Physico-chemical characteristics of some Indian and Yemeni Honey

Mohammed Ali Saeed; M. Jayashankar

doi:10.18067/jbfs.v7i2.283

Physico-chemical characteristics of some Indian and Yemeni Honey

Mohammed Ali Saeed, M. Jayashankar

Resumo

The present study aimed to evaluate the physio-chemical properties of four Indian and Yemeni types of honey Coorg and Kashmiri honey (India), Sidr and Acacia honey (Yemen). The honey samples appeared to conform to the European Legislation (EC Directive 2001) for most of the parameters. The moisture content of the samples varied between 13.5 to 19.5g/100g, Indian honey were the highest moisture content. PH values ranged between 4.7 to 5.6, all tested samples were light acidic. Electrical conductivity ranged from 0.13 to 1.4mS /cm. The color intensity values ranged between 137.3 to 624.7mAU. HMF content fluctuated between 15.4 to 19.9 mg / kg. The ash content varied from 0.05 to 0.68%. The total protein content varied between 0.61 to 1.9 %. The diastase activity values ranged between 9.6 to 11.9 DN. The Kashmiri honey showed the highest value of reducing sugars (64.6 g/100g), while Acacia honey showed the lowest value (59.9 g/100 g) The estimated fructose/glucose ratio for all investigated samples was ranged from 1. 03 to 1.37 and estimated glucose/water ratio was ranged from 1.48 to 1.90. Potassium was found to be the predominant mineral in all honey tested. The highest Potassium content (2176.4 mg/kg) was found in Sidr Yemeni honey. The heavy metals were not detected in all honey samples, that the tested honey was safe for human consumption. The results suggest that Indian and Yemeni honey could be beneficially used as a functional or nutraceutical substance.

Palavras-chave

Honey bee; Physicochemical characteristics; India; Yemen

Texto completo:

PDF (English)

Referências

Aazza, S., Lyoussi, B., Dulce Antunes, D., & Miguel, M.G. (2013). Physicochemical characterization and antioxidant activity of commercial Portuguese Honeys. Journal of food Science,78 (8), 1159-1165. http://dx.doi.org/10.1111/1750-3841.12201.

Abu-Tarboush, H.M., Al-Khatani, H.A., & El-Sarrage, M.S. (1993). Floral-type identification and quality evaluation of some honey types. Food Chemistry, 46,13-17.

Akhtar, S., Ali, J., Javed, B., Hassan, S., Abbas, S., & Siddique, M. (2014). Comparative physiochemical analysis of imported and locally produced Khyber Pakhtunkhwa honey. Global Journal of Biotechnology & Biochemistry, 9 (3), 55–59. http://dx.doi.org/10.5829/idosi.gjbb.2014.9.3.8533.

Al-Khalifa, A. S., & Al-Arify, I. A. (1999). Physicochemical characteristics and pollen spectrum of some Saudi honeys. Food Chemistry, 67(1), 21–25. doi:10.1016/s0308-8146(99)00096-5.

Alqarni, A.S., Owayss, A.A., MASHmoud, A.A. & Hannan, M.A. (2014). Mineral content and physical properties of local and imported honeys in Saudi Arabia. Journal of Saudi Chemical Society, 18, 618–625. http://dx.doi.org/10.1016/j.jscs.2012.11.009.

Anklam, E. (1998). A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63, 549– 562.

Amir, Y., Yesli, A., Bengana, M., Sadoudi & T. Amrouche.T. (2010). Physico-chemical and microbiological assessment of honey from Algeria. Electronic Journal of Environmental, agricultural and food chemistry, 9(9), 1485-1494.

AOAC. (1999). Association of Official Analytical Chemists, 16th ed. Official Methods of Analysis, Washington, DC.

AOAC. (2000). Association of official analytical chemists. Sugars and sugar products. In: Horwitz, W. (Ed.), Official Methods of Analysis of AOAC International, vol. 2(44): 22–33.

AOAC. (2005). Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International, 18th ed. Official Methods of Analysis, Maryland, USA.

