Free Acidity Research Articles

THE EFFECT OF STORAGE TEMPERATURE ON SOME PHYSICOCHEMICAL PROPERTIES OF FLOWER HONEY

The aim of the study was to determine the pH, Brix, moisture, free acidity, hydroxymethylfurfural (HMF) level, and diastase activity that are effective on the quality of unpasteurized and pasteurized flower honey produced in the South-eastern Anatolia Region of Türkiye after storage. A total of 40 samples brought for analysis were divided into two groups: raw and pasteurized at 70 °C. The honey samples were stored at different temperatures (4–6, 21–24, and 35–37 °C) and time periods (3, 6, and 9 months) for analysis. The data were statistically analyzed in a three-factor experimental design with repeated measurements at the levels of one of the factors. Considering the storage periods, it was found that HMF levels were 2.79 ± 3.08, 4.36 ± 3.08, and 184.17 ± 3.08 mg kg-1, while the diastase values were 9.48 ± 0.39, 8.51 ± 0.39, and 1.46 ± 0.39, respectively, and statistically significant (p ≤ 0.01). Considering temperatures, it was determined that HMF and diastase values at 4–6 and 20–22 °C and 3-month storage periods were in accordance with the Turkish Food Codex Honey Communiqué, while the storage periods of the samples at 35–37 °C were above the legal limits. As a result, it can be recommended that flower honeys should be stored between 4–6 and 20–22 °C since the shelf life and honey quality will be negatively affected when the storage temperature exceeds 35–37 °C.

Olive Oil Quality Produced Under Conventional and Organic Farming Systems in a Multisite Two-Year Evaluation in Greece

Six olive groves (three conventional and three organic) of “Koroneiki” olive cultivar were selected in two different provinces in southern Greece during a two-year trial (one province per year). At harvest, the oil was extracted from olive fruits using an Abenchor-type olive mill. Olive oil quality characteristics, including free acidity, ultraviolet absorbance indexes, peroxide value, free fatty acids, total and individual phenolic compounds, antioxidant capacity, and α-tocopherol content, were assessed. During the second year, olive oil samples were stored for 12 months, and their quality was re-evaluated. Few significant differences were observed between organically and conventionally produced olive oils, while the quality of both deteriorated significantly after storage (decrease in antioxidant capacity and major phenolic compounds, except for hydroxytyrosol and tyrosol, and increase in peroxide index value). Principal component analysis revealed that, during the first year, oils produced following organic and conventional practices could be distinguished; however, this distinction was not evident during the second year. Nevertheless, significant differentiation was found between oils produced under the same cultivation practice. In conclusion, the discrepancies found in the literature regarding organic versus conventional olive oil properties probably originate from the differences detected even among similar products (organic or conventional), including high-standard deviations.

Changes in physicochemical and antioxidant properties over one year of Apis mellifera honey

Objective: Quantify the physicochemical and antioxidant properties of honey harvested in the four seasons of the year, to determine the variation in its quality with respect to official standards. Design/methodology/approach: Honey samples were collected in the municipality of Tantoyuca, during the four seasons of the year, in the presence or absence of rain. For each sample, color, electrical conductivity, moisture, pH, free acidity, diastase activity, total reducing sugars, Brix degrees, caloric content, phenolic and total flavonoid content and antioxidant capacity were determined by the FRAP and ABTS assays. Results: The Brix degrees and moisture were found within the limits accepted by NOM-004-SAG/GAN-2018 and CXS 12-1981 throughout the year, however, in the rainy period these variables were higher (82.1 °Brix and 19.6 g 100 g-1). The FRAP and ABTS values ​​showed variation depending on the absence or presence of rain. The highest antioxidant content occurred in the winter season (63.91 and 68.82 µmol TE 100 g-1). The results obtained are attributed to the geographical origin and the floral species present during the bees' foraging. Limitations on study/implications: Climate change in the region has decreased rainfall, reducing the floristic resource. Findings/conclusions: The effect of the season of the year affects the characteristics of the honey evaluated, however, it complies with the parameters established in the Mexican standard and the codex alimentarius, which can encourage and support its commercialization in the international market.

