Content Of Honey Research Articles

Development of Dietetic Misti Dahi (Indian Yoghurt) Using Natural and Artificial Sweeteners

Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural sweetener like honey. In the present study natural and artificial sweetener sources (honey and sucralose, respectively) were used to replace sucrose in part or completely to develop low calorie fat reduced misti dahi, an Indian yoghurt. Effect of sweeteners on setting time, proximate composition, microbiological quality and calorific value of mistidahi, and sensory quality were analysed as per the standard methods. Protein and total solids (TS) content decreased from 4.22 to 3.96% or 4.39 to 4.23% in honey or sucralose and from 24.20 to 21.99% in honey or 21.57 to 16.70% in sucralose, respectively with increase in honey or sucralose used to replace sucrose in mistidahi, while fat content was variable. Microbiological analysis revealed that with an increase in the content of honey, the total aerobic plate count (TAPC) of mistidahi tended to show an increase, while for sucralose containing samples a decreasing trend in TAPC in mistidahi was noted.

Examining the Use of Polyphenols and Sugars for Authenticating Honey on the U.S. Market: A Comprehensive Review

The rise in honey production and imports into the United States necessitates the need for robust methods to authenticate honey origin and ensure consumer safety. This review addresses the scope of honey authentication, with a specific focus on the exploration of polyphenols and sugar markers to evaluate honeys in the U.S. In the absence of comprehensive federal standards for honey in the United States, challenges related to authenticity and adulteration persist. Examining the global landscape of honey authentication research, we observed a significant gap in the literature pertaining to U.S. honeys. While honeys from Europe, Australia, New Zealand, and Asia have been extensively studied, the decentralized nature of the U.S. honey market and the lack of comprehensive standards have limited the number of investigations conducted. This review consolidates the findings of global honey studies and emphasizes the need for further research studies on honey authenticity markers within the United States. We also explore previous studies on the U.S. that focused on identifying potential markers for honey authenticity. However, the inherent variability in polyphenol profiles and the lack of extensive studies of the sugar contents of honey on a global scale pose challenges to establishing universal markers. We conclude that by addressing these challenges, the field of research on polyphenols and sugars in honey can move toward more reliable and standardized methods. This advancement will enhance the use of polyphenols and other constituents like sugars as authenticity markers, ultimately benefiting both researchers and the honey industry in ensuring honey quality.

Fabrication of MnSnO2 intercalated TA-rGO modified sensor for selective electrochemical detection of chloramphenicol in real samples

Chloramphenicol (CAP), a potent antibiotic capable of inhibiting protein synthesis, presents significant challenges related to long-term dosing and its persistent leaching into the environment, raising concerns about environmental contamination and resistance development. To address this issue, we developed a reliable, low-cost, and biocompatible nanocomposite material comprising tannic acid (TA)-reduced graphene oxide (rGO) intercalated into manganese-doped tin oxide nanoparticles (MnSnO₂ NPs). The structural formation and catalytic activity of the MnSnO₂ NPs/TA-rGO nanocomposite were characterized using field emission-scanning electron microscopy (FE-SEM), high-resolution transmission electron microscopy (HR-TEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), Raman spectroscopy, X-ray photoelectron spectroscopy (XPS), and electrochemical techniques. This material exhibits robust interfacial interactions and synergistic effects, resulting in an admirable electrocatalytic reduction response for CAP sensing. The presence of co-interference molecules improved the selectivity performance of the MnSnO2 NPs/TA-rGO-modified glassy carbon electrode. The fabricated exhibited a two linear determination range (0.011–103.43 μmol L−1 and 103.43–1924.16 μmol L−1), with a detection limit (LOD) is 6.7 nmol L−1 and limit of quantification (LOQ) is 12.3 nmol L−1. Furthermore, this sensor demonstrated good sensitivity, admirable reproducibility, repeatability, and storage stability. Finally, the practicability of the fabricated MnSnO2 NPs/TA-rGO glassy carbon electrode sensor was evaluated by analyzing the CAP content in milk, honey, eye drops, biofluids (human serum and urine), and river water, and satisfactory recovery rates of 95.4 %–100.3 % were noted.

