Abstract
The aim of the current study was the comparative analysis of the physical, biochemical and antioxidant properties of Mustard, Litchi, and Nigella honey. The physical parameters include the mean moisture content of Mustard, Litchi and Nigella honey were found 14.32%, 15.27%, and 14.12% respectively; P H content were 6.97, 5.8, 4.78; the TSS content were71%, 70%, and 73% respectively. The biochemical parameters including protein content were 1.103%, 0.57% and 0.985%; mean ash content were 0.2%, 0.19%, and0.188%, total carbohydrate content were 84.377%, 83.97% and 84.496% and the minerals contents Na were 539.238 ppm, 424.3565 ppm and 588 ppm; K were 239.216 ppm, 219.017 ppm and1063.774 ppm; Ca were 1710.499 ppm, 611.4852 ppm and 75.4 ppm for the Mustard, Litchi and Nigella honey respectively. The Antioxidant properties such as polyphenol content were found 42.572 ± 0.00529 mg gallic acid/50 ml, 30.625 ± 0.00529 mg gallic acid/50 ml and 95.5 ± 0.00529 mg gallic acid/50 ml; flavonoid content were found 1.052 ± 0.000577 mg catechin/50 ml, 0.6 ± 0.000577 mg catechin/50 ml and 2.66 ± 0.000577 mg catechin/50 ml and vitamin C content were 0.41 mg/100ml, 0.63 mg/100ml and 0.7 mg/100ml for Mustard, Litchi and Nigella honey respectively.
Highlights
Honey is a remarkable complex natural liquid reported to contain at least 181 substances
Nigella honey was in the best quality due to its low moisture, highest total carbohydrate, the Mustard honey was better and Litchi honey was in good quality
Estimation of moisture, protein, ash content, Carbohydrate, Energy, TEF and vitamin C were determined by AOAC method-2005 [12], The TSS of the samples was determined by a hand refractometer, Minerals and heavy metal content of sample were determined by Atomic Absorption Spectrophotometer (AAS) and Flame Emission Spectrophotometer, Na and K were determined by Flame Emission Spectrophotometer, The total polyphenol was determined applying the Folin-Ciocalteu’s method, The total flavonoid was determined applying Aluminum chloride colorimetric assay method and Absorption Spectrophotometer was used to measure Calcium (Ca), Magnesium (Mg), Iron (Fe) and Lead (Pb) [12]
Summary
Honey is a remarkable complex natural liquid reported to contain at least 181 substances. Honey is the bees made sweet , thick, golden liquid food applying natural regurgitation and evaporation process within bees Gastrointestinal Tract (GIT) and stomach treating their consumed nectar collected from different types of flower available on the God gifted nature. Mustard honey is the bees made sweet, thick, yellowish liquid monofloral honey applying natural regurgitation and evaporation process within bees GIT and stomach treating their consumed nectar collected from the pollen of respective flower on the nature having a distinctive color, flavor and taste because of the principal nectar sources. Nigella honey is the bees made sweet, thick, black-diamond semiliquid monofloral honey applying natural regurgitation and evaporation process within bees GIT and stomach treating their consumed nectar collected from the pollen of nigella flower on the nature having a distinctive color , flavor , taste because of the principal nectar sources [6]. The objectives of the study are to comparative evaluation of the physical, chemical and antioxidant properties of Mustard, Litchi and Nigella honey
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