Honey Color Research Articles

Phenolic Class Analysis in Honey: Comparison of Classical and Single UV Spectrum Methodologies

The analytical results from a study of 16 honey samples (extra white to dark honey color range) of phenolic compounds obtained using the single UV spectrum methodology and classical spectrophotometric methods (Folin–Ciocalteu and AlCl3 methods) are presented. The first method quantified all classes of phenolic compounds in honey’s SPE-C18 extract: the total hydroxybenzoic acid content (concentrations between 0.37 ± 0.05 and 4.46 ± 0.37 mg of gallic acid/g of honey), total hydroxycinnamic acid content (0.13 ± 0.03 and 2.76 ± 0.13 mg of ferulic acid/g of honey), and total flavonoid content (0.15 ± 0.03 and 1.63 ± 0.17 mg of quercetin/g of honey). The total phenolic contents were, on average, 1.86 ± 0.72 and 1.78 ± 0.79 times higher than the results obtained for raw honey and the SPE-C18 extract, respectively, using the classical Folin–Ciocalteu method. The total flavonoid contents, on average, were 6.02 ± 3.14 times larger and 0.66 ± 0.33 times smaller than the results obtained using the classical AlCl3 method for raw honey and SPE-C18 extract, respectively.

Stability of physicochemical and microbiological properties of Geniotrigona thoracica honey after moisture reduction and long-term storage in different containers

Stingless bee honey is nutritious but prone to fermentation due to high moisture content and improper storage, leading to quality deterioration. This study investigates the impact of container types and storage time on the properties of minimally treated Geniotrigona thoracica honey using clay pots. The moisture content of the raw honey was reduced from 28.2 g/100 g to 19.5 g/100 g after clay pot storage. The treated honey was then divided into four different containers: glass jars (clear and amber) and polyethylene terephthalate jars (clear and amber), and stored at 27 ± 2 °C for 365 days. After 365 days, moisture content slightly decreased in all containers, with honey in amber glass jar showing the lowest at 16.8 g/100 g. As moisture decreased, TSS increased, indicating sugar concentration. Ash content, viscosity, and free acidity increased over time, while pH values slightly decreased but stayed within acceptable limits. Honey colour increased with honey in amber glass jar showed the darkest honey (286 ± 2 mm Pfund) after 365 days. For all samples, the total phenolic content increased indicating enhanced antioxidant properties. While the hydroxymethylfurfural level increased but remained within standards with honey stored in amber PET jar had the lowest level (10.8 ± 0.2 mg/kg). Overall, moisture reduction with clay pots and proper storage containers can maintain and enhance honey quality during extended storage, with all samples meeting quality standards throughout.

Evaluation of the Antioxidant Activity and Phenolic Composition of Different Monofloral and Polyfloral Brazilian Honey Extracts.

This study aimed to evaluate the chemical composition and antioxidant activity of phenolic extracts from monofloral and polyfloral honey samples obtained from different Brazilian regions. The chemical composition (total content of phenolic compounds and flavonoids) of extracts were measured by using colorimetric assays and analyzed by high performance liquid chromatographic (HPLC-DAD). The antioxidant activity was evaluated by chemical and biochemical assays (reducing power assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH⋅) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS⋅+) scavenger assays. It was also investigated the ability of extracts in attenuate lipid peroxidation induced by Fe2+ in phospholipids. The obtained results clearly demonstrated that the botanical origin and geographical region of honey collection influenced the chemical composition and antioxidant activity of extracts. Furthermore, the samples were constituted by phenolic acids and flavonoids, which p-coumaric acid was predominant among the compounds identified. All samples were able to scavenge free radicals and inhibit lipid peroxidation, and good correlations were obtained between the flavonoid content and honey color. In conclusion, the obtained extracts were constituted by antioxidant compounds, which reinforce the usage of honey in human diets, and demonstrated that the region of honey collection strong influenced in the chemical composition and, consequently, its biological effect.

Some physicochemical properties of pure and pollution-free Sinop chestnut honey

This study was designed to investigate some physicochemical properties (color, electrical conductivity, ash, water-insoluble and mineral matter contents) of chestnut honey produced in the Ayancık, Türkeli and Erfelek regions of Sinop province, where chestnut forests are dense. The experimental data showed that most of the honey samples had different amber color tones. The electrical conductivity values and the amounts of water-insoluble matter for all chestnut honeys were determined above 0.8 mS/cm and below 0.1 g per 100 g, respectively. In addition, honey samples contained mainly potassium and calcium and other minerals such as magnesium, sodium, aluminum and iron. It has been demonstrated that these chestnut honeys are registered with Geographical Indication and meet the criteria required in the Turkish Food Codex Honey Communiqué of the Ministry of Agriculture and Forestry. These honeys have not been exposed to any external processing (heat treatment, etc.), have not been adulterated, do not contain impurities, and are pure and high quality.

