Honey Extracted by Press Process More Nutritional Than That Obtained by Centrifugation

Nutritional and mineral contents of honey extracted by centrifugation and pressed processes

Food Chem. 2017 Mar 1;218:237-241

In this study, wild honey samples extracted by two different methods (centrifugation and pressed processing) were characterized and compared based on their physicochemical, and nutritional properties, macro- and micro-mineral contents, and pollen counts.

Twelve colonies of Africanized Apis mellifera were used; six honey samples were obtained by centrifugation and six by honeycomb press. All physicochemical parameters of honey samples (moisture, pH, total acidity, ash, dry matter, and qualitative absence of hydroxymethylfurfural) were within the limits established by EU legislation, and all parameters in pressed honey were superior (p < 0.05).

Nutritional contents (total carbohydrates, total lipids, total proteins, flavonoids, and ascorbic acid) and minerals (K, Ca, Mg, Na, Fe, Li, Zn) were also higher in pressed honey. The quantity of pollen in pressed honey samples was 5.6-fold higher than in centrifuged samples. Pressed honey, can be marked as a differentiated product with a higher mineral content and several nutritional properties.