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Khalifa SAM, Shetaia AA, Eid N, Abd El-Wahed AA, Abolibda TZ, El Omri A, Yu Q, Shenashen MA, Hussain H, Salem MF, Guo Z, Alanazi AM, El-Seedi HR. Green Innovation and Synthesis of Honeybee Products-Mediated Nanoparticles: Potential Approaches and Wide Applications. Bioengineering (Basel) 2024; 11:829. [PMID: 39199787 PMCID: PMC11351265 DOI: 10.3390/bioengineering11080829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 07/26/2024] [Accepted: 08/09/2024] [Indexed: 09/01/2024] Open
Abstract
Bee products, abundant in bioactive ingredients, have been utilized in both traditional and contemporary medicine. Their antioxidant, antimicrobial, and anti-inflammatory properties make them valuable for food, preservation, and cosmetics applications. Honeybees are a vast reservoir of potentially beneficial products such as honey, bee pollen, bee bread, beeswax, bee venom, and royal jelly. These products are rich in metabolites vital to human health, including proteins, amino acids, peptides, enzymes, sugars, vitamins, polyphenols, flavonoids, and minerals. The advancement of nanotechnology has led to a continuous search for new natural sources that can facilitate the easy, low-cost, and eco-friendly synthesis of nanomaterials. Nanoparticles (NPs) are actively synthesized using honeybee products, which serve dual purposes in preventive and interceptive treatment strategies due to their richness in essential metabolites. This review aims to highlight the potential role of bee products in this line and their applications as catalysts and food preservatives and to point out their anticancer, antibacterial, antifungal, and antioxidant underlying impacts. The research used several online databases, namely Google Scholar, Science Direct, and Sci Finder. The overall findings suggest that these bee-derived substances exhibit remarkable properties, making them promising candidates for the economical and eco-friendly production of NPs.
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Affiliation(s)
- Shaden A. M. Khalifa
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China;
- Neurology and Psychiatry Department, Capio Saint Göran’s Hospital, Sankt Göransplan 1, 112 19 Stockholm, Sweden
| | - Aya A. Shetaia
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; (A.A.S.); (N.E.)
| | - Nehal Eid
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; (A.A.S.); (N.E.)
| | - Aida A. Abd El-Wahed
- Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt;
| | - Tariq Z. Abolibda
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
| | - Abdelfatteh El Omri
- Surgical Research Section, Department of Surgery, Hamad Medical Corporation, Doha 3050, Qatar;
- Vice President for Medical and Health Sciences Office, QU-Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Qiang Yu
- Polysaccharides of Jiangxi Province, Nanchang University College of Food Science and Technology, 235 Nanjing East Road, Nanchang 330047, China;
| | - Mohamed A. Shenashen
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
- National Institute for Materials Science (NIMS), 1-2-1 Sengen, Tsukuba-Shi 305-0047, Ibaraki-Ken, Japan
| | - Hidayat Hussain
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120 Halle (Saale), Germany;
| | - Mohamed F. Salem
- Department of Environmental Biotechnology, Genetic Engineering and Biotechnology Research Institute, GEBRI, University of Sadat City, Sadat City P.O. Box 79, Egypt;
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Abdulaziz M. Alanazi
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
| | - Hesham R. El-Seedi
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China;
- Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; (A.A.S.); (N.E.)
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; (M.A.S.); (A.M.A.)
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Damto T, Zewdu A, Birhanu T. Impact of Different Adulterants on Honey Quality Properties and Evaluating Different Analytical Approaches for Adulteration Detection. J Food Prot 2024; 87:100241. [PMID: 38360408 DOI: 10.1016/j.jfp.2024.100241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 02/17/2024]
Abstract
The study was carried out keeping in view the recently emerging concern of adulteration of natural honey on the honey markets. This study intended to investigate honey adulteration detection using physical and chemical composition to achieve a foreign component (a marker) that is present in the honey that confirms either the adulteration or authenticity of the honey. The technique was evaluated on honey samples that were 5-50% adulterated with various common adulterants in Ethiopia. Preliminary quick tests and characterization of physicochemical and antioxidant properties were tested as alternative analytical approaches for honey adulteration detection. Preliminary quick test methods were used to detect adulterated honey, but these methods were found specific to adulterant materials. The proline and pH levels decreased as molasses, sugar, and banana adulterants increased, while increased as melted candy and shebeb adulterants increased. Moisture content decreased as sugar, melted candy, and shebeb adulterants were increased, while decreased as molasses and banana adulterants increased. HMF content increased as molasses, melted candy, and shebeb adulterants were increased. The sugar compositions are key differential criteria to detect the adulteration of honey with sugar. Based on their physical characteristics, PCA demonstrated a considerable difference between samples of pure and contaminated honey. In conclusion, it was observed that honey adulteration was detected based on significant deviations of physicochemical and biochemical components from expected values in the concentration of naturally occurring components. This study successfully demonstrated a method to rapidly and accurately classify and authenticate honey. Accordingly, it is recommended that frequent training for stakeholders on adulteration detection methods should be carried out to avoid adulteration of honey from the markets.