The Physicochemical Parameters, Phenolic Content, and Antioxidant Activity of Honey from Stingless Bees and Apis mellifera: A Systematic Review and Meta-Analysis

The most common bee species used for honey production is Apis mellifera (A. mellifera), followed by stingless bees. This study included scientific articles using the PRISMA approach. A random effect model was implemented and the effect size (ES) was calculated and reported as the standardized mean difference (SMD) and raw mean difference (RMD). The mean phenolic content in A. mellifera honey was 61.21 ± 28.3 mg GAE/100 g and stingless bee honey +33.69 mg GAE/100 g; p = 0.01. The antioxidant activity, discovered by the Ferric Reducing Antioxidant Power (FRAP) method, showed a mean of 97.34 ± 7.84 μmol Fe(II)/100 g in A. mellifera and stingless bee honey +63.39 μmol Fe(II)/100 g; p = 0.009. The physicochemical properties showed significant differences in moisture (A. mellifera honey 19.54 ± 3.65%; stingless bee honey +8.02%; p = 0.0001), hydroxymethylfurfural (HMF) (A. mellifera honey 20.14 ± 16.27 mg/kg; stingless bee honey −11.25 mg/kg; p = 0.001), and free acidity (A. mellifera honey 31.32 ± 16.67 meq/kg; stingless bee honey +34.76 meq/kg; p = 0.01). The variability in the trials was explained by the heterogeneity, and a meta-regression analysis incorporated four covariates: (1) stingless bee species; (2) floral source; (3) country, and (4) latitude. This study highlights the importance of conducting further studies on stingless bee honey.

Technological and Nutritional Properties of Four Varieties of Sorghum Grains Used in Mali

Sorghum (<i>Sorghum bicolor</i> L.) is one of the main cereals widely consumed in Mali. The aim of this study was to contribute to a better understanding of the technological and nutritional properties of four varieties of sorghum (“<i>Duguyiriwa”, “Jakumbe”, “Seguifa</i>”, and “<i>Kenikedje</i>”) consumed in Mali. The physicochemical properties, macronutrients, and micronutrients were determined using gravimetric, spectrophotometric and HPLC methods. Antinutritional factors (ANFs) were determined spectrophotometrically. Furthermore, the technological properties were estimated through the grinding yield, water solubility index (WSI), and absorption capacity of water (WAC) and oil (OAC) <i>via</i> the gravimetric technique. The physical characteristics revealed that the grains from all the varieties were the same forms and sizes, whereas they were different in color and weight. Overall, these grains can be easily stored due to their low humidity (7.28±0.09–8.49±0.20%) and free acidity (< 0.10 °Dornic). The varieties are relatively rich in macronutrients: proteins (5.32–6.38%), carbohydrates (79.90–80.94%) and fibers (2.45–2.84%). In addition, they are potential sources of micronutrients such as potassium, phosphorus, magnesium, calcium and iron. Thin layer chromatography (TLC) highlighted the presence of lysine (an essential amino acid) in all the samples, except <i>Kenikedje</i>. These nutritional values could be reinforced by the nonharmful levels registered with antinutritional factors (ANFs): lectins (0.64–2.52 mg equivalents SAB/100 g) and tannins (0.07–0.13 mg equivalents AG/100 g). Analysis of technological performance revealed that all the investigated varieties possessed good processing abilities. Higher grinding yields (> 92%) and water absorption capacities (WAC > 67%) were observed for all varieties. In terms of technological transformation, the <i>Duguyiriwa</i> sample was the best variety because it presented the highest WAC (74.37±1.44%) and lowest oil absorption capacity (OAC = 8.97±0.05%). In summary, these sorghum varieties are potential sources of nutrients and have good technological processing ability.