Physicochemical analysis of trigona honey produced by Tetragonula biroi in Soppeng Regency, Indonesia

Indonesia is a country with a tropical climate that is rich in biodiversity. Various types of bees are discovered in the country, including the trigona bees, whose honey offers numerous health benefits. This study aimed to analyze the nutritional and phytochemical content of trigona honey produced by Tetragonula biroi in Soppeng Regency, South Sulawesi, Indonesia. The honey samples are extracted directly from the hives, filtered and examined through laboratory tests. The results of this study showed that trigona honey from Soppeng has a low pH (4.5) and a high vitamin C content compared to other vitamins. The calcium content is higher than magnesium and zinc, while its high polyphenols contain flavonoids and antioxidants. The water content of 26.67% is indicated in trigona honey, which is within the acceptable range of the Indonesian National Standard (SNI). The sugar content of trigone honey indicates 6.99% w/w glucose, 12.96% w/w fructose and a fructose/glucose ratio of 1.85.

Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years

Optimization for hardness of the snack bar formulated from selected fruits and grain amaranths bound with honey was conducted using Response Surface Methodology (RSM). To achieve a desired degree of hardness, honey content and compression force were varied. The effects of this variation was investigated to determine the best Honey: Compression force combination that results into the desired hardness. Thirteen combinations were considered. The force-honey combination varied between 9.82 to 41.87 kN and 30 to 80 g respectively. Results revealed that both honey and compression force had a significant effect (p < 0.05) on hardness of the snack bar. The optimal hardness of the snack bar was found at honey: compression force of 41.18 g (22.7%), 41.87 kN. At this optimal point, hardness was found to be 48.2 N/mm which is acceptable for children aged 5 to 13 years.

Production and performance evaluation of chitosan/collagen/honey nanofibrous membranes for wound dressing applications

Persistent bacterial infections are the leading risk factor that complicates the healing of chronic wounds. In this work, we formulate mixtures of polyvinyl alcohol (P), chitosan (CH), collagen (C), and honey (H) to produce nanofibrous membranes with healing properties. The honey effect at concentrations of 0 % (PCH and PCHC), 5 % (PCHC-5H), 10 % (PCHC-10H), and 15 % (PCHC-15H) on the physicochemical, antibacterial, and biological properties of the developed nanofibers was investigated. Morphological analysis by SEM demonstrated that PCH and PCHC nanofibers had a uniform and homogeneous distribution on their surfaces. However, the increase in honey content increased the fiber diameter (118.11–420.10) and drastically reduced the porosity of the membranes (15.79–92.62 nm). The addition of honey reduces the water vapor transmission rate (WVTR) and the adsorption properties of the membranes. Mechanical tests revealed that nanofibers were more flexible and elastic when honey was added, specifically the PCHC-15H nanofibers with the lowest modulus of elasticity (15 MPa) and the highest elongation at break (220 %). Also, honey significantly improved the antibacterial efficiency of the nanofibers, mainly PCHC-15H nanofibers, which presented the best bacterial reduction rates against Staphylococcus aureus (59.84 %), Pseudomonas aeruginosa (47.27 %), Escherichia coli (65.07 %), and Listeria monocytogenes (49.58 %). In vitro tests with cell cultures suggest that nanofibers were not cytotoxic and exhibited excellent biocompatibility with human fibroblasts (HFb) and keratinocytes (HaCaT), since all treatments showed higher or similar cell viability as opposed to the cell control. Based on the findings, PVA-chitosan-collagen-honey nanofibrous membranes have promise as an antibacterial dressing substitute.

Composition of Proteins Associated with Red Clover (Trifolium pratense) and the Microbiota Identified in Honey.

