Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique.

Affiliation

Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain. Electronic address: [Email]

Abstract

Honey from different provinces of North and Central Mozambique was characterised considering their physicochemical quality parameters, colour, sugars, total antioxidants, pollen analysis and volatile profile. Flora that surrounds the hives, and the apicultural practices also influence in their characteristics. According to a similar pollen spectrum, eight types of honey were found. In these, the predominant pollens were: I-Astragalus type; II-Acanthus sp; III-Celastraceae; IV-Brassicaceae; V-Anacardiaceae and Astragalus type; VI-Astragalus type and Myrtaceae; VII-Asteraceae family and VIII-unknown. Group I (from Nampula), especially distanced itself from the others mainly due to the special abundance of certain compounds (alcohols, aldehydes, esters, acids and terpenes). The presence of furan compounds largely identified in Sofala and Manica honeys could be due to inadequate beekeeping practices or storage conditions. A discriminant analysis correctly classified 96.7% of the groups, being electrical conductivity and moisture followed by the volatile-compound 3-Methylbutan-1-ol and the free acidity, the variables that most contributed.

Keywords

Honey,Mozambique,Physicochemical quality parameters,Pollen,Volatile-compounds,

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