Chemical Composition Of Honey Research Articles

The use of honey in the perioperative care of tonsillectomy patients-A narrative review.

Tonsillectomy is one of the most common surgical procedures in childhood. While generally safe, it often is associated with a difficult early recovery phase with poor oral intake, dehydration, difficult or painful swallowing, postoperative bleeding, infection and/or otalgia. Better pain management and the availability of more child friendly medications are within the top consumer priorities in perioperative medicine, highlighting the importance of alternative pain treatments. This review focuses on the potential role of honey in the postoperative setting, its effects, and mechanisms of action. While the application of honey post-tonsillectomy may offer analgesic and healing benefits, it may also reduce postoperative bleeding. A systematic search was carried out using the search terms honey, tonsillectomy. Filters were applied to human studies and English. No other search terms were used or age filters applied to yield a broader range of results. Seven pediatric, four adult, and two studies of mixed pediatric and adult patients with sample sizes ranging from 8 to 52 patients were included in this review. Effect sizes ranged from small to huge across the studies. While the application of honey post-tonsillectomy may offer analgesic and healing benefits, it may also reduce postoperative bleeding. However, while there are potential benefits based on the chemical composition of honey, the current literature is of variable quality and there is need for high quality clinical trials.

Use of honey as a wound-healing agent in domestic animals

Wounds in domestic animals are very common, but the healing process to restore tissue continuity will depend on the extent of the injury. Veterinary medicine professionals need to offer conditions and treatment alternatives to speed up healing in cases where there is a delay in recovering the affected area. In this context, honey, as a nutraceutical product, has many advantages for use in wound healing, especially its osmolarity, which makes it act as a bactericide and a bacteriostatic agent, thus reducing the proliferation of bacteria. The aim of this literature review was to search for scientific publications that demonstrate the biological antibacterial, antioxidant and healing properties of honey, so that it can be an alternative for use in the wound healing process in domestic animals. The research carried out represents a bibliographical review, based on searches in electronic databases for information on the use of bee honey in the treatment of wounds in domestic animals. The following databases were used: Science Direct; Scientific Electronic Library Online (SciELO) and PubMed. The following keywords were used to filter the search: honey; wounds and lesions, and wound healing. The following phrases in Portuguese were used as well: Chemical composition of honey; Bioactive compounds of honey; Antioxidant activity; Anti-inflammatory; Unconventional treatment of dogs and cats; Topical use of honey in domestic animal wounds; Healing of domestic animal wounds; Use of honey in treatments by veterinarians. The inclusion criterion for this study was the topical use of honey in the treatment of domestic animal wounds. Articles, undergraduate final projects, theses, dissertations and case reports that were objective, relevant and related to the topic under study were selected. The review concluded that the topical use of honey contributed to the recovery of animal tissue in less time, and is low cost and easily accessible, but there are few case reports and articles published on the subject in the field of veterinary medicine, and there is a need for more research in the area.

THE HONEY TRAP: IS HEATED HONEY REALLY THAT BAD?

Introduction- The consumption of honey mixed with hot water or heated honey has been a practice. However, concerns have arisen regarding the potential harmful effects of this practice, both according to Ayurvedic principles and scientific evidence. Ayurveda, the ancient Indian system of medicine, emphasizes the importance of consuming honey (Madhu) in its raw, unheated form. Acharyas have mentioned that heating honey alters its chemical properties, transforming it into a substance that is visha (poison) to the body. A dooshi visha, or unnatural substance, is any substance that can disrupt the balance of the doshas and contribute to disease. When honey is heated, it undergoes a chemical transformation, leading to the formation of a compound called 5-hydroxymethylfurfural (HMF). HMF can be considered a dooshi visha in Ayurveda due to its potential to disrupt the delicate balance of the doshas. According to Ayurvedic principles, the doshas are in a constant state of flux, and their balance is essential for maintaining health. HMF, with its propensity to alter the doshas, can throw this equilibrium off, leading to various health problems. Aims and Objectives: To understand the effect of consuming heated honey (Madhu) on humans. Materials and Methods: Modern textbooks and Authenticated sources were scrutinized for the understanding of properties, chemical composition of honey and ayurvedic textbooks were scrutinized for further understanding. Conclusion and Discussion: Based on both Ayurvedic principles and scientific evidence, it is advisable to consume honey in its raw, unheated form to reap its full health benefits and minimize potential risks. While honey mixed with hot water or heated honey may be part of practices, these methods may compromise the beneficial properties of honey and pose potential health concerns. KEY WORDS- Honey, Madhu, Visha, dooshi visha, HMF.

