Standardizacija i kontrola kvaliteta kaduljinog meda sa područja Hercegovine
2011
Alma Burazerović | Sonja Bijeljac
The recent trends of honey standardization and quality control are connected with the harmonization of the quality parameters, norms and methods of analysis, as well as the introduction of modern and more accurate analytical methods. This makes it possible to draw conclusions about the honey’s origin and authenticity, adulteration, residues and whether they are healthful and safe as food and medicines for people. The standardization and the quality control of honey are based on their typical sensory, physical and biological characteristics and their chemical composition. The quality control also gives the information about the processing and storage conditions of honey. Sage honey (Salvia officinalis) is highly appreciated because of its salutary characteristics and special aromatic profile. It represents a unique product on the honey market of our country whose characteristics should be kept omnipresent and recognizable. Typical quality parameters (total reducing sugars, sucrose, water, ash content, insoluble solids and hydroxymethylfurfural content, acidity and electrical conductivity), as well as additional quality factor - specific rotation according to the International Honey Commission, of 30 sage honey samples from three different localities in Herzegovina collected in summer 2007 were measured in this work. Sensory assessment was also performed in all samples. Laboratory examinations and the assessment of sage honey quality were performed in accordance with the provisions of the B&H legislation and Council Directive 2001/110/EC relating to honey. Additionally, the botanical origin and antibiotic residues in all honey samples were determined.
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