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Nutritional and mineral contents of honey extracted by centrifugation and pressed processes
... Вміст вологості тісно пов'язаний зі зрілістю меду (Gallina et al., 2010), тому на показник значною мірою може впливати ботаніко-географічне похо-дження, кліматичні умови, сезон року, умови обробки і зберігання (Escuredo et al., 2014;Frink, Armstrong, 2016;Kadri et al., 2017;Bergamo et al., 2018). ...
... Хімічний склад меду дуже складний і непостійний, залежить від багатьох чинників: погоди, клімату, часу збору та ін. (Can et al., 2015;Kadri et al., 2017). ...
... It contains major components of a meal, micronutrients that will enhance the digestion and absorption of dietary essentials, as well as non-essentials required for the metabolic activities and the proper functioning of the human body [5]. Natural honey, which contains up to 17 mg of carbohydrates per tablespoon consumed, has been linked to improved physical performance and provides much-needed energy, making it an inexpensive substitute for refined sugar [11]. These enzymes (amylase and Dglucose) found in natural honey aid in food digestion in the human body system [12]. ...
... Natural honey undoubtedly is a good source of natural sugars and thereby can be used as a substitute for refined sugar. Natural honey was reported to improve the growth and performance of the body when consumed with feed without any side effects [11]. However, there is scarce literature on the effect of natural honey and refined sugar, on albino rats in Awka, Anambra State Nigeria. ...
The purpose of this research was to find out the growth performance of albino rats orally administered with honey from Apis mellifera adansonii and refined granulated sugar at varying quantities. Twenty-five (25) healthy albino rats used in the study were grouped into five treatments based on the dose of natural honey and granulated sugar as follow: T1 (1.02g of honey kg BW), T2 (1.40g of honey kg BW), T3 (1.02g of granulated sugar kg BW), and T4 (1.40g of granulated sugar kg BW). However, rats in T5 were not administered honey and refined granulated sugar hence served as the control. The data on fructose and micronutrients concentrations of natural honey and refined sugar as well as data on the weight gain and feed intake of the albino rats were determined after 28 days. According to the findings of this study, the fructose concentration was higher in natural honey (195.78mg/ml) while refined sugar (30.225mg/ml) recorded the least value. Also, copper (0.15ppm) and manganese (0.05ppm) had the highest mean concentration in natural honey, while iron (0.04ppm) and zinc (0.07ppm) were higher in refined sugar. The study's findings revealed Original Research Article Ononye et al.; ARRB, 37(3): 41-48, 2022; Article no.ARRB.84971 42 that the highest feed intake by albino rat was recorded in T1 (148.16g) while T5 (140.27g) had the least. There were no significant differences in albino rat feed intake among the five treatments (p>0.05). The highest weight gain was recorded by the albino rat in T1 (69.84g) while T5 (32.28g) had the least. There were no significant differences in the weight gain of the albino rats among the five treatments. This study's findings led to the conclusion that the doses of natural honey used did not significantly increase the weight gain of albino rats.
... Sodium, calcium, magnesium, and iron are also abundant. As can be seen in Table 6S (see Supplementary Material), a wet acid digestion with nitric acid alone (El-Haskoury, Kriaa, Lyoussi, & Makni, 2018;Karabagias et al., 2017Karabagias et al., , 2020Laaroussi, Bouddine, Bakour, Oussaid, & Lyoussi, 2020;Louppis, Karabagias, Papastephanou, & Badeka, 2019), or in combination with perchloric acid (Kadri, Zaluski, & Orsi, 2017;Paul et al., 2017) or hydrogen peroxide (Di Rosa, Leone, Cheli, & Chiofalo, 2019;Gašić et al., 2015;Liu et al., 2021;Uršulin-Trstenjak et al., 2017;Voica, Iordache, & Ionete, 2020;Zerrouk, Seijo, Escuredo, & Rodríguez-Flores, 2018), was selected as sample treatment when determining minerals in honey, and it is predominantly followed by a dilution with water. ...
... The determination techniques of choice were atomic absorption spectroscopy (AAS; El-Haskoury et al., 2018;Kadri et al., 2017;Paul et al., 2017;Zerrouk et al., 2018), or inductively coupled plasma (ICP), the latter linked to either optical emission spectrometry (OES; Gašić et al., 2015;Karabagias et al., 2017;Karlidag et al., 2021;Louppis et al., 2019;Liu et al., 2021), atomic emission spectrometry (AES; Laaroussi et al., 2020), or MS (Di Rosa et al., 2019Uršulin-Trstenjak et al., 2017). Both determination methods (ICP and AAS) have their advantages and disadvantages. ...
The main goal of this article is to present an overview of the analytical methodologies employed in recent years (2015-2021) to determine several honey constituents, and, specifically, those with health-promoting effects and nutritional value, like phenolic compounds, sugars, amino acids and proteins, vitamins, lipids, minerals, and organic acids. The review is structured according to the different families of compounds, and they will be discussed along with the main extraction and analytical techniques used for their determination. Phenolic compounds, sugars and amino acids have been the main compounds determined in honey. The analytical methods (sample treatment and determination techniques) are strongly dependent on the compound. Nevertheless, it can be concluded that high-performance liquid chromatography was predominantly selected for determining honey constituents; while, in relation to the sample treatment, the preferred option was a dilution of the honey with water or a buffer.
... Originated mainly from soil, minerals are incorporated into the plants through the roots, arriving to their last stage with the aid of honey bees that collect the raw material for the honey-making process [71]. However, minerals may also appear due to environmental pollution or beekeeping extraction methods in particular [72]. The main mineral elements found in honey are: potassium (K), sodium (Na), calcium (Ca) and magnesium (Mg), followed by iron (Fe), cop-per (Cu), manganese (Mn), chlorine (Cl) [53]. ...
... The mineral content of honey is different in Blossom honeys (0.1-0.2%) than in Honeydew varieties (1%) [41]. One of the representative minerals in honey is K, standing for 80% of the total [72], followed by P, Ca, Mg, Na, Fe. Studies reported data regarding the existence of K as the main mineral present in honey samples from Turkey [73], Serbia [74] or Morocco [13]. ...
The nutritional and therapeutic aspects of natural products have gained more interest in recent years, owing to the importance that has been given to health and well-being. In this regard, honey represents an organic product whose high level of biologically active compounds and valuable nutrients have been extensively studied in order to prove its ability to provide an enhancement in health status. The use of honey in the process of healing or preventing certain diseases has been practiced throughout history and is now known as apitherapy. The aim of this review is to expand the knowledge and understanding towards the physicochemical characteristics of honey and the action of its main bioactive compounds towards health-beneficial properties (antioxidant, antimicrobial, antifungal, antiviral, etc.) for apitherapeutic purposes. Notwithstanding all the assets, the usage of honey for medical purposes encounters some limi-tations regarding the factors that may affect the therapeutic potential of honey in apitherapy that will be pointed out in this overview.
... Sub-factor References Honeybee-associated factors Effect of bee species [9,[19][20][21][22][23][24][25][26][27] Effect of bee nutrition [28][29][30] Effect of bee health status [31][32][33][34][35] Geographical origins, climatic conditions, and environmental pollution Effect of the geographical origin and climatic conditions [36][37][38][39][40][41][42][43][44][45][46] Effect of environmental pollution: Heavy metal pollution Antibiotics in honey Pesticide pollution [47][48][49][50][51][52][53][54][55][56][57][58][59][60][61] [ [47][48][49][50][51][52] [ [52][53][54][55][56] [ [57][58][59][60][61] Floral origins [12,[62][63][64][65][66][67][68][69][70] Honey's associated factors Honey maturity [71,72] Honey harvesting [1,73,74] Honey processing and production [75][76][77][78][79][80][81][82][83][84][85][86][87][88] Honey handling, packaging, and storage [83,[89][90][91][92] Effect of honey's constituents on each other [93][94][95] The references [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18] were cited in the Introduction section in four paragraphs: the definition of honey [1][2][3][4][5] ; physical characteristics of honey [1,[6][7][8] ; physicochemical properties and chemical composition of honey [9][10][11][12] ; and nutritional and medicinal uses of honey [13][14][15][16][17][18] . ...
... [73] Further, there are three types of honey according to their collection methodextracted, pressed, and drained honey -and these three types are obtained by centrifuging the decapped combs, pressing the combs, and draining the de-capped combs, respectively. [1] Kadri et al. [74] reported that pressed honey has a significantly high amount of minerals, total carbohydrates, proteins, lipids, ascorbic acid, and flavonoids when compared to extracted honey. ...
The physicochemical properties and chemical composition of bee’s honey determine its nutritional and medicinal uses. The chemical constituents of honey include sugars, polyphenols, flavonoids, hydroxymethylfurfural, hydrogen peroxide, methylglyoxal, proteins, enzymes, vitamins, and minerals while the physical properties include color, aroma, taste, and conductivity. This review considers the factors that affect the physicochemical properties and chemical composition of bee’s honey to help beekeepers produce high-quality bee’s honey.
... Sugarcane contains major elements (N, P, K), intermediate nutrients (Ca, Mg) and secondary nutrients (S, Fe); Fe is necessary in the synthesis of chlorophyll and is an essential component for the enzymatic activity [14]; however, according to the results obtained, it is possible that the agronomic conditions and the variety did not allow a higher Fe content in the final product. Other authors also reported higher K and Ca content in NCS (5.31 g K kg -1 , 5.0 g K kg -1 and 1.02 g Ca kg -1 , 2.5 g Ca kg -1 ) [5,19]. NCS is a natural sweetener and provides a higher mineral content than syrup (0.96 g K kg -1 and 0.26 g Ca kg -1 ) [19] and refined sugar powder which does not have a mineral content [20]. ...
... Other authors also reported higher K and Ca content in NCS (5.31 g K kg -1 , 5.0 g K kg -1 and 1.02 g Ca kg -1 , 2.5 g Ca kg -1 ) [5,19]. NCS is a natural sweetener and provides a higher mineral content than syrup (0.96 g K kg -1 and 0.26 g Ca kg -1 ) [19] and refined sugar powder which does not have a mineral content [20]. K is found in fruits and fresh vegetables, whole grains, meats, salmon, milk, yogurt and pumpkin, is necessary for proper balance of fluids, the nervous and muscular system, proper maintenance of blood pressure and waste disposal [21]. ...
Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1°Brix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg -1), calcium (2.25 g kg -1) and phosphorus (0.3 g kg -1).
... The Small Coast (SC) and Big Coast (BC) mesoregions are the most productive (~53 % of the state`s total) (SIAP, 2019). The chemical composition and organoleptic properties (color, aroma, and flavor) of honeybee depend firstly on flowers, climate, and geographical regions (Kadri et al., 2017). Regarding composition, it has been demonstrated that some phytochemicals like phenolic compounds (phenolic acids and flavonoids) present in honey have antioxidant properties Deng et al., 2018). ...