The nutritional composition of honey is determined by environmental conditions, and botanical and geographical origin. In addition to carbohydrates, honey also contain pollen grains, proteins, free amino acids, and minerals. Although the content of proteins in honey is low, they are an important component that confirms the authenticity and quality of honey; therefore, they became a popular study object. The aim of the study was to evaluate protein content and composition of monofloral red clover and rapeseed honey collected from five different districts of Lithuania. Forty-eight proteins were identified in five different origin honey samples by liquid chromatography. The number of red clover proteins identified in individual honey samples in monofloral red clover honey C3 was 39 in polyfloral honey S22-36, while in monofloral rapeseed honey S5, S15, and S23 there was 33, 32, and 40 respectively. Aphids' proteins and lactic acid bacteria were identified in all honey samples tested. The linear relationship and the strongest correlation coefficient (r = 0.97) were determined between the content of Apilactobacillus kunkeei and Apilactobacillus apinorum, as well as between the number of faba bean (Vicia faba) pollen and lactic acid bacteria (r = 0.943). The data show a strong correlation coefficient between the amount of lactic acid and aphid protein number (r = 0.693). More studies are needed to evaluate the relationship between the pollination efficiency of red clover by bees and the multiplicity of red clover proteins in honey protein, as well as microbiota diversity and the influence of nature or plant diversity on the occurrence of microbiota in honey.

Dielectric properties of honey-water solutions over broad frequency range

The dielectric constant (ε′) and dielectric loss (ε″) of pure honey (PH) and honey-water mixtures have been measured over 20 Hz − 20 GHz frequency range, at 26 °C using a precision LCR meter and a Vector Network Analyzer. It has been observed that as water proportion in honey increases, ε′ and ε″ increases over the given frequency range. The dielectric relaxation peak of ε″ for honey-water mixture in the microwave frequency range shifts towards relaxation peak of water as amount of water in honey increases. The normalized ε′/ε′PH ratio is found to increase with increase in water content in Honey, reaching up to 1000 over 20 Hz to 2 kHz. In frequency range from 500 MHz to 5 GHz, ε′/ε′PH ratio approaches a value of 10 times at 750 mg/g. Over 20 Hz to 2 MHz frequency range, ε″/ε″PH ratio approaches 100 times that of PH, but over frequency range from 200 MHz to 600 MHz the ratio ε″/ε″PH is found to decrease anomalously with increase in water content in PH. Further, over the frequency range from 8.2 GHz to 20 GHz the ε″/ε″PH ratio continuously increases with increase in water content.

Quality Evaluation and Flavonoid Content of Honey from Riau Forest, Indonesia

Honey is a naturally sweet liquid produced by bees from flower nectar, which varies in quality and flavonoid content due to the food source, environment and the bees that produce it. This study aims to evaluate the quality and flavonoid content of honey from the Riau Forest of Indonesia. Quality testing was conducted in accordance with SNI 8664:2018 with sensory, physical, chemical and microbiological parameters. Flavonoid testing was carried out qualitatively using HPLC. The test results showed that the sensory profile of honey was in accordance with the standard, sweet taste, distinctive aroma, brown colour and thick shape. Chemical parameters obtained values of moisture content of 21.92%, diastase enzyme 3.13 DN and HMF 4.14 mg/kg have met the requirements. However, the reducing sugar of 54.1% is still below the requirement. Heavy metal parameters (Pb, Cd, As and Hg) were not detected and microbiological ALT 3.0 x 10 and yeast mould <10 colonies/gr that have met. Furthermore, the results of flavonoid qualitative tests detected several types including Luteolin, Mangiferin, Smiglanin, maltol, isoflavones, quercetin, Cnidimol C, Norcimifungin, Apigenin, Methyl ophiopogonanone B, Pectolinarigenin, Kusenol C, 3,5,6-trihydroxy-4',7-dimetoxyflavone and Lupinifoline. The conclusion of this study shows that honey from Riau forests fulfils most of the quality requirements and has a diverse flavonoid content.

