Wyniki wyszukiwania - AGRO

1

Pyrrolizidine alkaloids in honey from Switzerland

100%

Kast C., Kilchenmann V., Dubecke A., Gallmann P., Beckh G., Lullmann C.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

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Antioxidant effect of natural honeys affected by their source and origin

88%

Mellen M., Fikselova M., Medelova A., Hascik P.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 2

In purpose to examine the antioxidant activity of 15 natural honeys of different origin ABTS method was used, total phenol content and dry matter content of honey samples were determined. Honeys were collected from different locations of Slovakia, Poland and Serbia and were represented as monofl oral and multifl oral samples (10) which originated from Poland and Slovakia, forest samples (4) originated from Serbia and honeydew honey. Average values of antioxidant activity observed in samples of honeys ranged from 0.62 to 4.63 mmol/kg. The highest antioxidant activity was detected in buckwheat honey and the lowest was shown in acacia honey. By observing the impact of individual honey samples on antioxidant activity it was found that the sample had a highly statistically signifi cant effect. 10 homogeneous groups which varied in the antioxidant activity among each other were established by all 15 samples. Antioxidant activity of honeys could be a positive infl uence factor in terms of honey differentiation, especially in the case of the forest honeys collected from different places. Monofl oral and multifl oral honeys (10) established 5 homogenous groups, but in the case of several multifl oral honeys which originated from different places of Poland and Slovakia no statistically signifi cant differences were found.

3

Origin of synthetic particles in honeys

88%

Liebezeit G., Liebezeit E.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 2

A total of 47 honeys and 22 flowering plants was analysed for their load of synthetic fibres and fragments. In all samples investigated foreign particles were found. These include also black carbon particles which were not enumerated. Fibres and fragments ranged from 10 to 336 kg-1 and 2 to 82 kg-1 honey, respectively. The data of the flowering plants analysed indicate that a major proportion of the particle load may originate from external sources, i.e. these particles are brought into the beehive by the worker bees during nectar collection.

4

Survey of consumer preferences on the bee product market. Part 1. Honey

88%

Kopala E., Kuznicka E., Balcerak M.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2019

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tom 58[2]

5

Effect of sonication on the crystallization of honeys

88%

Stasiak D. M., Dolatowski Z. J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

Investigations were carried out into the effect of sonication of bee honeys on the course of their crystallization during storage. Use was made of ultrasounds with a frequency of 40 kHz and intensity of ca. 2 W/cm2. Analyses were carried out for physicochemical characteristics of honeys, including: viscosity, texture, conductance and crystallization degree. After 30-min sonication, an increase in viscosity by ca. 30 mPa.s and a reduction in conductance by 0.6 mS/cm were observed in the solution examined. Analyses of the texture (hardness) of honey subjected to the sonication process demonstrated an initial increase of hardness and then its stabilization and even a slight decrease, as compared to the control samples. The degree of crystallization was proportional to the exposure time to ultrasound treatment. The biggest crystals were observed in the non-sonicated samples. Sonication modified the crystallization process of the examined sugar solutions to a significant extent. Observations of the solutions after the sonication demonstrated the formation of a high number of crystals in the whole volume of the sample, whereas the non-sonicated solutions were observed to crystallize unevenly forming large crystals. It was shown that the ultrasound treatment modified the course of recrystallization and, as a result, texture of the recrystallized honeys by decreasing their hardness.

6

Trend of effective demand for honey in the Cracow Region

88%

Marzec J.

Pszczelnicze Zeszyty Naukowe

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1998

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tom 42

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nr 2

7

Solid phase extraction and liquid chromatography analysis of sulfonamide residues in honey

88%

Posyniak A., Sniegocki T., Zmudzki J.