Factors influencing the almond kernel breakage during shelling processes and the impact of water conditioning on kernel color and free acidity

Factors influencing the almond kernel breakage during shelling processes and the impact of water conditioning on kernel color and free acidity

Variation in chemical composition of fresh and commercial Royal Jelly associated with international standards

The chemical composition of fresh (local) and commercial (imported) Royal Jelly (RJ) from Saudi Arabia was investigated. 10-hydroxydec-2-enoic acid (10-HDA), protein content, sugar profile, moisture content, pH, free acidity, electric conductivity (EC), and macro and micro-minerals were analyzed in both RJ groups. Most samples and about 50 % of fresh RJ samples showed 10-HDA and protein content percentages lower or higher than the international standard limits. Differences were significant (p < 0.0001) between fresh and commercial RJ samples in all tested parameters except moisture content. Furthermore, 29 percent of the commercial samples did not pass the 10-HDA standard limits. On the other hand, lactose, a non-RJ sugar, was detected in two commercial samples indicating some contamination or adulteration of these samples. The minerals Zinc (Zn), Iron (Fe), Copper (Cu), Aluminum (Al), Manganese (Mn), Phosphorous (P), Potassium (K), Magnesium (Mg), Sodium (Na), and Calcium (Ca) were detected in all samples. Zinc (Zn), Iron (Fe), Potassium (K), Magnesium (Mg), and Sodium (Na) were significantly higher in fresh RJ samples (P < 0.05). Sodium, potassium, and phosphorus demonstrated significantly higher occurrence in fresh RJ samples from Saudi Arabia and might be good candidates for its characterization. Although 10-HDA and protein ratios are important parameters of RJ authenticity, the current standards of both parameters (ISO,12824:2016) should be updated to cover occurrence limits worldwide. Moreover, mineral analyses might be useful to characterize RJ's originality and explore RJ's adulteration.

Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties.

The present work compares the physical-chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks' water activity (aw), pH, moisture content (U.R.), total phenol (TPC) and total flavonoid (TFC) content, colorimetric analysis and texture and sensory analysis were used to evaluate the impact of the new recipes on consumer acceptance. The radical scavenging activity was also assessed by using 1,1-diphenyl-2-picryl hydrazine (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonate (ABTS). The use of FOO influenced breadsticks' colour with reference to the BG and BT enriched breadsticks, and some variability in free acidity values emerged from the comparison between EVOO and FOO. As expected, peroxide values increased in all enriched breadsticks. Moreover, all flavoured breadsticks were more resistant to lipid oxidation than BCs with an IP value of 92.44, 91.26 and 60.07 h, respectively, for BMs, BGs and BTs. The cooking process of the breadsticks at 180 °C for 25 min did not significantly impact the content of bioactive compounds. BMs showed the highest TPC and TFC with values of 996.32 and 534.41 mg/kg, respectively. Moreover, BMs showed the highest DPPH radical scavenging potential with a value of 393.91 µM TEAC/100 g extract, whereas BGs showed the highest ABTS radical scavenging activity (160.13 µM TEAC/100 g extract). Sensory quantitative descriptive analysis showed the most interesting parameters to be the intensity of toasting for BGs and the intensity of spiciness in BMs. Furthermore, BGs and BTs were found to have a slightly more pungent odour. From the texture assessment, the BC was the crumbliest breadstick, while greater crunchiness was found in the BG and BM samples.

HERBAL-INFUSED EGYPTIAN BEE HONEY, A BOON OR A CURSE, ITS IMPACT ON SENSORIAL, PHYSICOCHEMICAL &amp; ANTIBACTERIAL PROPERTIES