Pollen profiles, physico-chemical parameters, in vitro antioxidant and anti-inflammatory activities of honeys and anti-browning effect of honeys on apple

BACKGROUND: Honey, a product of the beehive with high nutritional and taste value, is a food much appreciated by consumers for its nutritional value and therapeutic properties such as antioxidant, anti-inflammatory and antibacterial properties. OBJECTIVE: The main objectives of this work are to evaluate the quality of Algerian honeys, their chemical composition, their antioxidant, anti-inflammatory and anti-browning enzyme activities, and to confirm the qualitative superiority of local honeys over imported honeys. METHODS: Six local and imported honeys are analyzed for their physicochemical parameters, floral origin, phenolic compound content and in vitro antioxidant and anti-inflammatory activities. The enzymatic browning inhibitory power of Algerian honeys is also tested. RESULTS: The pollen study shows that the four local honeys were of monofloral origin, while the two imported honeys are pollen-free. Local and imported honeys are compared on 17 physico-chemical and biological parameters. The results reveal that single-flower honeys generally meet international standards in terms of HMF and proline content, unlike imported honeys. These honeys have lower antioxidant levels than other honeys: polyphenols (161 to 248 mg GAE/100 g) and flavonoids (64 to 74 mg QE/100 g). There is a correlation between honey color, antioxidant contents and biological activities. CONCLUSION: Darker Algerian honeys have higher antioxidant content and better biological properties than others samples.

Extraction and Visual Test for Colour Fastness of Eco- Friendly Dye from Natural Plant (Calotropis Procera)

The study was on Extraction and Visual Test for Colour Fastness of Eco- Friendly Dye from Natural Plant (Calotropis Procera). The objectives of the study were the extraction of natural dye from Calotropis Procera plant; application of the extracted dyes on a fabric (white cotton); testing for color fastness of the dye on the fabric (cotton) using wash fastness; and testing for the color fastness of the dye on the fabric (cotton) using light fastness. The bark of Calotropis Procera was purchased from Itam market in Itu Local Government Area, Akwa Ibom State. The dye was extracted using maceration and Soxhlet techniques with distilled water and ethanol respectively. The dye was extracted in four states. Using Soxhlet technique with ethanol and distilled water as solvents, the colours obtained after filtration were Nespresso and marigold respectively. Using maceration technique with ethanol and distilled water as solvents yielded Hollister and honey colours respectively. The extracted dyes were applied on cotton fabric treated with mordant. Colours obtained after dyeing using Nespresso was yellow, marigold gave blonde, Hollister was honey and honey colour resulted to butter. The wash fastness visual results for cotton fabrics dyed with dye extracted using Soxhlet and maceration with distilled water as solvent were rated 1-2 poor while the ones extracted with ethanol as solvent using same techniques were rated 3 and 2-3 respectively.

Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Influence of phenolic compounds and flavonoids on the colour and antioxidant activity of Melipona beecheii honey from deciduous forest of Yucatan, Mexico

The Melipona beecheii honey has bioactive compounds with high antioxidant activity that influence its colour. This research evaluated the influence of phenolic compounds and flavonoids on the colour and antioxidant activity of M. beecheii honeys. Forty-three honey samples from different site located in the low deciduous forest of Yucatan, Mexico, were extracted during the harvest and post-harvest seasons (2020 – 2021). The Pfund method was used to measure colour, Folin-Ciocalteu method for phenols measurement, aluminum chloride method for flavonoids determination, and ABTS and DPPH IC50 assay to determine antioxidants. The predominant colour of the honey was extra light amber and light amber at both seasons. Phenols ranged from 780 to 1317 mg/kg GAE; flavonoids from 36 to 55 mg/kg CE and antioxidant were 675 to 1161 µmol/kg TEAC by the ABTS and 361.8 to 173.0 mg/mL by the DPPH IC50. Phenols and flavonoids were correlated with colour and radical scavenging activity, indicating the influence of these compounds with the darker colour and higher antioxidant activity of honey. The statistically significant difference (P<0.05) between seasons could be associated with the botanical origin with great diversity of melliferous flora present in the low deciduous forest of the Yucatan Peninsula.
 
 Keywords: Antioxidant; colour; flavonoids; honey; Melipona beecheii.

