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Emmertz, Andrea, 2010. Mineral composition of New Zealand monofloral honeys . First cycle, G2E. Uppsala: SLU, Dept. of Food Science



The objective of this study was to determine the mineral content in ten New Zealand monofloral honeys, in order to distinguish whether New Zealand monofloral honeys are a good source of minerals compared to honeys from other parts of the world. The ten monofloral honeys were collected from a local honey factory (Airborne Honey Ltd, Leeston), Clover, Honeydew, Kamahi, Manuka, Nodding Thistle, Rata, Rewarewa, Tawari, Thyme and Vipers Bugloss honeys were been investigated. The water content, water activity, pH, conductivity, colour and mineral content were evaluated. The water activity was averaged for all the ten New Zealand monofloral honeys and set to 0.59 aw, which indicates a high stability and long shelf life as a food stuff. A strong correlation between total mineral content, pH, conductivity and colour was obtained. Higher mineral content gives a higher pH, lower conductivity and a darker colour of the honeys. Alltogether 18 different minerals were found in the New Zealand monofloral honeys, Al, As, B, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, P, Pb, S, Zn. The most abundant minerals were potassium, phosphorus and calcium with the values ranging between 34.8 - 3637.6, 29.5 - 255.3 and 7.21 - 94.31 mg/kg respectively. The amount of lead found in New Zealand monofloral honeys was low ranging between 0.01- 0.04 mg/kg.

Main title:Mineral composition of New Zealand monofloral honeys
Authors:Emmertz, Andrea
Supervisor:Vanhanen, Leo and Savage, Geoffrey
Examiner:Dutta, Paresh
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:294
Year of Publication:2010
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:NY002 Agricultural Programme - Food Science 270 HEC
Supervising department:(NL, NJ) > Dept. of Food Science
Keywords:monofloral honey, mineral content, pH, conductivity, colour, water activity
Permanent URL:
Subject. Use of subject categories until 2023-04-30.:Food science and technology
Food composition
Deposited On:08 Dec 2010 09:41
Metadata Last Modified:06 Oct 2012 14:24

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