Classification of Southern Tunisian honeys based on their physicochemical and textural properties

References

• Codex Alimentarius Commission Standard. Codex Standard for Honey, 2001.
   Google Scholar
• Azeredo, L. D. A. C.; Azeredo, M. A. A.; DE Souza, S. R.; Dutra, V. M. L. Protein Contents and Physicochemical Properties in Honey Samples of Apis Mellifera of Different Floral Origins. Food Chem. 2003, 249–254. DOI:10.1016/S0308-8146(02)00261-3.
   Web of Science ®Google Scholar
• Ouchemoukh, S.; Louaileche, H.; Schweitzer, P. Physicochemical Characteristics and Pollen Spectrum of Some Algerian Honeys. Food Control. 2007, 18, 52–58. DOI: 10.1016/j.foodcont.2005.08.007.
   Web of Science ®Google Scholar
• Mahouachi, M. APIA. 2008, République Tunisienne Ministère de l'agricultutre et des ressources Hydrauliques.
   Google Scholar
• Taormina, P. J.; Niemira, B. A.; Beuchat, L. R. Inhibitory Activity of Honey against Foodborne Pathogens as Influenced by the Presence of Hydrogen Peroxide and Level of Antioxydant Power. Int. J. Food Microbiol. 2001, 69, 217–225.
   PubMed Web of Science ®Google Scholar
• Basualdo, C.; Sgroy, V.; Finola, M. S.; Marioli, J. M. Comparison of the Antibacterial Activity of Honey from Different Provenance against Bacteria Usually Isolated from Skin Wounds. Vet. Microbiol. 2007, 124(3–4), 375–381. DOI: 10.1016/j.vetmic.2007.04.039.
   PubMed Web of Science ®Google Scholar
• Martos, I.; Ferreres, F.; Yao, L.; D’Arcy, B.; Caffin, N.; Tomás-Barberán, F. A. Flavonoids in Monospecific Eucalyptus Honeys from Australia. J. Agric. Food Chem. 2000, 48, 4744–4748. DOI: 10.1021/jf000277i.
   PubMed Web of Science ®Google Scholar
• AL-Mamary, M.; Al-Meeri, A.; AL-Habori, M. Antioxydant Activities and Total Phenolics of Differents Types of Honey. Nutr. Res. 2002, 22, 1041–1047. DOI: 10.1016/S0271-5317(02)00406-2.
   Web of Science ®Google Scholar
• Kaskoniené, V.; Venskutonis, P. R.; Ceksteryte, V. Carbohydrate Composition and Electrical Conductivity of Different Origins Honeys from Luthuania. LWT. Food Sci. Technol. 2000, 43, 801–807. DOI: 10.1016/j.lwt.2010.01.007.
   Web of Science ®Google Scholar
• Bertoncelj, J.; Dobersek, U.; Jamnick, M.; Golob, T.; Bhuiyan, K. H.; Hossain, M. M.; Bari, M. N.; Khanam, M. R.; ; . 2002. Identification of Bee Plants and Analysis of Honey Collected from Different Plant Sources Pakistan. J. Biol. Sci. 2007, 5(11), 1199–1201.
   Google Scholar
• Silici, S.; Sagdic, O.; Ekici, L. Total Phenolic Content, Antiradical, Antioxidant and Antimicrobial Activities of Rhododendron Honeys. Food Chem. 2010, 121, 238–243. DOI: 10.1016/j.foodchem.2009.11.078.
   Web of Science ®Google Scholar
• Saxena, S.; Gautam, S.; Sharma, A. Physical, Biochemical and Antioxidant Properties of Some Indian Honeys. Original Research Article. Food Chem. 2010, 118, 391–397. DOI: 10.1016/j.foodchem.2009.05.001.
   Web of Science ®Google Scholar
• Gulzar, A. N.; Nanda, V. Effect of Thermal Treatment and pH on Antioxydant Activity of Saffron Honey Using Response Surface Methodology. J. Food Meas. Characterization. 2015, 10(1), 64–70.
   Web of Science ®Google Scholar
• Boussaid, A.; Chouaibi, M.; Rezig, L.; Hellal, R.; Donsıa, F.; Ferrari, G.; et al. Physicochemical and Bioactive Properties of Six Honey Samples from Various Floral Origins from Tunisia. Arabian J. Chem.. 2014. DOI: 10.1016/j.arabjc.2014.08.011.
