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Biswas A, Chaudhari SR. Exploring the role of NIR spectroscopy in quantifying and verifying honey authenticity: A review. Food Chem 2024; 445:138712. [PMID: 38364494 DOI: 10.1016/j.foodchem.2024.138712] [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: 11/29/2023] [Revised: 01/19/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Honey, recognized for its diverse flavors and nutritional benefits, confronts challenges in maintaining authenticity and quality due to factors like adulteration and mislabelling. This review undertakes a comprehensive exploration of the utility of Near-Infrared (NIR) spectroscopy as a non-destructive analytical method for concurrently evaluating both honey quantity and authenticity. The primary purpose of this investigation is to delve into the various applications of NIR spectroscopy in honey analysis, with a specific focus on its capability to identify and quantify significant quality parameters such as sugar content, moisture levels, 5-HMF, and proline content. Results from the study underscore the effectiveness of NIR spectroscopy, especially when integrated with advanced chemometrics models. This combination not only facilitates quantification of diverse quality parameters but also enhances the classification of honey based on geographical and botanical origin. The technology emerges as a potent tool for detecting adulteration, addressing critical challenges in preserving the authenticity and quality of honey products. The impact of this critical analysis extends to shedding light on the current state, challenges, and future prospects of applying NIR spectroscopy in the honey industry. This analysis outlines the current challenges and future prospects of NIR spectroscopy in the honey industry. Emphasizing its potential to improve consumer confidence and food safety, the research has broader implications for authenticity and quality assurance in honey. Integrating NIR spectroscopy into industry practices could establish stronger quality control measures, benefiting both producers and consumers globally.
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Affiliation(s)
- Anisha Biswas
- Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sachin R Chaudhari
- Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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2
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AlNadhari S, Abbasova G, Al-Qahtani WH, Zengin G, Islamov S, Mammadova AO, Azad AK, Mammadova S, Jaradat N, Babayeva U, Humbatov M, Ganbarov D, Beylerli O, Beilerli A, Toker ÖS, Biturku J, Kiren I. Assessment of the botanical origin of Saudi Arabian honey samples to identify pollen with chromatographic tools and packing and storage. Biomed Chromatogr 2024:e5869. [PMID: 38599336 DOI: 10.1002/bmc.5869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/30/2024] [Accepted: 03/07/2024] [Indexed: 04/12/2024]
Abstract
The increasing demand for honey purification and authentication necessitates the global utilization of advanced processing tools. Common honey processing techniques, such as chromatography, are commonly used to assess the quality and quantity of valuable honey. In this study, 15 honey samples were authenticated using HPLC and GC-MS chromatographic methods to analyze their pollen spectrum. Various monofloral honey samples were collected, including Acacia, Hypoestes, Lavandula, Tamarix, Trifolium, and Ziziphus species, based on accurate identification by apiarists in 2023 from the Kingdom of Saudi Arabia. Honey analysis revealed the extraction of pollen from 20 different honeybee floral species. Pollen identified from honey samples using advanced chromatographic tools revealed dominant vegetation resources: Ziziphus species (23%), Acacia species (25%), Tamarix species (34%), Lavandula species (26%), Hypoestes species (34%), and Trifolium species (31%). This study uses HPLC to extract phenolic compounds, revealing dominant protocatechuic acid (4.71 mg g-1), and GC-MS to analyze organic compounds in honey pollen. Specifically, 2-dodecanone was detected with a retention time of 7.34 min. The utilization of chromatographic tools in assessing honey samples for pollen identification provides a reliable and efficient method for determining their botanical origins, thereby contributing to the quality control and authentication of honey products.