The Chemical Composition of Scaptotrigona mexicana Honey and Propolis Collected in Two Locations: Similarities and Differences.

The chemical composition of stingless bee honey and propolis depends on the plant sources they are derived from, and thus reflects the flora available in the vicinity of the hives, the preferences of the bee species, and the climate (altitude and temperature). To understand the relative influence of these factors, we studied the composition of honey and propolis of the stingless bee Scaptotrigona mexicana. Samples from 24 colonies were analyzed: 12 each from two S. mexicana meliponaries located in the state of Chiapas in southern Mexico, approximately 8.5 km apart, Tuxtla Chico and Cacahoatán. The chemical composition of honey and propolis was studied using nuclear magnetic resonance (NMR) and gas chromatography-mass spectrometry (GC-MS), respectively. The antioxidant activity of propolis was also studied. Chemometric analyses were applied. The Tuxtla Chico honey samples contained higher concentrations of glucose and fructose, while the Cacahoatán samples displayed a rich composition of di- and trisaccharides. These differences can be attributed to the distinct nectar sources utilized by the bees at each location. Propolis compositions in the two locations also demonstrated qualitative differences, indicating a specific choice of resins by the bees. The observed substantial variations in the chemical composition of propolis and honey of S. mexicana from two locations relatively close to each other supports the assumption that bee species cannot be considered the most important factor in determining their chemistry.

Honey quality from the bee Apis cerana, honey potency produced by coconut and sugar palm saps

Abstract. Erwan, Agussalim. 2022. Honey quality from the bee Apis cerana, honey potency produced by coconut and sugar palm saps. Biodiversitas 23: 5854-5861. One of the big problems when keeping honeybees is the limited sustainable feed, especially in the rainy season. The objectives of this study were to evaluate the honey quality from the bee Apis cerana based on the chemical composition and honey potency produced by the coconut and sugar palm saps. This study using thirty colonies of the bee A. cerana was divided into six treatments consisting of sugar palm sap without sugar palm pollen, coconut sap without sugar palm pollen, coconut sap of 50% + sugar palm sap of 50% without sugar palm pollen, sugar palm sap was added by sugar palm pollen; coconut sap was added by sugar palm pollen; coconut sap of 50% + sugar palm sap of 50% was added by sugar palm pollen. The chemical composition of honey from the A. cerana was moisture (20.76 to 21.80%), reducing sugar (62.78 to 68.37%), sucrose (1.44 to 3.42%), diastase enzyme activity (5.17 to 9.04 DN), hydroxymethylfurfural (2.24 to 5.81 mg/kg), and acidity (26.00 to 36.33 mL NaOH/kg). Honey potency produced by the coconut and sugar palm saps in 100 hectares area produces honey was 1542.857 tons/year and 1150 tons/year, respectively. It can be concluded that the quality of A. cerana honey, produced by the sugar palm and coconut saps, is acceptable by the Indonesian national and international standards. The sugar palm and coconut saps have big potential as bee feed, especially for the bee A. cerana.

