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Publication
Caracterização de méis com DOP
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| Documento em Acesso Embargado até dia 29-01-2028. Tente solicitar cópia ao autor carregando no ficheiro | 1.81 MB | Adobe PDF |
Abstract(s)
O mel, produzido pelas abelhas a partir do néctar das flores, é um produto natural amplamente valorizado pelas suas propriedades nutricionais, medicinais e sensoriais, bem como pela sua versatilidade em áreas como a alimentação, cosmética e medicina. A sua composição única, influenciada pela flora e condições geográficas, reflete as particularidades do ambiente de produção. Nos últimos anos, a certificação DOP (Denominação de Origem Protegida) tem desempenhado um papel crucial na valorização dos méis regionais, assegurando a autenticidade, a qualidade e a ligação ao território, protegendo as tradições locais e aumentando a competitividade no mercado global. Este estudo analisou méis com certificação DOP de cinco regiões portuguesas (Terra Quente, Parque Natural de Montesinho, Serra da Lousã, Ribatejo Norte e Barroso), com o objetivo de avaliar os parâmetros de qualidade, composição nutricional e propriedades físico-químicas, utilizando técnicas avançadas de espectroscopia (FT-Raman, FTIR-ATR e FT-NIR). Os resultados mostraram que os méis analisados cumpriram os critérios exigidos para a certificação DOP, apresentando elevada qualidade e características distintas. Regiões como Terra Quente e Ribatejo Norte revelaram perfis consistentes e diferenciáveis através da análise de componentes principais (ACP), enquanto a Serra da Lousã apresentou maior variabilidade, associada à diversidade floral e climática. A análise da região de Barroso foi limitada pela escassez de amostras, dificultando uma comparação mais abrangente. As técnicas espectroscópicas provaram ser ferramentas eficazes na identificação de compostos como açúcares, fenóis e aminoácidos, contribuindo para a rastreabilidade e autenticidade do mel com DOP. A nível nutricional, os méis apresentaram baixos teores de fibra, proteína e gordura, refletindo a sua composição predominantemente açucarada. Estudos futuros deverão explorar mais profundamente os compostos fenólicos, flavonoides e a microbiota, dada a sua relevância na atividade antioxidante, na caracterização regional e na valorização do mel como produto funcional e de elevada qualidade.
Honey, produced by bees from flower nectar, is a natural product highly valued for its nutritional, medicinal, and sensory properties, as well as its versatility in areas such as food, cosmetics, and medicine. Its unique composition, influenced by flora and geographical conditions, reflects the specific characteristics of the production environment. In recent years, Protected Designation of Origin (PDO) certification has played a crucial role in enhancing regional honeys, ensuring authenticity, quality, and a connection to their territory, while safeguarding local traditions and increasing competitiveness in the global market. This study analysed PDO-certified honeys from five Portuguese regions (Terra Quente, Parque Natural do Montesinho, Serra da Lousã, Ribatejo Norte, and Barroso) with the aim of evaluating quality parameters, nutritional composition, and physicochemical properties, using advanced spectroscopic techniques (FT-Raman, FTIR-ATR, and FTNIR). The results showed that the honeys analysed met the criteria required for PDO certification, demonstrating high quality and distinct characteristics. Regions such as Terra Quente and Ribatejo Norte exhibited consistent and distinguishable profiles through principal component analysis (PCA), while Serra da Lousã displayed greater variability, attributed to floral and climatic diversity. The analysis of Barroso was limited by the scarcity of samples, hindering broader comparisons. Spectroscopic techniques proved to be effective tools for identifying compounds such as sugars, phenols, and amino acids, contributing to the traceability and authenticity of PDO honey. Nutritionally, the honeys showed low levels of fibre, protein, and fat, reflecting their predominantly sugary composition. Future studies should explore phenolic compounds, flavonoids, and microbiota in greater depth due to their relevance in antioxidant activity, regional characterisation, and the valorisation of honey as a functional, high-quality product.
Honey, produced by bees from flower nectar, is a natural product highly valued for its nutritional, medicinal, and sensory properties, as well as its versatility in areas such as food, cosmetics, and medicine. Its unique composition, influenced by flora and geographical conditions, reflects the specific characteristics of the production environment. In recent years, Protected Designation of Origin (PDO) certification has played a crucial role in enhancing regional honeys, ensuring authenticity, quality, and a connection to their territory, while safeguarding local traditions and increasing competitiveness in the global market. This study analysed PDO-certified honeys from five Portuguese regions (Terra Quente, Parque Natural do Montesinho, Serra da Lousã, Ribatejo Norte, and Barroso) with the aim of evaluating quality parameters, nutritional composition, and physicochemical properties, using advanced spectroscopic techniques (FT-Raman, FTIR-ATR, and FTNIR). The results showed that the honeys analysed met the criteria required for PDO certification, demonstrating high quality and distinct characteristics. Regions such as Terra Quente and Ribatejo Norte exhibited consistent and distinguishable profiles through principal component analysis (PCA), while Serra da Lousã displayed greater variability, attributed to floral and climatic diversity. The analysis of Barroso was limited by the scarcity of samples, hindering broader comparisons. Spectroscopic techniques proved to be effective tools for identifying compounds such as sugars, phenols, and amino acids, contributing to the traceability and authenticity of PDO honey. Nutritionally, the honeys showed low levels of fibre, protein, and fat, reflecting their predominantly sugary composition. Future studies should explore phenolic compounds, flavonoids, and microbiota in greater depth due to their relevance in antioxidant activity, regional characterisation, and the valorisation of honey as a functional, high-quality product.
Description
Keywords
Mel Denominação de Origem protegida Caracterização Físico-química Espectroscopia Vibracional Honey Protected Designation of Origin Physicochemical Characterisation Vibrational Spectroscopy