Ara, S., Rather, Z.A., Paray, M.A., Khursheed, R., & Yaqoob, M. (2019). Bee flora of Kashmir: The Himalayan biodiversity hotspot. Journal of Pharmacognosy and Phytochemistry, 8(2), 2172-2181

Azeredo, L.C., Azeredo, M.A., Souza, M.A., & Dutra, V.M. (2003). Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chemistry, 80, 249–254.

Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Facino, R.M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533, 185–191.

Bogdanov, S. (2016). Book of honey, Chaapter 8. Bee Product Science. www.bee-hexagon.net .

Bogdanov, S., Jurendic, T., Sieber, R., & Gallmann, P. (2013). Honey for nutrition and health: a review. Journal of the American College of Nutrition, 27, 677–689. http://dx.doi.Org/10.1080/07315724.2008.10719745.

Bogdanov, S., Martin, P.& Lullman, C. (1997). Harmonised methods of the European Honey commission. Apidologie, 1-57.

Bogdanov, S., Rouff, K. & Oddo, L.P. (2004). Physico-chemical methods for the characterization of unifloral honey: a review. Apidologie, 35 (4), 275–282. https://doi.org/10.1051/apido:2004047.

Boussaid, A., Chouaibi, M., Leila, R.L., Hellal, R., Dons?`, F., Ferrari, G. & Hamdi, S.S. (2018). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arabian Journal of Chemistry, 11, 265–274. http://dx.doi.org/10.1016/j.arabjc.2014.08.011.

Buba, F., Gidado, A. & Shugaba. A. (2013). Analysis of biochemical composition of honey samples from North-East Nigeria. Biochemistry and Analytical Biochemistry, 2 (3), 139. https://doi.org/org/ 10.4172/ 161- 1009.1000139.

Chapman, H.D. & Pratt, P.P. (1961). Methods of Analysis for Soils, Plants and Waters. University of California, Division of Agricultural Sciences, p. 309.

Chirife, J., Zamora, M.C., & Motto, A. (2006). The correlation between water activity and % moisture in honey: fundamental aspects and application to Argentine honeys. Journal of Food Engineering, 72, 287–292.

Codex Alimentations. (2001). Draft revised standard for standard for honey (at step 10 of the Codex procedure). Alinorm, 01 (25) ,19–26.

Council Directive of the European Union: Council Directive. 2001/110/ EC of 20 December 2001 relating to honey. Official Journal of the European Communities 2002, L10, 47–52.

Da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., & Fett, R. (2016). Honey: chemical composition: stability and authenticity. Food Chemistry, 196,309–323. http://dx.doi.org/10.1016/j.foodchem.2015.09.051.

Doner, L.W. (1977). The sugars of honey a review. Journal of the Science Food and Agriculture, 28(5), 443-456. https://doi.org/10.1002/jsfa.2740280508

Doner, L.W. (1979). Isomerization of d D-fructose by base: Liquid chromatographic evaluation and the isolation of D-psicose. Carbohydrate Research, 70, 209–216. https://doi.org/10.1016/S0008-6215 (00) 87101-3.

El Sohaimy, S.A., Masry, S.H.D., & Shehata, M.G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Science, 60(2), 279–287. http://dx.doi.org/10.1016/j.aoas.2015.10.015.

EL-Metwally, A.A.E. (2015). Factors Affecting the Physical and Chemical Characteristics of Egyptian Beehoney. Ph. D. Thesis, Faculty of Agriculture, Cairo University, Egypt.

Fallico, B., Zappala`, M., Arena, E., & Verzera, A. (2004). Effects of conditioning on HMF content in unifloral honeys. Food Chemistry, 85, 305–313. https://doi.org/10.1016/j.foodchem.2003.07.010.

Gomez-Barez, J.A., Garcia-Vilanova, R.J., Elvira-Garcia, S., Rivas-Pala, T., Gonzalez-Paramas, A.M., & Sanchez-Sanchez, J. (2000). Geographical discrimination of honeys through the employment of sugar patterns and common chemical quality parameters. European Food Research and Technology, 210, 437–444. https://doi:10.1007/s002170050578

Khanbash, M.S., & Al-Madani, M.H. (2007). Ecological Study on Main Important Bee Plants in Yemen. The Fifth Arab Beekeepers Union Conference - Tripoli, Libya (pp.1-15).