Herbal honey mixture remedies are well known for their therapeutic benefits in traditional medicine. This research aspired to assess melissopalynological, sensorial, physicochemical, &amp; antibacterial activity for three types of honey (clover, citrus, and cucurbits) and their mixtures with black seed, date palm pollen, &amp; wheat germ at 1, 2.5, &amp; 5%. The best mixtures were chosen according to overall acceptability. Consumer’s preference was given to raw honey. However, some mixtures were as acceptable as raw honey. Melissopalynological analysis and lower glucose level compared to fructose are evidences that honeys are natural. Infusing herbs with different types of honey caused higher electrical conductivity, free acidity, ash, H2O2, HMF levels, and lower pH. Type of honey and herb may affect the physicochemical characteristics of honey in different ways. Honey whether used alone or in combination with the three herbs, demonstrated the same significant antibacterial effect for Staphylococcus aureus and MRSA. Inhibition zones of honey and its mixtures were lower than the control for Pseudomonas aeruginosa. Most undiluted samples created larger bacterial inhibition zones than their 50% diluted counterparts. Depending on the type of honey, the herb and additive concentration, infusing herbs with honey could alter its chemical, physical, and antibacterial qualities.

Effects of Different Packaging Types and Storage Periods on Physicochemical and Antioxidant Properties of Honeys.

Preserving the nutritional value of honey without compromising its properties until consumption is crucial. However, different types of honey may respond differently to packaging and storage conditions. This study aimed to assess the effects of different packaging materials (tin cans, light-colored glass jars, and dark-colored glass jars) and storage durations (initial, 6 months, and 12 months) on the physicochemical and antioxidant properties of pine, flower, and thyme honey. Nine samples were collected to conduct study on the three different types of honey. Honey samples were packaged in these materials and analyzed at the start, after 6 months, and after 12 months. The results showed that the moisture, proline content, sugar, total oxidant status (TOS), and oxidative stress index (OSI) levels were unaffected by honey type. Over time, there was a decrease in moisture, pH, proline content, diastase number, sugar, total phenolic content (TPC), total antioxidant status (TAS), and catalase activity, alongside an increase in the electrical conductivity, hydroxymethylfurfural (HMF), free acidity, TOS, and OSI levels. The packaging type did not influence the moisture, pH, electrical conductivity, proline content, diastase number, sugar, HMF, TPC, TAS, TOS, OSI, or catalase activity levels. The findings suggest that storing pine, flower, and thyme honey in light- or dark-colored glass jars or tin cans for 12 months does not significantly impact these properties. However, given the reduction in TPC and TAS across all honey types and packaging methods after 12 months, further studies are needed to explore ways to maintain honey quality in this regard.

Conventional vs. Organically Produced Honey-Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?

Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential difference between organically and conventionally produced honey of the same botanical origin (linden, acacia, chestnut, meadow). It was shown that the electrical conductivity (0.16-0.98 mS/cm), optical rotation (-1.00 - (-2.60) [α]D20), pH values (3.30-4.95), free acidity (4.0-9.0 mmol/kg), total content of phenolic (76.5-145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7-307.0 μg QE/g d.w.), antioxidant potential, phenolic profile, mineral composition, color (-8.62-126.57 mmPfund) and sensory characteristics, although statistically significant differences were found, were not significantly improved better in the organic samples. All organic honey samples were richer in hydroxycinnamic acid derivatives (60.5-112.1 μg CGAE/g d.w.) compared to conventional honey (56.7-91.1 μg CGAE/g d.w.) of the corresponding botanical origin. The results show that organic beekeeping does not lead to the production of honey with significantly better physicochemical, nutritional and sensory properties compared to conventionally produced honey.

Gastroprotective Effect of Quercetin and Misoprostol in Ethanol-Induced Gastric Ulcer in Rats.