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Affiliation(s)
- Teferi Damto
- Holeta Bee Research Center, Oromia Agriculture Research Institute, Ethiopia.
| | - Ashagrie Zewdu
- Center of Food Science and Nutrition, College of Natural Science, Addis Ababa University, Ethiopia
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Zhuk A, Sytnikova I, Fylypchuk T, Bahlei O, Shkrobanets O, Danihlík J, Moskalyk H, Panchuk I, Burkut V, Angelstam P, Fedoriak M. Physicochemical quality indicators of honey: An evaluation in a Ukrainian socioecological gradient. REGULATORY MECHANISMS IN BIOSYSTEMS 2022. [DOI: 10.15421/022246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
Abstract
Physical and chemical quality indicators of 65 polyfloral honey samples from three administrative districts of Chernivtsi region in South Western Ukraine were studied. The chosen administrative districts were Putyla (representing the ‘Traditional villages’ stratum), Storozhynets (the ‘Intermediate’ stratum) and Khotyn (the ‘Intensive agriculture’ stratum), which reflect a steep gradient of social and ecological conditions such as land cover and land use, level of economic development, culture and demography. The quality of honey was determined in accordance with the requirements of the Ukrainian national standard and the EU Directive relating to honey (or Codex Alimentarius Honey Standard) by using the following indicators: reducing sugars and moisture content, diastase activity, free acidity, pH, electrical conductivity, hydroxymethylfurfural (HMF) and proline content. The profile of carbohydrates was analyzed, in particular glucose, fructose, sucrose, maltose, trehalose, melezitose, raffinose. The ratio of fructose to glucose (F/G) was determined. All tested samples complied with the international standards for the mass fraction of reducing sugars, diastase activity and hydroxymethylfurfural content. For physical and chemical parameters, the studied honey samples were of high quality. The content of the reducing sugars in the honey samples varied within the range of 66.0–97.6%. The fructose content ranged from 342 to 549 mg/g, and the glucose content variation ranged within 283–517 mg/g. The average fructose/glucose ratio was 1.2 for honey samples from the three studied districts. Besides fructose and glucose, some oligosaccharides, such as maltose, trehalose and melezitose, were found in the examined honey. Melezitose was detected in the honey samples from ‘Traditional village’ (21 samples) and ‘Intermediate’ (5 samples) districts. The total variability of HMF content in the studied 65 honey samples from apiaries in the three districts of Chernivtsi region ranged from 0.19 to 30.8 mg/kg. The minimum moisture content was found to be 16.2% (in the ‘Traditional village’ and ‘Intermediate’ strata), and 22.2% was the maximum (in the ‘Intermediate’ stratum). Our studies have shown that free acidity of the samples varied within the range 13.5 to 58.0 meq/kg. Proline content variability for the three studied geographical areas ranged from 82.3 to 1201.2 mg/kg. The studied samples of honey had a low pH level (~ 3.7), high content of proline (~ 513 mg/kg) and reducing sugars (~ 80%), which indicates its nutritional value and naturalness. Deviations from the honey standards in moisture content, acidity and electrical conductivity was revealed in 8% to 10% of all samples.
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Costa dos Santos A, Carina Biluca F, Brugnerotto P, Valdemiro Gonzaga L, Carolina Oliveira Costa A, Fett R. Brazilian stingless bee honey: Physicochemical properties and aliphatic organic acids content. Food Res Int 2022; 158:111516. [DOI: 10.1016/j.foodres.2022.111516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/31/2022] [Accepted: 06/13/2022] [Indexed: 11/04/2022]
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Physicochemical Properties and Floral Sources of Honey Produced in Marsabit Forest Reserve, Northern Kenya. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3841184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study assessed the physicochemical properties and floral sources (botanical origin) of sixteen honey samples collected from beekeepers in five clusters surrounding the Marsabit Forest Reserve (MFR) in northern Kenya. Analysis of Variance (ANOVA) was used to determine the differences in physicochemical properties of honey, while relative frequencies of pollen types in each honey sample were calculated and expressed as percentages. The mean physicochemical parameter values were moisture, 18.09 ± 0.86%; total reducing sugars, 73.03 ± 1.00%; apparent sucrose, 2.43 ± 0.66%; acidity, 20.25 ± 0.86 meq/kg; hydroxymethylfurfural (HMF), 11.01 ± 5.39 mg/kg. All parameter values were within limits set in the East African Standard, Codex Alimentarius, and the European Union directive standards for honey. Pollen analysis showed a total of 108 pollen types representing 55 families and 97 genera. The highest represented family in the honey samples was Euphorbiaceae. The study recommends the further uptake of apiculture and the training and facilitation of honey producers, processors, and traders on quality assurance and certification of honey to make them competitive in the markets beyond the local level.
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Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania. Molecules 2022; 27:molecules27134179. [PMID: 35807424 PMCID: PMC9268046 DOI: 10.3390/molecules27134179] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/23/2022] [Accepted: 06/25/2022] [Indexed: 01/27/2023] Open
Abstract
Honey is a natural product with multiple health benefits. The paper presents the chemical characterization and the antioxidant and antimicrobial potential of ten types of honey (knotweed, linden, wild cherry, acacia, honeydew, oilseed rape, sunflower, phacelia, plain polyflora and hill polyflora) from the Banat region, Romania. We studied the water content, dry matter, impurities, acidity and pH of honey. We also determined the content of reducing sugar, minerals and flavonoids and the total phenolic content. All honey samples analysed showed good nutritional characteristics according to the standard codex for honey. From the analysis of the mineral content of the honey samples, we observed a variability in the macro and microminerals, influenced by the botanical origin, ranging between 0.25% (wild cherry honey) and 0.54% (honeydew). The toxic metals’ (Cd and Pb) levels met the standard for almost all samples analysed except for knotweed. The flavonoid content of the samples ranged from 9.29 mg QE/100 g for wild cherry honey to 263.86 mg QE/100 g for linden honey, and for polyphenols between 177.6 mgGAE/100 g for acacia honey and 1159.3 mgGAE/100 g for honeydew. The best antioxidant capacity was registered in the case of linden honey (79.89%) and honeydew (79.20%) and the weakest in acacia (41.88%) and wild cherries (50.4%). All studied honey samples showed antimicrobial activity, depending on the type of honey, concentration and strain analysed. The novelty of this study is given by the complex approach of the study of honey quality, both from the perspective of chemical attributes and the evaluation of the antimicrobial potential on specific strains in correlation with the botanical and geographical origin of the analyzed area.