Bulletin of the Veterinary Institute in Puławy

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2002

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tom 46

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nr 1

8

Determination of nystatin in honey by liquid chromatography coupled with mass spectrometry

75%

Cepurnieks G., Bartkevics V., Zeile Z.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

9

The influence of crystallization and temperature on electrical parameters of honey

75%

Luczycka D., Pentos K., Wysoczanski T.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2016

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tom 586

The electrical properties of honey such as impedance, permittivity and dielectric loss factor are now often used for honey quality assessment. The measurement of electrical honey features can be very interesting alternative to time-consuming and expensive methods based on chemical parameters measurement. In this paper, the influence of temperature and crystallization on honey’s electrical properties is investigated. The electrical parameters that are potentially useful for honey crystallization detection and their measurement conditions are indicated. The multifloral, rape and goldenrod honey was used for this study. The impedance was measured in the frequency range from 10 Hz to 1 MHz, and at temperatures of 20, 25 and 30°C. The permittivity and dielectric loss factor values were then calculated. The results show that impedance can be a useful electrical parameter for honey crystallization detection, and in order to reduce the impact of temperature the measurements should be taken at a frequency of about 8–10 kHz.

10

Multi-element composition of honey as a suitable tool for its authenticity analysis

75%

Oroian M., Amariei S., Leahu A., Gutt G.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 2

The aim of this study was to evaluate the composition of 36 honey samples of 4 different botanical origins (acacia, sun flower, tilia and honeydew) from the North East region of Romania. An inductively coupled plasma-mass spectrometry (ICP-MS) method was used to determine 27 elements in honey (Ag, Al, As, Ba, Be, Ca, Cd, Co, Cr, Cs, Cu, Fe, Ga, K, Li, Mg, Mn, Na, Ni, Pb, Rb, Se, Sr, Tl, U, V and Zn). We would like to achieve the following goal: to demonstrate that the qualitative and quantitative multi-element composition determination of honey can be used as a suitable tool to classify honey according to its botanical origin. The principal component analysis allowed the reduction of the 27 variables to 2 principal components which explained 74% of the total variance. The dominant elements which were strongly associated with the principal component were K, Mg and Ca. Discriminant models obtained for each kind of botanical honey confirmed that the differentiation of honeys according to their botanical origin was mainly based on multi-element composition. A correct classification of all samples was achieved with the exception of 11.1% of honeydew honeys.

11

Aktualne przepisy dotyczace jakosci handlowej miodu

75%

Barton R.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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2004

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nr 12

4-5

12

Health-promoting effects of Manuka honey

75%

Grzebisz N., Grzebisz E.

Health Problems of Civilization

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2016

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tom 10

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nr 2

Honey properties are determined by the level of methylglyoxal (antimicrobial substance) from 30 to 550 in the case of MGO method or from 5 to 20 by UMF method. Previous studies have shown that high levels of methylglyoxal in Manuka honey support the body’s defense mechanisms, mainly by stimulating the growth of probiotic intestinal bacteria. The antibacterial properties of honey make it possible to use it to treat wounds and bedsores and prevent inflammation in the body, which is important in a sports training. The most significant study results showed that honey has a positive effect on increasing the body’s immune response as it is highly antioxidant and anti-inflammatory. It means it can be used in healing wounds by stopping the growth of harmful bacteria, for example : Staphylococcus aureus. Its intake prevents the atherosclerosis. Moreover, acetylcholine present in Manuka honey lowers blood pressure and improves blood circulation, choline has a protective effect on the liver and increases the secretion of bile. Metal ions stimulate the production of red blood cells and hemoglobin. The high content of methylglyoxal, and thus, the specific health benefits of Manuka honey can be used in the diet and supplementation of athletes. Changes occurring in the body due to physical exercise, like the oxidative stress, increase the level of free radicals ,and in result,cause a fall in the exercise potential of the body as well as reduce the immunological barrier. This problem can be particularly observed in winter athletes. Current research results on pro-health properties of Manuka honey have indicated that it can counteract those negative effects. Namely, negative factors of physical exercise are blocked in an athlete’s body by honey [1], and Manuka honey may, in particular, have a positive impact on the health of physically active people.