Honey is mainly composed of glucose and fructose between 80 and 85 %, which come from the nectar collected by the bees; therefore, it is considered a great caloric source. The present study aimed to evaluate the influence of color, on chemical composition and bioactive properties of polyfloral honey collected in different geographical regions of Guerrero state, Mexico. The honey samples were from the 2018 harvest and honeys were analyzed to determine their total phenolic and flavonoids content, as well as their antioxidant and antimicrobial activity. The phenolic and flavonoids content varied considerably, and the highest values were obtained for dark amber honeys. Similarly, dark amber honeys showed higher antioxidant activity. The antibacterial activity was more effective against Gram-positive bacteria than Gram-negative bacteria; also, results indicated that fungi were less susceptible than bacteria. A positive correlation between color and antioxidant capacity was found. Correlation existed also between color vs phenolics content, vs flavonoid content or between phenolic vs flavonoid. Principal component analysis (PCA) on bioactive results was a useful tool to characterize different types of honey based on the variables of each group in relation to the similarity between the samples.
... Honey moisture influences viscosity, maturity, crystallization, flavor, conservation, and, consequently, the commercial value of the final product (Kadri et al., 2017). High moisture content facilitates the growth of microorganisms and the transformations that occur in food. ...
Honey from the Apis mellifera bee (Hymenoptera, Apidae) is one of the most consumed beehive products in the world, mainly due to its nutritional and therapeutic value. In poorer regions, its commercialization can be an essential source of income for families and communities. However, the quality of honey can change both during harvesting and processing, as well as by climatic conditionsand the type of vegetation. Therefore, implementing good production practices, with quality control in collection and processing, can add value to this product, promoting the development of the region in which it is produced. Thus, the objectives of this work were to characterize the honey of Africanized honeybees produced in the Eastern Amazon region in the cities of Nova Olinda do Maranhão(NO), Santa Luzia do Paruá (SL) and verify its correlation with a commercial honey sample (CH) – from São Luiz-MA. The physicochemical properties (color, moisture, solids insoluble in water, minerals, and ash, hydroxymethylfurfural, acidity, anddiastatic activity) were analyzed according to the methods of CODEX Alimentarius and the Association of Official Analytical Chemists, and these data were evaluated by the Principal Component Analysis (PCA). The results showed that commercial honey presented higher levels of insoluble solids, HMF, minerals, and ash than samples from NO and SL. Variables that differentiated NO and SL honey were HMF, moisture, and diastase index. Although the samples have different characteristics, the data comply with Brazilian legislation, which can strengthen the development of apiculture in the region.
... For uncapping the combs with ripe honey, fork uncappers or electronically heated knives, planes, or hot air are used. A honey extractor (centrifuge) is used to centrifuge honey from honeycombs (Kadri et al., 2017). Innovative methods of selecting honey, thanks to which the honey flows straight into the jar, require the use of specially constructed frames or whole hives. ...
Nowadays, natural foods that can provide positive health effects are gaining more and more popularity. Bees and the products they produce are our common natural heritage that should be developed. In the article, we presented the characteristics of bee products and their use in industry. We described the development and importance of beekeeping in the modern world. Due to their high nutritional value and therapeutic properties, bee products are of great interest and their consumption is constantly growing. The basis for the use of bee products in human nutrition is their properties and unique chemical composition. The conducted research and opinions confirm the beneficial effect of bee products on health. The current consumer awareness of the positive impact of food having a pro-health effect on health and well-being affects the increase in interest and demand for this type of food among various social groups. Enriching the daily diet with bee products may support the functioning of the organism. New technologies have appeared on the market to improve the process of obtaining bee products. The use of bee products plays a large role in many industries; moreover, the consumption of bee products and promotion of their medicinal properties are very important in shaping proper eating habits.
... Azerbaijan is an important region for the beekeeping and honey industry, producing almost 2,500 tonnes of honey in 2014 (Food & Agriculture Organization of the United Nations, 2015). Many studies on investigating the biochemical characteristics of honey samples from different countries have been published (Adgaba et al., 2017;Alekperov, Karimov, Xalilzad, & Hobbi, 2014;Kadri, Zaluski, & de Oliveira Orsi, 2017;Manzanares, Garc ıa, Gald on, Rodr ıguez-Rodr ıguez, & Romero, 2017). Alekperov et al. (2014) have been evaluating the quality of Azerbaijan honeys to verify their compliance with international standards. ...
Azerbaijan is an important region for the beekeeping and honey industry. Biochemical characteristics of eleven honey samples from different regions of Azerbaijan were analyzed through measuring electrical conductivity, optical activity, moisture content, proline and diastase number. Phenolic components are analyzed by reverse-phase high-performance liquid chromatography (RP-HPLC) with UV–Vis double beam detector. Sugars profiles of samples were carried out using HPLC with a refractive index detector (RID). Total phenolic content (TPC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured with the aim of gathering information on the antioxidant power of samples. Biochemical and antioxidant characteristics are also supported with melissopalynological data. Conductivity ranged between 0.32 and 0.82 mS cm−1, moisture 14
... There are fundamental differences between the two extraction methods; pressed honey contains more minerals and beneficial characteristics (Kadri, et al.,2017). As a result, it is logical to expect that pressed honey is more nutritious. ...
In traditional beekeeping, the two most important methods for extracting honey are centrifugation and honeycomb-pressing. In this study, the physicochemical composition of honey samples extracted using two distinct procedures was compared, as well as the impact of antioxidant capacity and nutritional potency on the lifespan and learning memory of worker bees. Honey samples were collected from ten colonies of Apis cerana: five samples via centrifugation and five via honeycomb-pressing. Our results showed that honey extraction methods influence the nutritional composition and potency of honey. Most parameters were superior in pressed honey, and the amylase activity in centrifuged honey was higher. The effects of antioxidant capacity and nutritional potency on worker bees' lifespans and learning memory were also superior in pressed honey. Pressed honey had higher nutritional composition and potency. However, whether pressed honey, which is rich in pollen, spoils more easily requires further investigation.
... Total ash contents of 0.30-0.79 have been reported in dew honey [1] and 0.16% and 0.22% in blossom honey [33]. ...
This study was conducted to determine the characteristic properties of Turkish pine honey, which is an important honeydew honey. The geographical classification of the honey was determined by applying carbon isotope, melissopalynological, and physicochemical analyses to 373 samples collected from 47 regions between 2015 and 2017 under controlled conditions. δ¹³C protein-δ¹³Choney, C4%, electrical conductivity, moisture, ash, free acidity, color CIEL* a*b attributes, optical rotation [α]²⁰, proline, diastases activities, and sugars (fructose, glucose, sucrose, and maltose) were used as physicochemical properties. Number of honeydew elements /number of total pollen (NHE/NTP) ratios were studied at melissopalynological analyses. The results showed that all samples exhibited honeydew properties, and that all physicochemical parameters met the criteria set by regulatory standards for honeydew. However, C4% sugar and δ¹³C protein-δ¹³C honey values did not meet the regulatory criteria and exhibited quite wide standard deviations.
... Iron, calcium, and potassium are just a few of the many micronutrients found in honey that improve blood circulation in humans. Consuming natural honey raises serum iron levels and red blood cell counts since it is known that the iron in honey serves as a precursor to hemoglobin [18]. ...
This study investigated the effect of the golden liquid from honeybees (natural honey) and refined granulated sugar on the blood glucose and serum iron levels of Wistar albino rats. The experimental animals used in this study were grouped into five treatments based on the dose of Original Research Article Ononye et al.; Asian J. Res. Zool., vol. 6, no. 1, pp. 30-36, 2023; Article no.AJRIZ.95584 31 natural honey and refined granulated sugar administered namely: T1 (1.02 g of honey /kg BW), T2 (1.40g of honey /kg BW), T3 (1.02 g of refined granulated sugar /kg BW), T4 (1.40g of refined granulated sugar /kg BW) while rats in T5 not administered with honey and refined granulated sugar served as the control. The blood glucose concentration of the albino rats was measured using the glucose strips with glucometer while the serum iron analysis was conducted using Atomic Absorption Spectrophotometer. The result revealed that the mean blood glucose level of the rats was highest in T3 (112.95mg/dl), followed by T5 (92.20mg/dl) while the least value was recorded in T2 (74.86mg/dl). There was significant difference in the blood glucose levels of albino rats orally administered natural honey and refined granulated sugar at varying levels (P<0.05). The result also showed that the mean blood glucose level of the albino rats was significantly different at week 2 and week 3 (P<0.05). The highest serum iron level was recorded in T5 (1.31ppm) followed by T2 (1.22± 0.115 ppm), while the least serum iron level was recorded in T1 (0.88ppm). However, there were no significant differences in the serum iron levels of the albino rats (p>0.05) among treatments. The use of natural honey is recommended since, albino rats orally administered honey at varying doses had lower blood glucose level than those given refined granulated sugar.
... Exposure to heavy metals is implicated in more severe pathologies like multiple sclerosis and neurodegenerative diseases (Alzheimer's and Parkinson's disease) [29][30][31]; they could even play a role in triggering psychological and neurological disorders such as autism [32]. It is also important to mention that the presence of certain minerals in honey is essential for the evaluation of its nutritional and curative quality [33]. Besides minerals and trace elements, honey is composed of various carbohydrates, polysaccharides, oligosaccharides, favonoids, vitamins, minerals, waxes, aroma compounds, pollen grains, pigments, and enzymes which also contribute to its profling and authentication [34]. ...
Analysis of trace elements and heavy metals in honey is essential for honey quality and safety and also monitoring environmental pollution. Tis study aimed to evaluate the composition of thirty-seven honey samples of diferent botanical origins (14 multiforal and 23 uniforal) obtained from beekeepers located in the west region of Algeria. Inductively coupled plasma-mass spectrometry (ICP-MS) and atomic absorption spectroscopy (AAS) methods were used to determine the levels of 19 elements in honey (K, Na, Ca, Mg, Mn, Cu, Fe, Zn, V, Cr, Co, As, Ru, Rh, Cd, W, Pt, Au, and Pb). Ru, Rh, Pt and, Au were not detected in any of the tested honey samples. Te most abundant minerals were K, Ca, Na, and Mg ranging within 153.00-989.00 mg/kg, 33.10-502.00 mg/kg, 13.30-281.00 mg/kg, and 20.80-162.00 mg/kg, respectively. Fe, Mn, Zn, and Cu were the most abundant heavy metals while Pb, V, Cr, W, Co, and Cd were the lowest ones (<1 mg/kg) in the honey samples surveyed. Several honey types, lavender, rosemary, mild white mustard, thyme, milk thistle, carob tree, orange tree, Euphorbia, Eucalyptus, camphor, jujube tree, sage, and harmal, were studied, and the statistical analysis was carried out using principal component analysis (PCA) and hierarchical cluster analysis (HCA) techniques to evaluate the data. Te results showed that the analyses of mineral content were sufcient to determine the foral origin and their variability may be related to geochemical and geographical diferences. On other hand, all elements detected were at levels below safe thresholds.
