Naslov
Characterization of Rare Himalayan Balsam (Impatiens glandulifera Royle) Honey from Croatia

Autori
Prđun, Saša ; Flanjak, Ivana ; Svečnjak, Lidija ; Primorac, Ljiljana ; Lazarus, Maja ; Orct, Tatjana ; Bubalo, Dragan ; Bilić Rajs, Blanka

Izvornik
Foods (2304-8158) 11 (2022), 19; 3025, 14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Impatiens glandulifera ; honey ; pollen spectrum ; physicochemical properties ; sensory profile

Sažetak
Himalayan balsam (Impatiens glandulifera Royle) is an invasive garden ornamental plant species originating from Asia, which produces significant amounts of nectar. In Croatia, it is widely distributed along the banks of the Mura River. Although this plant species is widespread in Europe, there are still no available scientific data about this unifloral honey type. The results showed that Himalayan balsam honey is characterized by the high presence of pollen grains in the pollen spectrum (59–85%), natural higher diastase activity (39.1 ± 7.98 DN), negative specific rotation (−21.2◦ ± 6.89) and an extra light amber color (48.5 ± 12.69 mm Pfund). The carbohydrate profile is characterized by monosaccharides fructose (39.34 ± 0.65 g/100 g) and glucose (31.91 ± 1.42 g/100 g) with a ratio >1.23, while the most commonly represented disaccharide was maltose (3.04 ± 0.79 g/100 g). The average total phenolic content was 130.97 ± 11.17 mg gallic acid/kg honey, and the average antioxidant capacity value was 225.38 ± 29.58 µM Fe(II). The major mineral element was K, with an average of 533.92 ± 139.70 mg/kg. The sensory profile was characteristic with a light orange color and medium-intensity odor and aroma. The crystallization rate was moderate and characterized by the appearance of opalescence and gelatinous forms of crystals. The results of this study provide the first insight into the melissopalynological, physico-chemical and sensory profile of Himalayan balsam honey.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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