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Yan S, Wang X, Wang W, Peng W, Wang K, Huang J, Wu L, Tian W, Xue X. Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3521-3528. [PMID: 35274941 DOI: 10.1021/acs.jafc.1c07885] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Leucosceptrum canum (Lamiaceae) honey (LCH) is a rare and high-value honey with an unusual dark brown color. Its pigments may be related to the purported health benefits of the honey and could serve as indicators of authentic LCH. Here, we purified the pigmented substances contributing to LCH's color and identified them using high-resolution mass spectrometry and nuclear magnetic resonance spectroscopy. The major pigmented substances were 1-[4-(3-carboxy-propylamino)-3,6-dioxo-cyclohexa-1,4-dienyl]-pyrrolidine-2-carboxylic acid (GPBQ), 1-[4-(3-carboxy-propylamino)-3,6-dioxo-cyclohexa-1,4-dienyl]-pyrrolidine-2-carboxylic acid. (GAPBQ), and 2,5-di-(N-prolyl)-para-benzoquinone (DPBQ). According to UHPLC-DAD data recorded at 370 nm, GPBQ, GAPBQ, and DPBQ contents ranged from 2.58 to 5.13, 2.93 to 4.96, and 4.26 to 9.22 mg/kg, respectively. These amino acid-quinone conjugates, found here for the first time, are pigments that can serve as markers to control the quality of LCH.
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Affiliation(s)
- Sha Yan
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Xuan Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenqian Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenjun Peng
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Jiaxing Huang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Liming Wu
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenlin Tian
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiaofeng Xue
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
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Amessis-Ouchemoukh N, Maouche N, Otmani A, Terrab A, Madani K, Ouchemoukh S. Evaluation of Algerian’s honey in terms of quality and authenticity based on the melissopalynology and physicochemical analysis and their antioxidant powers. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2021. [DOI: 10.3233/mnm-210561] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
BACKGROUND: Honey is a vegetable and animal product which comes from nectar and/or honeydew. It is used in different nutritional and therapeutic fields. OBJECTIVE: Melissopalynology and physicochemical analysis of Algerian honeys, determination of their phenolic compounds and authenticity parameters and the evaluation of their antioxidant properties. METHODS: Twenty Algerians honey were studied for their physicochemical parameters (moisture, pH, proteins, proline, hydroxymethylfurfural, ash, color, electrical conductivity, and optical rotation), floral origin and phenolic compounds contents. Antioxidant activities were tested too. RESULTS: Melissopalynologycal analyses revealed that the studied honeys were twelve multifloral, seven Fabaceae, and one Myrtaceae. All honeys were acidic (3.65≤pH≤4.35) and most of them were low in moisture content. The electrical conductivity varied between 0.29 mS/cm and 1.78 mS/cm. Ash, protein and proline contents results showed that the majority of honeys were in agreement with the legislation and were authentic. The color varied from mimosa yellow to dark brown. The specific rotation was levorotatory in most honey samples and the hydroxymethylfurfural values (from 1.5 mg/kg to 34.73 mg/kg) agreed with the international requirements. Honeys were rich in total phenolic compounds, 22.41 (Honey11) to 96.16 (Honey15) mg gallic acid equivalents/100 g, and flavonoids, 8.90 (Honey11) to 80.02 (Honey02) mg quercetin equivalents/100 g. Honey samples 15, 03, 05, 01, and 06 exerted more than 50% reduction of 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radicals and were able to reduce iron while honey samples 12, 18, 19, 14, and 11 chelate efficiently iron. High significant correlations between physicochemical parameters and antioxidant activities were found. CONCLUSION: The Algerian honeys analyzed were authentic and variations in their quality parameters and phenolics composition were directly associated with their demonstrated antioxidant properties.
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Affiliation(s)
- Nadia Amessis-Ouchemoukh
- Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Nacera Maouche
- Laboratoire de Biochimie appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Amar Otmani
- Laboratoire de Biochimie appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Anass Terrab
- Departamento de Biologia Vegetal y Ecologia, Universidad de Sevilla, Apdo, Sevilla, Spain
| | - Khodir Madani
- Laboratoire de Biomathématique, Biochimie, Biophysique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
- Centre de Recherche en Technologie des Industries Agro-alimentaires, Bejaia, Algeria
| | - Salim Ouchemoukh
- Laboratoire de Biochimie appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
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Hunter M, Ghildyal R, D'Cunha NM, Gouws C, Georgousopoulou EN, Naumovski N. The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys. Curr Res Food Sci 2021; 4:532-542. [PMID: 34430875 PMCID: PMC8374640 DOI: 10.1016/j.crfs.2021.08.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/31/2021] [Accepted: 08/05/2021] [Indexed: 11/19/2022] Open
Abstract
Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities. This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. In total, 42 commercial Australian honeys were selected, and categorised according to front-label descriptions. Honeys were analysed: quality (Hydroxymethylfurfural); colour (colour intensity, L*,a*,b*); bioactive composition (phenolic, flavonoid, and carotenoid content); antioxidant characteristics (DPPH, CUPRAC, FRAP); antibacterial activity (MIC50); physicochemical properties (pH, TSS, viscosity, a w). Colour intensity correlated with each assessed bioactive compound and antioxidant characteristic (p ≤ 0.001). MIC50 (S. aureus) was associated with FRAP and a w, suggesting mechanisms of action for honey's antibacterial activity. Manuka-type honeys had higher colour intensity (1440 (98.5) mAU) than other categories (p ≤ 0.05), and consistently higher bioactive and antioxidant properties. This provides the potential to inform antioxidant-related health outcomes.
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Affiliation(s)
- Maddison Hunter
- Faculty of Health, University of Canberra, Bruce, 2617, ACT, Australia
| | - Reena Ghildyal
- Faculty of Science and Technology, University of Canberra, Bruce, 2617, ACT, Australia
| | - Nathan M. D'Cunha
- Faculty of Health, University of Canberra, Bruce, 2617, ACT, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, 2617, ACT, Australia
| | - Caroline Gouws
- Faculty of Health, University of Canberra, Bruce, 2617, ACT, Australia
| | - Ekavi N. Georgousopoulou
- Sydney School of Medicine, University of Notre Dame Australia, Darlinghurst, Sydney, 2010, NSW, Australia
- Centre for Health and Medical Research, ACT Health Directorate, Phillip, 2606, ACT, Australia
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Bruce, 2617, ACT, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, 2617, ACT, Australia
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Hunter M, Kellett J, Toohey K, Naumovski N. Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys. Foods 2021; 10:foods10081842. [PMID: 34441619 PMCID: PMC8393184 DOI: 10.3390/foods10081842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 11/16/2022] Open
Abstract
Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p = 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly perceived negative tastes, rather than their antioxidant capacity or phenolic content.