   Web of Science ®Google Scholar
• Estevinho, L.; Pereira, A. P.; Moreira, L.; Dias, G. L.; Preira, E. Antioxydant and Antimicrobial Effects of Phenolic Compounds Extracts of Northeast Portugal Honey. Food Chem. Toxicol. 2008, 46, 3774–3779. DOI: 10.1016/j.fct.2008.09.062.
   PubMed Web of Science ®Google Scholar
• Rybak-Chmielewska, H.;. Changes in the Carbohydrate Composition of Honey Undergoing during Storage. J. Apicultural Sci. 2007, 51, 39–48.
   Google Scholar
• Escuredo, O.; Miguez, M.; Fernandez-Gonzalez, M.; Selio, M. C. Nutritional Value and Antioxidant Activity of Honeys Produced in a European Atlantic Area. Food Chem. 2013, 138, 851–856. DOI: 10.1016/j.foodchem.2012.11.015.
   PubMed Web of Science ®Google Scholar
• Da Costa Leite, J.; Trugo, I. C.; Costa, I. S.; Quinteiro, I. M. C.; Barth, O. M.; Dutra, V. Dertemination of Oligosaccharides in Brazilian Honeys of Different Botanical Origin. Food Chem. 2000, 70, 93–98. DOI: 10.1016/S0956-7135(99)00115-2.
   Web of Science ®Google Scholar
• International Honey Commission. 1990, Harmonised methods of the European Honey Commission published in Apidologie, extra issue, 1997, 1-59.
   Google Scholar
• Bentabol, A.; Hernandez-Garcia, Z.; Rodriguez-Galdon, E.; Diaz-Romero, C. Differentiation of Blossom and Honeydew Honeys Using Multivariate Analysis,On the Physicochemical Parameters and Sugar Composition. Food Chem. 2011, 126, 664–672. DOI: 10.1016/j.foodchem.2010.11.003.
   Web of Science ®Google Scholar
• Escuredo, O.; Fernandez-Gonzalez, M.; Serjo, C. Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain. Agriculture. 2012, 2, 25–37. DOI: 10.3390/agriculture2010025.
   Google Scholar
• Mateo, R.; Bosch-Reig, F. Classification of Spanish Unifloral Honeys by Discriminant Analysis of Electrical Conductivity, Color, Water Content, Sugars and pH. J. Agric. Food Chem. 1998, 46, 393–400.
   PubMed Web of Science ®Google Scholar
• Sanz, M. L.; Gonzalez, M.; de Lorenzo, C.; Sanz, J.; Martinez,-Castro, I. A Contribution to the Differentiation between Nectar Honey and Honeydew Honey. Food Chem. 2005, 91, 313–317. DOI: 10.1016/j.foodchem.2004.06.013.
   Web of Science ®Google Scholar
• Soria, A. C.; Gonzalez, M.; de Lorenzo, C.; Martinez-Castro, I.; Sanz, I. Characterization of Artisanal Honeys from Madrid (Central Spain) Based on Their Melissopalynology, Physicochemical and Volatile Composition Data. Food Chem. 2004, 86, 305–312.
   Google Scholar
• Vela, L.; De Lorenza, C.; Perez, R. Antioxidant Capacity of Spanish Honeys and Its Correlation with Polyphenol Content and Other Physicochemical Properties. J. Sci. Food Agric. 2007, 87, 1069–1075. DOI: 10.1002/jsfa.2813.
   Web of Science ®Google Scholar
• Lutier, P. M.; Vassière, B. An Improved Method for Pollen Analysis of Honey. Rev. Palaeobot. Palynol. 1993, 78, 129–144. DOI: 10.1016/S0308-8146(02)00189-9.
   Web of Science ®Google Scholar
• AOAC, Official Methods of analysis of AOAC International, 17th ed. Association of official Analytical chemists, 2000. Virginia.USA: Arlington.
   Google Scholar
• Bogdanov, S.; Martin, P.; Lüllmann, C. Harmonised Methods of the European Honey Commission. Apidologie. 2009, extra issue, 1–59, http://www.ihc-platform.net/ihcmethods2009.pdf (Accessed 15 June 2014).
   Google Scholar
• AOAC, Official Methods of Analysis of AOAC International, 16th ed. Association of official Analytical chemists, 1990. Washingthon,D.C. USA.