Evaluation of honey as a dessert in hotel and restaurant complexes

Beekeeping products, including flower honey, are widely used in hotel and restaurant complexes. In this article, we provide data on the chemical composition of flower honey used in hotel and restaurant complexes of the Bilotserkiv region. Samples of flower honey from different producers, which are used as a dessert in hotel and restaurant complexes of Bilotserkivsk region, were selected for the study. The first samples (№ 1) are floral honey used by hotel and restaurant complexes located in the center of the city of Bila Tserkva; the 2nd samples are floral honey served in hotel and restaurant complexes located on the outskirts of the city; the third samples are floral honey that used in hotel and restaurant complexes of Bilotserkiv district. Prepackaged honey samples were 50 g each. Our study aimed to determine the content, moisture, sugars, and mineral elements of flower honey from different producers. The analysis of the studied samples of honey was carried out using laboratory studies, which were carried out in the conditions of the scientific laboratory of the Department of Food Safety and Quality, Raw Materials, and Technological Processes of the Belotserkiv National Agrarian University. The research was conducted following the national standard of Ukraine SSTC 4497.2005 according to generally accepted methods. According to the results of the analysis of samples of flower honey, which is included in the diet of visitors to hotel and restaurant complexes of Bilotserkivsk region, it can be concluded that the moisture content of these samples ranges from 17 to 19 %, the glucose content from 33 to 39%, glucose 35–40 %, and maltose 0.3–1.1 %, which meets the requirements of SSTC 4497:2005. It was established that the lowest content of mineral elements was found in the first sample of flower honey. Therefore, the research results showed that the chemical composition of honey, included in the diet of visitors to hotel and restaurant complexes of Bilotserkivsk region, meets the requirements of the national state standard.

The Effect of the Use of Essential Oils in the Feed of Bee Families on Honey Chemical Composition and Antimicrobial Activity

Honey is a natural food with pharmacological properties. The present study was focused on the use of essential oils in the supplementary feeding of bee families for three weeks (spring). The purpose was to monitor the effect of essential oils (basil, thyme, juniper, cloves, mint, cinnamon, oregano, rosemary) on the chemical components of the resulting honey. The honey sampling period was carried out before the administration of essential oils in the supplementary feed of the bee families, after the administration of essential oils in the bee feed, respectively, after the first harvest (rapeseed). The honey samples were subjected to chemical analysis to determine humidity, impurities, ash, pH, acidity, total phenolic content (TPC) and flavonoid content (FC), reducing sugar content and antioxidant activity. In addition, the antimicrobial activity against nine strains was tested. We found out that all the essential oils used had a positive effect on the chemical composition of honey, especially the essential oil of oregano, mint, thyme, cinnamon. Experimental variants in which juniper and clove essential oil were introduced reduced the acidity of honey by 28.12% and 35.48%, respectively. Ash content varies between 0.23% and 0.46%, impurities content between 4.11% and 9.11%, while the values for pH were between 3.42 and 4.03. As for the TPC, they have increased considerably in all experimental variants to which essential oil has been added, compared to the batch fed only with sugar syrup, the highest value being recorded for the sample treated with cinnamon after the third harvest (163.94 mg/100 g). The FC values vary between 8.41–44.36 mg/100 g, depending of the treatment applied and the period of harvesting. Regarding the antimicrobial activity, the results highlighted that the essential oils present in the diet of bees produced honey with antimicrobial effect increased after two weeks after administration.

Assessment of post-harvest handling and quality of honeybee products along the value chain in SNNPR, Ethiopia

This study was conducted with the objective of identify post-harvest handling practice along different value chain actors of honey, major post-harvest handling problems of honey and honey products, evaluate Physical and chemical composition of honey and honey products along different value chain actors and characterize adulterant materials of honey and beeswax. The total of 120 beekeeper respondents were participated to gathered primary data regarding to honey production system, Constraints of honey and honey product handling, processing and marketing, honey harvesting and processing, honey harvesting materials, adulteration, extent of adulteration and adulterant materials of honeybee products and 45 honey samples were collected and analyzed to understand physiochemical characteristics honey were: color, moisture content, reducing sugar, sucrose, glucose, maltose content, acidity, hydroxyl methyl furfural (HMF), mineral content, pH and pollen analysis. All parameters were analyzed following the techniques proposed by the Codex Standard for Honey. A statistical analysis using SPSS 20 descriptive, frequency and Pearson correlation test of physicochemical properties of honey interdependent. Shortage of available bee forages, predators, pests and diseases were major constraints of honey production whereas market linkage problem, low price of honey, skill gap to process honey and beeswax. 67.5% of respondent beekeepers mostly used locally available material bottle gourd/”kill”/ to stored their honey in the study area. Mean moisture content, Ash content, honey acidity, electrical conductivity, pH value, HMF, fructose, glucose, sucrose, maltose, F/G ratio, G/water ratio of honey was 19.75, 0.18, 33.97 meq kg−1, 0.41 mS.cm-1, 3.45, 3.78 mg/kg and 34.61%, 30.91%, 1.96%, 1.36%, 1.13 ± 0.12 and 1.57±0.18 respectively.