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Affiliation(s)
- Maddison Hunter
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Correspondence:
| | - Jane Kellett
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
| | - Kellie Toohey
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
- Department of Nutrition-Dietetics, School of Health Science and Education, Harokopio University, 176 71 Athens, Greece
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Tosun M, Keles F. Investigation methods for detecting honey samples adulterated with sucrose syrup. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Debela H, Belay A. Caffeine, invertase enzyme and triangle test sensory panel used to differentiate Coffea arabica and Vernonia amygdalina honey. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107857] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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13
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Fuentes Molina O, Alizadeh K, Bucarey SA, Castaneza Zúñiga E, Vásquez-Quitral P. Analysis of organic molecules, physicochemical parameters, and pollen as indicators for authenticity, botanical origin, type and quality of honey samples examined. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1850775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- O. Fuentes Molina
- Laboratorio de Fisiología, Departamento de Ciencias Biológicas Animales, Facultad de Ciencias Veterinarias y Pecuarias, Universidad De Chile, La Pintana, Santiago, Chile
| | - K. Alizadeh
- Department of Palynology and Climate Dynamics, University of Göttingen, Göttingen, Germany
- Quality Service International (QSI) GmbH, Bremen, Germany
| | - Sergio A. Bucarey
- Laboratorio de Biotecnología Veterinaria (BIOVETEC), Departamento de Ciencias Biológicas Animales, Facultad de Ciencias Veterinarias y Pecuarias, Universidad De Chile, La Pintana, Santiago, Chile
| | - E. Castaneza Zúñiga
- Instituto Profesional DUOC-UC, Sede Puente Alto, Puente Alto, Santiago, Chile
| | - P. Vásquez-Quitral
- Instituto De Ciencias Químicas Aplicadas, Facultad De Ingeniería, Universidad Autónoma De Chile, San Miguel, Santiago, Chile
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Moumeh B, Dolores Garrido M, Diaz P, Peñaranda I, Linares MB. Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes. Food Sci Nutr 2020; 8:5823-5831. [PMID: 33282234 PMCID: PMC7684596 DOI: 10.1002/fsn3.1843] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 07/23/2020] [Accepted: 07/28/2020] [Indexed: 11/26/2022] Open
Abstract
Supplemental feeding of honeybee (Apis mellifera L.) colonies is essential for colony buildup. Honey samples obtained from feeding honey bee colonies with different commercial sugars, including sugar paste, sugar paste + vitamins +amino acids, and sugar paste + vitamins +protein as pollen substitute, were studied to determine the effects of feeding bees on the physicochemical and sensory characteristics of honey, compared with the honey produced by a control group (no supplemental feeding). Analyzed honey samples from the different groups were in accordance with the criteria described in Council directive 2001/110/CE, 2002. Elsewhere, significant differences (p > .05) were detected in color, free acidity, diastase activity, hydroxymethylfurfural, sugar profile, and conductivity between all honey. In terms of mineral content, the honey from hives faded with sugar paste + vitamins +protein and control group had higher values for Na, Mg, P, K, Ca, Mn, Fe, Cu, and Zn. Related to sensory analyses, no differences in flavor and basic taste were found in all analyzed honey (p > .05) independently the type of feeding. For the visual attributes, only differences were found for the color. Supplementary feeding with different sugar pastes and proteins does not affect the physicochemical characteristics of honey. For the sensory analyses, control sample presented significant differences only for color and chemical odor attributes compared with honey from bees receiving supplementation.
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Affiliation(s)
- Bouchra Moumeh
- Department of Food Science and Technology, Veterinary FacultyUniversity of MurciaMurciaSpain
| | - María Dolores Garrido
- Department of Food Science and Technology, Veterinary FacultyUniversity of MurciaMurciaSpain
| | - Pedro Diaz
- Department of Food Science and Technology, Veterinary FacultyUniversity of MurciaMurciaSpain
| | - Irene Peñaranda
- Department of Food Science and Technology, Veterinary FacultyUniversity of MurciaMurciaSpain
| | - María Belén Linares
- Department of Food Science and Technology, Veterinary FacultyUniversity of MurciaMurciaSpain
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15
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Pereira JR, da R. Campos AN, de Oliveira FC, Silva VR, David GF, Da Silva JG, Nascimento WW, Silva MH, Denadai ÂM. Physical-chemical characterization of commercial honeys from Minas Gerais, Brazil. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100644] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Characterization of Invertase and Diastase Activities, 5-Hydroxymethylfurfural Content and Hydrogen Peroxide Production of Some Algerian Honeys. IRANIAN JOURNAL OF SCIENCE AND TECHNOLOGY TRANSACTION A-SCIENCE 2020. [DOI: 10.1007/s40995-020-00936-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Missio da Silva P, Gonzaga LV, Biluca FC, Schulz M, Vitali L, Micke GA, Oliveira Costa AC, Fett R. Stability of Brazilian Apis mellifera L. honey during prolonged storage: Physicochemical parameters and bioactive compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109521] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Akbari E, Baigbabaei A, Shahidi M. Determination of the floral origin of honey based on its phenolic profile and physicochemical properties coupled with chemometrics. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1740249] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ehsan Akbari
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Adel Baigbabaei
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Mostafa Shahidi
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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19
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Ghramh HA, Ibrahim EH, Kilany M. Study of anticancer, antimicrobial, immunomodulatory, and silver nanoparticles production by Sidr honey from three different sources. Food Sci Nutr 2020; 8:445-455. [PMID: 31993170 PMCID: PMC6977415 DOI: 10.1002/fsn3.1328] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 10/30/2019] [Accepted: 11/04/2019] [Indexed: 12/20/2022] Open
Abstract
Sidr honey is used as food and medicine in many countries. Study of immunomodulatory and anticancer activity of Sidr honey did not tested before. The aim of this work was to study the anticancer activity and immunomodulatory as well as antimicrobial potential of Sidr honey and its synthesized silver nanoparticles (AgNPs). Sidr honey from three sources (two from Kingdom of Saudi Arabia (KSA) and one from Pakistan) was diluted to 20% and tested for its biological activities and to synthesize AgNPs. The results demonstrated that honeys could produce AgNPs (spherical shape), modulated the growth of normal splenic cells, and have antimicrobial activities. Sidr honey has anticancer activity against HepG2 but not Hela cells. Sidr honey can be used as antimicrobial agent, but can be used as anticancer agent with care as it stimulated cell growth of some lines (e.g., Hala) and inhibited another (e.g., HepG2).
