EVALUATION OF QUALITY PARAMETERS BASED ON THE PHYSICOCHEMICAL CHARACTERIZATION OF HONEY INFORMALLY MARKETED IN REDENÇÃO-PA

Abstract

This study evaluated the physicochemical quality of honey informally marketed in Redenção-PA. Organoleptic characteristics, microscopic examination, dye test, Lund and Jagerschmidt reaction, diastatic activity, moisture content, pH, soluble solids and titratable acidity. The work used the methodology of the Pharmacognosy Manual and the Adolfo Lutz Institute. The results of the honey meet the required quality standards. The organoleptic and microscopic analyses revealed satisfactory quality, the dye tests indicated the absence of addition of artificial substances, in the Lund reaction, there was a precipitate between 2 and 3 ml, in the Jagerschmidt analysis it had an amber color with a violet tone indicating the absence of commercial sugars. The analysis of diastatic enzymes showed a brown color, attesting that the honey was not heated or adulterated. The moisture content was 11%, pH 3.4, soluble solids was 82° Brix, and titratable acidity of 28 mEq/kg are within legal standards. Vitamin C had a concentration of 7.04 mg/100 g. The study reinforces the importance of complying with regulations; The producer was also offered a brief training in good handling practices, encouraging the formalization of the product, with a view to the safety of consumers and the appreciation of honey in the local market.

Using as a reference Normative Instruction No. 11, RDC No. 216 and the Municipal Inspection Seal (SIM), to ensure the safety and quality of honey by promoting formalization.