This study aimed to evaluate the possible synergistic gastroprotective activity of quercetin and misoprostol in gastric ulcers induced by ethanol in rats. Male Wister albino rats were allocated into 6 groups: Negative control, positive control, esomeprazole, quercetin, misoprostol, and a combination of quercetin and misoprostol. All the treatment groups except for the negative control were challenged with a single dose of ethanol (90%) after 14 days of treatment. The animals were euthanized 1 hour after ethanol administration, and the blood samples were collected and used for the measurement of catalase, GSH, LDH, and IL-6. The stomachs were immediately removed and used for the measurement of gastric ulcer index, lesion area, gastric volume, and pH. Finally, gastric tissue was sent for histopathological examination. The combination of quercetin with misoprostol resulted in a comparable effect to esomeprazole regarding the inhibitory effect on gastric lesions, ulcer index, and free and total acidity. Moreover, this combination significantly decreased the level of LDH with a nonsignificant decrease in the IL-6 level. Esomeprazole and the combination group restored the level of catalase and quercetin alone and in the combination group elevated the level of GSH. Additionally, remarkable protection appeared in the pathological findings, especially in the group treated with quercetin and misoprostol. This study clearly revealed the gastroprotective effect produced by combining quercetin with misoprostol by decreasing ulcer area and index, restoring antioxidant enzyme levels, and ameliorating inflammation. These findings suggest the use of this combination in a clinical setting.

The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

The study aimed to investigate the effects of Laurus nobilis L (Laurel) and Lavandula stoechas L. (French lavender) essential oils on the oxidative stabilities of sunflower oil and olive oils. For this purpose, 500 and 1000 ppm of laurel and French lavender essential oils were incorporated into sunflower and olive oil samples. The oil samples were stored at 60°C for 12 days and analyzed every four days. During the storage period, free acidity and peroxide values, K232 and K270 values, and fatty acid profiles of the samples were monitored. The results showed that free fatty acids, peroxide and K232 values increased during storage. It was determined that the essential oils used in the study did not have an effect on free fatty acid formation for either type of oil. However, the enrichment with essential oils had slight positive effects on the stability of sunflower oil. Additionally, laurel and French lavender essential oils were determined to suppress the peroxide formation on the 4th and 8th days of storage of olive oil. A similar pattern was also observed for K232 values. K270 values of the oil samples enriched with essential oils generally showed a decreasing trend and this decreasing tendency was found to be clearer for olive oil. The major fatty acid in sunflower oil was linoleic acid, which ranged from 61.99 and 62.65%. Oleic acid, the main fatty acid of olive oil samples, covered 67.31-69.37% of the fatty acids. Statistically significant changes were observed in the fatty acid composition of oils during accelerated storage.

Development of FTIR-ATR spectra and PLS regression combination model for discrimination of pure and adulterated acacia honey

A Fourier Transform Infrared Spectroscopy and attenuated total reflectance (FTIR-ATR)-based chemometric model was evaluated for the rapid identification and estimation of adulterants in honey. Two types of honey, bee honey and stingless bee honey, were adulterated with acid adulterants (acetic acid, citric acid, and tamarind extract) at different concentrations of 1%, 3%, 5%, and 7% and sugar adulterants (liquid corn syrup, cane sugar, palm sugar, and inverted sugar) at different concentrations of 1%, 2%, and 3%. The physicochemical properties (Brix, moisture content, pH, and free acidity) and sugar contents (glucose, fructose, and sucrose) of each type of honey and their adulterated samples were determined before FTIR analysis. For all the samples, FTIR spectra were acquired in the mid-infrared range (400-3600 cm−1) and the spectra obtained were subjected to partial least squares (PLS) analysis to develop the model for the determination of adulterants in honey samples. The PLS model produced high coefficient of determination (R2) for bee honey adulterated with acetic acid (0.95), citric acid (0.98), tamarind extract (0.97), and stingless bee honey adulterated with liquid corn syrup (0.99), inverted sugar (0.91), cane sugar (0.86), and palm sugar (0.77). A recognition model was developed for mixture detection and verified through the physicochemical analysis. The combination of FTIR-ATR spectra and the PLS regression model can be a fast, reliable, nondestructive method to detect honey adulteration.

