Honey Color Research Articles

Physicochemical Characteristics of Malaysian Stingless Bee Honey from Trigona Species

The physicochemical properties of stingless bee honey are diverse according to origin of geographical or botanical and fruit or flower season. These factors result in production of honey with different colour, pH, ash and water content although the bee species is similar. To date, the physicochemical properties of honey from Malaysian Trigona species are unknown. Therefore, determination of physicochemical properties of honey from stingless bee is crucial for Malaysian researchers in order to analyse the purity of the honey. Five honey samples were used for the current study. Four samples were stingless bee honey from two of the most common domesticated Malaysian stingless bee species; Trigona thorasica and Trigona itama. Meanwhile, one sample was from Tualang honey. For stingless bee honey, the values for pH, moisture content, electrical conductivity, ash content and hydroxymethylfurfural (HMF) were 2.79±0.04 to 2.95±0.02, 28.3±0.68 to 33.7±0.51, 0.47±0.22 to 0.55±0.38, 0.132±0.03 to 0.532±0.83 and 0.080±0.16 to 3.42±1.03, respectively. The colour of stingless bee honey varies based on observation or absorbance assay. The study described the physicochemical properties derived from Malaysian bees of Trigona thorasica, Trigona itama, and Apis Dorsata.

Bee Honey Color Variation throughout the Year

Bee Honey Color Variation throughout the Year

Honey Antibacterial Effect Boosting Using Origanum vulgare L. Essential Oil.

The appearance of new bacterial strains which cause pathogenic diseases and which are resistant to the most used antibiotics requires probing new antibacterial agents sources. Therefore, the main aim of the present work was to follow the antibacterial activity of honey samples from Palestine and Morocco, after the combination with Origanum vulgare L. essential oil, and figure out whether the honey physicochemical parameters and geographic origin influence the final activity. The results of this study showed good geographical discrimination between the Palestinians and Moroccan honey samples. The antioxidant and antimicrobial activities showed a significant correlation with honey color, melanoidins, and phenolic and flavonoids contents. Furthermore, the possible effect of honey physicochemical parameters on the gained antimicrobial activities was assessed using the principal component analysis (PCA). Some parameters showed a promising effect and seem to be important in the process of honey samples selection. Namely, melanoidins content, phenolic content, electrical conductivity, and mineral content were shown to be positively influencing the gained antibacterial activity after the combination with essential oil against the tested strains, although a significant negative correlation was seen with the FIC only in the case of Escherichia coli (ATB: 57).

An empirical examination of consumer preferences for honey in Croatia

ABSTRACTIn past years, beekeeping as an agricultural sector has become more organized, but there is still a gap in knowledge in considering consumer preferences for honey. The aim of the research was to determine consumer preferences for honey and their attitudes towards the Protected Designation of Origin (PDO) label. Also, in the article is presented the current situation regarding the honey market and legislation of the PDO label at the EU and national levels. The result of the empirical research carried out on a sample of 1008 respondents showed that they mostly prefer a mild flavour and brighter colour of honey. According to the type, most of the respondents prefer acacia rather than floral and meadow honeys or other types of honey. The most common method of honey purchase is directly from the producers (75%). The results of the Principle Component Analysis (PCA) showed that the most important attributes are the intrinsic attributes of the honey and that the most common reasons for purchasing and consuming honey are for its health and medical benefits. The obtained results fill the gap in knowledge regarding consumer preferences for honey in the Croatian market and can be useful for the creation of new honey-marketing strategies for local beekeepers.

감미료가 생강정과의 품질특성에 미치는 영향

In this study the physicochemical properties and antioxidant capacities of ginger (Zingiber officinale Rosc) Jungkwa with different kinds of sweeteners were determined. Jungkwa made with different sugars (sugar, xylitol, honey or oligosaccharides) were compared in aspect of physiochemical properties, antioxidant activities, total phenolic contents and sensory evaluation. Moisture contents Jungkwa treated different kinds of oligosaccarides showed highest value, in the order of honey, xylitol and sugar. L* value of Jungkwa treated with xylitol was the highest, a* value of Jungkwa treated with honey, sugar Jungkwa were higher then others. Free sugar contents of Jungkwa treated with sugar showed the highest value in sucrose, glucose and galactose. Jungkwa with xylitol showed lowest value in all free sugar contents. Hardness and chewiness of Jungkwa treated with xylitol showed the highest value. The antioxidant activity measured by DPPH and ABTS radical scavenging activity and total penolic content were the highest in Jungkwa treated with honey, followed by Jungkwa treated with xylitol, oligosaccharides and sugar. Appearance and color of oligosaccarides and honey treated Jungkwa were preferred. In ginger taste, sweetness, chewiness were highest in sugar treated Jungkwa (not significant difference in treatments). As a result, honey treated Jungkwa has higher antioxidant activity and quality than other sugar treatments.

Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

AbstractThe antioxidant and colour properties of nine types of monofloral Italian honeys were analysed and correlated with multivariate analysis to find relationships able to characterise the honey floral source. Total phenolic content (TPC) and antioxidant activity of the honey samples increase in the order Citrus ≈ Black Locust < Sunflower ≈ Eucalyptus ≈ Coriander < Fir Honeydew ≈ Chestnut < Honeydew ≈ Strawberry Tree and mainly correlate with colour. A linear discriminant analysis was carried out to choose spectrophotometric λ able to characterise the colour of the different types of honey. Elaboration of data with cluster and principal component analyses enables differentiation among the floral source of some honey samples, namely Strawberry Tree, Honeydew, Citrus, Black Locust, Chestnut and Fir Honeydew.

Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3–4.0 g/100 g) and melezitose (1.5–2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as an important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC50 values of scavenging ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC50 values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting honey characteristics.

Colour, antioxidant capacity, phenolic and flavonoid content of honey from the Humid Chaco Region, Argentina

Our objective was to correlate colour with total phenoliccompounds, total flavonoids and antioxidant capacity of honeyfrom the Humid Chaco region. With this purpose, 19 representativesamples were selected from the 2009-2012 year period. Pollenanalysis showed a predominance of native species of differentlandscapes such as forests and wetlands. Of the total number ofsamples, eleven were mixed or multifloral and eight samples weredominated by different native nectariferous woody species. The colourof honey, according to the Pfund scale, ranged from extra lightamber to dark amber. Total phenolic content ranged from 40.18 to118.82 mg GAE/100 g honey. Flavonoid content varied between6.94 and 67.76 mg QE/100 g honey, and antioxidant capacity, evaluatedby the DPPH radical method, between 17.36% and 56.53%.Extra light and light amber honeys had lower levels of total phenoliccompounds, total flavonoids, and antioxidant capacity than amberand dark honeys. The correlation observed between colour andflavonoids (r=0.78) was higher than that between colour and totalphenols (r=0.53). A direct relationship between phenolic contentand antioxidant capacity (r=0.91) was found. The studied honeys, ascompared to honeys from other regions, were rich in flavonoids andshow a noticeable antioxidant activity. It is important to take intoaccount these features for human health.