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Affiliation(s)
- Hamed A. Ghramh
- Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Unit of Bee Research and Honey ProductionFaculty of ScienceKing Khalid UniversityAbhaSaudi Arabia
- Biology DepartmentFaculty of Science, King Khalid UniversityAbhaSaudi Arabia
| | - Essam H. Ibrahim
- Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Biology DepartmentFaculty of Science, King Khalid UniversityAbhaSaudi Arabia
- Blood Products Quality Control and Research DepartmentNational Organization for Research and Control of BiologicalsCairoEgypt
| | - Mona Kilany
- Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Department of MicrobiologyNational Organization for Drug Control and Research (NODCAR)GizaEgypt
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20
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Anguebes-Franseschi F, Abatal M, Pat L, Flores A, Córdova Quiroz AV, Ramírez-Elias MA, San Pedro L, May Tzuc O, Bassam A. Raman Spectroscopy and Chemometric Modeling to Predict Physical-Chemical Honey Properties from Campeche, Mexico. Molecules 2019; 24:E4091. [PMID: 31766131 PMCID: PMC6891675 DOI: 10.3390/molecules24224091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/04/2019] [Accepted: 11/05/2019] [Indexed: 11/16/2022] Open
Abstract
In this work, 10 chemometric models based on Raman spectroscopy were constructed to predict the physicochemical properties of honey produced in the state of Campeche, Mexico. The properties of honey studied were pH, moisture, total soluble solids (TSS), free acidity, lactonic acidity, total acidity, electrical conductivity, Redox potential, hydroxymethylfurfural (HMF), and ash content. These proprieties were obtained according to the methods described by the Association of Official Analytical Chemists, Codex Alimentarius, and the International Honey Commission. For the construction of the chemometric models, 189 honey samples were collected and analyzed in triplicate using Raman spectroscopy to generate the matrix data [X], which were correlated with each of the physicochemical properties [Y]. The predictive capacity of each model was determined by cross validation and external validation, using the statistical parameters: standard error of calibration (SEC), standard error of prediction (SEP), coefficient of determination of cross-validation (R2cal), coefficient of determination for external validation (R2val), and Student's t-test. The statistical results indicated that the chemometric models satisfactorily predict the humidity, TSS, free acidity, lactonic acidity, total acidity, and Redox potential. However, the models for electric conductivity and pH presented an acceptable prediction capacity but not adequate to supply the conventional processes, while the models for predicting ash content and HMF were not satisfactory. The developed models represent a low-cost tool to analyze the quality of honey, and contribute significantly to increasing the honey distribution and subsequently the economy of the region.
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Affiliation(s)
- F. Anguebes-Franseschi
- Faculty of Chemistry, Autonomous University of Carmen, Street 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Z. C. 24180 Ciudad del Carmen, Campeche, Mexico; (F.A.-F.); (A.V.C.Q.); (M.A.R.-E.)
| | - M. Abatal
- Faculty of Engineering, Autonomous University of Carmen, Campus III, Avenida Central s/n, Esq. Con Fracc. Mundo Maya, C. P. 24115 Ciudad del Carmen, Campeche, Mexico; (M.A.); (A.F.)
| | - Lucio Pat
- South Frontier College, Av. Rancho Polígono 2-A, Ciudad Industrial, 24500 Lerma, Campeche, Mexico;
| | - A. Flores
- Faculty of Engineering, Autonomous University of Carmen, Campus III, Avenida Central s/n, Esq. Con Fracc. Mundo Maya, C. P. 24115 Ciudad del Carmen, Campeche, Mexico; (M.A.); (A.F.)
| | - A. V. Córdova Quiroz
- Faculty of Chemistry, Autonomous University of Carmen, Street 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Z. C. 24180 Ciudad del Carmen, Campeche, Mexico; (F.A.-F.); (A.V.C.Q.); (M.A.R.-E.)
| | - M. A. Ramírez-Elias
- Faculty of Chemistry, Autonomous University of Carmen, Street 56 No. 4 Esq. Av. Concordia, Col. Benito Juárez, Z. C. 24180 Ciudad del Carmen, Campeche, Mexico; (F.A.-F.); (A.V.C.Q.); (M.A.R.-E.)
| | - L. San Pedro
- Faculty of Engineering, Autonomous University of Yucatan, Av. Industrias no Contaminantes Periférico Norte, Cordemex, Z.C. 97310 Mérida, Yucatan, Mexico; (L.S.P.); (O.M.T.)
| | - O. May Tzuc
- Faculty of Engineering, Autonomous University of Yucatan, Av. Industrias no Contaminantes Periférico Norte, Cordemex, Z.C. 97310 Mérida, Yucatan, Mexico; (L.S.P.); (O.M.T.)
| | - A. Bassam
- Faculty of Engineering, Autonomous University of Yucatan, Av. Industrias no Contaminantes Periférico Norte, Cordemex, Z.C. 97310 Mérida, Yucatan, Mexico; (L.S.P.); (O.M.T.)