QUALITY EVALUATION OF PINE AND BLOSSOM HONEY SAMPLES PRODUCED IN TURKEY: CORRELATION BETWEEN PHYSICOCHEMICAL CHARACTERISTICS

This study presents physicochemical characteristics of 39 honey samples (21 blossom and 18 pine honey) collected during two years from three different geographical regions of Türkiye that differs vastly in climatic conditions and thus plant species. The samples were analysed for δ13C/δ12C stable carbon isotope ratios of honey (δ13Ch) and its protein fraction (δ13Cp), moisture, free acidity, proline and 5-hydroxymethyl furfural (HMF) content, diastase activity and sugar composition. The results showed that C4 sugar content, proline content, diastase activity, acidity values of pine honeys were higher than that of blossom honeys whereas, higher moisture and HMF content were detected for blossom honeys. Besides, geographical region mainly affected the moisture and C4 sugar contents. High correlations between HMF and δ13Ch and δ13Cp; proline and acidity values; fructose and glucose content were determined, and this indicated the robustness of the analysis and quality evaluation among different honey types and regions.

Harvesting location influences the physicochemical properties, microbiological quality and sensory attributes of honey produced by an Afrotropical stingless bee, Axestotrigona ferruginea

This study investigated the physicochemical properties, sugar profiles, microbiological quality and sensory attributes of the honey produced by an Afrotropical stingless bee, Axestotrigona ferruginea, collected from two locations in Tanzania; Kibiti, representing the coastal mangrove ecosystem, and Siha, representing the northern highland’s Afromontane region. Honey samples from the two locations showed significant variations in moisture content, pH, free acidity, color, 5-hydroxymethylfurfural, total yeast and mold counts, and sensory properties (p < 0.05). However, there was no difference in the sugar profiles of the studied honey samples (p > 0.05). Overall, all honey samples met the East African quality standards for stingless bee honey, except for reducing sugars content. Additionally, all honey samples had acceptable microbial counts, indicating good quality. These findings provide valuable insights into the quality and sensory diversity of stingless bee honey, which can positively influence its acceptability and marketability.

Effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna

The content of fatty acids and the ratio of unsaturated and saturated fatty acids are essential parameters for determining the nutritional value of oils. The main objective of this study was to identify the oxidation changes of three vegetable oils (soybean, sunflower, and olive oil) at two qualitative levels in the canned tuna product before and after the thermal process. The progress of oil oxidation was assessed by measuring peroxide value (PV), p-anisidine value (AV), malonaldehyde (MDA) content, Conjugated dienes (CDs), and conjugated trienes (CTs), p-anisidine value, total free acidity, INTOX and TOTOX values. The results indicated that the quality of oil extracted from canned fish changes according to the type of oil (p < 0.01). A decrease in the peroxide value during the thermal process (<2 meq O2/kg oil in olive and soybean oil), indicated that this parameter is not suitable for showing product quality and oxidation progress, lonely. Secondary products of oxidation, in soybean oil under sterilization caused an increase of p-anisidine value (149) but in olive and sunflower oil heating caused a rise of MDA content. Acidity value was an index that increased after heating all types of oil and all types of quality and seemed to be more reliable for determination of the quality of oil in canned tuna (p < 0.01).

A focus on the Chinese stingless bee honey (Hymenoptera, Apidae, Meliponini): Exploring physicochemical parameters for establishing quality standards

Stingless bee honey (SBH) is the most important product from stingless bee colonies with great economic value and health benefits. Nevertheless, there is little information on the physiochemical parameters of Chinese SBH, which also limits its utilization and quality control. In the period 2019–2023, we collected 89 Chinese SBH samples produced by five stingless bee species from four provinces in China. We performed comprehensive assessments of various SBH physicochemical indicators. These parameters include moisture, trehalulose, sucrose, fructose, glucose, total soluble solids, Baumé, ash, pH, electrical conductivity, 5-hydroxymethylfurfural, and free acidity. Our data revealed that the physicochemical parameters of Chinese SBH are consistent with earlier reported results from other countries. Notably, the Chinese SBH exhibited a relatively low level of 5-hydroxymethylfurfural (0–9.64 mg/kg), sucrose (0–0.43 g/100 g), and no diastase activity was detected. Chinese SBH was rich in trehalulose (4.26–37.65 g/100 g). After comparing these indexes with published data and with Australian/Malaysian samples, we proposed a new food standard for regulations of Chinese SBHs. These findings provide crucial insights into the Chinese SBH and contribute significantly to developing quality control and global standards for SBH.