First Times

First Times Michael Dickman (bio) The first time was kissing Sabrina across the street from the house where I grew up. We were standing on the sidewalk, and I’m almost certain that my twin brother was standing there as well and so was a friend of Sabrina’s who had just kissed him, I can’t remember her name. There were plum trees and most of the plums were rotten on the ground. You could smell the plums turning over inside themselves. Dogs barking. My Superman curtains looked out from my bedroom window across the street and didn’t say a word. Nine or ten years old, we made our nervous way a short distance into each other’s bodies and every word I ever used to describe anything fell apart inside my mouth and around her tongue. How did we know to use our tongues? Small birds know as much. They reach out for their mamas with their tongues going cheep cheep cheep. In and out, flick flick flick, cheep cheep cheep. Sabrina and I stopped speaking English. I lay down beneath her pink palate [End Page 810] and fell asleep in a dream of—what was that—cherry gloss, Jolly Ranchers, and Aqua Net? I must have seen her the next day or the day after that but after a while I never saw her again. Most people you never see again, during a certain period in your life. Late teens. Twenties. Early thirties. It’s different for everyone. For me it was between the ages of twelve and thirty that most people I knew I never saw again, but I loved them. I would do anything for them. Anything, anything, anything at all. I wanted to please people so badly. They could have asked anything of me. On the sidewalk. In a toilet. I was on my knees in the sun. I would have pissed on them if they wanted. I would have wept between their legs. Please. Please. Please. The secret chorus of my life. My friend Lance brought me with him to his girlfriend Karen’s house over off SE 65th and Woodstock. She answered the door in jeans and a T-shirt with a unicorn on it. We went straight down to the basement. She had long brown hair and looked sick, though it was probably just the light. Why is that attractive? Skin and bones, skin and bones. I didn’t want to be there. I didn’t want to be anywhere. We were twelve or thirteen years old. You have to get started sometime. They looked at me and then at each other and then they went into a kind of utility closet and soon I could hear their small moans and addresses, pleading and keening like kittens. Something got knocked over in the dark. A broom? It didn’t take very long. The whole time I watched a spider cross a windowsill. Lance and Karen walked out into the hospital light and stood next to the washer and [End Page 811] dryer. They looked brand new. They hovered an inch above the ground. I wanted to do something but I didn’t know what I wanted to do. “Show him,” Lance said, “I want him to see it.” “Honey,” Karen said. “It’s so beautiful I want him to see it,” he said. “It’s no big deal,” he said. All the air turned and walked straight out of the room and back up the stairs. She pulled her jeans down just a little and then her underwear, just a little, and then looked off into a distance I couldn’t see. Flowers stuck in a field in summer. Nobody move, nobody gets hurt. We went back up to the kitchen and drank some lemonade. All of our parents were gone during the day. They worked, they had to, they left notes and directions and snacks. Karen’s skin was the color of raw honey. Her hair, long and brown, like a storybook. I saw a whale once. My friend Soren tried to kill himself and failed and then later did it for real. We were friends in high school...

PHENOLIC PROFILE OF HONEYDEW HONEYS FROM THE NORTH-EAST PART OF ROMANIA

The aim of this study is to determine the physicochemical (moisture content, pH, free acidity, electrical conductivity, colour (L*, a*, b*, chroma, hue angle), ash content, fructose and glucose content) and to determine the phenolic profile (quercetin, apigenin, myricetin, isorhamnetin, kaempherol, caffeic acid, chrysin, galangin, luteolin, p-coumaric acid, gallic acid and pinocembrin) of five samples of honeydew honeys from the North East part of Romania. The honey samples analysed respected the maximum allowable level of the moisture content, which is established by the European Union at 20%. The acidic nature of the honeydew is confirmed by the level of the pH and free acidity of the samples, and is influenced in principal by the organic acids; all the samples had a free acidity lower than 50 meq acid/kg. The honey colour is dark which is confirmed by the level of the CIE L*a*b* parameters (lower values of L*, a* and b*). The inverted sugar level (fructose and glucose content) is higher than 60 g/ 100g, respecting the European Union directive. The phenolic profile of the honeydew samples do not presented one compound that can be considered a chemical marker, the major polyphenols presented into the honeydew honeys are quercetin and pinocembrin.

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (+543.0%) and decrease of diastase activity (-24.4%), while in FRO samples the decreasing course (-50.5 and -7.3%, p>0.05) were found in comparison with CON samples (3.07 and 28.37mgkg-1). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (ΔE=20.37) than FRO (ΔE=8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS450) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.

Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand

Three different honey samples viz. longan flower, lychee flower and wildflower honeys were collected from Northern Thailand and subjected to conventional thermal (90 °C/5 min) and ultrasound (40% and 80% amplitudes/20 kHz/30 min) treatments. The physicochemical characterizations such as color parameters, browning index (BI), pH, viscosity, diastase activity, 5-hydroxymethylfurfural (HMF) content and antioxidative properties affected by processing treatments were determined. Our results illustrated that both thermal and ultrasonic processes sufficiently eliminated the indicator microbes to the complied limits of the Thai Agricultural Standard (TAS 8003-2013). Based on the results, the color, BI, pH, diastase activity and HMF content of ultrasonicated honeys were minimally altered. Ultrasonication yielded higher quality of antioxidant compounds and properties as compared to the conventional thermal technique. Additionally, ultrasound treatment at 40% amplitude noticeably improved the levels of total phenols, total flavonoids and antioxidant capacity (FRAP assay). Thus, ultrasonication, especially with low amplification, is an alternative preservation technique for maintaining the quality of honey samples.

Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures.

