Adulteração de mel: análises físico-químicas de méis comercializados no município de Feira de Santana-Ba.
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Data
2023-06
Tipo de documento
Artigo Científico
Título da Revista
ISSN da Revista
Título de Volume
Área do conhecimento
Ciências da Saúde
Modalidade de acesso
Acesso aberto
Editora
Autores
OLIVEIRA, Amanda Matos de
CERQUEIRA, Uislane Costa
Orientador
CHAVES, Anny Carolinny Tigre Almeida
Coorientador
Resumo
Foram analisadas 3 amostras de marcas diferentes de mel, as quais foram adquiridas no comércio varejista da cidade de Feira de Santana-BA. As amostras foram pesadas em balança analítica e, em seguida, foram analisados o pH, a acidez titulável e a adulteração que indica a adição de outros tipos de açúcares. Para analisar a presença de açúcares, foi necessário realizar um teste que consistiu na observação de positividade na reação de Lugol. Detectou-se pH ácido para todas as amostras analisadas, a acidez titulável de acordo com a legislação brasileira e as amostras A e B estavam com a coloração alterada. Conclui-se a falta de controle de qualidade por parte das empresas que os produzem e é necessária uma fiscalização maior no comercio deste produto.
Three samples of different brands of honey were analyzed, which were acquired in the retail trade of the city of Feira de Santana-BA. The samples were weighed on an analytical balance and then the pH, the titratable acidity and the adulteration that indicates the addition of other types of sugars were analyzed. To analyze the presence of sugars, it was necessary to carry out a test that consisted of observing positivity in the Lugol reaction. Acidic pH was detected for all analyzed samples, the titratable acidity according to Brazilian legislation and samples A and B had altered color. It is concluded that there is a lack of quality control by the companies that produce them and that greater supervision is needed in the trade of this product.
Three samples of different brands of honey were analyzed, which were acquired in the retail trade of the city of Feira de Santana-BA. The samples were weighed on an analytical balance and then the pH, the titratable acidity and the adulteration that indicates the addition of other types of sugars were analyzed. To analyze the presence of sugars, it was necessary to carry out a test that consisted of observing positivity in the Lugol reaction. Acidic pH was detected for all analyzed samples, the titratable acidity according to Brazilian legislation and samples A and B had altered color. It is concluded that there is a lack of quality control by the companies that produce them and that greater supervision is needed in the trade of this product.
Palavras-chave
adulteração, acidez, análise físico-quimicas, pH, mel