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Jiang W, Paolini J, Bereau D, Battesti MJ, Yang Y, Jean-Marie É, Costa J, Robinson JC. French Guiana honeys from the Amazon biome: First description of volatile fraction and antioxidant capacity. Heliyon 2023; 9:e18526. [PMID: 37554807 PMCID: PMC10404971 DOI: 10.1016/j.heliyon.2023.e18526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 07/10/2023] [Accepted: 07/20/2023] [Indexed: 08/10/2023] Open
Abstract
Various honeys from French Guiana were collected and analyzed to investigate their volatile fraction composition and antioxidant activity. Volatile composition was assessed using HS-SPME/GC, GC-MS technique. Oxygenated monoterpenes like hotrienol (0.5-45.3%) were found as major molecules, followed by non terpenic compounds like phenylacetaldehyde (0.8-18.2%) or 3-hydroxy-4-phenyl-2-butanone (0.1-29.3%). Three chemical groups using statistical analysis were classified within investigated honey samples: norisoprenoids/shikimates, mevalonate and their combination. Total phenolics content (TPC) was determined by Folin-Ciocalteu method. Antioxidant activity was assessed by oxygen radical absorbance capacity (ORAC) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. TPC and anti-radical activity were compared with multifloral honeys from neighboring regions, indicating the possible presence of compounds from the polyphenol family. These results are promising for further biological studies involving honeys from French Guiana.
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Affiliation(s)
- Weiwen Jiang
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
| | - Julien Paolini
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Didier Bereau
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
| | - Marie-José Battesti
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Yin Yang
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Élodie Jean-Marie
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
| | - Jean Costa
- UMR 6134 CNRS Science pour l'environnement, Science and Techniques Faculty, University of Corsica, 22 Jean Nicoli Av. 20250 Corte, Corsica, France
| | - Jean-Charles Robinson
- Laboratoire COVAPAM, UMR QualiSud, Département Science et Technologies, Université de Guyane, 97300 French Guiana, France
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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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Dai Y, Jin R, Verpoorte R, Lam W, Cheng YC, Xiao Y, Xu J, Zhang L, Qin XM, Chen S. Natural deep eutectic characteristics of honey improve the bioactivity and safety of traditional medicines. JOURNAL OF ETHNOPHARMACOLOGY 2020; 250:112460. [PMID: 31837415 DOI: 10.1016/j.jep.2019.112460] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 11/20/2019] [Accepted: 12/05/2019] [Indexed: 06/10/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Honey, an important additive with natural deep eutectic solvent (NADES) characteristics, has been used in traditional medicine for thousands of years. AIM OF THE STUDY We investigated the quality-improving effects of honey on Astragali Radix (Mikvetch Root) (RA) as an example. MATERIALS AND METHODS Decoctions of raw RA, fried RA, honey-fried RA, and a man-made- honey-fried RA were prepared and compared in cell-based bioactivity tests, chemical composition tests, as well as a bioavailability test with calycosin-7-O-β-D-glucoside. RESULTS The addition of honey increased the concentrations of active compounds and their oral bioavailability, provided protection against acetylation, and consequently increased their bioactivity. These changes were also observed when a pure NADES-mimicking honey was used. CONCLUSION Our findings provide a potential explanation as to why honey has long been used as traditional medicine additives and rationalize the application of honey and honey-like substance in producing pharmaceuticals.
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Affiliation(s)
- Yuntao Dai
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Nanxiaojie 16, Dongzhimennei Ave, 100700, Beijing, China.
| | - Runa Jin
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Nanxiaojie 16, Dongzhimennei Ave, 100700, Beijing, China
| | - Robert Verpoorte
- Natural Products Laboratory, Institute of Biology, Leiden University, Sylviusweg 72, 2333BE, Leiden, the Netherlands
| | - Wing Lam
- Department of Pharmacology, Yale University School of Medicine, 333 Cedar Street, New Haven, 06510, CT, United States
| | - Yung-Chi Cheng
- Department of Pharmacology, Yale University School of Medicine, 333 Cedar Street, New Haven, 06510, CT, United States
| | - Yongqin Xiao
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Nanxiaojie 16, Dongzhimennei Ave, 100700, Beijing, China
| | - Jiang Xu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Nanxiaojie 16, Dongzhimennei Ave, 100700, Beijing, China
| | - Liwei Zhang
- Institute of Molecule Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Wucheng Road 96, 030006, Taiyuan, China
| | - Xue-Mei Qin
- China Modern Research Center for Traditional Chinese Medicine of Shanxi University, Shanxi University, Wucheng Road 96, 030006, Taiyuan, China
| | - Shilin Chen
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Nanxiaojie 16, Dongzhimennei Ave, 100700, Beijing, China
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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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Yang Y, Battesti MJ, Costa J, Dupuy N, Paolini J. Volatile components as chemical markers of the botanical origin of Corsican honeys. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3414] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yin Yang
- Université de Corse; UMR CNRS 6134, Laboratoire Chimie des Produits Naturels; Campus Grimaldi BP 52 20250 Corte France
| | - Marie-José Battesti
- Université de Corse; UMR CNRS 6134, Laboratoire Chimie des Produits Naturels; Campus Grimaldi BP 52 20250 Corte France
| | - Jean Costa
- Université de Corse; UMR CNRS 6134, Laboratoire Chimie des Produits Naturels; Campus Grimaldi BP 52 20250 Corte France
| | - Nathalie Dupuy
- Aix-Marseille Université; IMBE UMR 7263, Avenue Escadrille Normandie Niemen; 13397 Marseille France
| | - Julien Paolini
- Université de Corse; UMR CNRS 6134, Laboratoire Chimie des Produits Naturels; Campus Grimaldi BP 52 20250 Corte France
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Anjos O, Frazão D, Caldeira I. Physicochemical and Sensorial Characterization of Honey Spirits. Foods 2017; 6:foods6080058. [PMID: 28749420 PMCID: PMC5575633 DOI: 10.3390/foods6080058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 07/22/2017] [Accepted: 07/22/2017] [Indexed: 11/16/2022] Open
Abstract
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Apartado 119, 6001-909 Castelo Branco, Portugal.