The effect of heating at various temperatures (30, 40, 50, 60, 70 and 80°C) on dynamic viscosity, colour, 5-hydroxymethylfurfural (5-HMF) concentration and diastase activity of raw rape honey were assessed. In fresh honey, moisture, ash, free acidity, pH and electrical conductivity averaged 185.3gkg(-1), 1.2gkg(-1), 18.71mEqkg(-1), 4.2 and 0.25 mS cm(-1), respectively. Heating significantly (p≤0.05) increased lightness (L*), yellowness (b*), chroma (C*), hue (h°) values, but decreased redness (a*). The viscosity at 20°C (33.6Pas) differed significantly (p≤0.01) with those at 30, 40 and 50°C (8.2, 2.5, and 1.6Pas, respectively). Diastase activity decreased concomitant with heating at higher temperatures. Honey heated at 80°C for 15min showed the maximum increase of 5-HMF content, with an average of 1.9mgkg(-1) (62%), compared to unheated samples. Heating for 15min between 50°C and 80°C did not significantly degrade the quality of the honey, but, slightly enhanced formation of 5-HMF and reduced the diastase activity.

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

The aim of this work was to evaluate floral origin, physicochemical quality and antioxidant capacity of 15 honey samples, from a semi-arid region in the northeast of Brazil and to correlate data with color and total phenolic content (TPC). A predominance of amber color was observed. The majority of samples were classified as polifloral and only two samples (the light yellow ones) were monofloral. TPC values ranged from 27.0 to 92.7 mg GAE 100 g -1 of honey, being higher in darker samples. All samples had ability to scavenge DPPH  radicals and showed reducing potential analyzed by FRAP and CUPRAC methods, with the highest performance obtained in darker samples. TPC shows good positive correlations (p<0.05) with the methods used to evaluate antioxidant capacity. Significant correlations (p<0.01) between color and TPC (0.82) and also with reducing power, using CUPRAC (0.66) were observed. The darker color of honey is indicative of higher phenol content and antioxidant capacity. The reported characteristics give an enhanced functional food property to honey and contribute to the development of the regional economy, providing an alternative to family income increase.

Colour identification of honey and methodical development of its instrumental measuring

Colour is one of the most important sensory traits of honey for the consumers. Honeys originating from different plant species are different in colour, but there could be variability within them as well, if originating from different geographical locations. Colour of the honey usually is determined by subjective methods. We determined colour categories by Lovibond method, and compared the results with reflectance spectrometry by Minolta Chromameter for broadening the possibilities of determining the colour of the honey and getting an objective image. First purpose of the study was to find whether the results by Lovibond method are in concordance with those got by reflectance spectrometry. The second purpose was to decide whether white or black backgrounds get the more accurate result when using the Minolta equipment. The results revealed that Minolta Chromameter is suitable to determine honey colour and the reflectance spectrometry data is comparable with the Lovibond method. Additionally white background is advised to be used by this instrument The L* (r=-0.884; p&lt; 0.001) showed close significant correlation with the Lovibond categories.

Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

Abstract The colour of honey is one of the most important quality criteria for consumers. The colour depends mainly on the content of plant pigments but the honey consistency, shape, and size of the crystals may also influence the honey colour parameters. It is related to the crystallisation and decrystallisation processes of honey during storage. In the present study, directions of colour changes of honey during storage were evaluated using a tristimulus colorimeter and the CIE 1976 L*a*b* and CIE L*C*ho systems. The effect of time (3 and 9 months) and storage conditions (cold storage, room temperature storage with access to light, and room temperature storage without access to light) on the colour of nectar honeys was investigated. The results obtained showed that both the type of honey and the storage conditions influenced the honey colour parameters. Significant differences in direction and intensity of the colour changes of honey during storage were observed. These differences make it difficult to indicate which storage conditions are optimal to preserve the colour of the honey. It was found that acacia and heather honeys were the most susceptible to colour changes during long-term storage in all of the study’s applied conditions, whereas rape and buckwheat honeys were the most stable in colour parameters.