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21
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22
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Scripcă LA, Norocel L, Amariei S. Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys. Molecules 2019; 24:E2932. [PMID: 31412647 PMCID: PMC6721125 DOI: 10.3390/molecules24162932] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/08/2019] [Accepted: 08/09/2019] [Indexed: 02/07/2023] Open
Abstract
The aim of this study was to compare the physicochemical, the microbiological, and the antioxidant characteristics of unifloral honey, polyfloral honey, honeydew, and hay meadows honey. Hay meadow is type of semi-natural grassland with a great floral diversity, an important resource for pollinators. Grasslands are the source of the spring nectar honey obtained in May and June. Water content, sugars (fructose, glucose, sucrose, trehalose, melezitose, maltose, erlose, turanose, and raffinose), electrical conductivity, phenolic content (gallic acid, protocatechuic acid, 4-hydrxybenzoic acid, vanilic acid, chlorogenic acid, caffeic acid, p-coumaric acid, rosmarinic acid, myricetin, quercitin, luteolin, kaempferol), color, viscosity, and microbiological characteristics were performed for all samples of honey. The total polyphenols content was significant for grassland honey (21.50 mg/100 g) and honeydew (30.49 mg/100 g) and less significant for acacia (0.08 mg/100 g) and rape honey (0.14 mg/100 g). All samples were microbiologically safe, and standard plate count (SPC) values were <10 cfu/g for all the samples, but the grassland honey had the highest microbiological quality: 33.3% of samples without microorganisms, 50.0% with the presence of yeast under limit, and 16.7% with yeast and mold under limit, a situation that does not meet other types of honey. The results of statistical analysis obtained with principal component analysis (PCA) showed a major difference between the grassland honey and the other types of honey.
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Affiliation(s)
- Laura Agripina Scripcă
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Liliana Norocel
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
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23
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ElMasry G, Morsy N, Al‐Rejaie S, Ayed C, Linforth R, Fisk I. Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (
APCI
‐
MS
). Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14210] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gamal ElMasry
- Department of Pharmacology & ToxicologyCollege of PharmacyKing Saud University Riyadh Saudi Arabia
- Faculty of Agriculture Suez Canal University Ring Road Km 4.5, P.O. Box 41522, Ismailia Egypt
- Division of Food Sciences School of BiosciencesUniversity of Nottingham Sutton Bonington UK
| | - Noha Morsy
- Faculty of Agriculture Suez Canal University Ring Road Km 4.5, P.O. Box 41522, Ismailia Egypt
| | - Salim Al‐Rejaie
- Department of Pharmacology & ToxicologyCollege of PharmacyKing Saud University Riyadh Saudi Arabia
| | - Charfedinne Ayed
- Division of Food Sciences School of BiosciencesUniversity of Nottingham Sutton Bonington UK
| | - Robert Linforth
- Division of Food Sciences School of BiosciencesUniversity of Nottingham Sutton Bonington UK
| | - Ian Fisk
- Division of Food Sciences School of BiosciencesUniversity of Nottingham Sutton Bonington UK
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24
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Salvador L, Guijarro M, Rubio D, Aucatoma B, Guillén T, Vargas Jentzsch P, Ciobotă V, Stolker L, Ulic S, Vásquez L, Garrido P, Bravo J, Ramos Guerrero L. Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador. Foods 2019; 8:E105. [PMID: 30897757 PMCID: PMC6462972 DOI: 10.3390/foods8030105] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Revised: 03/11/2019] [Accepted: 03/15/2019] [Indexed: 12/22/2022] Open
Abstract
Honey is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.
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Affiliation(s)
- Lorena Salvador
- Centro de Investigación de Alimentos, CIAL, Universidad UTE, EC170527 Quito, Ecuador.
| | - Michelle Guijarro
- Centro de Investigación de Alimentos, CIAL, Universidad UTE, EC170527 Quito, Ecuador.
| | - Daniela Rubio
- Centro de Investigación de Alimentos, CIAL, Universidad UTE, EC170527 Quito, Ecuador.
| | - Bolívar Aucatoma
- Centro de Investigación de la Caña de Azúcar, CINCAE, El Triunfo 091601, Ecuador.
| | - Tanya Guillén
- Centro de Investigación de la Caña de Azúcar, CINCAE, El Triunfo 091601, Ecuador.
| | - Paul Vargas Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Quito EC170525, Ecuador.
| | | | - Linda Stolker
- Wageningen University & Research Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
| | - Sonia Ulic
- CEQUINOR (UNLP-CONICET), Universidad Nacional de La Plata, La Plata 1900, Argentina.
| | - Luis Vásquez
- Facultad de Ciencias de la Seguridad y Gestión de Riesgos, Universidad Internacional del Ecuador, Quito EC170504, Ecuador.
| | - Patricia Garrido
- Centro de Investigación de Alimentos, CIAL, Universidad UTE, EC170527 Quito, Ecuador.
| | - Juan Bravo
- Centro de Investigación de Alimentos, CIAL, Universidad UTE, EC170527 Quito, Ecuador.
| | - Luis Ramos Guerrero
- Centro de Investigación de Alimentos, CIAL, Universidad UTE, EC170527 Quito, Ecuador.
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25
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Sakač MB, Jovanov PT, Marić AZ, Pezo LL, Kevrešan ŽS, Novaković AR, Nedeljković NM. Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia). Food Chem 2019; 276:15-21. [DOI: 10.1016/j.foodchem.2018.09.149] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/21/2018] [Accepted: 09/24/2018] [Indexed: 10/28/2022]
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26
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Seraglio SKT, Silva B, Bergamo G, Brugnerotto P, Gonzaga LV, Fett R, Costa ACO. An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res Int 2019; 119:44-66. [PMID: 30884675 DOI: 10.1016/j.foodres.2019.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 12/22/2018] [Accepted: 01/13/2019] [Indexed: 01/08/2023]
Abstract
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.