Evaluation of the Bioactive Compounds of Apis mellifera Honey Obtained from the Açai (Euterpe oleracea) Floral Nectar.

The biodiversity of Brazil provides an excellent climate and favorable pollination conditions for Apis mellifera L., especially in the Eastern Amazon region, which boasts vast floral wealth, including an abundance of açaí (Euterpe oleracea) flowers and fruits. In the present study, seven types of honey were evaluated: three containing floral nectar from açaí (Açaí honey) collected in the Eastern Amazon region (Açaí honey from Breu Branco (AH1 and AH2) and Açaí honey from Santa Maria (AH3), both from the state of Pará, Brazil) and four honeys from different regions of Brazil (Aroeira honey from Minas Gerais, Cipó-Uva honey from Distrito Federal, Mangue honey from Pará, and Timbó honey from Rio Grande do Sul). The characteristics of these honeys were evaluated by examining their physicochemical properties, melissopalynological aspects, color, antioxidant potential, and their constituent compounds, which were confirmed through GC-MS analysis. Açaí floral nectar honeys presented physicochemical results similar to those of other honeys, aligning with Brazilian legislation norms, but differed in their high values of free acidity, apparent sugars, and lower reducing sugars, which are directly related to their botanical origin. These differences correlate with unique flavor and distinct aroma characteristics. Melissopalynological analysis confirmed the botanical origin of the honeys containing açaí floral nectar, which had a color range from amber to dark amber. The three açaí honeys demonstrated high antioxidant capacity and superior flavonoid and polyphenol content compared to other honeys, particularly the açaí honey from Breu Branco (AH1), which had four times the content to combat free radicals compared to the honey with the highest potential (Aroeira honey). GC-MS analysis confirmed the presence of antioxidant properties as well as potential anti-inflammatory, antibacterial, antimicrobial, and antitumor capabilities in açaí honeys, which have not yet been fully studied.

Physicochemical Characterization and Antioxidant Activity of Algerian Bee Pollens: Exploring Geographical Influences

Abstract: This research study offers a comprehensive physicochemical analysis and assessment of antioxidant activity for 15 bee pollen samples collected from diverse regions of Algeria. The analysis included a wide range of parameters such as moisture content, sugar composition (fructose, glucose, and sucrose), ash, electrical conductivity, free acidity, pH, total flavonoid (TFC) and phenolic (TPC) contents, as well as protein and lipid contents. Additionally, the study evaluated the antioxidant activity using two methods: DPPH radical scavenging activity and ferricreducing antioxidant power (FRAP).The results revealed higher values of pH, free acidity, and electrical conductivity, indicating potential variations in the physicochemical properties of bee pollen samples from different regions. Notably, the samples were further distinguished by high total phenolic content (26.23 mg GAE/g), flavonoid content (4.73 mg QE/g), and protein content (21.7%), along with a unique mineral composition. The analysis also demonstrated the highest total antioxidant capacity and a marked correlation with total phenolics. This study highlights the influence of geographical factors on the physicochemical properties and antioxidant activity of Algerian bee pollen. Regional variations underscore the importance of considering geographical factors in evaluating bee pollen quality, nutritional value, and potential health benefits of Algerian bee pollen. This emphasizes their crucial role in functional foods and natural health products. Understanding these variations supplies valuable insights for optimizing the utilization of bee pollen in functional foods, dietary supplements, and pharmaceutical formulations. Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. other: Further research into environmental factors influencing bee pollen's antioxidant properties could enhance our understanding of its therapeutic potential. Additionally, exploring the potential applications of Algerian bee pollen in functional foods, dietary supplements, and pharmaceutical formulations could provide opportunities for product development and innovation in the food and healthcare industries.