   Google Scholar
• Benakmoum, A.; Abbeddou, S.; Ammouche, A.; Kefalas, P.; Gerasopoulos, D. Valorization of Low Quality Edible Oil with Tomato Peel Waste. Food Chem. 2008, 110, 684–690. DOI: 10.1016/j.foodchem.2008.02.063.
   Web of Science ®Google Scholar
• Giusti-Alonso, M. M.; Wrolstad, R. Current Protocols. In Food Analytical Chemistry; Wrostade, R. E., Ed.; John Wiley and Sons: New york, NY, 2001; pp 1–13.
   Google Scholar
• Ferreira, I. C. F. R.; Aires, E.; Barreira, J. C. M.; Estevinho, L. M. Antioxydant Activity of Portuguese Honey Samples: Different Contributions of the Entire Honey and Phenolic Extract. Food Chem. 2009, 114, 1438–1443. DOI: 10.1016/j.foodchem.2008.11.028.
   Web of Science ®Google Scholar
• Terrab, A.; Dıez, M. J.; Heredia, F. J. Characterisation of Moroccan Unifloral Honeys by Their Physicochemical Characteristics. Food Chem. 2002, 79, 373–379. DOI: 10.1016/S0308-8146(02)00189-9.
   Web of Science ®Google Scholar
• Ajlouni, S.; Sujirapinyokul, P. Hydroxymethylfurfuraldehyde and Amylase Contents in Australian Honey. Food Chem. 2010, 119, 1000–1005. DOI: 10.1016/j.foodchem.2009.07.057.
   Web of Science ®Google Scholar
• Perez-Arquillué, C.; Conchello, P.; Arin˜, O. A.; Juan, T.; Herrera, A. Quality Evaluation of Spanish Rosemary (Rosmarinus Officinalis) Honey. Food Chem. 1994, 51, 207–210. DOI: 10.1016/0308-8146(94)90258-5.
   Web of Science ®Google Scholar
• Doukani, K.; Gacema, N.; Berlarbi, H. Physicochemical and Phytochemical Characterization of Some Algerian Honeys Types. J. Appl. Phys. Biochemistry Res. 2014, 4, 2277–4793.
   Google Scholar
• AL-Khalifa, A. S.; AL- Arify, I. A. Physicochemical Characteristics and Pollen Spectrum of Some Saudi Honeys. Food Chem. 1999, 67, 21–25. DOI: 10.1016/S0308-8146(99)00096-5.
   Web of Science ®Google Scholar
• Andrade, P.; Ferreres, F.; Gil, M. I.; Tomas, A. Analyses of Honey Phenolic Acids byHPLC, Its Application to Honey Botanical Characterization. J. Liquid Chromatogr. Relat. Technologies. 1999, 20, 2281–2288. DOI: 10.1080/10826079708006563.
   Web of Science ®Google Scholar
• Lazaridou, A.; Biliaderis, C. G.; Bacandritsos, N.; Sabatini, A. G. Composition, Thermal and Rheological Behavior of Selected Greek Honeys. J. Food Eng. 2004, 64, 9–21. DOI: 10.1016/j.jfoodeng.2003.09.007.
   Web of Science ®Google Scholar
• Gómez-Díaz, D.; Navaza, J. M.; Quintáns-Riveiro, L. C. Rheological Behaviour of Galician Honeys. Eur. Food Res. Technol. 2006, 222, 439–442. DOI: 10.1007/s00217-005-0120-0.
   Web of Science ®Google Scholar
• Al-Malah, K. I. M.; Abu-Jdayil, B.; Zaitoun, S.; AL-Majeed Ghzawi, A. Application of WLF and Arrhenius Kinetics to Rheology of Selected Dark-Colored Honey. J. Food Eng. 2001, 24, 341–357. DOI: 10.1111/j.1745-4530.2001.tb00548.x.
   Web of Science ®Google Scholar
• Mossel, B.; Bhandari, B.; D’arcy, B.; Caffin, N. Use of Arrhenius Model to Predict Rhéological Behaviour in Some Australian Honeys. LWT- Food Sci. Technol. 2000, 33(8), 545–552. DOI: 10.1006/fstl.2000.0714.
   Web of Science ®Google Scholar
• Sopade, P. A.; Bhandari, B.; Halley, P.; DArcy, B.; Doebler, C.; Caffin, N. Glass Transition in Australian Honeys. Food Aust. 2001, 53(9), 399–404.