Effect of quick response code on agri-food consumption

By adopting a quantitative research methodology this paper seeks to explore the characteristics and applicability of the QR codes in agri-food products. The research was conducted in Serbia with a sample 308 respondents. The statistical analysis methods employed were correlation and factor analysis using SPSS statistical program. The findings indicate that younger, more educated population in the proposed content of the QR code of honey; value the information on the certificate of honey quality, the chemical composition of honey and the influence of honey ingredients on the body with information on how to identify real honey, in relation to counterfeit, as the most useful to consumers. The results of this research have been further applied for the development of a QR code for a traditional food product, the Fruska Gora linden honey with a geographical indication.

ОСНОВНЫЕ НАПРАВЛЕНИЯ ПЕРСПЕКТИВНОГО РАЗВИТИЯ ПЧЕЛОВОДСТВА В РОССИЙСКОЙ ФЕДЕРАЦИИ С УЧЕТОМ ТРЕБОВАНИЙ МЕЖДУНАРОДНОГО ЗАКОНОДАТЕЛЬСТВА

Recently, more and more people are paying attention to healthy lifestyle, including nutrition, giving preference to natural products. One of these products is honey. The chemical composition of honey is represented by a large number of nutrients: easily digestible carbohydrates, amino acids, enzymes, minerals, vitamins, organic acids, causing its nutritional, dietary¬, and medicinal properties. In the article, the authors analyzed the state of honey production in the country, reflected the share of imports in the market and the share of exports in production, the main factors affecting the honey market are investigated. Based on the results of studies of honey from different regions of the Russian Federation and the requirements of international legislation on product safety, the authors have developed proposals to improve the competitiveness of hive products, both in domestic and foreign markets.

Total phenolic, flavonoids and some selected metal content in honey and propolis samples from South Wolo zone, Amhara region, Ethiopia

Ethiopia is endowed with a variety of multifloral origin of honey and propolis. However, there is paucity of information on the chemical composition of honey and propolis for some of the regions. F...

ИССЛЕДОВАНИЕ КАЧЕСТВА НАТУРАЛЬНОГО МЁДА, РЕАЛИЗУЕМОГО ТОРГОВЫМИ ПРЕДПРИЯТИЯМИ г. ЧЕЛЯБИНСКА

The paper studies the issues of quality of honey sold by retail trade enterprises of Chelyabinsk. Honey is a valuable nutritionally sugary foods, can compensate for multiple gaps in nutrition. The chemical composition of honey is not constant and depends on the source of the collection of nectar, nectar plants growing area, harvest time, the maturity of honey bees breed, weather and climatic conditions and other factors. However, some features of the composition of honey are characteristic and typical. A variety of types of honey, its unique properties, high nutritional value and taste of this product is a great opportunity for the development of the market of honey. At the same time an increase in honey production entails an increase in the number of counterfeit products in the market. The methods of falsification may wear a different character and have a different measure of severity. Therefore, the study of quality of honey sold on the consumer market of the city of Chelyabinsk, the identification of its naturalness and species, with prior justification identification criteria, relevant for today. The article presents the results of a comprehensive study of the quality of samples of buckwheat honey to expand the range of indicators, including standardized indicators except extra. The study was aimed not only at the quality of the analysis of samples of honey, but also to identify the elements of his fraud. Intuitively, the results of the microbiological examination of samples of buckwheat honey in their pollen analysis of the structure of crystals and sugars of honey. The results led to the conclusions on this issue.