... Honey is a complex mixture that comprises carbohydrates (60-85%) mainly glucose and fructose, water (12-23%), and other minor constituents such as proteins, enzymes, free amino acids, lipids, vitamins, phenolic acids, flavonoids, and mineral salts [2]. e biochemical composition of honey mostly depends on its floral source, the honey bee species, weather conditions, and geographical origin [3]. ere is a large volume of published studies describing the role of honey as functional food, it has been reported that honey has several pharmacological effects such as antioxidant, anticancer, antimicrobial, and inflammatory effects [4,5]. ...
Honey is a bee product relatively expensive; therefore, it has been a target of adulteration by many sweeteners. In this work, we evaluated the good quality, authenticity, and content in bioactive molecules of twenty-two Moroccan honey from different botanical origins and geographical areas. For that, the following analyses were determined: the content in total protein and especially the major royal jelly protein (apalbumin 1), the analysis of total acidity, free acidity, lactonic acidity, pH, ash, Pfund, electrical conductivity, and moisture. In addition, the content of sodium, potassium, calcium, and magnesium, the dosage of polyphenols, flavones, and flavonols, and the antioxidant activities were assessed. All analyzed samples had good antioxidant activities and present a source of antioxidant compounds, the predominant mineral in all honey samples was potassium, and the physicochemical parameters are in line with the standards' recommended limits. e content of honey samples in total protein and apalbumin 1 ranged between 212 μg/g and 4121.2 μg/g and between 27.4 μg/g and 790.82 μg/g, respectively. Overall, the detection of apalbumin 1 in all honey samples and the results of physicochemical parameters, minerals, bioactive compounds, and antioxidant activities confirm the authenticity and no adulteration of Moroccan honey.
... Generally, the nutritional value of bee pollen and honey samples can be affected by many factors such as climatic and geographic conditions, botanical origin as well as apicultural practices [59,60]. ...
Bee products are known for their beneficial properties widely used in complementary
medicine. This study aims to unveil the physicochemical, nutritional value, and phenolic profile of
bee pollen and honey collected from Boulemane–Morocco, and to evaluate their antioxidant and
antihyperglycemic activity. The results indicate that Citrus aurantium pollen grains were the majority
pollen in both samples. Bee pollen was richer in proteins than honey while the inverse was observed
for carbohydrate content. Potassium and calcium were the predominant minerals in the studied
samples. Seven similar phenolic compounds were found in honey and bee pollen. Three phenolic
compounds were identified only in honey (catechin, caffeic acid, vanillic acid) and six phenolic
compounds were identified only in bee pollen (hesperidin, cinnamic acid, apigenin, rutin, chlorogenic
acid, kaempferol). Naringin is the predominant phenolic in honey while hesperidin is predominant in
bee pollen. The results of bioactivities revealed that bee pollen exhibited stronger antioxidant activity
and effective �-amylase and �-glycosidase inhibitory action. These bee products show interesting
nutritional and bioactive capabilities due to their chemical constituents. These features may allow
these bee products to be used in food formulation, as functional and bioactive ingredients, as well as
the potential for the nutraceutical sector.
... Honey is a sweet natural food substance produced by bees after foraging on brightly coloured and/or beautifully scented polliniferous and/or nectariferous owers. They also sometimes collect exudates from succulent parts (leaves, trunk, stem or fruits) of plants (living or dead) as well as enzymatic excretions from plant-sucking insects (Kadri et al., 2017). These collections are then mixed and digested with intestinal enzymes from the honeybees for producing honey thus conferring numerous health or pharmaceutical bene ts and functions. ...
Mineral composition, interaction and safety index of five honey samples from southern Nigeria was investigated. Agilent 720 ICP-OES was used for the determination of mineral element concentrations (mg/l). Honey sample from Akure was highest in concentration (570.06 mg/l) while Ijala-Ikeren was lowest (90.25 mg/l). The mean and ranges for minerals were: Akure; 27.15 (0.35–277.14), Ogunmakin; 13.13 (0.26–91.81), Ibadan; 9.05 (0.42–114.53), Agbor; 5.50 (0.01–58.02) and Ijala-Ikeren; 4.11 (0.14–39.81). The coefficient of variance ranged from 12.48–180.27% revealing variations in concentration. The most abundant mineral elements were Ca, 116.26 (39.82–277.14); Mg, 41.05 (3.43–173.05); Na, 33.67 (11.09–70.59); K, 30.08 (11.43–75.14); Zn, 4.60 (0.58–14.04); Al, 3.89 (1.05–8.03); U, 3.17 (2.11–4.53) and Fe, 2.85 (1.88–3.52). Heavy metals like Fe, Ba, Pb, Cr, Ni, Ag, As, Cu, Mn and Cd were above maximum permissible limits. The mineral ratio for Zn/Cu, Fe/Cu, Fe/Pb, and Zn/Cd indicated possible unhealthy interaction. The K/[Ca + Mg] values revealed potential hypomagnesaemic effect if continually consumed. The safety indices were all within recommended range except for Se. The principal component plot showed no particular mineral distribution pattern. Thallium had the highest hazard quotient (2.00–50.00) while the hazard indices were between 3.24 and 53.97 showing potential non-carcinogenic effect. The presence of essential trace and major minerals revealed potential usefulness of the honeys as food supplement; however, the heavy metals presence resonate the need for quality control, food safety and health risk assessment before open marketing.
... and it will affect the intensity of color of honey; light to dark [16], while referring to International Food Standard (Codex Alimentarius) [17], the content of mineral; ash, in honey must not more than 0.6%. Based on previous studies, there were 33 minerals reported to be found in honey by searching for journals using PubMed as a search engine on honey published in the last ten years from all over the world which is Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Cr, Cu, Fe, Ga, Hg, In, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Sb, Se, Si, Sr, Ti, Tl, V and Zn [16,[18][19][20][21][22][23][24][25][26]. ...
Various minerals in Kelulut honey possess a high value in human health and are crucial in regulating multiple biological metabolisms. However, each mineral from different honey sources needs to be monitored to avoid contamination and food poisoning. In addition, the amount of minerals content varies based on geographical region and nectar sources. This study aims to identify and determine the minerals content in Kelulut honey samples collected from different locations on the West Coast of Sabah. The samples were analyzed using ICP-OES, and a total of 20 minerals elements (Ag, Al, As, Ca, Co, Cr, Cu, Fe, Ga, K, Li, Mg, Mn, Na, Rb, Se, Sr, Ti, V, and Zn) were presented. The most abundant minerals which are categorized as macro minerals present in all the samples are K (1821.253 ± 35.16 mg/kg), followed by Na (371.00±5.06 mg/kg), Ca (338.643±3.07 mg/kg), and Mg (98.899±1.77 mg/kg). While from the group of minor minerals, Zn had the highest amount with a mean concentration of 6.38±10.35 mg/kg, followed by Mn (2.04±1.61 mg/kg), Cu (1.26±2.97mg/kg). No toxic elements were detected except for Ag (0.06±0.01 mg/kg), considered unbeneficial minerals, and the concentration was considered no harmful effect on the biological system.
... Therefore, the physicochemical properties of honey chemical composition may vary in various regions and countries [3]- [5]. Moreover, honey production may vary depending on the species of bees, weather conditions, and the process of formulation, manipulation, packing, and storage time [6], [7]. Honey is widely consumed as medicine and sweetener worldwide. ...
Honey is a high-demand product in many countries because it is high in nutritional value and rich in antioxidants. This makes the demand for honey is increased. However, the productivity of honey is naturally lower than the productivity of honey from the honeybee. Therefore, honey has often become a target for adulteration. Adulteration of honey is a critical issue because the nutritional value of pure honey is reduced by adding cheap and easily available sweeteners, affecting the consumers’ health. Thus, investigating honey authenticity is popular among regulatory bodies, the food industry, retail sellers, and consumers. Several works have been done to predict the authenticity of honey using various physicochemical features. Few other works have also classified honey on the basis of geographical or botanical origin. However, previous studies have three major limitations. First, the existing studies used the imbalanced datasets and the performance of these studies further needs attention. Second, as far as we know, no researcher has attempted to use machine learning approaches in investigating the adulteration of Pakistani honey. Finally, the dataset for predicting the authenticity of Pakistani honey is lacking. Therefore, this study proposes a novel classification model to address the aforementioned weaknesses by classifying the authenticity of Pakistani honey using machine learning algorithms and several physicochemical features. This work also presents three classification models systematically to classify the Pakistani honey into three levels. The first level classifies whether the honey is original or branded. The second level classifies the geographical origin. The botanical origin of honey is classified in the third level. Our experimental results show that the proposed features coupled with machine learning algorithms can predict the authenticity of Pakistani honey with outstanding results. We believe that our proposed work will be proved beneficial in reducing the adulteration of Pakistani honey.
... Honey contains a large number of minerals and trace elements (Baglio, 2018). Common minerals and trace elements determined in honey are K, Ca, Mg, Na, Fe, Zn, Cu, and Li (Kadri, Zaluski, & Orsi, 2017). However, it may also contain radionuclides (Meli, Desideri, Roselli, Feduzi, & Benedetti, 2016;Borylo, Romanczyk, Wieczorek, Struminska-Parulska, & Kaczor, 2019;Meli et al., 2020). ...
Greek honey was examined for 238U, 234U, 210Pb, 210Po, 40K, and 137Cs levels. 238U was calculated from 0.013 ± 0.007 Bq kg−1 to 0.10 ± 0.02 Bq kg−1 while 234U ranged from 0.017 ± 0.009 Bq kg−1 to 0.11 ± 0.03 Bq kg−1. 210Pb measured from 0.04 ± 0.02 Bq kg−1 to 1.70 ± 0.26 Bq kg−1 whereas 210Po activity determined between 0.02 ± 0.01 Bq kg−1 and 2.31 ± 0.34 Bq kg−1. 40 K found at the range of 7.9 ± 1.6 Bq kg−1 to 102.2 ± 19.7 Bq kg−1 and 137Cs 0.3 ± 0.1 Bq kg−1 up to 0.8 ± 0.1 Bq kg−1. Uranium isotopes and 210Po were determined via alpha spectrometry. 210Pb was also indirectly determined by alpha spectrometry. 40 K and 137Cs were measured through γ-ray spectrometry. An annual dose calculation was performed for different age groups.
... Honey is a natural sweetener produced by honeybees using the nectar or secretion from plants. This highly viscous substance is a miraculous compound that contains essential nutritional elements, and has various therapeutic uses for its antimicrobial, anti-oxidant, anti-inflammatory, wound healing and other immune boosting properties from prehistoric period [1][2][3][4][5]. Generally, unifloral and multifloral honeys are available in the market. ...