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Affiliation(s)
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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Characterization of Kenyan Honeys Based on Their Physicochemical Properties, Botanical and Geographical Origin. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:2932509. [PMID: 30756079 PMCID: PMC6348921 DOI: 10.1155/2019/2932509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/29/2018] [Accepted: 12/16/2018] [Indexed: 11/18/2022]
Abstract
Properties and composition of honey are essential in providing information regarding their quality as well as in their differentiation based on production region characteristics, e.g., floral sources. This paper presents physicochemical properties and floral sources (botanical origin) of 21 honey samples obtained from arid and semiarid areas of Kenya, specifically, West Pokot, Baringo, and Kitui Counties. Physicochemical parameters which were analyzed to determine honey quality included moisture content, hydroxymethylfurfural (HMF), diastase activity, free acidity, and electrical conductivity. Values of these parameters were compared with those of the existing local, regional, and international standards for honey. Melissopalynological analysis (pollen analysis) was also carried out to provide information on botanical origin of the honeys. Results showed mean parameter values of moisture, 16.34%; HMF, 23.28 mg/kg; diastase activity, 10.67 Schade units; free acidity, 22.95 meq/kg; and electrical conductivity, 0.40 mS/cm. Free acidity and electrical conductivity values of honey samples obtained from West Pokot were significantly lower than the values of honeys from Baringo and Kitui. Eighteen (18) honey samples had all parameter values within the limits set in the East African, Codex Alimentarius, and the European Union directive standards for honey. Results also showed a total of 29 pollen types in the honey samples analyzed, and Acacia spp. was the predominant pollen type in 4 of the 21 honey samples. Findings of this study showed that Kenyan origin honeys can tap into the existing regional and international markets based on their quality which can be attributed to their botanical origin. Results of this study also suggested that honey producers have undertaken appropriate measures in honey harvesting, processing, handling, and storage. However, there is a need to build capacity of producers whose honey were of unacceptable quality. This would involve training on proper honey production, processing, and handling practices as well establishment of honey collection and processing centres at the local level in order to improve honey quality. This will enhance access to existing honey markets. Conservation of bee floral sources would also be needed to maintain honey quality.
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28
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Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, Costa ACO. Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation. Food Res Int 2018; 116:745-754. [PMID: 30717004 DOI: 10.1016/j.foodres.2018.09.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/21/2018] [Accepted: 09/06/2018] [Indexed: 10/28/2022]
Abstract
Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.
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Affiliation(s)
- Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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29
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Differentiation of Honey from Melipona Species Using Differential Scanning Calorimetry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1083-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Pasias IN, Kiriakou IK, Proestos C. HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chem 2017; 229:425-431. [PMID: 28372195 DOI: 10.1016/j.foodchem.2017.02.084] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 11/17/2016] [Accepted: 02/17/2017] [Indexed: 11/25/2022]
Abstract
A fully validated approach for the determination of diastase activity and hydroxymethylfurfural content in honeys were presented in accordance with the official methods. Methods were performed in real honey sample analysis and due to the vast number of collected data sets reliable conclusions about the correlation between the composition and the quality criteria were exported. The limits of detection and quantification were calculated. Accuracy, precision and uncertainty were estimated for the first time in the kinetic and spectrometric techniques using the certified reference material and the determined values were in good accordance with the certified values. PCA and cluster analysis were performed in order to examine the correlation among the artificial feeding of honeybees with carbohydrate supplements and the chemical composition and properties of the honey. Diastase activity, sucrose content and hydroxymethylfurfural content were easily differentiated and these parameters were used for indication of the adulteration of the honey.
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Affiliation(s)
- Ioannis N Pasias
- Chemical Laboratory of Lamia, Karaiskaki 85, Lamia 35100, Greece
| | | | - Charalampos Proestos
- National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, Greece.
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31
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Ceratonia siliqua honeys from Morocco: Physicochemical properties, mineral contents, and antioxidant activities. J Food Drug Anal 2017; 26:67-73. [PMID: 29389590 PMCID: PMC9332668 DOI: 10.1016/j.jfda.2016.11.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2016] [Revised: 11/09/2016] [Accepted: 11/21/2016] [Indexed: 11/21/2022] Open
Abstract
Physicochemical properties, main mineral content, and antioxidant activity were determined for eight floral carob honeys collected from different geographical regions of Morocco. Moroccan honeys showed good chemical and nutritional qualities, fulfilling the criteria described in the standard codex for honey. The percentages obtained for ashes were (0.13–0.69%), electrical conductivity (0.36–1.35 mS/cm), water content (17.30–22.80%), pH (4.17–5.05), free acidity (11.0–42.50 meq/kg), lactone acidity (4.0–16.50 meq/kg), and for total acidity (16.50–59.50 meq/kg). In addition, minerals such as K, Na, Mg, Cu, Zn, and Ca of honey samples were determined and potassium was the major mineral in all samples. The antioxidant activities based on the free radical scavenging, reducing power, and total antioxidant activity were investigated, and the antioxidant capacity of the honey samples was correlated with their biochemical constituents such as total phenol and flavonoids content, and the best antioxidant capacity was confirmed by the honey from Taounate.
