ABSTRACT
Color is the most important physical trait used to characterize honey. It relates to the botanical and geographical origin (Mateo Castro et al. 1992, Morse and Hooper 1992, Terrab et al. 2003a-c); however, heating treatments darken honeys, modifying the initial color. Minerals are among the components related to honey color (Crane 1990, Balbarrey et al. 2010), and phenolic
14.1 Introduction 133 14.2 Materials and Methods 135
14.2.1 Honey Samples 135 14.2.2 Pollen Analysis 135 14.2.3 Color Measurement 135 14.2.4 Conductivity Measurement 135 14.2.5 Statistical Analysis 135
14.3 Results and Discussion 136 14.3.1 Honey Samples Characterization 136 14.3.2 Statistical Relationship between Pfund Scale and CIELAB
Parameters 136 Acknowledgments 139 References 139
compounds, associated to its antioxidant activity, were also found to be positively correlated to color (Frankel et al. 1998, Beretta et al. 2005, Bertoncelj et al. 2007, Vit et al. 2008).