Honey is a natural substance produced by honeybees from the nectar or secretion of flowering plants. Along with the botanical and geographical origin, several environmental factors also play a major role in determining the characteristics of honey. The aim of this study is to determine and compare the elemental concentration of various macro and trace elements in apiary and wild honeys collected from different parts of Indian Sundarbans. The elemental analysis was performed in inductively coupled plasma optical emission spectroscopy preceded by microwave digestion method. The concentrations of 19 elements (Ag, Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Se and Zn) were investigated from thirteen locations of Indian Sundarbans. This comparative study shows in wild honey samples, the concentration of K was highest followed by Ca, Mg and Na and Zn was lowest among all. In contrast, in apiary honey samples, Ca had maximum concentration followed by K, Mg and Na and Ag had minimum among all. The elemental concentration in honey from apiary was either equal or higher than their wild counterpart. The results of the factor analysis of PCA algorithm for wild and apiary honey samples were highly variable which implies that the elements are not coming from the same origin. The concentration of element was found to be highly variable across sites and across sources of honey samples.
... Essential mineral elements are important to human health, because they are indispensably involved in human biological systems, including physiological responses, overall metabolism, circulatory system, reproductive system, and biochemical reactions. 27 However, at least half of the population in the world may suffer from a mineral diet deficiency. 28 Previous studies revealed that legumes are rich in nutritional minerals. ...
... The total flavonoid content of honeybee honey and stingless bee honey are shown in However, in comparison with the previous study for honeybee honey in Brazil, the flavonoid content in the current study is higher than the result reported. Kadri et al. (2017) previously reported that the flavonoid contents of Apis mellifera honey in Brazil ranged from 2.82 -3.22 mg QE/kg (centrifuged) and 7.07 -8.65 mg QE/kg (pressed). Their study showed that the extraction process can affect the phenolic content in honey, which might be due to more pollen present in pressed honey. ...
Honey is one of the best natural foods produced by bees. In the present study, samples of processed honeybee honey and processed stingless bee honey were analysed. The study aimed to compare their phytochemical, antioxidant and physicochemical properties and also to compare their anticancer potential towards HeLa cells. Honey samples were first analysed for total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxymethylfurfural (HMF) and diastase activity in order to determine their phytochemical, antioxidant and quality characteristics, respectively. They were then analysed to investigate anticancer properties in the sample using 3-(4, 5-dimethylthiazol-2 -yl)-2, 5-diphenyltetrazolium bromide (MTT) assay. Results revealed that honeybee honey had significantly (p<0.0001) higher total phenolic content as compared to stingless bee honey at 635.48(29.68) and 368.11(17.75) mg GAE/kg, respectively. The total flavonoid content of honeybee honey was 45.11(5.44) and that of stingless bee honey was 64.25 (7.54) mg CEQ/kg (p>0.05). The HMF of honeybee honey was 83.4 mg/kg and the diastase activity of stingless bee honey was 5.1 DN. On the other hand, the HMF of stingless bee honey and diastase activity of honeybee honey were undetectable in the current study. The 50% cell inhibition activity (IC50) of honeybee honey was reported at 13.75 mg/mL, while a value for stingless bee honey could not be obtained. In conclusion, processed honeybee honey is better than processed stingless bee honey in terms of phytochemicals, antioxidant and anticancer potential. However, processed stingless bee honey shows better honey quality characteristics based on HMF and diastase activity.
... Essentially, natural honey is a sticky and viscous solution with a content of 80-85% carbohydrate (mainly glucose and fructose), 15-17% water, 0.1-0.4% protein, 0.2% ash, and minor quantities of amino acids, enzymes and vitamins as well as other substances like phenolic antioxidants (Gheldof & Engeseth, 2002;James et al., 2009;Jeffrey & Echazarreta, 1996;National Honey Board, 2003;White & Doner, 1980). The composition, colour, aroma, and flavour of honey depend mainly on the flowers, geographical regions, climate, and honey bee species involved in its production, and are also affected by weather conditions, processing, manipulation, packaging, and storage time (Escuredo et al., 2014;Kadri et al., 2017;Silva et al., 2016;Tornuk et al., 2013). ...
Sour honey is a natural product produced by Trigona species, which is a stingless bee. The distribution of this honey is very low because of the limited knowledge and has resulted in being less popular in terms of industrial production and quality standard. The objective of the present study is the biochemical and bioactivity analysis of 7 sour honeys (Trigona species) and one sweet honey collected from Nagaland, Northeast India. The biochemical and physiochemical screening of all samples was performed. The results of these tests are certainly encouraging its utilization as food supplements. In the antioxidant assay, the honey samples have exhibited 31-81% (P > 0.05) of inhibition on DPPH as compared to standard ascorbic acid. Antibacterial test of the 7 sour honey samples has displayed a zone of inhibition ranging from 12 ± 0.21 mm to 17 ± 0.5 mm (P > 0.05)against Escherichia coli. The catalase and oxidase tests conducted on the isolated microbial colonies from honey samples expressed positive results. In HPLC analysis, the retention time of the highest peak in all samples (3.79- 3.84) was identical to the retention time of standards (3.79-3.87) at dilution 10⁻⁵ and a percentage of the area was nearly similar in all honey samples (11.93-14.84%) except SH6 which has 19.92%. In brief, the beneficial effects of stingless bee honey in different contexts, such as biochemical components, physicochemical properties, quantification of sugars, antioxidant and antibacterial activity has experimented and all the results were positive. Further, these honey samples may have the probable potential for many nutraceuticals.
... Therefore, it recorded lower values in light honeys (0.04%) than in the dark ones (0.2%) (Da Silva et al., 2016). Among the minerals described in honey, potassium is the most abundant one (Terrab et al., 2004;Da Silva et al., 2016;Kadri et al., 2017), followed by calcium, sodium or magnesium, depending on the honey type (González-Paramás et al., 2000;Atanassova et al., 2012;Mondragón-Cortez et al., 2013). Other macroelements and microelements identified in honey were iron, phosphorus, manganese, iodine, zinc, lithium, cobalt (Da Silva et al., 2016). ...
Honey, the sweet natural substance produced by honeybees is currently considered one of the nature’s most powerful products. Natural honey can be regarded as a nutraceutical product due to its nutritional benefits and therapeutic promises. In addition to this, the use of honey as food and medicine has been embraced by different civilizations, from ancient times to the present, transcending the barriers of cultural and religious beliefs. The aim of the present review was to highlight and summarize some of the numerous medicinal attributes of honey, apart from its nutritional profile, that can contribute to its framing as nutraceutical agent. In this regard, it was proved that honey can promote metabolic and cardiovascular benefits, oral and bone health, haematological beneficial effects, anticancer activity. Moreover, evidence has been found for the use of honey as an alternative cure in several skin disorders.
... For instance, honeybees and their products like honey, wax and pollen have been widely used in literature to mirror contamination in their surroundings (Malhat et al., 2015;Panseri et al., 2014;Valdovinos-Flores et al., 2017;Villalba et al., 2020). Honey is a highly nutritious food with a complex mixture of carbohydrates, lipids, proteins, phenolic acids, vitamins, enzymes, volatile chemicals, flavonoids, amino acids, and the minerals (Avni et al., 2014;Kadri et al., 2017). Well-known therapeutic effects of honey, such as inhibiting the bacterial growth, controlling parasites, exhibiting the antimutagenic and antitumor activities and reducing cardiovascular risks due to its nitric oxide content, have skyrocketed its consumption as medicine in ancient Egypt, Greece, Rome and India (El-Nahhal, 2020). ...
Honey has multifaceted nutritional and medicinal values; however, its quality is hinged on the floral origin of the nectar. Taking advantage of the large areas that they cover; honeybees are often used as bioindicators of environmental contamination. The focus of the present paper was to examine the quality of honey from within the vicinity of an abandoned pesticide store in Masindi District in western Uganda. Surficial soils (< 20 cm depths) and honey samples were collected from within the vicinity of the abandoned pesticide store and analysed for organochlorine pesticide (OCP) residues using gas chromatograph coupled to an electron capture detector (GC-ECD). The mean level of ∑ DDTs in all the soil samples was 503.6 µg/kg dry weight (d.w). ∑ DDTs contributed 92.2% to the ∑ OCPs contamination loads in the soil samples, and others (lindane, aldrin, dieldrin, and endo-sulfans) contributed only 7.8%. Ratio (p, p ′-DDE + p, p ′-DDD)/p, p ′-DDT of 1.54 suggested historical DDT input in the area. In all the honey samples, the mean level of ∑ DDTs was 20.9 µg/kg. ∑ DDTs contributed 43.3% to ∑ OCPs contamination loads in the honey samples, followed by lindane (29.8%), endosulfans (23.6%) and dieldrin (3.2%), with corresponding mean levels of 14.4, 11.4 and 1.55 µg/kg, respectively. Reproductive risk assessment was done based on the hazard quotient (HQ) and hazard index (HI) procedure. In our study, the calculated HIs for adults (102.38), and children (90.33) suggested high potential health risks to the honey consumers. Lindane, endosulfan and p, p ′-DDD detected in the honey samples at levels exceeding the acute reference dose (ARfD) are known risk factors for spontaneous abortion, reduced implantation, menstrual cycle shortening, impaired semen quality, and prostate cancer in exposed individuals and experimental animal models.
... Also, the determination of elements in environmental samples including honey bees and their products is an important part of environmental pollution studies [13][14][15][16]. One of the most commonly examined honey bee products, due to its potential risk to human health, is honey (which can be floral-specific, e.g., acacia, linden, blossom) [17][18][19][20][21]. On the other hand, previous [10,22] showed that honey bees can be better indicators of environmental element deposition than honey. ...
The aim of this study was to evaluate element (sodium, magnesium, potassium, calcium, chromium, manganese, iron, cobalt, nickel, copper, zinc, arsenic, cadmium, and lead) deposition in honey bees (Apis mellifera L.) (worker bees, drone bees, and bee broods) and their products (wax and multifloral honey) in the central and north parts of Serbia using inductively coupled plasma mass spectrometry (ICP-MS). The study was carried out during the spring and summer seasons when the honeybees were active (2019). Fifty-four colonies of honey bees from different apiaries (located in Rudnik, Lazarevac, and Ležimir) were used in this study. Significant differences in element concentrations were found among locations (P < 0.05). The highest deposition of elements (sodium, calcium, manganese, iron, cobalt, nickel, zinc, arsenic, and cadmium) was found in worker bees. The most commonly detected elements in wax were chromium and lead. Mg had a significant (P < 0.01) correlation with K, Fe, Cu, and As. This study shows that honey bees (worker bees, drone bees, and bee broods) could be more useful as bioindicators of environmental element deposition (toxic and non-toxic) than multifloral honey. Also, this study shows that Serbian multifloral honey meets safety criteria concerning the concentrations of toxic elements.