   Web of Science ®Google Scholar
• Sopade, P. A.; Halley, P.; Bhandari, B.; DArcy, B.; Doebler, C.; Caffin, N. Application of the Williams–Landel–Ferry Model to the Viscosity–Temperature Relationship of Australian Honeys. J. Food Eng. 2002, 56, 67–75. DOI: 10.1016/S0260-8774(02)00149-8.
   Web of Science ®Google Scholar
• Zaitoun, S.; Al-Majeed Ghazwi, A.; Al-Malah, K. I. M.; AbuJdayil, B. Rheological Properties of Selected Light Colored Jordanian Honey. Int. J. Food Properties. 2001, 4, 139–148. DOI: 10.1081/JFP-100002192.
   Web of Science ®Google Scholar
• Escriche, I.; Visquert, M.; Juan-Borras, M.; Fito, P. Influence of Simulated Industrial Thermal Treatments on the Volatile Fractions of Different Varieties of Honey. Original Research Article. Food Chem. 2009, 112, 329–338. DOI: 10.1016/j.foodchem.2008.05.068.
   Web of Science ®Google Scholar
• Fea, S. X.; Pires, J.; Iglesias, A.; Estevinho, M. L. Characterization of Artisanal Honey Produced on the Northwest of Portugal by Melissopalynological and Physico-Chemical Data. Food Chem. Toxicol. 2010, 48, 3462–3470. DOI: 10.1016/j.fct.2010.09.024.
   PubMed Web of Science ®Google Scholar
• Fallico, B.; Zappala`, M.; Arena, E.; Verzera, A. Effects of Conditioning on HMF Content in Unifloral Honeys. Food Chem. 2004, 85, 305–313. DOI: 10.1016/j.foodchem.2003.07.010.
   Web of Science ®Google Scholar
• Marceau,J.; Noreau,J.; Houle,E. Les HMF et les qualités du Miel. The Autumn Bee. 1994, 15(2).
   Google Scholar
• Meda, A.; Lamien, C. E.; Romito, M.; Millogo, J.; Nacoulma, G. Determination of the Total Phenolic, Flavonoid and Proline Contents in Burkina Fasan Honey, as Well as Their Radical Scavenging Activity. Food Chem. 2005, 91, 571–577. DOI: 10.1016/j.foodchem.2004.10.006.
   Web of Science ®Google Scholar
• Duman, A.; Sezer, C.; Oral, N. B. Kars’ta Satis a Sunulan Suzme Ballarin Kalite Niteliklerinin Aras tirilmasi. Kafkas Universitesi Veteriner Fakultesi Dergisi. 2008, 14, 89–94.
   Google Scholar
• Tosi, E.; Martinet, R.; Ortega, M.; Lucero, H.; Re, E. Honey Diastase Activity Modified by Heating. Food Chem. 2008, 106, 883–887. DOI: 10.1016/j.foodchem.2007.04.025.
   Web of Science ®Google Scholar
• Eu,Council Directive 2001/110 relating to honey. Official Journal of the European Communities. 2001.
   Google Scholar
• Sancho, M. T.; Muniategui, S.; Huidobro, J. F.; Simal, J. Evaluating Soluble and Insoluble Ash Alkalinity of Soluble and Insoluble Ash and Total Alkalinity of Ash in Honey Using Electrical Conductivity Measurements at 20°C. Apidology. 1992, 23, 291–297. DOI: 10.1051/apido:19920403.
   Web of Science ®Google Scholar
• Manzanares, A. B.; Garcı´A, Z. H.; Galdo, N. B. R.; Rodrı´Guez, E. R.; Romero, C. D. Differentiation of Blossom and Honeydew Honeys Using Multivariate Analysis on the Physicochemical Parameters and Sugar Composition. Food Chem. 2011, 126, 664–672. DOI: 10.1016/j.foodchem.2010.11.003.
   Web of Science ®Google Scholar
• Hasan, S. H.;. Effect of Storage and Processing Temperature on Honey Quality. J. Babylon. 2013, University/Pure and Applied Sciences, 21, 2244–2253.
   Google Scholar
• Persano Oddo, L.; Piazza, M. G.; Pulcini, P. Invertase Activity in Honey. Apidology. 1999, 30, 57–65. DOI: 10.1051/apido:19990107.
   Web of Science ®Google Scholar
• Cervantes, R.; Gonzalez, S.A.; Sauri, D.E. Les effets du traitements thermique sur la qualité du miel pendant l'entreposage. Ed APIACTA. 2000, 35(4), 162-170.