Polyphenol galangin induces the ROS and ER stress-mediated intrinsic and extrinsic apoptotic pathways towards human colon carcinoma HCT-116 cells

The Melipona beecheii honey has bioactive compounds with high antioxidant activity that influence its colour. This research evaluated the influence of phenolic compounds and flavonoids on the colour and antioxidant activity of M. beecheii honeys. Forty-three honey samples from different site located in the low deciduous forest of Yucatan, Mexico, were extracted during the harvest and post-harvest seasons (2020 – 2021). The Pfund method was used to measure colour, Folin-Ciocalteu method for phenols measurement, aluminum chloride method for flavonoids determination, and ABTS and DPPH IC50 assay to determine antioxidants. The predominant colour of the honey was extra light amber and light amber at both seasons. Phenols ranged from 780 to 1317 mg/kg GAE; flavonoids from 36 to 55 mg/kg CE and antioxidant were 675 to 1161 µmol/kg TEAC by the ABTS and 361.8 to 173.0 mg/mL by the DPPH IC50. Phenols and flavonoids were correlated with colour and radical scavenging activity, indicating the influence of these compounds with the darker colour and higher antioxidant activity of honey. The statistically significant difference (P<0.05) between seasons could be associated with the botanical origin with great diversity of melliferous flora present in the low deciduous forest of the Yucatan Peninsula.
 Keywords: Antioxidant; colour; flavonoids; honey; Melipona beecheii.

Functional, rheological and sensory properties of a food from honey and aloe vera

The consumption of honey products has increased in recent years, largely due to the pandemic caused by SARS-CoV-2 (COVID-19). The objective of this work was to evaluate the functional, color, rheological and sensory properties of honey (H) and honey mixtures with aloe vera (AV). Among the functionality evaluated, the ability to stabilize DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis(3-thylbenzothiazoline-6-sulfonic acid)) radicals was determined, as well as the reducing capacity and the content of phenolic compounds. Rheological behavior was analyzed by flow and oscillatory tests. Finally, product acceptance was analyzed by means of a sensory panel. The results showed that honey, AV and the mixtures presented antioxidant activity between 52.5 and 57 mg trolox/g sample, (DPPH method), between 1,666 and 1765 μg trolox/g sample (ABTS method), between 217 and 506 μg trolox/g sample (FRAP method) and between 62.5 and 164.6 mg GAE/100 g sample (phenolic compounds in gallic acid equivalents, GAE). The values obtained were in the order of those reported in the literature for these products. Rheological tests showed a pseudoplastic flow type in the honey and AV mixtures, and a Newtonian tendency for the honey. In addition, the oscillatory tests showed a dependence of the oscillation frequency on G’ and G.” It can be concluded that the mixtures of honey and AV maintain functionality in terms of antioxidant properties after processing and are also accepted by consumers in terms of taste, smell, color and texture.

COLOR,TOTAL PHENOLS AND ANTIOXIDANT ACTIVITY OF HONEY FROM NORTHWESTERN BOSNIA AND HERZEGOVINA

Thanks to the climatic and geographical conditions, the area of the Northwestern part of Bosnia and Herzegovina has a long tradition of producing honey and other bee products. However, there is little or no literature data on the physico-chemical properties and biological activity of different types of honey and other bee products from Bosnia and Herzegovina. Five different types of honey were analyzed: monofloral honey (acacia, chestnut, linden), meadow honey and forest honey. Physico-chemical parameters, sensory analysis, color of honey, antioxidant activity, and content of total phenols were analyzed in five types off collected honey samples. The analyzes performed showed that chestnut honey contains the highest and acacia honey has the lowest content oftotal phenolic compounds. The forest honey showed the best antioxidant activity. The color of the honey was measured according to the CIELab system and the estimated L, a, bparameters show that all types of honey from this area can be characterized asdark types of honey (L50) with the presence of a yellow color. The obtained results show that the analyzed samples of five different types of honey are rich in polyphenolic components and represent a good source of antioxidants in the human diet.KEYWORDS:honey,physico-chemical parameters, color, antioxidant activity, total phenols

Characterization and profiling of mustard honey derived from three subspecies of Apis cerana F. in Bangladesh