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - David Frazão
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar, Laboratório de Enologia, Unidade de Investigação de Viticultura e Enologia, Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal.
- ICAAM- Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal.
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Soares S, Amaral JS, Oliveira MBP, Mafra I. A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin. Compr Rev Food Sci Food Saf 2017; 16:1072-1100. [DOI: 10.1111/1541-4337.12278] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/18/2017] [Accepted: 05/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sónia Soares
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana S. Amaral
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
- Escola Superior de Tecnologia e Gestão; Inst. Politécnico de Bragança; Bragança Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
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Laallam H, Boughediri L, Bissati S, Menasria T, Mouzaoui MS, Hadjadj S, Hammoudi R, Chenchouni H. Modeling the synergistic antibacterial effects of honey characteristics of different botanical origins from the Sahara Desert of Algeria. Front Microbiol 2015; 6:1239. [PMID: 26594206 PMCID: PMC4635208 DOI: 10.3389/fmicb.2015.01239] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Accepted: 10/26/2015] [Indexed: 01/22/2023] Open
Abstract
Background: Honey has multiple therapeutic properties due to its composition with diverse components. Objectives: This study aims to investigate the antimicrobial efficacy of Saharan honeys against bacterial pathogens, the variation of honey floral origins, and its physicochemical characteristics. Materials and Methods: The antimicrobial activity of 32 samples of honey collected from the Algerian Sahara Desert was tested on four bacteria; Bacillus subtilis, Clostridium perfringens, Escherichia coli, and Staphylococcus aureus. The botanical origin of honeys and their physicochemical properties were determined and their combined antibacterial effects were modeled using a generalized linear mixed model (GLMM). Results: Out of the 32 study samples, 14 were monofloral and 18 were multifloral. The pollen density was on average 7.86 × 106 grains/10 g of honey, water content was 14.6%, electrical conductivity (EC) was 0.5 μS/cm, pH was 4.38 ± 0 50, hydroxymethylfurfural (HMF) content was 82 mg/kg of honey, total sugars = 83%, reducing sugars = 71%, and the concentration of proline = 525.5 ± 550.2 mg/kg of honey. GLMM revealed that the antibacterial effect of honey varied significantly between bacteria and floral origins. This effect increased with increasing of water content and reducing sugars in honey, but it significantly decreased with increase of honey EC. E. coli was the most sensitive species with an inhibition zone of 10.1 ± 4.7 mm, while C. perfringens was the less sensitive. Honeys dominated by pollen of Fabaceae sp. were most effective with an overall antimicrobial activity equals to 13.5 ± 4.7 mm. Conclusion: Saharan honeys, of certain botanical origins, have physicochemical and pollinic characteristics with relevant potential for antibacterial purposes. This encourages a more comprehensive characterization of honeys with in vivo and in vitro investigations.
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Affiliation(s)
- Hadda Laallam
- Laboratoire de Bioressources Sahariennes, Université Kasdi Merbah Ouargla Ouargla, Algeria
| | - Larbi Boughediri
- Equipe de Palynologie, Laboratoire de Biologie Végétale, University of Annaba Annaba, Algeria
| | - Samia Bissati
- Laboratoire de Bioressources Sahariennes, Université Kasdi Merbah Ouargla Ouargla, Algeria
| | - Taha Menasria
- Department of Applied Biology, Faculty of Exact Sciences and Natural and Life Sciences, University of Tebessa Tebessa, Algeria
| | - Mohamed S Mouzaoui
- Laboratoire Régional du Centre Algérien du Contrôle de la Qualité et de l'Emballage Ouargla, Algeria
| | - Soumia Hadjadj
- Laboratoire de Protection des Ecosystèmes en Zones Arides "EcoSys," Université Kasdi Merbah Ouargla Ouargla, Algeria
| | - Rokia Hammoudi
- Laboratory of Biogeochemistry of Desert Environments, Faculty of Natural and Life Sciences, University of Kasdi Merbah Ouargla Ouargla, Algeria
| | - Haroun Chenchouni
- Department of Natural and Life Sciences, Faculty of Exact Sciences and Natural and Life Sciences, University of Tebessa Tebessa, Algeria ; Department of Ecology and Plant Biotechnology, Faculty of Natural and Life Sciences, University of Batna 2 Batna, Algeria
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