   Google Scholar
• Alqarni, A. S.; Owayss, A. A.; Mahmoud, A. A. Physicochemical Characteristics, Total Phenols and Pigments of National and International Honeys in Saudi Arabian. Arabian J. Chem. 2016, 9, 114–120. DOI: 10.1016/j.arabjc.2012.11.013.
   Web of Science ®Google Scholar
• Moniruzzman, M.; Khalil, M. I.; Sulaiman, S. A.; Gan, S. H. Physicochemical andAntioxydant Properties of Malysian Honeys Produced by Apis Cerana, Apis Dorsata and Apis Mellifera. BMC. Complement. Altein. Med. 2013, 13(43), 1472–6882.
   Google Scholar
• Wang, H. H.; Gheldof, H. H.; Engeseth, J. Effect of Processing and Storage on Antioxidant Capacity of Honey. J. Food Sci. 2004, 69, 96–101.
   Web of Science ®Google Scholar
• Bogdanov, S.; Jurendic, T.; Sieber, R.; Gallman, P. Honey for Nutrition and Health. J. Am. Coll. Nutr. 2008, 27, 677–689.
   PubMed Web of Science ®Google Scholar
• Dobre, I.; Georgescu, L. A.; Alexe, P.; Escuredo, O.; Seijo, M. C. Rheological Behavior of Different Honey Types from Romania. Food Res. Int. 2012, 49, 126–132. DOI: 10.1016/j.foodres.2012.08.009.
   Web of Science ®Google Scholar
• Fuente, E.; Malute, R.; Barrena, V.; Castro, M. Carbohydrate Composition of Spanish in Floral Honey. Food Chem. 2011, 129, 1483–1489. DOI: 10.1016/j.foodchem.2011.05.121.
   Web of Science ®Google Scholar
• Devillers, J.; Morlot, M.; Delègue, P.; Doré, J. Classification of Monofloral Honeys Based on Their Quality Control Data. Food Chem. 2004, 86, 305–312. DOI: 10.1016/j.foodchem.2003.09.029.
   Web of Science ®Google Scholar
• Manzoor,M.; Mathivanan, V.; Shah, G. N.; Selvisabhenayakan, L. Physicochemical analysis of Honey of Apis Cerana Indica and Apis Mellifera from Different Regions of anantnag District, Jaminu et Kashmir. 2013, 5, 975-1491.
   Google Scholar
• Terrab, A.; Dı´Ez, M. J.; Heredia, F. J. Characterization of Moroccan Unifloral Honeys Bytheir Physicochemical Characteristics. Food Chem. 2010, 79, 373–379. DOI: 10.1016/S0308-8146(02)00189-9.
   Web of Science ®Google Scholar
• Deschamps, V. C. Production et Commercialisation Du Miel. Thèse de Doctorat Vétérinaire, Université Paul Sabatier, Toulouse, 1998, 118p.
   Google Scholar
• Laos, K.; Kirs, Z.; Pall, R.; Martvak, K. The Crystallization Behavior of Estonian Honeys. Agron. Res. 2011, 9, 427–432.
   Google Scholar
• Ulhas, K. Patil;  Muskan, K. Essenstials of Biotechnology International Publishing House; India,New Delhi. 2009.
   Google Scholar
• Junzheng, P.; Changying, J. General Rheological Model for Natural Honeys in China. J. Food Eng. 1998, 36, 165–168. DOI: 10.1016/S0260-8774(98)00050-8.
   Web of Science ®Google Scholar
• Oroian, M.; Amarici, S.; Escriche, I.; Gutt, G. A. Viscoelastical Model for Honey Using the Time- Temperature Supperposition Principale (TTSP). Food Bioprocess Technol. 2013, 6, 2251–2260. DOI: 10.1007/s11947-012-0893-7.
   Web of Science ®Google Scholar
• Juszczak, L.; Fortuna, T. Rheology of Selected Polish Honeys. J. Food Eng. 2006, 73, 43–49. DOI: 10.1016/j.jfoodeng.2005.03.049.
   Web of Science ®Google Scholar
• Cohen, I.; Weihs, D. Rheology and Micro Rheology of Natural and Reduced-Calorie Israeli Honeys as a Model for High-Viscosity Newtonian Liquids. J. Food Eng. 2010, 10, 366–371. DOI: 10.1016/j.jfoodeng.2010.04.023.
   Web of Science ®Google Scholar