HONEY INFLUENCE ON THE PHYSICOCHEMICAL CHARACTERISTICS OF WATER AND TEAS
https://doi.org/10.31676/2073-4948-2019-57-140-155
Abstract
The combination of honey with tea or honey with water is one of the most traditional flavour improvement, nutrition and therapy. The aim of the study was to determine the influence of different types of honey on selected physicochemical properties of water and teas. For experimental purposes, we used 50 types of polyfloral honey obtained from different regions of Ukraine. For testing, we used 5 g of honey, which was mixed in 100 ml of water or tea prepared from dried inflorescences Sambucus nigra L. Using the EUTECH equipment, we determined the pH, electrical conductivity (EC) and total dissolved solids (TDS) content in each sample. In the samples water with honey we determined pH in the range from 6.82 (WH-16-01) to 7.70 (WH-16-25), electrical conductivity ranging of 424.0 (WH-16-30) to 545.0 (WH-16-37) μS·m-1, and content of total dissolved solids range of 252.00 (WH-16-01) to 344.00 (WH-16-47) mg.l-1. In the samples tea with honey we determined pH ranging of 6.84 (TH-16-01) to 7.56 (TH-16-24; HT-16-25; TH-16-48; TH-16-49 TH-16- 50), electrical conductivity with values from 555.00 (HT-16-02) to 1450.00 (HT-16-01) μS·m-1, and content of total dissolved solids in the range from 350.00 (TH-16-02) to 913.00 (TH-16-01) mg.l-1. Correlation analyses between the evaluated physicochemical parameters of water and teas by the addition of various honey have unambiguously demonstrated significant differences between honey samples, which is explained by the fact that the honey has a different plant origin, and hence a different chemical composition.
Supporting agencies: Co-authors (51810109; 51810415) is grateful to Visegrad Scholarship Fund and Bilateral Scholarship of the Ministry of Education, Science, Research and Sport (Slovak Republic) for the scholarship grant for the research stay during which the presented knowledge was obtained. The publication was prepared with the active participation of researchers involved in the International network AgroBioNet of the Institutions and researchers for the realization of research, education and development program «Agrobiodiversity for improving nutrition, health, and life quality» and within the project ITEBIO (ITMS 26220220115).
About the Authors
V. Horčinová Sedláčková
Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture in Nitra
Slovakia
PhD. Researcher
Slovakia
PhD. Researcher
J. Šimková
Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture in Nitra
Slovakia
Researcher
Slovakia
Researcher
J. Brindza
Institute of Biodiversity Conservation and Biosafety, Slovak University of Agriculture in Nitra
Slovakia
assoc. prof., Director of the Institute
Slovakia
assoc. prof., Director of the Institute
O. Grygorieva
M. M. Gryshko National Botanical Garden
Ukraine
PhD., Senior Research Fellow
Ukraine
PhD., Senior Research Fellow
O. Vergun
M. M. Gryshko National Botanical Garden
Ukraine
Ukraine
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Review
For citations:
Horčinová Sedláčková V., Šimková J., Brindza J., Grygorieva O., Vergun O. HONEY INFLUENCE ON THE PHYSICOCHEMICAL CHARACTERISTICS OF WATER AND TEAS. Pomiculture and small fruits culture in Russia. 2019;57(1):140-155. https://doi.org/10.31676/2073-4948-2019-57-140-155
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