The free acidity of bracatinga honeydew honey (BHH) was monthly monitored over short-term storage (four months) until all the samples exceeded 50 mEq kg-1 - the maximum value allowed by the international regulatory honey standards. In addition, BHH quality was also investigated through moisture content, water activity, electrical conductivity, pH, 5-hydroxymethylfurfural, and aliphatic organic acids (AOA) analyses. According to our results, most of the parameters investigated presented significant differences during the short storage period studied; however, the quality parameters (except acidity) did not exceed the limits established by the international regulatory honey standards. Therefore, the high free acidity observed in the BHH samples did not affect its quality. Moreover, the total AOA concentration decreased as the free acidity increased, indicating that the high acidity is not related to postharvest fermentation. Since all BHH samples exceeded the established limit of 50 mEq kg-1 after four months of storage (up to 62.7 mEq kg-1), this data corroborates that this type of honey does not comply with the regulatory honey standards, which represents an obstacle to its commercialization. Therefore, our data reinforce the need for a future reassessment of the international regulatory honey standards regarding the free acidity limit for BHH. In this sense, taking together all the studies developed by our research group since 2014, a new free acidity value of 65 mEq kg-1 is proposed, which may discourage fraud practices and negative impacts on the BHH beekeeping chain.
Keywords: Acidity; Aliphatic organic acids; Apis mellifera; Electrical conductivity; Food quality; Mimosa scabrella Bentham.
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