... Balların bileşimi ve özellikleri, öncelikle nektarın veya bal özünün botanik kökenine, iklime, coğrafik bölgelere, bal arısı türlerine bağlı olarak değişiklik göstermektedir. Bununla beraber, hasat işlemi, ambalajlama ve depolama da balın nitelikleri üzerinde etkili faktörler arasında yer almaktadır [5,6]. Ballardaki metal konsantrasyonlarının ise, büyük ölçüde botanik ve coğrafi kökenleri bakımından çiçeklerin temel bileşimine bağlı olduğu rapor edilmektedir [7]. ...
Bu çalışmada, Elazığ’da üretilen ballarda bazı toksik ağır metal düzeylerinin belirlenmesi amaçlandı. Bunun için Elazığ’daki çeşitli marketlerden ve şarküterilerden toplanan 30 adet doğal süzme bal örneğinde alüminyum (Al), arsenik (As), kadmiyum (Cd) ve kurşun (Pb) düzeyleri analiz edildi. Bal örneklerinin metal içerikleri, mikrodalga ünitesinde yakma işlemi sonrasında ICP-MS cihazı ile belirlendi. Örneklerde bulunan Al, As, Cd ve Pb miktarları sırasıyla 435,9 µg/kg, 4,8 µg/kg, 337,9 µg/kg ve 409,9 µg/kg olarak tespit edildi. Analiz edilen bal örneklerinde miktar bakımından en çok bulunan toksik ağır metallerin Al, Pb, Cd ve As şeklinde sıralandığı görüldü. Sonuç olarak, bal örneklerindeki Al ve As düzeylerinin insan sağlığı açısından risk oluşturmayacak derecede düşük olduğu, buna karşılık Cd ve Pb düzeylerinin tüketici sağlığı açısından potansiyel bir risk oluşturabileceği kanaatine varıldı.
... Azerbaijan is an important region for the beekeeping and honey industry, producing almost 2,500 tonnes of honey in 2014 (Food & Agriculture Organization of the United Nations, 2015). Many studies on investigating the biochemical characteristics of honey samples from different countries have been published (Adgaba et al., 2017;Alekperov, Karimov, Xalilzad, & Hobbi, 2014;Kadri, Zaluski, & de Oliveira Orsi, 2017;Manzanares, Garc ıa, Gald on, Rodr ıguez-Rodr ıguez, & Romero, 2017). Alekperov et al. (2014) have been evaluating the quality of Azerbaijan honeys to verify their compliance with international standards. ...
Azerbaijan is an important region for the beekeeping and honey industry. Biochemical characteristics of eleven honey samples from different regions of Azerbaijan were analyzed through measuring electrical conductivity, optical activity, moisture content, proline and diastase number. Phenolic components are analyzed by reverse-phase high-performance liquid chromatography (RP-HPLC) with UV–Vis double beam detector. Sugars profiles of samples were carried out using HPLC with a refractive index detector (RID). Total phenolic content (TPC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured with the aim of gathering information on the antioxidant power of samples. Biochemical and antioxidant characteristics are also supported with melissopalynological data. Conductivity ranged between 0.32 and 0.82 mS cm⁻¹, moisture 14.52 and 20.78%, proline 314.34 and 1077.21 mg kg⁻¹, diastase 13.05 and 22.19. Azerbaijan honeys exhibited levorotatory properties. Total phenolic content varied from 18.82 to 154.75 mg gallic acid equivalent per 100 g honey. The results confirm that physico-chemical and biologically active properties of Azerbaijan honeys are affected by the flora and geographical variations.
... Honey is a valuable source of metals in a daily diet , in different honey types have detected macro and microelements such as potassium, magnesium, calcium, iron, phosphorus, sodium, manganese iodine, zinc, lithium, cobalt, nickel, cadmium, copper, barium, chromium, selenium, arsenic, and silver (Kadri et al., 2017). In honeys from Malaysia, it have been reported that the principal mineral is potassium followed by sodium, calcium, iron, and magnesium (Chua et al., 2012). ...
Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.
Compositions and rheological properties of alternative protein sources, including honey bee pupa, grasshopper, cricket, earthworm, and scorpion, and their relationships with 3D printing behaviors were investigated. Protein was found to be the major composition in all insects, while chitin exhibited the most variation. At optimal moisture contents, honey bee pupa and earthworm gels displayed sufficient fluidity but resulted in unstable printed structures, as observed visually and microstructurally. Grasshopper and scorpion gels possessed weak fluidity but produced more stable printed structures. Cricket gel exhibited the most balanced flow behavior and self-supportability. Protein-to-chitin mass ratio proved to be a main factor affecting the 3D printing behavior of the gels. Possible mechanisms on how compositions and properties affected the printing behavior of the gels were proposed. Suggestions for improving the 3D printability of insect and invertebrate resembling insect gels were provided based on these proposed mechanisms.
Most physiopathological conditions are oxidative stress prevalent risk factors for cardiovascular diseases and carcinogenesis. Phytochemicals present in honey can mitigate the primary mechanisms of oxidative stress and are deliberated as nutraceutical food responsible for mitigating risk factors for cancer and cardiovascular diseases. Honey has a low glycemic index, loaded with polyphenols, enzymes, minerals, and vitamins. Honey possesses antimicrobial, anti‐inflammatory, antidiabetic, and other functional characteristics in addition to its nutritional properties, as previously demonstrated in preclinical trials. Honey promotes gastrointestinal digestion and increases absorption of nutrients by the epithelial cells of the intestinal mucosa. Bioactive components in honey exhibit free‐radical scavenging ability in preserving the structural orientation of lipids through electron or proton donation, thus playing a pivotal role in suppressing risk factor elements such as kappa‐B pathways. Several factors such as botanical, geographical, soil, climatic conditions, season of harvesting, extraction, storage conditions, degree of maturation, and processing affect the physical and chemical properties of honey. The purpose of this review is to discuss the functional and nutritional qualities of honey also this article discusses honey's cardiovascular protective, gene regulatory, and antiradical characteristics, which are important variables in cancer and cardiovascular disease. The combination of glucose and fructose in sweet honey increases energy levels for a longer period of time. Honey functions as an immune booster owing to the presence of phytonutrients that increase antibody formation and can lower cancer risk. Honey is a natural sweetener that aids with blood sugar control.
A non-targeted LC-HRMS fingerprinting methodology using an Orbitrap mass analyzer, and based on C18 reversed-phase mode under universal gradient elution, was developed to characterize and classify Spanish honey samples. A simple sample treatment consisting of honey dis-solution with water and a 1:1 dilution with methanol was proposed. 136 honey samples belonging to different blossom- and honeydew-honeys from different botanical varieties and produced in different Spanish geographical regions were analyzed. The obtained LC-HRMS fingerprints were employed as sample chemical descriptors for honey pattern recognition by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The results demonstrated a superior honey classification and discrimination capability with respect to previous non-targeted HPLC-UV fingerprinting approaches, being able to discriminate and authenticate the honey samples according to their botanical origins. Overall, noteworthy cross-validation multiclass predictions were accomplished, with sensitivity and specificity values higher than 96.2%, except for orange/lemon blossom (BL) and rosemary (RO) blossom-honeys. The proposed methodology was also able to classify and authenticate the climatic geographical production region of the analyzed honey samples, with cross-validation sensitivity and specificity values higher than 87.1%, and classification errors below 10.5%.
The feasibility of non-targeted off-line SPE LC-LRMS polyphenolic fingerprints to address the classification and authentication of Spanish honey samples based on both botanical origin (blossom- and honeydew-honeys) and geographical production region was evaluated. With this aim, 136 honey samples belonging to different botanical varieties (multifloral and monofloral) obtained from different Spanish geographical regions with specific climatic conditions were analyzed. Polyphenolic compounds were extracted by off-line solid phase extraction (SPE) using HLB (3 mL, 60 mg) cartridges. The obtained extracts were then analyzed by C18 reversed-phase LC coupled to low-resolution mass spectrometry in a hybrid quadrupole-linear ion trap mass analyzer and using electrospray in negative ionization mode. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were employed to assess the pattern recognition capabilities of the obtained fingerprints to address honey classification and authentication. In general, a good sample discrimination was accomplished by PLS-DA, being able to differentiate both blossom-honey and honeydew-honey samples according to botanical varieties. Multiclass predictions by cross-validation for the set of blossom-honey samples showed sensitivity, specificity, and classification ratios higher than 60%, 85%, and 87%, respectively. Better results were obtained for the set of honeydew-honey samples, exhibiting 100% sensitivity, specificity, and classification ratio values. The proposed fingerprints demonstrated also to be good honey chemical descriptors to deal with climatic and geographical issues. Characteristic polyphenols of each botanical variety were tentatively identified by LC-MS/MS in multiple reaction monitoring mode to propose possible honey markers for future experiments (i.e., naringin for orange/lemon blossom honeys, syringic acid in thyme honeys, or galangin in rosemary honeys).
The aim of the study is to determine the mineral content and some quality parameters of Thrace region floral and honeydew honeys. Quality parameters such as soluble solid, pH, electrical conductivity, free acidity, sugar content and mineral content (Ca, Fe, K, Mg, Na, Zn, P, Se) were determined and evaluated in 25 honey samples including 16 sunflower, 2 gorse, 3 canola, 3 oak and 1 linden honey locally produced in Trace Region, Turkey. Mineral contents of the samples were determined by Inductivelly Coupled Plasma Optical Emission Spectrometer (ICP-OES). The most abundant minerals were potassium, phosphorus and calcium, ranging between 18.91–1018.74, 244.40–429.98 and 8.50–140.82mg/kg, respectively. The mean values were determined as pH 4.42 (3.86-6.54), soluble dry matter 81.4°Bx (79.3-83.0), free acidity 15.66 mEq/kg (9.00-28, 00), HMF 13.00 mg/kg (0.16-33.45), electrical conductivity 595 μS/cm (207-1376), glucose 33.66% (25.51-38.58), fructose 38% .17 (33.32-47.91) and sucrose 0.17% (0.01-0.67).
The present study was carried out to investigate the proximate composition, physicochemical properties, diastase activity and microbiological quality of clover bee's honey. Samples of clover honey were collected at random from different supermarkets and private honey producers distributed in some different governorates of Egypt. Results indicated that the produced private beehives clover honey sample) had the best attributes of natural bees honey as compared with the standardization given by Egyptian standardization authority and European standardization (codex) for natural bees honey. Also, the microbiological quality, and physicochemical properties of this sample was superior the other tested clover bees honey samples. However, the other tested clover bees honey samples collected from supermarkets were widely differed in HMF, sugars, enzyme activity, and other tested indicators as compared with private sample. It suggests that these samples may be subjected to various types of adulteration. Therefore, the physico-chemical and microbiological properties together with enzymes activity of bees honey are important tools for assess the quality of clover bees honey.