Effect of heating and pH on hydroxymethylfurfural content, diastase and invertase activity of Dalbergia honey using response surface methodology

The current study explored the botanical origin of Dalbergia (Dalbergia sissoo) honey source using melissopalynology. The 20 runs in triplicate were evaluated using the composite central rotatable design (CCRD) for the analysis of effect of heating (45–55 ºC), pH (4.8–5.8) and time (5–15 min) on attributes features like hydroxymethylfurfural (HMF) content, diastase & invertase activity of Dalbergia honey with Response Surface Method (RSM). A significant effect of process variables on three responses has btabeen observed from the statistical data. The amount of HMF content increased at higher temperature and pH. However, the diastase activity can be well monitored in the increased temperature. The invertase activity of honey was significantly (P < 0.0001) reduced for every pH value from 4.8 to 5.8. The results attained when heating beyond 49 ºC as well as a higher pH with prolonged time could alter HMF content, diastase and invertase activity, which may deteriorate the grade of honey.

Release of elements and phenolic and flavonoid compounds from herbs and spices into acacia honey during infusion

AbstractAcacia honey was infused with basil, oregano, marjoram, dill, garlic or cinnamon at infusion rates of 0–5% by mass for a 6 months period. After removal of the infusates, macro and micro element concentrations were measured by Inductively Coupled Plasma Optical Emission Spectrometry. Total phenolic and flavonoid contents were determined spectroscopically. The greatest release of elements, phenols and flavonoids, (% release/1% infusion rate) were for phenols (1.22–3.74, respectively), flavonoids (0.12–2.18), K (0.39–0.78), P (0.14–0.87), and S (0.07–0.85). The least release was for Ba (0.04–0.17), Fe (0.03–0.41) and B (− 0.006 to 2.33). Dill showed the most important effect on the Na concentration of honey enriched (at 5.00%) with &gt; 90 times higher content (328 ± 4 mg/kg) compared to control honey (3.46 ± 0.07 mg/kg). Sr content was more than 50 times higher in honey enriched with marjoram (1383 ± 10 µg/kg), and honey enriched with dill showed more than 30 times higher Fe content (4112 ± 14 µg/kg). Enrichment with dill had the greatest effect on Ca, Cu, K, Mg, Na and Fe content of control honey, and garlic had the most important effect on the B, P, S, Zn, TP and TF content. Enrichment with these herbs and spices resulted in increases in element, total phenolic and flavonoid content of acacia honey.

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.

Comparison of Different Methods for Determining 5-hydroxymethylfurfural in Assessing the Quality of Honey from Greater Poland

This paper presents the results of testing the content of 5-hydroxymethylfurfural (HMF) in honey from Greater Poland. The production of honey from this area of Poland, its processing, and its consumption are closely related to the sustainable development of this region. It is created in the process of the production, storage, and transport of honey, especially during its thermal processing. Therefore, it can be an indicator in the analysis of sustainable development throughout the life cycle of honey and its products. The aim of this research was to determine the HMF content in Greater Poland’s honey available on the Polish market using three different methods and to compare the obtained results. The methodology used was as follows: two spectrophotometric methods (White and Winkler) and an HMF determination method based on the LC-MS/MS technique developed especially for this study. The determined HMF content in all tested honey samples did not exceed the applicable standard. The determined HMF values in all honey samples ranged from 0 to 28.5 mg HMF/kg honey. All results fell within the scope of European Council Directive 2001/110/EC of 20 December 2001, i.e., they did not exceed the HMF content in honey, which is 40 mg/kg. The results will encourage modifications to the universal honey testing procedures to be developed for the agri-food sector. In the study, seven honeys of different origins and types were selected; three HMF detection methods were selected; a comparative procedure was developed; and the content of the reference ingredient in honey was determined.

