Ash and chromium levels of some types of honey.
The effect of season and species of plant on the ash and chromium (Cr) content of honey was studied. There were four types of honey: sunflower, acacia, floral and wild floral. In total there were 80 samples. The botanical origin of the honey was determined by microscopic analyses of pollen as well as the organoleptic properties. The Cr content was measured by flame atomic absorption spectrophotometry. The average Cr content in two consecutive seasons for all species was 0.121 microgram/g wet weight, and 0.1515 microgram/g dry weight. For sunflower, acacia, floral and wild floral honey the mean values were 0.103 microgram/g, 0.152 microgram/g, 0.125 microgram/g and 0.098 microgram/g wet weight and 0.1305 microgram/g, 0.1883 microgram/g, 0.1603 microgram/g and 0.1206 microgram/g dry weight, respectively. The average ash content in all 80 samples was 0.141%. There was a statistically significant (P < 0.05) influence of season on the ash content as well as interaction of species and season on the Cr content.
Petrović
Z T
ZT
Faculty of Food Technology, Osijek, Croatia.
Mandić
M L
ML
Grgić
J
J
Grgić
Z
Z
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002857:Chromium / Q000032:analysis*; D006722:Honey / Q000032:analysis*; D010944:Plants; D012621:Seasons; D013045:Species Specificity; D013054:Spectrophotometry, Atomic / Q000379:methods
D002857:Chromium