The aim of the current study was to evaluate the antibacterial activity and to analyse the physicochemical
properties of some Egyptian honey of different botanical origin in comparison with Manuka
honey from New Zealand. Antibacterial activity of Egyptian honey of different floral origin was
evaluated against five reference bacterial strains including both Gram-positive and Gram-negative
bacteria using well diffusion method. Pollen analysis was used to confirm the floral origin of honey.
Meanwhile, the physicochemical parameters including total phenolic and total flavonoid contents
were measured to assess the quality of honey. Some honey types including Flowers, Aashab, Bardakosh,
and Black seed honey showed significant antibacterial activity against Staphylococcus aureus
(ATCC 25923) when compared with clindamycin. The same types of honey, except Black seed honey
exhibited significant antibacterial activity against Citrobacter diversus (ATCC 13315). The total phenolic
and total flavonoid contents ranged from 130.5±9.0 to 175.3±11.3 mg GAE/100 g honey and
22.3±1.7–30.9±2.6 mg RE/100 g honey, respectively. The results indicated that Egyptian honey is a
promising natural product that can be potentially used as an alternative to synthetic antibiotics. Authentication
of honey through the investigation of its physicochemical characteristics is a very important
determinant of its biological activity. Separation and investigation of the antimicrobial activity of
each of the active compounds of honey will provide more information on the efficacy and the mechanism
of its biological activity. Further studies are still needed to identify and standardise protocols for
the use of honey either in the protection against or the treatment of microbial infections.
Over the centuries, honey is known for its superior usage in culinary, and for its rich nutrition and therapeutic values which are scientifically proven in the medical field. The chemical composition of honey varies depending on its botanical sources and environment. Therefore, the nutrition content in honey is highly likely to be affected by contaminants, such as heavy metals and pesticides. To ensure the quality of honey, parameters such as the heavy metal content should be within the safe range of total standard mineral and trace elements as defined by the International Food Standard (Codex Alimentarius), and pesticides should not be present at all. The high concentration of heavy metal and pesticides not only deteriorates the quality and quantity of honey, but also causes harm to the bee colony itself. In the agriculture sector, the excessive usage of pesticides and fertilizer negatively impacts the overall honey production process. Bees, a pollinating agent, bring the polluted nectar back to their beehives, eventually contaminating the honey and depreciating its value. Hence, this article will comprehensively review the activities that contribute to heavy metal and pesticide contamination, the interactions of bees as a pollinating agent, the impact of the pollutant to the colonies, and subsequently to the honey production.
In this study, the Fourier transform mid-infrared (FT-MIR) spectroscopy technique combined with chemometrics methods was used to monitor adulteration of honey with sugar syrup. Spectral data were recorded from a wavenumber region of 4000-600 cm −1 , with a spectral resolution of 4 cm −1. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used for qualitative analysis to discriminate between adulterated and nonadulterated honey. For quantitative analysis, we used partial least-squares regression (PLS-R) and the support vector machine (SVM) to develop optimal calibration models. e use of PCA shows that the first two principal components account for 96% of the total variability. PCA and HCA allow classifying the dataset into two groups: adulterated and unadulterated honey. e use of the PLS-R and SVM-R calibration models for the quantification of adulteration shows high-performance capabilities represented by a high value of correlation coefficients R 2 greater than 98% and 95% with lower values of root mean square error (RMSE) less than 1.12 and 1.85 using PLS-R and SVM-R, respectively. Our results indicate that FT-MIR spectroscopy combined with chemometrics techniques can be used successfully as a simple, rapid, and nondestructive method for the quantification and discrimination of adulterated honey.
O presente trabalho teve como objetivo de avaliar o perfil sensorial e a aceitabilidade de amostras
de méis de Abelhas sem ferrão da região de rios e eixo forte de Santarém, Pará. Para tanto foram
selecionados aleatoriamente 96 avaliadores não treinados, de ambos os sexos, com faixa etária entre
18 e 50 anos, dentre os quais: estudantes, funcionários e professores da Universidade Federal do
Oeste do Pará, campus Santarém, PA. As amostras foram servidas à temperatura ambiente e
refrigeradas em recipientes descartáveis, previamente codificados, sendo avaliados os seguintes
parâmetros: fluidez, cor, aroma, cristalização, sabor e aceitabilidade. Os resultados obtidos foram
submetidos à análise de variância, pelo teste F, e posteriormente os resultados foram submetidos ao
teste de comparação de médias (tukey, p < 0,05), empregando o software Agroestat. A análise
sensorial de meis revelou maior aceitabilidade para o mel das abelhas da espécie Jandaira ( aff.
xanthotricha) submetidos aos dois tratamentos (refrigeração e pasteurização), seguido do mel da
Canudo (Scaptotrigona) pasteurizado, indicando que as espécies e o processo influenciam na
preferência do provador. A aceitabilidade dos méis tem uma correlação positiva com o aroma, os
demais parâmetros são independentes.
Honey is the sweet natural substance produced by honeybees. It may be contaminated with pesticide residues due to its intensive use. Almost no reviews have addressed pesticide residues in honey, calculated a hazard index or discussed their potential reproductive toxicity. The focus of this article is primarily to summarize advances in research related to pesticide residues, estimate daily intake of pesticide residues from consuming honey only and discuss the potential reproductive toxicity associated with those residues. The results showed that 92 pesticide residues were found in honey samples from 27 countries. Six residues belong to class IA toxicity, eight residues belong to class IB toxicity, 42 residues belong to class II, 35 residues belong to class III and one residue belong to class IV toxicity. The calculated hazard indices (HIs) suggest high potential health risk by consuming honey. In addition, residues found in honey are known to impair semen quality among exposed individuals and experimental animal models. In conclusion, consumption of honey as one of many food items contaminated with pesticide residues may induce male and female reproductive toxicity in consumers.
This poster is about physicochemical analysis of imported honey into the Maldives. The research revealed that HMF value of some honey exceeded the recommended level, indicating that some imported honey were of low quality.
Jujube (Ziziphus jujuba Mill.) honey, one of the most valuable honey varieties from China with unique characteristics, is vulnerable to being the target of adulteration and deliberate mislabeling of botanical origin. This study investigated the typical protein component of jujube honey to authenticate the floral source by SDS-PAGE analysis combined with LC-MS/MS identification, and its stability to heating was also evaluated. One band and two adjacent but independent bands, both with molecular weights of ~19 kDa, were notably observed in Coomassie brilliant blue- and silver-stained SDS-PAGE gels, respectively, for jujube honey from different geographic origins, whereas that was not present for other five botanical honey varieties, suggesting this protein component was suitable as marker for jujube honey. LC-MS/MS identification revealed that it was constituted by one Z. jujuba-derived protein (gene number:Zj.jz016003045) and two A. mellifera-derived proteins (an uncharacterized protein with accession number tr|A0A088AC16 and a cleavage fragment from major royal jelly protein-1), and the existence of plant-derived protein was attributed to the special neutral pH of jujube honey. Additionally, these protein markers exhibited good stability to heating below 85°C/30 min. This study provided a simple method to characterize jujube honey, and firstly identified protein indicator to determine the botanical origin of honey.
Purpose
Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt.
Design/methodology/approach
Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc.
Findings
Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures.
Research limitations/implications
Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food.
Originality/value
Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.
The present work was assumed to evaluate the physicochemical and microbial characteristics of honey containing heat-resistant Bacillus coagulans T11 (HBC) samples. The HBC sample exhibited a Newtonian behavior with higher viscosity rate than the control honey (without B. coagulans T11) sample. The results from chemical analysis revealed that ash, proline, acidity, insoluble solid, pH and electrical conductivity (EC) of HBC sample were more than control honey sample (p < 0.05). Results showed B. coagulans T11 in honey was resistant to simulated gastrointestinal conditions. The viable counts of bacteria in HBC decreased after 120 days at the environmental temperature (24 ± 2 °C), but were not lower than 6 logs CFU/g. The present findings suggest that honey containing B. coagulans T11 can be used as a beneficial and functional product in the food industry.
The usefulness of voltammetric electronic tongue (Ag/AgCl reference electrode, glassy counter electrode and Au, Ag, Pt or glassy working electrode) honey botanical authentication (acacia, sunflower, tilia, honeydew, and polyfloral) was evaluated. The electrochemical data were submitted to principal component analysis (PCA) and linear discriminant analysis (LDA) in order to assess the usefulness of the working electrode when determining honey’s botanical origin. The silver and gold electrodes have classified honey much better according to its botanical origin than the glass electrode and the platinum electrode. According to partial least square (PLS) analysis, the electrochemical data were strongly correlated with the pH (R² = 0.98), free acidity (R² = 0.97) and electrical conductivity (R² = 0.91).
Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.
The aim of this study was to evaluate the influence of honey botanical origins on rheological parameters. In order to achieve the correlation, fifty-one honey samples, of different botanical origins (acacia, polyfloral, sunflower, honeydew, and tilia), were investigated. The honey samples were analysed from physicochemical (moisture content, fructose, glucose and sucrose content) and rheological point of view (dynamic viscosity—loss modulus G″, elastic modulus G′, complex viscosity η*, shear storage compliance—J′ and shear loss compliance J″). The rheological properties were predicted using the Artificial Neural Networks based on moisture content, glucose, fructose and sucrose. The models which predict better the rheological parameters in function of fructose, glucose, sucrose and moisture content are: MLP-1 hidden layer is predicting the G″, η* and J″, respectively, MLP-2 hidden layers the J′, while MLP-3 hidden layers the G′, respectively. The physicochemical and rheological parameters were submitted to statistical analysis as follows: Principal component analysis (PCA), Linear discriminant analysis (LDA) and Artificial neural network (ANN) in order to evaluate the usefulness of the parameters studied for honey authentication. The LDA was found the suitable method for honey botanical authentication, reaching a correct cross validation of 94.12% of the samples.
Bee pollen is a valuable apitherapeutic product greatly appreciated by the natural medicine because of its potential medical and nutritional applications. It demonstrates a series of actions such as antifungal, antimicrobial, antiviral, anti-inflammatory, hepatoprotective, anticancer immunostimulating, and local analgesic. Its radical scavenging potential has also been reported. Beneficial properties of bee pollen and the validity for their therapeutic use in various pathological condition have been discussed in this study and with the currently known mechanisms, by which bee pollen modulates burn wound healing process.