The Asian honey bee, Apis cerana, has received considerable attention as a quality honey producing bee species among the beekeepers and consumers all over the world As a natural health product, the nutritional profiling of honey from different botanical sources have well understood, however, the physico-chemical properties of honey can also be mediated from its entomological sources. Recent phylogeny of A. cerana in Bangladesh revealed the occurrences of three subspecies, however, the physico-chemical profiling of the honey corresponding to A. cerana subspecies were lacking. This research aims to analyze the physicochemical and biochemical properties of honey derived from the identified A. cerana subspecies for profiling for using as an authentical tool against honey adulteration. Honeybee samples were collected from seven localities in Bangladesh based on nectarine sources. Genetic diversity was estimated using the mtDNA sequences of Cytochrome Oxidase Subunit-1 (COI 1) gene of A. cerana with accession number (MZ558037-MZ558043). The physicochemical properties, namely moisture, pH, color, free acidity, formaldehyde, hydroxymethylfurfural (HMF), electrical conductivity (EC), and optical density (OD), were analyzed for profiling and determining correlations among the identified honeybee subspecies. Phylogenetic analysis of A. cerana revealed three subspecies namely A. cerana indica, A. cerana japonica, and A. cerana cerana. Among physicochemical properties of honey color absorbance showed strong positive correlation with OD, EC, pH that denoted increase in OD, EC, pH also increases the color. free acidity among the honey produced by three different subspecies. However, formaldehyde and free acidity are positively correlate with each other. The findings can be used to discriminate honey in accordance to their entomological origin.

Changes in antibacterial activity, colour, and hydrogen peroxide content of Western Australian Jarrah and Marri honeys after storage at different temperatures over time.

This study aimed to evaluate the effects of storage and different temperatures on the antibacterial activity and physicochemical characteristics of several types of honey. Honeys stored for 16 weeks at 37 and 45°C showed significant declines in antibacterial activity determined by minimum inhibitory concentrations, the loss of hydrogen peroxide, decreases in honey pH, and increases in honey colour, with changes most pronounced at 45°C. In contrast, honeys stored for 16 weeks at ambient (∼22°C) and cold (4, -20, and -80°C) temperatures showed only minor changes. In a second set of 12 honeys stored for 16-32 months at ambient temperature and then 4°C, honeys showed minor changes in antibacterial activity, increases in colour, and decreases in pH. For a third set of 17 honeys stored for five years at ambient temperature, the honeys showed almost complete loss of hydrogen peroxide and were all significantly darker in colour, but showed varied changes in antibacterial activity. Heat was detrimental to the antibacterial activity of honeys, as was long-term storage at ambient temperatures for some honeys but not others.

ANALISIS PENGARUH SUHU TERHADAP WARNA, DENSITAS, DAN VISKOSITAS MADU HUTAN LEBAH Apis dorsata DARI KECAMATAN LUNYUK-SUMBAWA

Sumbawa is one of the regions in Indonesia which is famous as a producer of forest honey produced by Apis dorsata bees. The purpose of this study was to analyze the effect of temperature on the color, density, and viscosity of Apis dorsata bee forest honey originating from Lunyuk District, Sumbawa. This study used a completely randomized design (CRD) with temperature as a treatment factor. The results of the research show that temperature has a significant effect on the color, density, and viscosity of forest honey harvested around September 2021 at the beginning of the rainy season in the harvest area and its surroundings. Color testing using a calorimeter that produces a value of L*> 50 or light colored in various temperature treatments, namely 5oC, 26oC, and 35oC. Meanwhile, the density test showed the highest value, namely 1.48 g/m3 when the honey was at 5oC. Then, the highest viscosity value is 1.38 poise which also occurs when honey is at a temperature of 5oC. This shows that the best temperature for honey storage is 5oC compared to other temperature treatments.

Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H2O2 Production and Honey Antibacterial Activity: A Perspective.

Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H2O2 is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H2O2 could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H2O2 production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H2O2 generation.

Main indicators of honey quality and their relationships

Harmonization of product quality requirements contributes to increasing the competitiveness of domestic honeys on foreign markets. The purpose of the research was to establish the main quality indicators of honey samples of various botanical origins in accordance with the requirements of national regulatory documents. The material of the research was 115 samples of acacia, linden, buckwheat honey, sunflower and various herb honey. Sampling of honey and analysis of organoleptic indicators, honey color and moisture content, diastase and proline content, acidity was carried out in accordance with DSTU 4497: 2005. According to the results of organoleptic tests, it was found that in terms of color, taste, aroma, consistency, all samples met the requirements of regulatory documentation, as well as in terms of physicochemical parameters: the average values of the mass fraction of water for acacia honey 17.7 ± 1.2 %, linden – 17.5 ± 1.0 %, buckwheat honey – 18.6 ± 0.5 %, sunflower honey – 17.1 ± 3.5 %, herb honey – 17.8 ± 1.0 %; the value of the diastase number in different types of honey is from 5.05 to 57.3 Goethe units. Among the analyzed honey samples, 7 samples of acacia honey had the lowest enzymatic activity (from 5.05 to 11.92 units Goethe); content electrical conductivity of acacia honey 0.1 ± 0.01 mS/cm, linden – 0.5 ± 0.1 mS/cm, buckwheat honey – 0.4 ± 0.1 mS/cm, sunflower honey – 0.3 ± 0.0 mS/cm, honey from different herbs – 0.3 ± 0.0 mS/cm; the content of free acids was: acacia honey – 25.4±5.8 meq/kg, linden honey – 26.4 ± 3.9 meq/kg, buckwheat honey – 33.1 ± 3.0 meq/kg, sunflower honey – 26.5 ± 5.3 meq/kg, honey from different herbs – 26,7 ± 5.9 meq/kg. The results of the study of 115 samples of honey of different botanical origin according to organoleptic and physicochemical indicators meet the requirements of regulatory documents.

