Qualidade e autenticidade do mel: comparação entre produtos inspecionados e não inspecionados

Lara Beatriz Oliveira Mateus; Guilherme Henrique Silva; Ana Carolina Nascimento; Marcelo de Amorim Filho; Júlia da Costa Carneiro Cruz; Emília Maricato Pedro dos Santos

doi:10.18378/aab.13.10925

Authors

Lara Beatriz Oliveira Mateus Universidade Federal de Juiz de Fora https://orcid.org/0000-0001-8359-3312
Guilherme Henrique Silva Universidade Federal de Juiz de Fora https://orcid.org/0009-0005-5694-2958
Ana Carolina Nascimento Universidade Federal de Juiz de Fora https://orcid.org/0009-0002-7520-8482
Marcelo de Amorim Filho Universidade Federal de Juiz de Fora https://orcid.org/0009-0003-1181-0922
Júlia da Costa Carneiro Cruz Universidade Federal de Juiz de Fora https://orcid.org/0009-0001-2586-6447
Emília Maricato Pedro dos Santos Universidade Federal de Juiz de Fora https://orcid.org/0000-0002-4793-2898

DOI:

https://doi.org/10.18378/aab.13.10925

Keywords:

Adulteration, Quality control, Bee products, Animal-derived products

Abstract

Brazilian legislation establishes strict physicochemical standards for honey produced and marketed in the country. Based on this, this study aimed to evaluate both inspected and uninspected honeys sold in Juiz de Fora, Minas Gerais, to detect adulteration occurrences. The physicochemical analyses performed included moisture content, acidity, pH, and the Fiehe, Lund, and Lugol tests. The obtained data were compared with legal standards and submitted to the Tukey test (p < 0.05). The results showed statistically significant differences between the two groups of honey. In the uninspected honey group, 65% of the samples presented some form of nonconformity, with 20% of these presenting multiple irregularities. In the inspected honey group, 5% showed nonconformity. Nonconformities were most frequent in the Fiehe test, suggesting the addition of sugar syrups. There was a correlation between the results of the Lund and Lugol tests, suggesting the presence of foreign substances in the honeys. The variations in acidity and pH of the uninspected honeys may indicate the addition of substances that intensify fermentation, reducing pH and increasing acidity, as well as failures in quality control and improper handling of the food. Therefore, the inspected honeys showed higher compliance with legal standards, with a lower occurrence of adulteration practices.

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