This study investigated some physico-chemical and biochemical characteristics of different honey types belonging to Turkish flora. Sixty-two honey samples were examined on the basis of pollen analyses, including 11 unifloral honeys (chestnut, heather, chaste tree, rhododendron, common eryngo, lavender, Jerusalem tea, astragalus, clover and acacia), two different honeydew honeys (lime and oak), and 7 different multifloral honeys. Electrical conductivity, moisture, Hunter color values, HMF, proline, diastase number, and sugar analyses of the honey samples were assessed for chemical characterization. Some phenolic components were analyzed by reverse phase high performance liquid chromatography (RP-HPLC) to determine honeys' phenolic profiles. Total phenolic compounds, total flavonoids, ferric reducing antioxidant capacity (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were measured as antioxidant determinants. The study results confirm that physico-chemical and biological characteristics of honeys are closely related to their floral sources, and that dark-colored honeys such as oak, chestnut and heather, have a high therapeutic potential.
Copyright © 2015 Elsevier Ltd. All rights reserved.
In addition to color, ash and electrical conductivity (EC), the levels of 14 minerals were investigated in 23 varieties of honey from Saudi Arabia and six other countries. The quantities of the macrominerals obtained were as follows (in ppm): K (298.60-491.40), Mg (80.70-199.30), Ca (60.75-99.95), P (21.10-33.29), and Na (15.69-26.93). The quantities of trace minerals were as follows (in ppm): Fe (67.18-98.13), 1(12.61-94.68), Mn (4.15-6.04), Zn (3.44-5.72), Li (1.15-4.26), Co (1.00-1.32), and Ni (0.15-0.67). The quantities of the heavy metals Pb and Cd were found to be 0.06-0.23 and 0.00-0.16, respectively. The values of-the tested elements-color, ash and EC-varied among the tested honeys according to their botanical origin. Dark honeys, especially acacia honeys, had higher elemental content and EC values than lighter ones. Saudi and Yemeni seder honeys exhibited no distinctive characteristics in their tested parameters. The levels of heavy metals indicated that the tested honeys were safe for human consumption. (C) 2012 Production and hosting by Elsevier B.V. on behalf of King Saud University.
Twenty‐four samples of Apis mellifera honey and twenty‐four samples of Melipona subnitida (Jandaira) honey were collected in the northeast of Brazil. Moisture, hydroxymethylfurfural, free acidity, insoluble solids in water, diastase activity, ashes, electrical conductivity, proteins, lipids, total carbohydrates, energy and sugars were the parameters analysed. The efficiency of the qualitative tests (Fiehe's test, Lugol's reaction, Lund's reaction) was tested. Pollen types and the corresponding plant species were identified in all samples (3 in Apis and 1 in Melipona). Apis mellifera honey samples demonstrated parameters in accordance with the Brazilian Legislation, while the Melipona subnitida honey samples displayed moisture (24.80%) and diastase activity (null) in discordance with the established by the regulation for Apis mellifera honeys. Apis honey samples presented higher values of electric conductivity (284.00 μS cm−1) than the obtained from the Jandaira honey samples (102.77 μS cm−1) as well as a darker colour (26.67 mmPfund) when compared with Jandaira honey (7.00 mmPfund). The concentration of the glucose, fructose and sucrose was higher in the Apis honeys than in the Jandaira honey. The characteristics of the two types of honey were very different, highlighting the need of developing specific legislation for stingless bees' honey.
Honey is a rich conventional natural resource of sweetness and energy for human beings. A protocol for the determination of two important monosaccharide sugars (fructose and glucose) in honey was established in the current study by using normal phase partition liquid chromatography and 1-5% combined working standard of glucose, fructose and sucrose.
Forty-eight honey samples from different regions in Morocco were collected from
beekeepers between 2005 and 2008. The levels of trace elements Mn, Cu, Ba, Ni, Cr, Co, Se, As,
Ag and Be; major elements K, Na, Ca, Mg, Al, Fe and Zn; and toxic elements Cd and Pb were
determined. Mg, K, Ca and Na were determined by atomic absorption spectrometry and the other
mineral elements by inductively coupled plasma-mass spectrometry (ICP-MS) following acid digestion.
Potassium was the most abundant element (71.22% of the total minerals), followed by sodium and
calcium (15.64% and 7.24%, respectively). Ten honey types, Euphorbia echinus, Euphorbia resinifera,
Ziziphus lotus, Citrus, Eucalyptus, rosemary, thyme, carob, lavender and honeydew were studied, and
a statistical analysis was carried out using analysis of variance (ANOVA), Kruskal-Wallis test,
principal component analysis (PCA) and discriminant analysis (DA) to classify them. PCA showed
that the cumulative variance was 76.57%, and the DA analysis indicated that 73.3% of samples were
correctly classified. Carob, rosemary and lavender honey were 100% classified.
The mineral content of Euphorbia echinus, Ziziphus lotus, rosemary, carob and lavender Moroccan
honey types has been determined for the first time.
Based on qualitative and quantitative melissopalynological analyses, 19 Chinese honeys were classified by botanical origin to determine their floral sources. The honey samples were collected during 2010-2011 from the central region of Shanxi Province, North China. A diverse spectrum of 61 pollen types from 37 families was identified. Fourteen samples were classified as unifloral, whereas the remaining samples were multifloral. Bee-favoured families (occurring in more than 50% of the samples) included Caprifoliaceae (found in 10 samples), Laminaceae (10), Brassicaceae (12), Rosaceae (12), Moraceae (13), Rhamnaceae (15), Asteraceae (17), and Fabaceae (19). In the unifloral honeys, the predominant pollen types were Ziziphus jujuba (in 5 samples), Robinia pseudoacacia (3), Vitex negundo var. heterophylla (2), Sophora japonica (1), Ailanthus altissima (1), Asteraceae type (1), and Fabaceae type (1). The absolute pollen count (i.e., the number of pollen grains per 10 g honey sample) suggested that 13 samples belonged to Group I (<20,000 pollen grains), 4 to Group II (20,000-100,000), and 2 to Group III (100,000-500,000). The dominance of unifloral honeys without toxic pollen grains and the low value of the HDE/P ratio (i.e., honey dew elements/pollen grains from nectariferous plants) indicated that the honey samples are of good quality and suitable for human consumption.
Honey bee pollen is considered to be a food, and national pollen standards exist in different countries such as Brazil, Bulgaria, Poland and Switzerland. It is the aim of the present work to review pollen composition and the analytical methods used for the evaluation of high quality bee pollen. Based on the experience of different countries and on the results of published research, we propose quality criteria for bee pollen, hoping that in the future they will be used as world wide bee pollen standards.
Vitamin C is required for collagen synthesis and biosynthesis of certain hormones and recommended dietary intake levels are largely based these requirements. However, to function effectively as an antioxidant (or a pro-oxidant), relatively high levels of this vitamin must be maintained in the body. The instability of vitamin C combined with its relatively poor intestinal absorption and ready excretion from the body reduce physiological availability of this vitamin. This inability to maintain high serum levels of vitamin C may have serious health implications and is particularly relevant in the onset and progression of degenerative disease, such as cancer and cardiovascular disease (CVD), which have a strong contributing oxidative damage factor. In this review, we examine recent studies on the regulation of transport mechanisms for vitamin C, related clinical ramifications, and potential implications in high-dose vitamin C therapy. We also evaluate recent clinical and scientific evidence on the effects of this vitamin on cancer and CVD, with focus on the key mechanisms of action that may contribute to the therapeutic potential of this vitamin in these diseases. Several animal models that could be utilized to address unresolved questions regarding the feasibility of vitamin C therapy are also discussed.
Honey bee pollen is considered to be a food, and national pollen standards exist in different countries such as Brazil, Bulgaria, Poland and Switzerland. It is the aim of the present work to review pollen composition and the analytical methods used for the evaluation of high quality bee pollen. Based on the experience of different countries and on the results of published research, we propose quality criteria for bee pollen, hoping that in the future they will be used as world wide bee pollen standards.
In this study, samples of coffee honey produced in Espírito Santo State, Brazil, were characterized based on their melissopalynology, physicochemical and nutritional properties, and mineral and caffeine contents. The caffeine content in the nectar from coffee flowers was measured by high performance liquid chromatography (HPLC). Blends of honey were obtained from three Coffea arabica crops, each with 10 colonies of Africanized Apis mellifera. All honey samples contained monofloral (75–78%) pollen belonging to C. arabica. Physicochemical parameters (total acidity, pH, moisture, dry matter, ash, and qualitative hydroxymethylfurfural) were within the approved limits established by EU legislation. Coffee honey contains high levels of ascorbic acid (294.68 mg kg-1) and low amounts of total flavonoids (3.51 ± 0.18 mg QE kg-1). The most abundant minerals were potassium and calcium (962.59 ± 154.3 and 343.75 ± 25.56 mg kg-1, respectively). The caffeine content in coffee nectar (1.64 mg kg-1) was approximately 8-fold lower than that in honey (12.02 ± 0.81 mg kg-1).
An earlier edition of Methods of melissopalynology was published in Bee World 51(3): 125–138 (1970), and has been widely used. It is now republished with minor corrections and updating, and with two significant additions. The acetolysis method is included, which has not previously been commonly used in melissopalynology; also the literature list is enlarged so that it provides an introduction to the extensive literature on palynology, which is scattered over many journals.
The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and dias-tase activity, along with the minimum and maximum limits established by the Codex Alimentarius.
Greek thyme honeys (Thymus capitatus L.) were characterized and classified according to geographical origin based on the determination of volatile compounds and physicochemical parameters using MANOVA and Linear Discriminant Analysis. Forty two thyme honey samples were collected during the harvesting period in 2011 from 5 different regions in Greece known to produce thyme honey of good quality. The analysis of volatile compounds was performed by Headspace Solid Phase Microextraction coupled to Gas chromatography/Mass spectroscopy. Forty seven volatile compounds were identified and semi-quantified. Physicochemical analysis included the determination of pH, free, lactonic and total acidity, electrical conductivity, moisture, ash, lactonic/free acidity ratio and color parameters: L*, a*, b*. Using 9 volatile compounds and 11 physicochemical parameters the honey samples were satisfactorily classified according to geographical origin using volatile compounds (64.3% correct prediction), physicochemical parameters (92.7% correct prediction), and the combination of both (92.9% correct prediction).
The study was intended to characterise the honeys from Hatay region in Turkey according to their physicochemical properties. Physicochemical characterisation was carried out on 45 honey samples collected from different regions of Hatay, Turkey. Parameters such as the pH, free acidity, electrical conductivity, ash content, insoluble matter, diastase activity, hydroxymethylfurfural, moisture content, viscosity, glucose, fructose and protein were analysed for each honey sample. The physicochemical values were in the range of approved limits for all parameters except for electrical conductivity, diastase activity and invert sugar. Chemometric methods such as principal component analysis and cluster analysis techniques were applied on the physicochemical data in order to differentiate Hatay honeys. PCA explained 79.54% of the variance with the first four PC variables. The results showed that the use of chemometric methods on physicochemical parameters can be a useful tool to characterise different types of honeys.