13

Assessment of authenticity and quality of multifloral honeys available in Malopolska markets

75%

Kudelka W., Malysz K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 3

14

Targi Miodowe-Kamianna'98

75%

Grabos J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1998

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nr 11

6

15

Pyrrolizidine alkaloids in European honeys and honeys from overseas

75%

Dubecke A., Beckh G., Lullmann C.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

16

The depletion of sulfonamide residues in honey after experimental treatment of honeybee (Apis mellifera L.) colonies

75%

Posyniak A., Bladek T., Jazdzewski K., Bober A., Mitrowska K., Zmudzki J., Pohorecka K.

Journal of Apicultural Science

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2011

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tom 55

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nr 2

17

Analytical pocedure for the determination of lincomycin in honey by liquid chromatography-mass spectrometry

75%

Bladek T., Gajda A., Gbylik M., Posyniak A., Zmudzki J.

Bulletin of the Veterinary Institute in Puławy

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2010

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tom 54

|

nr 2

205-209

A reliable and sensitive liquid chromatography-electrospray ionisation tandem mass spectrometry analytical method has been developed for the determination of lincomycin in honey samples. After extraction with phosphate buffer by ultrasound, the extracted solution was subjected to the polymeric solid-phase extraction cartridge to remove endogenous compounds. The analysis was carried out on a triple-quadropule tandem mass spectrometer in the multiple reaction monitoring (MRM) mode via electrospray interface operated in positive ionisation modes. The procedure was validated in accordance with the European Commission Decision 2002/657/EC. The mean recovery of the analyte was 80%, with the corresponding intra- and inter-day variation less than 10% and 15%, respectively. Decision limits (CCα) and detection capability (CCß) were 5.60 and 6.11 µg kg⁻¹, respectively.

18

Temperature effect on rheological behavior of Portuguese honeys.

75%

Afonso M. J., Magalhaes M., Fernandes L., Castro M., Ramalhosa E. C. D.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 3

In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the fi rst time. Two unifl oral honeys – heather and rosemary – and a polyflower honey were analyzed. All honeys showed flow independence over time and behaved as Newtonian fluids at the studied temperature and shear rate ranges. For all honeys it was found that the viscosity decreased with temperature and the rosemary honey was the one that always presented the lowest viscosity at 30°C (6120 mPa·s), 50°C (603 mPa·s) and 70°C (145 mPa·s). The temperature dependence of viscosity was well described by the T B A K equation. Nevertheless, good regression coefficients were also obtained when fitting the experimental data to the Arrhenius model, showing the rosemary honey to be less temperature sensitive. The results obtained in this study are of great interest to beekeepers and industrials that handle and prepare eatable honey-based products because they will be better informed about the best type of honey to use.

19

Antioxidant properties and colour of traditional honeys from Pomerania region

75%

Wilczynska A.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 3

20

Pollen of non-nectariferous plants in the microscopic image of honeys of some communes of the Swietokrzyskie voivodship

75%

Stawiarz E.

Acta Agrobotanica

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2009

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tom 62

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nr 2

In the investigated material, consisting of 143 honey samples, pollen grains of 109 taxa were identified; 80 were represented by nectariferous plants and 29 by non-nectariferous plants. In the pollen of nectariferous plants, 17 anemophilous and 12 entomophilous taxa were found. In particular honey samples, from 1 up to 13 taxa were noted. The identified pollen grains came from plants belonging to 19 botanical families. The most frequently represented families were as follows: Rosaceae, Poaceae and Ranunculaceae. The percentage proportion of pollen of non-nectariferous taxa varied and it was within a range of 0.3% to 69.4%. The highest average frequency among anemophilous plants was demonstrated by the pollen of Poaceae (others), Quercus and Rumex, whereas among entomophilous plants by the pollen of Filipendula, Plantago and Fragaria.

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