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Wang Q, Cai WJ, Yu L, Ding J, Feng YQ. Comprehensive Profiling of Phytohormones in Honey by Sequential Liquid-Liquid Extraction Coupled with Liquid Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:575-585. [PMID: 28032995 DOI: 10.1021/acs.jafc.6b04234] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Honey exhibits various nutritional and medicinal functions, which are highly related to the active components; thus, the exploration of new compounds in honey is of great importance. Because honey is a byproduct of flower nectar, which is rich in phytohormones, the existence of phytohormones in honey is anticipated. In this research, a method for comprehensive profiling of 49 phytohormones in honey was developed by sequential liquid-liquid extraction (LLE) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS). Good linearities for 49 phytohormones were obtained with correlation coefficients (R) larger than 0.9913. The limits of detection (LODs) were in the range of 0.2-628.2 pg/mL. Satisfied reproducibility and reliability were achieved by evaluation of the intra- and interday precisions with relative standard deviations (RSDs) less than 15.8% and relative recoveries ranging from 80.4 to 123.7%. The method was further applied to analyze the phytohormones in 14 monofloral raw honey samples and 3 commercial honey samples. The existence of 34 phytohormones was confirmed, including 14 cytokinins (CKs), 8 gibberellins (GAs), 5 brassinosteroids (BRs), indole-3-acetic acid (IAA), indole-3-butyric acid (IBA), abscisic acid (ABA), salicylic acid (SA), jasmonic acid (JA), jasmonoyl-leucine (JA-Leu), and jasmonoyl-phenylalanine (JA-Phe). In addition, the content and species of phytohormones varies in different kinds of honey. The study is beneficial to fully illustrate the phytohormone profile of honey and contributive to elucidate the mechanism of its nutritional and medicinal functions.
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Affiliation(s)
- Qing Wang
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Wen-Jing Cai
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Lei Yu
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Jun Ding
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Yu-Qi Feng
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
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Characterization and classification of commercial thyme honeys produced in specific Mediterranean countries according to geographical origin, using physicochemical parameter values and mineral content in combination with chemometrics. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2803-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kadri SM, Zaluski R, Orsi RDO. Nutritional and mineral contents of honey extracted by centrifugation and pressed processes. Food Chem 2016; 218:237-241. [PMID: 27719904 DOI: 10.1016/j.foodchem.2016.09.071] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Revised: 08/03/2016] [Accepted: 09/12/2016] [Indexed: 10/21/2022]
Abstract
In this study, wild honey samples extracted by two different methods (centrifugation and pressed processing) were characterized and compared based on their physicochemical, and nutritional properties, macro- and micro-mineral contents, and pollen counts. Twelve colonies of Africanized Apis mellifera were used; six honey samples were obtained by centrifugation and six by honeycomb press. All physicochemical parameters of honey samples (moisture, pH, total acidity, ash, dry matter, and qualitative absence of hydroxymethylfurfural) were within the limits established by EU legislation, and all parameters in pressed honey were superior (p<0.05). Nutritional contents (total carbohydrates, total lipids, total proteins, flavonoids, and ascorbic acid) and minerals (K, Ca, Mg, Na, Fe, Li, Zn) were also higher in pressed honey. The quantity of pollen in pressed honey samples was 5.6-fold higher than in centrifuged samples. Pressed honey, can be marked as a differentiated product with a higher mineral content and several nutritional properties.
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Affiliation(s)
- Samir Moura Kadri
- Núcleo de Ensino, Ciência e Tecnologia em Apicultura Racional (NECTAR), Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, UNESP, Universidade Estadual Paulista, Distrito de Rubião Jr., s/n, Zip Code 18618-000 Botucatu, São Paulo, Brazil.
| | - Rodrigo Zaluski
- Núcleo de Ensino, Ciência e Tecnologia em Apicultura Racional (NECTAR), Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, UNESP, Universidade Estadual Paulista, Distrito de Rubião Jr., s/n, Zip Code 18618-000 Botucatu, São Paulo, Brazil.
| | - Ricardo de Oliveira Orsi
- Núcleo de Ensino, Ciência e Tecnologia em Apicultura Racional (NECTAR), Departamento de Produção Animal, Faculdade de Medicina Veterinária e Zootecnia, UNESP, Universidade Estadual Paulista, Distrito de Rubião Jr., s/n, Zip Code 18618-000 Botucatu, São Paulo, Brazil.
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Chaikham P, Kemsawasd V, Apichartsrangkoon A. Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.04.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fechner DC, Moresi AL, Ruiz Díaz JD, Pellerano RG, Vazquez FA. Multivariate classification of honeys from Corrientes (Argentina) according to geographical origin based on physicochemical properties. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.05.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Honey: Chemical composition, stability and authenticity. Food Chem 2015; 196:309-23. [PMID: 26593496 DOI: 10.1016/j.foodchem.2015.09.051] [Citation(s) in RCA: 555] [Impact Index Per Article: 61.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Revised: 08/21/2015] [Accepted: 09/15/2015] [Indexed: 01/06/2023]
Abstract
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 diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius.
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Pentoś K, Luczycka D, Wróbel R. The identification of the relationship between chemical and electrical parameters of honeys using artificial neural networks. Comput Biol Med 2014; 53:244-9. [PMID: 25173812 DOI: 10.1016/j.compbiomed.2014.08.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 08/05/2014] [Accepted: 08/10/2014] [Indexed: 11/19/2022]
Abstract
A number of significant scientific studies have confirmed the health benefits of honey. Due to the high price of natural honey, it is a common target for adulteration which reduces its medicinal value. Adulteration detection methods require specific laboratory equipment and are very expensive. The development of measurement techniques enables the measurement of electrical characteristics of strained honey. Honey electrical parameters can possibly be used for its quality assessment. The identification of the relationship between chemical and electrical parameters of honeys and analysis to determine if there are frequency-dependent changes, can help in developing of that group of methods. The aim of this research was to determine how the chemical parameters of certain honeys influence the dielectric loss factor and the permittivity of strained honey measured in various frequencies. Another aim was to determine whether the percentage influence of certain chemical parameters of honeys on electrical characteristics significantly depends on frequency value. The research was based on neural network models and sensitivity analysis. The percentage influence of certain chemical parameters on electrical characteristics significantly depends on frequency value.
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Affiliation(s)
- Katarzyna Pentoś
- Institute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Wroclaw University of Environmental and Life Sciences, pl. Grunwaldzki 24A, 50-363 Wrocław, Poland.
| | - Deta Luczycka
- Institute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Wroclaw University of Environmental and Life Sciences, pl. Grunwaldzki 24A, 50-363 Wrocław, Poland
| | - Radosław Wróbel
- Institute of Machine Design and Operation, Wroclaw University of Technology, Łukasiewicza 7/9, 50-371 Wrocław, Poland
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