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Affiliation(s)
- Saleh AlNadhari
- College of Agriculture, King Saud University, Riyadh, Saudi Arabia
| | | | - Wahidah H Al-Qahtani
- Department of Food Sciences & Nutrition, College of Food & Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Gokhan Zengin
- Department of Biology, University of Selcuk, Konya, Turkey
| | - Sokhib Islamov
- Department of Technology of Storage and Processing of Agricultural Products, Tashkent State Agrarian University, Tashkent, Uzbekistan
| | - Afat O Mammadova
- Department of Botany and Plant Physiology, Baku State University, Baku, Azerbaijan
| | - Abul Kalam Azad
- Faculty of Pharmacy, University College of MAIWP International, Kuala Lumpur, Malaysia
| | | | - Nidal Jaradat
- Department of Pharmacy, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, Palestine
| | | | | | - Dashgin Ganbarov
- Doctor of Biological Sciences, Nakhchivan State University, Nakhchivan, Azerbaijan
| | - Ozal Beylerli
- entral Research Laboratory, Bashkir State Medical University, Ufa, Russia
| | - Aferin Beilerli
- Department of Obstetrics and Gynecology, Tyumen State Medical University, Tyumen, Russia
| | - Ömer Said Toker
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Jonida Biturku
- Faculty of Agriculture and Environment, Department of Agronomy Sciences, Agriculture University of Tirana, Tirana, Albania
| | - Ifrah Kiren
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
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Zhang XH, Gu HW, Liu RJ, Qing XD, Nie JF. A comprehensive review of the current trends and recent advancements on the authenticity of honey. Food Chem X 2023; 19:100850. [PMID: 37780275 PMCID: PMC10534224 DOI: 10.1016/j.fochx.2023.100850] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/15/2023] [Accepted: 08/26/2023] [Indexed: 10/03/2023] Open
Abstract
The authenticity of honey currently poses challenges to food quality control, thus requiring continuous modernization and improvement of related analytical methodologies. This review provides a comprehensively overview of honey authenticity challenges and related analytical methods. Firstly, direct and indirect methods of honey adulteration were described in detail, commenting the existing challenges in current detection methods and market supervision approaches. As an important part, the integrated metabolomic workflow involving sample processing procedures, instrumental analysis techniques, and chemometric tools in honey authenticity studies were discussed, with a focus on their advantages, disadvantages, and scopes. Among them, various improved microscale extraction methods, combined with hyphenated instrumental analysis techniques and chemometric data processing tools, have broad application potential in honey authenticity research. The future of honey authenticity determination will involve the use of simplified and portable methods, which will enable on-site rapid detection and transfer detection technologies from the laboratory to the industry.
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Affiliation(s)
- Xiao-Hua Zhang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
- Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Hui-Wen Gu
- College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou, China
| | - Ren-Jun Liu
- Collaborative Innovation Center for Water Pollution Control and Water Safety in Karst Area, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
| | - Xiang-Dong Qing
- Hunan Provincial Key Laboratory of Dark Tea and Jin-hua, College of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Jin-Fang Nie
- Collaborative Innovation Center for Water Pollution Control and Water Safety in Karst Area, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, China
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4
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Escriche I, Juan-Borrás M, Visquert M, Valiente JM. An overview of the challenges when analysing pollen for monofloral honey classification. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential. PLANTS 2022; 11:plants11151993. [PMID: 35956470 PMCID: PMC9370339 DOI: 10.3390/plants11151993] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/23/2023]
Abstract
Calluna vulgaris, belonging to the Ericaceae family, is an invasive plant that has widely spread from Europe all across Asia, North America, Australia and New Zealand. Being able to survive in rigid soil and environmental conditions, it is nowadays considered to be of high nature-conservation value. Known for its nutritional and medicinal properties, C. vulgaris stands out for its varied physiochemical composition, spotlighting a wide range of biological activity. Among the most important bioactive compounds identified in C. vulgaris, the phenolic components found in different parts of this herbaceous plant are the main source of its diverse pro-health properties (antioxidant, anti-inflammatory, antimicrobial, chemoprotective, etc.). Nonetheless, this plant exhibits an excellent nectariferous potential for social insects such as honeybees; therefore, comparing the bioactive compounds observed in the plant and in the final product of the beehive, namely honey, will help us understand and find new insights into the health benefits provided by the consumption of C. vulgaris-related products. Thus, the main interest of this work is to review the nutritional profile, chemical composition and biological activities of the C. vulgaris plant and its related honey in order to encourage the future exploration and use of this health-promoting plant in novel foods, pharmacological products and apitherapy.