Optimising High-Pressure Processing (HPP) for Optimal Total Phenolic and Flavonoid Content in Kelulut (Stingless Bee) Honey

High-pressure processing (HPP) has the potential to enhance the total phenolic and flavonoid content (TPC and TFC) in Kelulut honey (KH). However, KH’s inherent variability possesses challenges in optimising these phytochemicals. This study hence explores the optimisation of KH through HPP, focusing on TPC and TFC. The Face-centered Central Composite Design (FC-CCD), involving two factors with three levels each (pressure of 200, 400, and 600 MPa, and time of 5, 10, and 15 min), was applied to investigate two response variables (total phenolic and flavonoid content). The optimisation identified the optimal parameters as 200 MPa for 15 min, with a desirability of 0.986, indicating precise modeling. Compared to other pressures (400 and 600 MPa) at common processing time (15 minutes), 200 MPa recorded higher TPC and TFC with differences of 25.71% to 30.92% and 13.78% to 14.19%, respectively. A verification step revealed that HPP-KH at 200 MPa for 15 minutes yielded a TPC of 15.278 ± 0.525 mg GAE/100 g and a TFC of 38.274 ± 1.980 mg RE/100 g, indicating the precise accuracy of the quadratic modeling. However, this discovery contradicts the consensus that pressures above 500 MPa increase TPC and TFC. Consequently, it underscores the need for tailored high-pressure strategies in KH processing, offering essential insights for industry applications and further research endeavors.

Physicochemical properties, total phenolic content, and antioxidant activity of the honey samples from the Herzegovina region

Honey is a natural product that is an excellent source of energy containing mainly carbohydrates and water, as well as small amounts of organic acids, vitamins, minerals, flavonoids, and enzymes. Due to the presence of bioactive compounds, it has been shown that honey is beneficial for many diseases, e.g. gastrointestinal diseases, skin diseases, cancer, heart diseases, and neurological degeneration. The study of the physical and chemical properties of honey and the content of bioactive compounds has been increasingly applied in order to determine the quality of honey samples. The aim of this study is to investigate physicochemical properties as well as the total phenol content and antioxidant activity of seven multifloral honey samples from the Herzegovina region. Physicochemical parameters determined in the honey samples (moisture, acidity, electrical conductivity, reducing sugars, sucrose, and insoluble matter) were within the quality standard limits of the Regulation on methods for control of honey and other bee products. Total phenolic content was determined using the Folin-Ciocalteu method and it ranged from 46.98 ± 6.36 to 152.94 ± 4.95 mg GAE/100 g of honey. To determine the antioxidant activity of the honey samples, two methods, FRAP and ABTS, were used. The total phenolic content of honey correlated positively with its antioxidant activity.

The Effectiveness of Honey Administration on Reducing the Frequency of Diarrhea in Children with Acute Gastroenteritis in the Carnation Room of Rsud Waled Cirebon District: Case Study

One of the causes of death in children is diarrhea. Diarrhea is an increased frequency of bowel movements and occurs more than 3x and with a soft and watery consistency due to the water content in the stool &gt;200 ml / 24 hours which lasts &lt; than 14 days. The purpose of this study is to determine the effectiveness of giving honey to reduce the frequency of diarrhea in children. Method: The method uses a qualitative approach with case studies as the main method. Data collected through interviews, documentation, data analysis to the provision of intervention and evaluation. The research was conducted in the Carnation Room of Waled Hospital, Cirebon Regency in February 2024. The sample in this study was children treated with a diagnosis of acute gastroenteritis that focused on nursing problems, namely diarrhea. Honey intervention 3 times / day is given as much as 5 ml / 6 hours to children. Results: based on research that has been done researchers found that giving honey can reduce the frequency of diarrhea in children because of the content in honey

Total phenolic and flavonoid content of P. armata honey and propolis produced in Bomet, Kisii and Maralal, Kenya

AbstractBackgroundBee products are gaining interest in the field of research due to their biochemical and nutritive properties. Honey bee products have been researched extensively but little has been done in regards to stingless bees. There are many species of stingless bees including Plebeina armata, which are found in the Afrotropics. They are underground nesting and produce honey, propolis, wax, pollen and bee bread. These products are known to be rich in polyphenols that comprise of flavonoids and phenolic. In our study, we analysed colorimetrically the total flavonoid, phenolic content and radical scavenging activity of honey (n = 22) and propolis (n = 25) from Bomet, Kisii and Maralal in Kenya.ResultsHoney and propolis had total flavonoid content of 12.00–22.67 mg QE/100 g and 288.15–944.76 mg QE/100 g while total phenolic content was 87.01–239.93 mg GAE/100 g and 524.14–1225.01 mg GAE/100 g, respectively. In considerations to the regions, Maralal had the highest phenolic and flavanoid content followed by Bomet and Kisii was the least. The same trend was observed in the radical scavenging activity. Except for the total flavonoid content in honey, the difference was significant (p &lt; 0.05).ConclusionThe polyphenol content of both honey and propolis of P. armata are equally affected by geographical location as a result of different vegetation. They are good source of antioxidants, which can be utilized in diet due to their radical scavenging properties.

