Quercus frainetto honeydew honey from Croatia: composition and properties

• Published in: Journal of apicultural research Vol. 60; no. 1; pp. 67 - 72
• Main Authors: Flanjak, Ivana, Bilić Rajs, Blanka, Lončarić, Zdenko, Kerovec, Darko, Primorac, Ljiljana
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 01.01.2021
• Subjects: characterisation; melissopalynological analysis; physicochemical parameters; Quercus frainetto honeydew honey; sensory profile
• ISSN: 0021-8839; 2078-6913
• DOI: 10.1080/00218839.2020.1781502

Quercus frainetto honeydew honey production is characteristic of the geographical region of Požega valley, Croatia. This honeydew honey is produced in a specific way, from sweet fruit sap formed at the place where green acorns were discarded, without the mediation of plant sucking insects. The aim of this study was to determine physicochemical parameters, antioxidant capacity, multielement profile, melissopalynological and sensory analysis of this specific honey type. The results showed that Q. frainetto honeydew honey is characterised with high free acidity (51.7 ± 5.5 mmol/kg), negative specific rotation (−8.9 ± 2.0), and dark colour (122 ± 15 mm Pfund). It possesses high phenolic content (507.6 ± 71.8 mg gallic acid/kg) as well as high antioxidant capacity determined by FRAP (1093.9 ± 84.7 µM Fe(II)) and DPPH assay (IC 50 3.55 ± 0.48 mg/mL). From analysed macro and micro elements, high manganese content (33.038 ± 6.053 mg/kg) should be noted. The sensory profile is characteristic of honeydew honey with emphasised acidity and persistence/aftertaste.