The study was intended to characterise the physicochemical and antioxidant properties of some commercial brands of Indian honeys. All the samples showed considerable variations with reference to their level of total phenolics, protein, radical scavenging activity, ascorbic acid equivalent antioxidant content (AEAC) and ferric reducing antioxidant potential (FRAP). Comparative studies of Indian honeys indicated the strong correlation between proline content and AEAC as well as 2,2-diphenyl-1-picryl-hydrazyl (DPPH) scavenging activity whereas phenol content was strongly correlated with FRAP values. Thus, overall antioxidant activity seems to be contributed by proline and phenol contents. Besides these major factors, colour pigments (ABS460) were also found to contribute significantly to the overall observed antioxidant activity.
Physicochemical parameters of 98 samples of Moroccan honeys were analysed; nine parameters were measured, including water content, pH, acidity (free, lactonic, total and lactonic acidity/free acidity ratio), hydroxymethylfurfural, diastase activity and proline. In addition, characterisation of the five unifloral honeys (Eucalyptus sp., Citrus sp., Lythrum sp., Apiaceae and honeydew) by principal component analysis (PCA) and stepwise discriminant analysis (SDA) was carried out. PCA showed that the cumulative variance was approximately 62%, and about 82% of the samples were correctly classified by using the stepwise discriminant analysis, with the best results being obtained for the eucalyptus and honeydew honeys (100% correct).
One hundred eighty-seven honey samples from an Atlantic European area were studied to determine their nutritional compositions and antioxidant capacities, as well as the relationships between them. The results showed that heather, polyfloral, blackberry, and eucalyptus honeys had the highest carbohydrate contents, whereas honeydew and chestnut honeys had the lowest. There were some important differences among the honey types, which were related to the presence of minor components. The protein contents were significantly higher in honeydew and chestnut honeys, and the same results were obtained for mineral contents. Related to the presence of several antioxidant compounds, heather honey had the highest phenolic content, whereas honeydew and chestnut honeys had the highest flavonoid contents. Multivariate analysis showed that some variables, such as the amounts of flavonoids, minerals, proteins, and phenols, were significantly correlated with antioxidant activity. The regression analysis produced a significant model (R(2)=0.716; F=154.680; P<0.001) that related the antioxidant activity and the flavonoids, K, and P contents.
Almost all honey are derived from nectar. They are about 83 degrees Brix and has very low moisture content. A honey's carbodyfrates is mostly monosaccharides with more fructose than glucose. It is also composed of sucrose, other disacchardies and maltose, isomaltose, nigerose, turanose and maltulose. Honey is acidic but is not obvious since the high sugar content tends to mask the acidity in the taste. Average pH is 3.9, has a 50-fold range of values and has trace elements including chromium, lithium, nickel, lead, tin and zinc. There are also enzymes found in honey, including catalase and an acid phosphatase, also a small quantity of protein in finished honey. There are also vitamins found in honey albeit small quantities. Honey features a high refractive index and viscosity while is specific gravity is 1.4 while specific heat is 40% less than that of pure water.
Honey attributes such as geographical origin or specified botanical sources often command a premium price due to their organoleptic or pharmacoactive properties. "Miel de Granada" is a highly quality product with protected designation of origin (PDO) which includes six monofloral honeys and two multifloral honeys. Our objective was the characterization of "Miel de Granada" according to their metal content. Metal content was specific enough and allowed discrimination from honeys of different botanical and geographical origins and confirmed the authenticity of PDO labelling as Granada product with the determination of only five elements (K, Na, Ca, Mg and Zn). Chemometric techniques as cluster analysis and ANOVA were used to classify honeys according to their botanical and geographical origin in the metal data. Metal content marks the differences in honey samples and can be used as a tool to assess the quality of honeys. ANOVA showed significant differences among rosemary honeys from different geographical areas despite the botanical factor weight. Our research contributes to the groundwork studies to determine the geographical origin of Spanish honeys.
The antioxidant activity of Portuguese honeys was evaluated considering the different contribution of entire samples and phenolic extracts. Several chemical and biochemical assays were used to screen the antioxidant properties of entire honeys with different colour intensity and phenolic extracts: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, and inhibition of lipid peroxidation using the β-carotene linoleate model system and the thiobarbituric acid reactive substances (TBARS) assay. The amounts of phenols, flavonoids, ascorbic acid, β-carotene, lycopene and sugars present in the samples were also determined. The highest antioxidant contents and the lowest EC50 values for antioxidant activity were obtained in the dark honey. An analysis of variance was carried out to evaluate the influence of the colour intensity and extraction method in the antioxidant properties and phenolic contents. A discriminant analysis was also performed, giving satisfactory results once the six samples were clustered in six individual groups obtained through the definition of two discriminant analysis dimensions.
The protein contents in honey samples of different floral origins, commercialized in several states of Brazil, were determined using the method of Bradford. The spectra of pollen of the honeys collected in those areas were studied, in order to establish the correlation between the different botanical species and the protein contents. The physicochemical properties of the honeys (colour, moisture, pH and acidity, lund test, lugol test, diastase index, reducing and non-reducing sugars and hydroxymethylfurfural contents) were also determined. The colorimetric determination of the protein content of honey samples, using the method of Bradford, was shown to be efficient and it allowed the detection of elevated protein in honey samples of Borreria verticillata, known in Brazil as “vassourinha”, from Piauı́ State.
Botanical and biographical origins of honey are an important issue in food quality and safety. This chapter focuses on use of chemical components to determine botanical and geographical origins of honey. The botanical and geographical origins of the nectar are related with the chemical composition of honey. Honey can originate from single and multiplant species. In general, the prices of honey from single plant species are much higher than those of common polyfloral honey because of consumer preferences. Single and multiple chemicals and components can well indicate the botanical and geographical origins of the honey. Marker chemicals and components include flavonoids, pollen, aroma compounds, oligosaccharides, trace elements, amino acids, and proteins. If multiple chemicals are used as markers, patterns of the chemicals are often used to detect the botanical and geographical origins of honey. Modern statistical software in combination with advanced analytical instrumentation provides high potential for the differentiation of the botanical and geographical origins of the honey.
The assessment and validation of reliable analytical methods for the determination of vitamins in sugar-based matrices (e.g. honey) are still scarcely explored fields of research. This study proposes and fully validates a simple and fast RP-HPLC method for the simultaneous determination of five water-soluble vitamins (vitamin B(2), riboflavin; vitamin B(3), nicotinic acid; vitamin B(5), pantothenic acid; vitamin B(9), folic acid; and vitamin C, ascorbic acid) in honey. The method provides low detection and quantification limits, very good linearity in a large concentration interval, very good precision, and the absence of any bias. It has been successfully applied to 28 honey samples (mainly from Sardinia, Italy) of 12 different botanical origins. While the overall amount of the analytes in the samples is quite low (always below 40 mg kg(-1)), we have observed a marked dependence of some of their concentrations (i.e. vitamin B(3) and vitamin B(5)) and the botanical origin of the honey. This insight might lead to important characterization features for this food item.
A total number of 40 honey samples were collected from Apis melifera colonies forged on the five flora i.e., Ziziphu s spp., Acacia modesta, Trifolium spp., Citrus spp. and Eucalyptus spp. These samples were analyzed for fifteen standard physico-chemical parameters of honey quality control i.e., free acidity, lactone, total acidity, refractive index, specific gravity, reducing sugars, sucrose, total sugars, hydroxymethylfurfural (HMF) content, diastase value, ash contents, water insoluble solids and total soluble solids. The biochemical variation in the composition of honey due to floral type shows Ziziphus honey with high pH, ash and diastase value along with low acids and sucrose contents whereas Trifolium honey contained high moisture content, acids and sucrose along with low quantity of reducing sugars. Highest HMF was detected in Acacia honey along with lowest diastase and ash contents.
The present study aimed to characterize five commercial honeys available in the Portuguese market in respect to their floral origins, physicochemical parameters and microbial safety and commercial quality assessment. Pollen profile, colour, moisture content, ash, acidity, electrical conductivity, pH, reducing sugars, apparent sucrose and HMF were the parameters analysed in each honey sample. Aerobic mesophiles, moulds and yeasts, fecal coliforms and sulphite-reducing clostridia were the microbial contaminants of interest studied. The antimicrobial effect against four fermentative yeasts was determined. Concerning the physicochemical parameters, all honey samples were found to meet European Legislation (EC Directive 2001/110) for all parameters, except for HMF and apparent sucrose. Microbiologically, the commercial quality was considered good and all samples showed to be negative in respect to safety parameters. We also verified that the presence of honey differentially affected the growth of fermentative yeasts under study, depending on the type of yeast, but this growth was not significantly influenced by the type of honey used.
Free radicals and related species have attracted a great deal of attention in recent years. They are mainly derived from oxygen (reactive oxygen species/ROS) and nitrogen (reactive nitrogen species/RNS), and are generated in our body by various endogenous systems, exposure to different physicochemical conditions or pathophysiological states. Free radicals can adversely alter lipids, proteins and DNA and have been implicated in aging and a number of human diseases. Lipids are highly prone to free radical damage resulting in lipid peroxidation that can lead to adverse alterations. Free radical damage to protein can result in loss of enzyme activity. Damage caused to DNA, can result in mutagenesis and carcinogenesis. Redox signaling is a major area of free radical research that is attracting attention. Nature has endowed us with protective antioxidant mechanisms- superoxide dismutase (SOD), catalase, glutathione, glutathione peroxidases and reductase, vitamin E (tocopherols and tocotrienols), vitamin C etc., apart from many dietary components. There are epidemiological evidences correlating higher intake of components/ foods with antioxidant abilities to lower incidence of various human morbidities or mortalities. Current research reveals the different potential applications of antioxidant/free radical manipulations in prevention or control of disease. Natural products from dietary components such as Indian spices and medicinal plants are known to possess antioxidant activity. Newer and future approaches include gene therapy to produce more antioxidants in the body, genetically engineered plant products with higher level of antioxidants, synthetic antioxidant enzymes (SOD mimics), novel biomolecules and the use of functional foods enriched with antioxidants.
Revised codex standard for honey
Codex Alimentarius Commission. (2001). Revised codex standard for honey. Codex
STAN 12-1981 (Rev. 1) (1987), Rev. 2 (2001).
Recommended international code of practice -general principles of food hygiene. CAC/RCP 1-1969
Codex Alimentarius Commission. (2003). Recommended international code of practice
-general principles of food hygiene. CAC/RCP 1-1969, Rev. 4 (2003).
Council directive 2001/110/EC of 20 December 2001 relating to honey
- European Union
European Union (2002). Council directive 2001/110/EC of 20 December 2001
relating to honey. Official Journal of the European Communities, L10, 47-52.
Comparative effects of screw press for honey extraction for small scale honey processing
- U M Maradun
- U M Sanusi
Maradun, U. M., & Sanusi, U. M. (2013). Comparative effects of screw press for
honey extraction for small scale honey processing. Nigerian Journal of
Technology, 32, 144-147.