Physico-chemical properties of multifloral honey Apis dorsata and monofloral honey of bees Apis mellifera

Physicochemical properties of honey as one of the information about the quality of honey. The type of bee, geographic location, and type of vegetation the source of the honey bee feed influence the physico-chemical properties of honey. This study aims to determine the physico-chemical properties of multifloral honey of Apis dorsata bees and monofloral honey of Apis mellifera bees. The honey samples for this study consisted of 4 multifloral honey samples and 4 monofloral honey samples. Physicochemical parameters of honey include water content, color, pH, acidity, reducing sugars, and hydroxymethylfurfural (HMF). Data were analyzed descriptively and quantitatively. The results of the analysis showed that most of the research honey had a water content above the SNI 8664-2018 standard. Honey that has high levels is easy to ferment and to overcome this by lowering the water content of honey through a dehumidifier. Monofloral honey has an intensity value of 47 to 143 mm Pfund, while multifloral honey has 74 to 100 mm Pfund. The pH value of honey ranges from 3.5 to 4.5. The level of acidity, reducing sugar content, and HMF content of all honey samples in the study complied with SNI-8664. There are differences in the physical and chemical characteristics of multifloral honey and monofloral honey.

Hydroxymethylfurfural content of old honey samples – Does the sticky treat really last forever?

Honey is thought to be a food source with indefinite shelf life - this statement is questioned in present work by analysing the 5-hydroxymethylfurfural (HMF) content of a unique series of old honeys from 1959 to 2020. Two special series are included where honey was produced and kept yearly by the same beekeeper for 30 years. Application development was carried out for White method by scaling down the volumes for the analysis. The HMF content of acacia honeys vary in a wide range (9–1320 mg/kg honey), but tendentially increase with age. However, rape and sunflower honeys show a remarkably high offset compared to the expected trendline and there is no observable pattern in their HMF level plotted against the year of collection. Even the youngest rape and sunflower honeys exceeded the threshold limit of 40 mg/kg and only acacia samples collected after 2015 remained below the accepted health value.

A novel electrochemical sensor for the detection of metronidazole in honey using the g-C3N4/MnO2/ZnO modified electrode

During beekeeping, the utilization of metronidazole (MNZ) for treating bee ailments leads to the MNZ residues in honey. Prolonged ingestion of honey with MNZ residues could pose potential health hazards to humans. Therefore, the development of a straightforward and efficient MNZ detection method is of utmost importance. ZnO, a non-toxic catalytic material, exhibits promising potential in electrochemical sensor design. The resulting g-C3N4/MnO2/ZnO composite was employed to craft an electrochemical sensor that facilitates swift MNZ quantification in honey. Comprehensive characterization of the synthesized composites was performed, and the electrochemical behavior of MNZ was explored using cyclic voltammetry (CV) and differential pulse voltammetry (DPV). It was found that the g-C3N4/MnO2/ZnO composite exhibits remarkable electrocatalytic capability, and the resulted sensor demonstrates good sensitivity. Within a range of 2–250 μM, MNZ's current value showed two linear relationships with its concentration, achieving the detection limit of 0.21 μM. When applied to honey samples, the g-C3N4/MnO2/ZnO/GCE sensor detected MNZ with recovery rates spanning 93.7% to 100.3% and relative standard deviations (RSD) under 3%. This attributed to heightened sensitivity, selectivity, repeatability and durability of the sensor. Furthermore, its effectiveness extends to the rapid assessment of MNZ content in actual honey, highlighting its practical utility in identifying MNZ residues in honey.