in Google Scholar

Antony S. M., Han I. Y., Rieck J. R., Dawson P. L. (2002) Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey. Journal of Food Science 67(5): 1719-1724.10.1111/j.1365-2621.2002.tb08712.xSearch in Google Scholar

Balbarrey G. P., Andrada A., Echazarreta J., Iaconis D., Gallez L. (2012) Relationship between mineral content and color in honeys from two ecological regions in Argentina. In: Caivano J. L., Del Pilarrbuera M. (Eds.) Color in Food. Technological and Psychological Aspects. CRC Press, Taylor and Francis Group. Boca Raton: 305-313.Search in Google Scholar

Belitz H.-D., Grosch W., Schieberle P. (2004) Food Chemistry. Springer. Berlin, Heidelberg. 1071 pp.10.1007/978-3-662-07279-0Search in Google Scholar

Bertoncelj J., Dobersek U., Jamnik M., Golob T. (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry 105(2): 822-828.10.1016/j.foodchem.2007.01.060Search in Google Scholar

Bertoncelj J., Golob T., Kropf U., Korošec M. (2011) Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. International Journal of Food Science and Technology 46(8): 1661-1671.10.1111/j.1365-2621.2011.02664.xSearch in Google Scholar

Brudzynski K., Kim L. (2011) Storage-induced changes in active components of honey de-regulate its antibacterial activity. Food Chemistry 126(3): 1155-1163.10.1016/j.foodchem.2010.11.151Search in Google Scholar

Brudzynski K., Miotto D. (2011) The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys. Food Chemistry 125(2): 570-575.10.1016/j.foodchem.2010.09.049Search in Google Scholar

EU (2001) Council Directive 2001/110/EU relating to honey. Official Journal of European Community 12.1.2002 L 10/47-52.Search in Google Scholar

Ferreira I. C. F. R., Aires E., Barreira J. C. M., Estevinho L. M. (2009) Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry 114(4): 1438-1443.10.1016/j.foodchem.2008.11.028Search in Google Scholar

Gallez L., Marconi A., Tourn E., Gonzalez-Miret M. L., Heredia F. J. (2012) Color of honeys from the southwestern Pampas region. Relationship between the Pfund color scale and CIELAB coordinates. In: Caivano J. L., Del Pilarrbuera M. (Eds.) Color in Food. Technological and Psychological Aspects. CRC Press. Taylor and Francis Group. Boca Raton: 133-141.Search in Google Scholar

Gonzales A. P., Burin L., Del Pilarbuera M. (1999) Color changes during storage of honeys in relation to their composition and initial color. Food Research International 32(3): 185-191.10.1016/S0963-9969(99)00075-7Search in Google Scholar

Jimenez M., Mateo J. J., Huerta T., Mateo R. (1994) Influence of storage conditions on some physicochemical and mycological parameters of honey. Journal of the Science of Food and Agriculture 64(1): 67-74.10.1002/jsfa.2740640111Search in Google Scholar

Negueruela A. I., Perez-Arquillue C. (2000) Color of rosemary honey in the solid state by reflectance spectroscopy with black background. Journal of AOAC International 83(3): 669-674.10.1093/jaoac/83.3.669Search in Google Scholar

Piotraszewska-Pająk A. (2012) The changes of colour of rape and heather honeys during storage. Towaroznawcze Problemy Jakości (Polish Journal of Commodity Science) 3(32): 96-104.Search in Google Scholar

Piotraszewska-Pająk A., Ciszak S. (2001) The influence of botanical origin on sugar composition, acidity and colour of nectar honeys. In: Proceedings of the 13th IGWT Symposium, Commodity Science in Global Quality Perspective. Maribor - Slovenia. 2-8 September 2001: 705-710.Search in Google Scholar

Piotraszewska-Pająk A., Krauze J., Jasińska K. (2005) Antibacterial activity and selected enzymes activities of different honey types. In: Proceedings of the 8th International Commodity Science Conference (IGWT) Current Trends in Commodity Science. Poznań - Poland. 28 August - 4 September 2005: 1155-1161.Search in Google Scholar

PN-88/A-77626 (1988) „Miód Pszczeli“. Dziennik Norm i Miar nr 8. Wydawnictwo Normalizacyjne Alfa. Warszawa. Search in Google Scholar

Statistica ver. 9.0 (2009) StatSoft Inc.Search in Google Scholar

Tchoumboue J., Awah-Ndukum J., Fonteh F.A., Dongock N. D., Pinta J., Mvondo Z. A. (2007) Physico-chemical and microbilogical characteristics of honey from the sudanoguinean zone of West Cameroon. African Journal of Biotechnology 6(7): 908-913.Search in Google Scholar

Terrab A., Diez M. J., Heredia F. J. (2003a) Palynological, physico-chemical and colour characterization of Maroccan honeys. I. River red gum (Eucalyptus camaldulensis Dehnh) honey. International Journal of Food Science and Technology 38(4): 379-386.10.1046/j.1365-2621.2003.00715.xSearch in Google Scholar

Terrab A., Diez M. J., Heredia F. J. (2003b) Palynological, physico-chemical and colour characterization of Maroccan honeys. II. Orange (Citrus sp.) honey. International Journal of Food Science and Technology 38(4): 387-394.10.1046/j.1365-2621.2003.00714.xSearch in Google Scholar

Terrab A., Diez M. J., Heredia F. J. (2003c) Palynological, physico-chemical and colour characterization of Maroccan honeys. III. Other unifloral honey types. International Journal of Food Science and Technology 38(4): 395-402.10.1046/j.1365-2621.2003.00713.xSearch in Google Scholar

Terrab A., Escudero M. L., González-Miret M. L., Heredia F. J. (2004) Colour characteristics of honeys as influenced by pollen grain content: a multivariate study. Journal of the Science of Food and Agriculture 84(4): 380-386.10.1002/jsfa.1668Search in Google Scholar

Turkmen N., Sari F., Poyrazoglu E. S., Velioglu, Y. S. (2006) Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry 95(4): 653-657.10.1016/j.foodchem.2005.02.004Search in Google Scholar

Wang X. H., Gheldof N., Engeseth N. J. (2004) Effect of processing and storage on antioxidant capacity of honey. Journal of Food Science 69(2): 96-101.10.1111/j.1365-2621.2004.tb15509.xSearch in Google Scholar

White J. W. (1976) Physical characteristics of honey. In: Crane E (Ed.) Honey. A Comprehensive Survey. Heinemann. London: 207-239.Search in Google Scholar

White J. W. (1978) Honey. Advances in Food Research 24: 288-344.10.1016/S0065-2628(08)60160-3Search in Google Scholar

Zalibera M., Stasko A., Slebodova A., Jancovicova V., Cermakova T., Brezova V. (2008) Antioxidant and radicalscavenging activities of Slovak honeys - An electron paramagnetic resonance study. Food Chemistry 110(2): 512-521. 10.1016/j.foodchem.2008.02.01526049247Search in Google Scholar