Concentrations Of Honey Research Articles

Antimicrobial and Antioxidant Activity of Different Honey Samples from Beekeepers and Commercial Producers.

Honey contains compounds with antioxidant and antibacterial capacities, such as phenolic compounds and carotenoids. The current analysis evaluates the antioxidant and antibacterial activity of 100 honey samples from beekeepers from Slovakia and commercially purchased ones. Honey samples were diluted to 50%, 25%, 12.5%, and 6.25% concentrations. The antimicrobial activity of honey samples was evaluated against three Gram-positive, three Gram-negative bacteria, and four Candida spp. by well diffusion method. The highest antimicrobial effect of all honey concentrations was expressed as the size of the inhibition zone and was found against Pseudomonas aeruginosa among Gram-negative bacteria, Bacillus subtilis among Gram-positive bacteria, and Candida tropicalis among yeasts. Antibiotics used in the study showed the highest antimicrobial effect compared to all concentrations of honey samples. Slovakian honey from beekeepers and commercial honey samples from the Slovak market showed variable inhibitory effectiveness against microorganisms. The honey concentration of 50% was found the most effective. Lower concentrations of honey exhibited no effect against yeasts. The best antioxidant activity was found in a sample of buckwheat honey yielding 70.83% of DPPH inhibition and 2373.85 μg/g TEAC. Overall, better antioxidant activity was evaluated in honeydew honey.

Development of Tofun: A new sweet confection made from soymilk and honey

Tofu, a common part of the Asian diet, is soft, making it a good candidate for developing foods for people with dysphagia. Honey can coagulate soymilk proteins due to high levels of gluconic acid. In the present study, we aimed to investigate the soymilk-coagulating ability of 19 honey varieties to develop a soft sweet for people with dysphagia. We found that honey gathered from flora on Awaji Island had a higher coagulating ability than those of 18 other tested honey varieties. Based on the volume-to-weight ratio of honey, trial products were processed at honey concentrations of 20%, 25%, and 30% (w/w). The hardness, adhesiveness, and cohesiveness of products were examined according to the Consumer Affairs Agency's permissible criteria for foods for people with dysphagia. The hardness and adhesiveness of products at 25% and 30% honey concentrations were significantly higher than those at 20% honey concentration. Overall, the product evaluation was consistent with Permission Criteria II (can be swallowed after slight maceration). In terms of physical properties and product cost, the added honey concentration was determined to be 25% (w/w) for commercialization. The sweet was named “Tofun” and commercialized via collaboration with a local company as part of our community development efforts. The introduction of Tofun will encourage further innovation in the sugar confectionery industry.

Development and Characterization of Bioactive Edible Films Based on Semi-Refined Kappa Carrageenan Incorporated with Honey and Kaempferia galanga L. Essential Oil

This paper emphasized the innovation of commercial semi-refined kappa carrageenan-based (SRKC) films incorporated with Ceiba pentandra honey and Kaempferia galanga L. essential oil to develop bioactive edible film. The influence of honey and essential oil concentrations on the mechanical, physical, moisture barrier, and sensory properties has been investigated. It was found that the thickness, solubility, elongation at break of the edible film with honey addition (50, 100, 150, and 200 % w/w carrageenan) were increased (p < 0.05), whereas the tensile strength was decreased (p < 0.05), and there was no significant difference in the water vapor transmission rate of all the films (p > 0.05). In the next stage, increment of essential oil concentration (0.25, 0.5, and 1 % w/v) in SRKC film with 200 % honey increased the thickness, but reduced the solubility, tensile strength, and elongation at break, and had no significant influence on the water vapor transmission rate (p > 0.05). The edible film incorporated with 200 % honey and 0.25 % Kaempferia galanga L. essential oil demonstrated a significant effect on the sensory evaluation test on aroma, taste, and overall attributes (p < 0.05). Furthermore, the edible films also encompassed many bioactive compounds. In summary, the present research findings confirmed the potentials of SRKC edible film enriched with 200 % honey and 0.25 % Kaempferia galanga L. essential oil as a novel edible food packaging with enhanced bioactive characteristics.
 HIGHLIGHTS
 
 Semi-refined kappa carrageenan (SRKC) is a good film-forming material
 Kaempferia galanga L. essential oil is known for its bioactive components
 Honey and the essential oil are added to develop bioactive edible film
 
 GRAPHICAL ABSTRACT

Both Manuka and Non-Manuka Honey Types Inhibit Antibiotic Resistant Wound-Infecting Bacteria.

Postoperative infections are a major concern in United States hospitals, accounting for roughly 20% of all hospital-acquired infections yearly. Wound-infecting bacteria, in particular, have a high rate of drug resistance (up to 65%), creating life-threatening complications. Manuka honey, native to New Zealand, has been FDA-approved for wound treatment in the United States after studies demonstrated its ability to inhibit a variety of bacterial species and facilitate wound healing. The aim of this study was to identify alternative (non-manuka) honey types that can be specifically used against antibiotic resistance bacteria in wound infections. We utilized a honey-plate method to measure the minimum inhibitory concentration (MIC) of honey to avoid the limitations of agar diffusion, where large, nonpolar polyphenols (which will not diffuse efficiently) play an important role in bioactivity. This study demonstrated that there are several alternative (non-manuka) honey types, particularly fresh raw Arkansas wildflower honeys, that comparably inhibit the growth of the antibiotic-resistant bacterial species specifically implicated in wound infections. Concentrations of 10–30% honey inhibited the growth of the highly antibiotic-resistant organisms colloquially referred to as “superbugs”, which the WHO declared in 2017 to be in critical need of new antibiotics. There was no statistical difference between manuka honey and fresh summer Arkansas wildflower honey in overall bacterial inhibition. These results could transform wound care in the United States, where manuka honey can be expensive and difficult to obtain and where antibiotic resistance remains a troubling concern for wound treatment.

