Minerals honey

The content of mineral substances in honey samples ranges from 0.2 to 10.3 g/kg (White, 1975). Potassium is the main mineral element with an... 

Bogdanov, S., Haldimann, M., Luginbiihl, W., and Gallmann, P. (2007). Minerals in honey Environmental, geographical and botanical aspects. /. Apicult. Res. Bee World 46,269-275. 

Feller-Demalsy, M. J., Vincent, B., and Beaulieu, F. (1989). Mineral content and geographical origin of Canadian honeys. Apidologie 20, 77-91. 

Femandez-Torres, R., Perez-Bemal, J. L., Bello-Lopez, M. A., Callejon-Mochon, M., Jimenez-Sanchez, J. C., and Guiraum-Perez, A. (2005). Mineral content and botanical origin of Spanish honeys. Talanta 65, 686-691. 

Gonzales Paramas, A. M., Gomez Barez, J. A., Garcia ViUanova, R. J., Rivas Pala, T., Ardanuy Albajar, R., and Sanchez, J. (2000). Geographical discrimination of honeys by using mineral composition and common chemical quality parameters. /. Sci. Food 80,157-165. 

Gonzalez-Miret, M. L., Terrab, A., Hernanz, D., Femandez-Recamales, M. A., and Heredia, F. J. (2005). Multivariate correlation between color and mineral composition of honeys and by their botanical origin. /. Agric. Food Chem. 53, 2574-2580. 

Hernandez, O. M., Fraga, J. M. G., Jimenez, A. 1., Jimenz, F., and Arias, J. J. (2005). Characterization of honey from the Canary Islands Determination of the mineral content by atomic absorption spectrophotometry. Food Chem. 93,449 58. 

Rodriguez-Otero, J. L., Paseiro, P., Simal, J., and Cepeda, A. (1994). Mineral content of the honeys produced in Galicia (north-west Spain). Food Chem. 49,169-171. Rodriguez-Otero, J. L., Paseiro, P., Simal, J., Terradillos, L., and Cepeda, A. (1995). Silicon, phosphorus, sulphur, chlorine and ash contents of Spanish commercial honeys. Z. Lebensm. Unters. Forsch. 200, 233-234. 

Several factors influence the formation of HMF in honey temperature and time of heating storage conditions use of metallic containers and the chemical properties of honey, which are related to the floral source from which the honey has been extracted, these indicate pH, total acidity, mineral content however, no information on the conelation between chemical characteristics and HMF level of the honey is available. 

Preliminary work has shown that mineralization at Williams Brook includes the sulfide phases pyrite and honey-brown sphalerite. Oxide phases including magnetite and hematite are prevalent throughout the core and heavily concentrated in the first 10 m of the drill... 

Honey. A natural syrup which vanes in composition and flavor, depending upon die plant source from which die nectar was collected by die honeybee, the amount of processing, and the duration of storage. The pnncipal sugars contained in honey are fructose and glucose, the same components as in table sugar. There are minute amounts of vitamins and minerals in honey, but these are not usually considered in terms of calculating minimum requirements. 

Honey composition varies, depending on floral origin, the climate, environmental and seasonal conditions, as well as agricultural practices (Al-Mamary et al., 2002 Anklam, 1998 Arraez-Roman et al., 2006 Azeredo et al., 2003 Baltrusaityte et al., 2007 Kii iik et al., 2007). Honey contains about 200 different substances (Al-Mamary et al., 2002 Arraez-Roman et al., 2006 Kiigiik et al., 2007), carbohydrates being the main constituents, followed by the minerals, proteins, vitamins, lipids, organic acids, amino acids (Finola et al., 2007), phenolic compounds (flavonoids and phenolic acids), and other phytochemicals (Bertoncelj et al., 2007). 

The pH of honey ranges between 3.4 and 6.1 with an average of 3.9 (Iurlina and Fritz, 2005). However, the pH is not directly related to acidity, due to the buffering action of acids and minerals found in honey (de Rodriguez et ah, 2004). Its acidity is due to the presence of organic acids, particularly gluconic acid, pyruvic acid, malic acid, and citric acid. These are in equilibrium with lactones or esters, as well as to inorganic ions, such as, phosphate or chloride (Anklam, 1998). 

Minerals are present in honey on small amounts and vary between 0.04% in light honey to 0.2% in some dark honeys (Anklam, 1998), generally corresponding to their respective ash contents (Finola et at., 2007). Potassium is the most abundant mineral, but others include calcium, copper, iron, manganese, and phosphorus (Olaitan et al., 2007). The mineral content of honey can provide indications about environmental pollution as well as geographic origin (Anklam, 1998 Pohl, 2009). 

Electrical conductivity is directly related to the concentration of mineral salts, organic acids, and proteins and may be useful in identifying floral origin (Acquarone et al., 2007). Honeydew honeys should register... 

Vegetables, animals, and minerals with the help of any burning spirit, not only that of wine, but of com, honey, fruits, leaves or grass, may be most highly purified and reduced to the highest medicines. 

Szefer, P., Grembecka, M. Mineral components in foods of animal origin and in honey. In Szefer, P., Nriagu, J.O. (eds.) Mineral Components in Foods, pp. 163-230. CRC Press/ Taylor Francis Group, London/New York (2007)... 

Terrab, A., Gonzalez, A.G., Diez, M.J., Heredia, F.J. Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterization of unifloral honeys. J. Sci. Food Agric. 83, 637-643 (2003)... 

There are many other ways to enjoy cocoa as well. Here s a cooling suggestion for a hot summer s day. Put a dollop of cocoa powder, a fairly ripe banana, a tablespoon of honey, and a large glass of milk into a blender to swirl into a delicious treat that ll also provide you with the blood pressure-lowering electrolyte minerals calcium and potassium. I also like to spoon a generous heap of cocoa powder into the breakfast smoothies I ve become addicted to. Take a look at my suggestions in the recipe section. 

It is found in nature as a mineral, in the form of an aluminium salt known as honey stone or mellite. It is formed when graphite is oxidized with nitric acid and it may be synthesized by oxidizing hexa-methyl benzene. 

Blend kiwifruit, grapes, lemon peel, mineral water, and honey until smooth. Pour into two tall glasses, and garnish each with a cucumber slice, lemon slice, and mint sprig. Serve with a long spoon and straw. 

The chemical composition of honey (Table 2.3) is dominated by glucose and fructose. Honey also contains many other valuable components, like enzymes, organic acids, mineral elements, nonprotein nitrogenous compounds, vitamins, aroma substances, and pigments. 

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