Louveaux, J., Maurizio, A., & Vorwhol, G. (1978). Methods of melissopalynology. Bee World, 59, 139–157. https://doi.org/10.1080/0005772X.1978.11097714.

Manikis, I., & Thrasivoulou, A. (2001). Relation of physicochemical characteristics of honey and the crystallization sensitive parameters. Apiacta, 36, 106–112.

Manzoor, M., ShASH, G.H.N., Mathivanan, V., Mir, G.M., & ShASHnawaz, A.D. (2013). Chemical analysis of honey of Apis cerana F. and Apis mellifera from Plains of Jammu and Kashmiri and Tamil Nadu. International Journal of Agricultural Science and Research, 3 (4),139–146.

Maurizio, A. (1975). Microscopy of honey. In: Crane, E. (Ed.), Honey: A comprehensive survey. Heinemann in cooperation with the International Bee Research Association, London. p. 240–257.

Meda, A., Lamien, C.E., Romito, M., Millogo, J., & Nacoulma, O.G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91, 571–577. https://doi.org/10.1016/j.foodchem.2004.10.006.

Moniruzzaman, M., Khalil, M.I., Sulaiman, S.A.& Gan, S.H. (2013). Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera. BMC Complementary and Alternative Medicine, 13, 1–12. https://doi: 10.1186/1472-6882-13-43.

Nazarian, H., Taghavizad, R., & Majd, A. (2010). Origin of Honey Proteins and Method for its Quality Control. Pakistan Journal of Botany. 42(5): 3221–3228.

Oddo, L.P & Piro. R. (2004). Main European unifloral honeys: descriptive sheets. Apidologie, 35, S38–S81.

Ouchemoukh, S., Louaileche, H., & Schweitzer, P. (2007). Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18,52–58. https://doi.org/10.1016/j.foodcont.2005.08.007.

Ozcan, M.M., & Olmez, C. (2014). Some qualitative properties of different monofloral honeys. Food Chemistry. 163:212–218. https://doi.org/10.1016/j.foodchem.2014.04.072.

Ponnuchamy, R., Bonhomme, V., Prasad, S., Das, L., & P. Patel. (2014). Honey pollen: using melissopalynology to understand foraging preferences of bees in tropical South India. PLOS ONE, 9 (7), 1–11. https://doi.org/10.1371/journal.pone.0101618.

Rashman, M.M., Allan, R., & Azirun, M.S. (2010). Antibacterial activity of propolis and honey against Staphylococcus aureus and Escherichia coli. African Journal of Microbiology Research, 4, 1872–1878.

Singh, N., & Bath, P.K. (1997). Quality evaluation of different types of Indian honey. Food Chemistry, 58,129–133. https://doi.org/10.1016/S0308-8146(96)00231-2.

Soria, A.C., Gonzalez, M., Lorenzo, C., Martinez, C.I. & Sanz, J. (2004). Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85, 121–130. https://doi.org/10.1016/j.foodchem.2003.06.012.

Terrab, A., D?ez, M.J. & Heredia, F.J. (2003). Palynological, physicochemical and colour characterization of Moroccan honeys: I. River red gum (Eucalyptus camaldulensis Dehnh) honey. International Journal of Food Science and Technology, 38,379–386. https://doi.org/10.1046/j.1365-2621.2003.00715.x.

Tosi, E., Martinet, R., Ortega, M., Lucero, H. & Re´, E. (2008). Honey diastase activity modified by heating. Food Chemistry, 106, 883–887. https://doi.org/10.1016/j.foodchem.2007.04.025.

White, J.W., & Doner, L.W. (1980). Honey Composition and Properties: Beekeeping in the United States. Agriculture Handbook No. 335: 82–91.

DOI: http://dx.doi.org/10.18067/jbfs.v7i2.283