Study for the characterization of palm honey

Abstract

This study is raised with the general objective of contributing to the characterisation of the palm honey of La Gomera, in order to make this autochthonous and traditional product known, so far with almost unknown properties and so that it is considered for a distinguished Quality Designation recognition. For that purpose, it was collected in situ from two producers with different production systems (normal and osmosis) 3+3 honey samples and 3+6 of “guarapo”. It was analysed the physico-chemical (pH, electrical conductivity, water activity, Brix degrees, refraction index, insoluble matter, colour and hydroxymethylfurfural), compositional (moisture, ash and reducing sugars) and microbiological (mesophilic aerobic bacteria, enterobacteria, Escherichia coli, coliforms, sulphite-reducing clostridia, Salmonella spp., Listeria monocytogenes and moulds) parameters. The results revealed a food of considerable production, natural, energetic and rich in healthy micronutrients. The reverse osmosis method in “guarapo” influenced all of the analytical results, while the most important effects were the decrease in moisture percentage, and the increase of Brix degrees and insoluble matter. The routine analysis methods for the determination of all bee honey parameters were valid, in general, for “guarapo” and palm honey, except for the colour, moisture and HMF. The honey samples did not present microbial recounts for any parameter, but the “guarapo” samples did due to its collection conditions and lack of posterior treatment. The honey did not comply with the specific legal criteria for bee honey, so the convenience to create a specific regulation that stablishes limits adjusted to the nature of the product is encouraged. It was designed an outline of hazards analysis of the process for future development in legal compliance, and implementation as Good Manufacturing Practices guidelines in the producing establishments.