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Stefas D, Gyftokostas N, Kourelias P, Nanou E, Tananaki C, Kanelis D, Liolios V, Kokkinos V, Bouras C, Couris S. Honey discrimination based on the bee feeding by Laser Induced Breakdown Spectroscopy. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108770] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Rodopoulou MA, Tananaki C, Kanelis D, Liolios V, Dimou M, Thrasyvoulou A. A chemometric approach for the differentiation of 15 monofloral honeys based on physicochemical parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:139-146. [PMID: 34056719 DOI: 10.1002/jsfa.11340] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 05/05/2021] [Accepted: 05/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Although the main method for authentication of monofloral honey is pollen analysis, other classification approaches have been also applied. However, the majority of the existing classification models so far have utilized a few honey types or a few honey samples of each honey type, which can lead to inaccurate results. Aiming at addressing this, the goal of the present study was to create a classification model by analysing in total 250 honey samples from 15 different monofloral honey types in ten physicochemical parameters and then, multivariate analysis [multivariate analysis of variance (MANOVA), principal component analysis (PCA) and multi-discriminant analysis (MDA)] was applied in an effort to distinguish and classify them. RESULTS Electrical conductivity and colour were found to have the highest discriminative power, allowing the classification of monofloral honey types, such as oak, knotgrass and chestnut honey, as well as the differentiation between honeydew and nectar honeys. The classification model had a high predictive power, as the 84.4% of the group cases was correctly classified, while for the cases of chestnut, strawberry tree and sunflower honeys the respective prediction was correct by 91.3%, 95% and 100%, allowing further determination of unknown honey samples. CONCLUSION It seems that the characterization of monofloral honeys based on their physicochemical parameters through the proposed model can be achieved and further applied on other honey types. The results could contribute to the development of methodologies for the determination of honey's botanical origin, based on simple techniques, so that these can be applied for routine analysis. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Maria-Anna Rodopoulou
- Laboratory of Apiculture-Sericulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Chrysoula Tananaki
- Laboratory of Apiculture-Sericulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Dimitrios Kanelis
- Laboratory of Apiculture-Sericulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Vasilios Liolios
- Laboratory of Apiculture-Sericulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Maria Dimou
- Laboratory of Apiculture-Sericulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Andreas Thrasyvoulou
- Laboratory of Apiculture-Sericulture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Wang Z, Ren P, Wu Y, He Q. Recent advances in analytical techniques for the detection of adulteration and authenticity of bee products - A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:533-549. [PMID: 33705260 DOI: 10.1080/19440049.2020.1871081] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Bee products have been considered as functional foods for a long time in China because of their wide range of biological activity. China has the largest number of bee colonies and the highest production of bee products in the world. Major bee products include honey, royal jelly, propolis and bee pollen. In recent years, consumption of bee products in China has been increasing due to an increased public awareness of their nutritional and health benefits. With the development of the Chinese economy and the improvement of people's living standards, high-end and gift-oriented products have become more popular and bee products are one of the options. However, the production of bee products cannot increase rapidly in short term and this is a driver for substantial economic-motivated adulteration. This is compounded by globalisation of supply chains which has also resulted in a rise in bee products fraud. These illicit products are eroding market prices and consumer trust, causing significant damage to the beekeeping industry. In order to provide information or solutions for regulators and consumers, in this article, we review he characteristics of bee products in China and the current situation regarding adulteration and authenticity of bee products. Moreover, advances in analytical techniques for detection of adulteration and authenticity of bee products including sensory techniques, DNA methods, isotope ratio mass spectrometry, spectroscopic techniques and mass spectrometry are reviewed. Finally, the applications and limitations of analytical methods in authentication are critically assessed. Suggestions are also put forward for the future management of China's bee products industry.
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Affiliation(s)
- Ziying Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Pingping Ren
- Applied, Industrial and Clinical Division, Bruker Biospin GmbH, Rheinstetten, Germany
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Qinghua He
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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Machado AM, Miguel MG, Vilas-Boas M, Figueiredo AC. Honey Volatiles as a Fingerprint for Botanical Origin-A Review on their Occurrence on Monofloral Honeys. Molecules 2020; 25:E374. [PMID: 31963290 PMCID: PMC7024207 DOI: 10.3390/molecules25020374] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/13/2020] [Accepted: 01/14/2020] [Indexed: 12/28/2022] Open
Abstract
Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to the surrounding flora, enabling its characterization by source or type. Monofloral honeys may reach higher market values than multifloral ones. Honey's aroma is very specific, resulting from the combination of volatile compounds present in low concentrations. The authentication of honey's complex matrix, according to its botanical and/or geographical origin, represents a challenge nowadays, due to the different sorts of adulteration that may occur, leading to the search for reliable marker compounds for the different monofloral honeys. The existing information on the volatiles of monofloral honeys is scarce and disperse. In this review, twenty monofloral honeys and honeydews, from acacia, buckwheat, chestnut, clover, cotton, dandelion, eucalyptus, fir tree, heather, lavender, lime tree, orange, pine, rape, raspberry, rhododendron, rosemary, strawberry tree, sunflower and thyme, were selected for volatile comparison purposes. Taking into consideration the country of origin, the technique of isolation and analysis, the five main volatiles from each of the honeys are compared. Whereas some compounds were found in several types of monofloral honey, and thus not considered good volatile markers, some monofloral honeys revealed characteristic volatile compounds independently of their provenance.