Floral Markers in Honey of Various Botanical and Geographic Origins: A Review.

In view of the expanding global market, authentication and characterization of botanical and geographic origins of honey has become a more important task than ever. Many studies have been performed with the aim of evaluating the possibilities to characterize honey samples of various origins by using specific chemical marker compounds. These have been identified and quantified for numerous honey samples. This article is aimed at summarizing the studies carried out during the last 2 decades. An attempt is made to find useful chemical markers for unifloral honey, based on the analysis of the compositional data of honey volatile compounds, phenolic acids, flavonoids, carbohydrates, amino acids, and some other constituents. This review demonstrates that currently it is rather difficult to find reliable chemical markers for the discrimination of honey collected from different floral sources because the chemical composition of honey also depends on several other factors, such as geographic origin, collection season, mode of storage, bee species, and even interactions between chemical compounds and enzymes in the honey. Therefore, some publications from the reviewed period have reported different floral markers for honey of the same floral origin. In addition, the results of chemical analyses of honey constituents may also depend on sample preparation and analysis techniques. Consequently, a more reliable characterization of honey requires the determination of more than a single class of compounds, preferably in combination with modern data management of the results, for example, principal component analysis or cluster analysis.

Propriedades físico-químicas de amostras comerciais de mel com própolis do estado de São Paulo

O mel contém principalmente açúcares em alta concentração, provenientes do néctar das flores, e a própolis é coletada principalmente das folhas, brotos, exsudatos e resinas das mais variadas espécies botânicas. Tanto a composição química do mel quanto a da própolis podem variar conforme uma série de fatores, que podem estar direta ou indiretamente relacionados com as abelhas e o meio em que vivem. No entanto, esse produto pode sofrer adulterações e/ou problemas relacionados à qualidade ou adição de ingredientes de baixo valor comercial. Na tentativa de detectar esse problema, este trabalho teve como objetivo realizar um estudo de algumas características físico-químicas do mel com própolis, com o intuito de verificar possíveis alterações ou adulterações em amostras comerciais do Estado de São Paulo. Foram adquiridas onze amostras comerciais de mel com própolis e realizadas as análises: umidade, HMF, açúcares redutores, sacarose aparente, proteínas, reações de Fiehe, Lugol e Lund. Os resultados obtidos nas análises das amostras indicaram que todas elas continham mel verdadeiro e que não houve indícios de adulteração do produto com água, amido ou açúcar comercial.

Antibacterial activity of honey and propolis from Apis mellifera and Tetragonisca angustula against Staphylococcus aureus.

The antibacterial activity against Staphylococcus aureus of honey and propolis produced by Apis mellifera and Tetragonisca angustula was evaluated. Secondary aims included the study of the chemical composition of propolis and honey samples and its relationship with antibacterial activity against S. aureus. The antibacterial activity of honey and propolis was determined by the method of macrodilution. The minimum inhibitory concentration (MICs) of A. mellifera honey ranged from 126.23 to 185.70 mg ml(-1) and of T. angustula from 142.87 to 214.33 mg ml(-1). For propolis, the MIC ranged from 0.36 to 3.65 mg ml(-1) (A. mellifera) and from 0.44 to 2.01 mg ml(-1) (T. angustula). Honey and propolis were evaluated by high-performance liquid chromatography. Some typical compounds of Brazilian propolis were also identified in honey samples. Principal component analysis revealed that the chemical composition of honey and propolis samples was distinct based on the geographical location of the samples. Propolis samples had higher antibacterial activity against S. aureus when compared with honey. However, both propolis and honey samples had antibacterial against S. aureus. These antimicrobial properties would warrant further studies on the clinical applications of propolis and honey against S. aureus.

On the Chemical Composition of Honey as Food

On the Chemical Composition of Honey as Food