MOISTURE AND ACIDITY AS INDICATORS OF THE QUALITY OF HONEY ORIGINATING FROM VOJVODINA REGION

The color, aroma and fl avor are major sensory characteristics of honey, which are mainly determined by the botanical origin of honey as well as by processing and storage conditions. Increased moisture content above the maximum permitted level could result in honey spoilage, which aff ects its sensory properties. The higher water-in-honey content, the greater possibility of yeast fermentation and thus the change of the fl avor and color ofhoney. Fermentation process results in alcohol formation and, in the presence of oxygen, the alcohol will break down to acetic acid and water, which causes honey to have sour taste. Thus, moisture content of honey is a critical parameter for its quality as it aff ects the stability of honey and its resistance to microbial spoilage during storage. Physicochemical analysis of moisture content and acidity of honey play an important role in determining the overall characteristic of honey and final assessment of its quality. In this study, the investigation of aforementioned parameters resulted in positive quality assessment for 48 of 50 examined honey samples produced in 2013 in the territory of Vojvodina.

Kinetic studies on anti-oxidant activity vis-à-vis colour in two Kashmir honeys

The honey is generally heated to prevent crystallization and microbial growth, however thermal treatment may affect honey qualities like antioxidant activity, colour, etc. In this study the kinetics of antioxidant activity change in correlation with honey colour has been studied. Mustard and mixed floral honey samples were heated at 40, 50, 60, 70 and 80°C for 5 to 25 min. and changes in antioxidant activity measured by DPPH method. The results showed that increase in temperature increased kinetic constants so revealing favoured antioxidant activity. The calculated activation energy using Arrhenius equation for antioxidant activity at 40–80°C was 171.65 and 453.36 k calories mol−1 for mustard-based and mixed floral-based honey samples, respectively. Both the samples followed first order kinetics upto 60°C. At 70 and 80°C the kinetic trend for mixed floral sample followed zero order kinetics. The results demonstrated that increase in antioxidant activity was significantly correlated with colour change in honey.

Enzymatic browning reduction in white cabbage (Brassica oleracea) using honey: Does honey color matter?

Thirteen honey groups consisting of 66 samples from different geographic locations in Zambia were screened for total phenolics, total flavonoids and antioxidant activity, and their color parameters (L*, a* and b*) were measured by transmittance. Total phenolic and flavonoid contents ranged from 479.2 ± 1.1 to 1383.9 ± 3.7 mg Gallic Acid Equivalents per kilogram of honey (mg GAE/kg) and from 85.5 ± 1.8 to 609.2 ± 3.7 mg Catechin Equivalents per kilogram of honey (mg CE/kg) respectively while total antioxidant activity ranged from 3.9 ± 0.5 to 7.8 ± 0.9 mmol (Fe2+)/kg. Enzymatic browning reductions increased with decreasing honey lightness (L* value) and honey redness (a* value) but were not found to be significantly affected by honey yellowness (b* value) (p > 0.05), implying that darker honeys possess stronger ability to reduce enzymatic browning in white cabbage than lighter honeys. Furthermore, the effect of honey color on aroma and taste characteristics was not significant (p > 0.05). However, geographic location had an effect on flowery (b = −0.21, t = −2.48, p < 0.05) and acidic (b = −0.52, t = −3.47, p < 0.01) characteristics of honey, suggesting that honey aroma or taste is likely to be influenced by the location where honey is harvested rather than by its color.

Evaluation of phenolic content, antioxidant activity and sensory characteristics of Serbian honey-based product

Serbian local honey-based product, consisting of a traditional basic honey with dried fruits added, is characterized in terms of antioxidant and sensory properties. Linden (L) and Homolje (H) honey with prunes (20, 30, and 40%, w/w) were examined in order to determine the total phenolics (TPh) and flavonoid (TFd) content, antioxidant activity, colour and sensory properties. TPh increased by 2.2 times for L40 and 2.4 times for H40. The increase in TFd was higher, approximately 4.5-fold for L40 and 5-fold for H40. The greatest increase of antioxidant activity was noted for superoxide anion and 2,2-diphenyl-1-picrylhydrazyl radicals, where EC50 of H40 decreased 4.5 and 4.3 times, respectively. The L* value decreased with increasing the concentration of prunes in both honey types. L40 (L*=25.44) and H40 (L*=34.19) honey-based products were the darkest ones. The statistical analysis suggested that TPh and TFd were associated with antioxidant activity and colour of honeys and honey-based products. Obtained scores for individual sensory properties indicated very good quality of honey-based products.