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Affiliation(s)
- Alexandra M. Machado
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, Centro de Biotecnologia Vegetal (CBV), DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Maria Graça Miguel
- Faculdade de Ciências e Tecnologia, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Miguel Vilas-Boas
- CIMO, Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Ana Cristina Figueiredo
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, Centro de Biotecnologia Vegetal (CBV), DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
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10
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Pospiech M, Javůrková Z, Tremlová B, Běhalová H. Characterization of fruit trees pollen. POTRAVINARSTVO 2019. [DOI: 10.5219/1096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
One of the options to determine botanical origin of trees or honey is the analysis of pollen grains. The characteristics of pollen grains in Czech flora has not been sufficiently described yet. Within this work, fruit trees pollen of Czech origin was characterized on the basis of morphological and spectral description of pollen grains produced by fruit species of M. domestica, P. armenica, P. persica, P. domestica, P. avium and P. cerasus. The morphological characterization results of the studied fruit species are consistent with results by other authors, but certain differences between the pollen grains of some fruit trees were confirmed. Most morphological differences were confirmed among the Malus and Prunus genera. Results of morphological and spectral analyzes further confirmed the differences between some types of fruit trees, but homogeneity remained for individual species even in mixed samples. Morphological and spectral analysis can therefore be used for botanical identification of pollen. If this knowledge is applied to pollen analysis in honey, these methods can also be used to verify the botanical origin of honey.
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Esteki M, Shahsavari Z, Simal-Gandara J. Food identification by high performance liquid chromatography fingerprinting and mathematical processing. Food Res Int 2019; 122:303-317. [DOI: 10.1016/j.foodres.2019.04.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 01/31/2023]
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Costa AC, Garruti DS, Madruga MS. The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4493-4497. [PMID: 30767242 DOI: 10.1002/jsfa.9647] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 02/08/2019] [Accepted: 02/12/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality and power of each odorous volatile present in the headspace of unifloral honey velame branco (Croton heliotropiifolius Kunth) prepared by stingless uruçu (Melipona scutellaris Latrelle) were evaluated using the gas chromatography-olfactometry Osme technique. Five trained panellists evaluated the sensory chromatographic effluent in three replications, and the results were integrated by SCDTI software. RESULTS Of the 42 compounds identified in the chromatogram, 17 odorous stimuli were detected by the sensory panel. Among these compounds, the most odoriferous impacts were pentanoate acetate 'ripe fruit', safranal green, medicinal plant and methyl eugenol 'clove, tea'. The furaneol compounds, hotrienol and benzaldehyde showed aroma notes associated with honey. CONCLUSION These results are important since, in addition to revealing the presence of compounds that are not identified by other analytical methods, they can also assist in the verification of monofloral honeys compliance. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ana Cv Costa
- Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Deborah S Garruti
- Brazilian Agricultural Research Corporation, Embrapa Tropical Agribusiness (Embrapa Tropical), Fortaleza, Brazil
| | - Marta S Madruga
- Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, Brazil
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Selvaraju K, Vikram P, Soon JM, Krishnan KT, Mohammed A. Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2508-2521. [PMID: 31168133 PMCID: PMC6525717 DOI: 10.1007/s13197-019-03728-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/14/2019] [Accepted: 03/18/2019] [Indexed: 01/04/2023]
Abstract
Stingless bees are native to tropical region and produce honey which are high in moisture content. Compared to honey from honeybees, there are limited studies on honey derived from stingless bees. Hence, the aim of this study was to evaluate the chemical composition and antioxidant activities of stingless bee honey. Fifteen types of honey were collected from six states in West Coast of Malaysia and pollen analyses were carried out. Four types of unifloral honey samples produced by stingless bees were selected to determine their physicochemical and antioxidant activities including total phenolic, total flavonoid and ascorbic acid contents. Melissopalynological study of 15 honey samples collected from different states showed presence of both unifloral and multifloral origins. Honey samples collected from Apis mellifera (honeybee) combs had lower number of total pollen compared to samples collected from Heterotrigona itama and Geniotrigona thoracica (stingless bees). Jambul Merak honey contains the highest phenolic and flavonoid contents with greatest color intensity and has the highest antioxidant potential. This study highlights the chemical composition and biological activity of honey from stingless bees which may increase its commercial value or to be utilised as potential functional food ingredient.
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Affiliation(s)
- Kirthiga Selvaraju
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Paritala Vikram
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Jan Mei Soon
- Faculty of Health and Wellbeing, University of Central Lancashire, Preston, UK
| | - Kumara Thevan Krishnan
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Arifullah Mohammed
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
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Bucekova M, Juricova V, Di Marco G, Gismondi A, Leonardi D, Canini A, Majtan J. Effect of thermal liquefying of crystallised honeys on their antibacterial activities. Food Chem 2018; 269:335-341. [DOI: 10.1016/j.foodchem.2018.07.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 06/04/2018] [Accepted: 07/02/2018] [Indexed: 01/06/2023]
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