The effect of processing and storage on Klanceng honey (Tetragonula laeviceps)

Introduction. Klanceng honey (Tetragonula laeviceps) is in great demand because of its benefits. There is no information on the expiration date of the Klanceng honey. Objective. To predict the shelf life of Klanceng honey by evaluating the effect of heating (40 ºC / 48 h and 70 ºC / 7 h) and storage for two years. Materials and methods. The analysis was carried out three times (2020, 2021, and 2022) at the National Innovation Research Agency Laboratory, Jakarta, Indonesia. Samples of Klanceng honey (Tetragonula laeviceps) were taken from a bee farm in Magetan, East Java, Indonesia. The sample (5 kg) was divided into 3: without heating process (UT), heating at 40 ºC / 48 h (T1), and heating at 70 ºC / 7 h (T2). Then analyzed the activity of HMF, diastase, invertase, acid phosphatase (AP), glucose oxidase (GO), DPPH, honey color, and phenolic at 0, 12 and 24-months. Results. The results showed that short heating at high temperature (70 ºC / 7 h) had a greater impact on decreasing enzyme activity compared to prolonged heating at low temperature (40 ºC / 48 h). Storage had a major impact on the increase of 5-hydroxymethyl (furan)-2-carbaldehyde (HMF) compared to the heating process. During storage (24-months) the HMF value exceeded the maximum limit. Conclusions. The HMF value (55.33 ± 0.57 mg/kg) exceeded the maximum allowable limit (max 40 ppm), this was due to the significant effect of heating on T2 and the storage process. The shelf life of Klanceng honey was two years, as long as it was not heated to high temperatures (70 ºC).

Identification of Bee Forage Plants by Pollen Analysis of <i>Apis cerana</i> Honey Collected from Tropical Areas of Tumkur District, Karnataka, India

The present work refers to the pollen analysis of 10 honey samples collected from 4 different locations of Tumkur district, Karnataka State, India. The honey samples were collected from the domestic bee hives of Apis cerana, subjected to physico-chemical and pollen analysis to determine color, optical density and botanical origin of honey. The color of the honey sample varies from light yellow to dark red color and optical density of honey samples varies from 0.258 to 0.991. Pollen analysis indicated that the study areas comprised of diverse bee flora. Out of 10 samples analyzed, the predominant pollen types were identified in 6 samples, where Mimosa pudica was represented in 2 samples. Cocos nucifera, Mangifera indica, Eucalyptus globulus and Syzygium cumini pollen types were reported as predominant pollen from one sample each and making these honey unifloral. The remaining 4 samples were multifloral where predominant pollen types were not identified. From the results, it is clear that the factors like vegetation, pollen spectra and chemical analysis revealed a lot of potentiality in establishing bee keeping industries in the study areas. Beekeeping is an added source of income to amplify the economic upliftment without much investment.

Consumer preferences for the color of unprocessed animal foods.

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.

Colour and vitamin C equivalent antioxidant capacity of honey from different origins in Turkey

The nutritional content, antioxidant capacity and sensory characteristic such as colour vary related to botanical and geographical origins. The study was aim to investigate the spectrophotometric classification of honey colour by Pfund scale and the vitamin C equivalent antioxidant capacity (VCEAC) expressed as l-ascorbic acid equivalent by MTT assay. Eight honey samples originating from different geographical areas of Turkey were supplied and coded. The colour of the samples was determined as extra white (blossom-multifloral and citrus), white (blossom-multifloral and lavender), amber (thyme-Astragalus and honeydews) and dark amber (chestnut). The highest VCEAC was statistically measured in the honeydews and citrus honey, as the lowest was in the blossom and chestnut honey. And, there was no significant interaction between the colour score and the VCEAC of the honey. In conclusion, the honey from different botanical and geographical origins in Turkey showed the antioxidant capacity independently of their colour. The results needed further studies to investigate the floral diversity and phytochemical contents which influence the colour and antioxidant capacity of honey.