In vitro antibacterial activity of Western Australian honeys, and manuka honey, against bacteria implicated in impetigo

Impetigo is a contagious skin disease caused by Staphylococcus aureus and Streptococcus pyogenes. Without treatment, impetigo may be recurrent, develop into severe disease, or have serious, life-threatening sequelae. Standard treatment consists of topical or systemic antibiotic therapy (depending on severity), however, due to antibiotic resistance some therapies are increasingly ineffective. In this study we evaluated the potential for honey as an alternative treatment for impetigo. A broth microdilution assay in 96-well microtitre trays was used to determine the minimum inhibitory concentrations (MICs) of six monofloral honeys (jarrah, marri, red bell, banksia, wandoo, and manuka), a multifloral honey and artificial honey against S. aureus (n = 10), S. pyogenes (n = 10), and coagulase-negative staphylococci (CoNS) (n = 10). The optical density (OD) of all microtitre tray wells was also determined before and after assay incubation to analyse whether sub-MIC growth inhibition occurred. Jarrah, marri, red bell, banksia, and manuka honeys were highly effective at inhibiting S. aureus and CoNS, with MIC50 values ranging from 4 to 8% w/v honey. S. pyogenes was also inhibited by these same honeys, albeit at higher concentrations (8–29% w/v). Wandoo and multifloral honeys had the least antibacterial activity with MICs of >30% (w/v) for all isolates. However, OD data indicated that sub-MIC concentrations of honey were still partially restricting bacterial growth. Our pre-clinical data indicate that honey may be a potential therapeutic agent for the routine treatment of mild impetigo, and we suggest that clinical trials would be appropriate to further investigate this.

The Effect of Substitution of Brown Sugar with Honey on Making Beef Jerky

This research aimed to evaluate the possibility of using honey as a substitute ingredient in beef jerky in terms of pH, water activity, moisture content, protein content, and fat content. This research was conducted from January to March 2022 at the Animal Products Technology Laboratory, Faculty of Animals Science and Biochemical Laboratory, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, Indonesia. The research material used was beef, with supporting ingredients such as salt, onions, spices, and honey concentrations of 6, 12, 18, 24, and 30%. The research method used an experimental design with six treatments and three replications. The treatments were (P0) 30% brown sugar, (P1) 24% brown sugar + 6% honey, (P2) 18% brown sugar + 12% honey, (P3) 12% brown sugar + 18% honey, (P4) 6% brown sugar + 24% honey, and (P5) 30% honey. The data was analyzed using Analysis of Variance (ANOVA), and if there was a significant influence, Duncan's Multiple Range Test Method (DMRT) was used to test it. The results showed that substituting brown sugar with honey had a highly significant difference (P 0.01) on pH, water activity, moisture content, protein content, and there was a significant difference (P<0.05) in the addition of honey to the fat content of beef jerky. The addition of 24% honey produced the best quality beef jerky with a pH of 5,36%, water activity of 0,57%, moisture content of 10,68%, protein content of 28,25%, and fat content of 4.25%.

Short- and medium-chain chlorinated paraffins in honey from China: Distribution, source analysis, and risk assessment

Chlorinated paraffins (CPs) are industrial chemicals produced in large quantities. Short-chain CPs (SCCPs) were classified as persistent organic pollutants under the Stockholm Convention in 2017. Medium-chain CPs (MCCPs) became candidate persistent organic pollutants in 2021. CPs are now ubiquitously found in the environment. Honey bees can be exposed to CPs during foraging, and this exposure subsequently results in the contamination of honey and other bee products along with colony food production and storage. Here, SCCP and MCCP concentrations in honey collected from Chinese apiaries in 2015 and 2021 were determined. Total CP concentrations in honey from 2021 to 2015 were comparable, but the ratio of MCCPs/SCCPs was higher in 2021 than in 2015. SCCP and MCCP congener group profiles in all honey samples were similar and dominated by C10–11Cl6–7 and C14Cl6–7, respectively. MCCP concentrations were also higher than SCCP concentrations in bees, pollen, and wax but not in bee bread, which were all collected in 2021. The order of average CP concentrations was determined as wax > bee > pollen > bee bread > honey. Poor relationships were found between SCCP concentrations in honey and other samples, but a relationship between MCCP concentrations in honey and other samples was observed. Migration tests of CPs in plastic bottles showed essentially no migration into honey during storage. The risks to humans from CPs in honey are low.

Effect of bee honey concentrations on the production of a canned in syrup with pitahayas fruit (Hylocereus undatus) and (Cereus ocampis)

El objetivo principal de la investigación fue evaluar el efecto de tres concentraciones de miel de abeja en la producción de una conserva en almíbar con fruta de pitahayas (Hylocereus undatus) y (Cereus ocampis). Se utilizó un Diseño Completamente al Azar con arreglo factorial AxB. Para la comparación de promedios de los tratamientos se utilizó la prueba de TUKEY al (p<0,05) de acuerdo a los resultados del ANOVA (pH y °Brix), para el análisis sensorial se aplicó una estadística no paramétrica utilizando la prueba de Kruskal Wallis y la comparación de promedios (en los casos de significancia estadísticamente) mediante el test de U Mann-Whitney. Los resultados del pH de las conserva de pitahayas indicaron que existió significancia estadística al (p< 0,05); obteniendo valores de pH en un rango de 4,55 a 4,96 y en los °Brix finales no existió significancia estadística. Se midió la estabilidad del almíbar de la miel de abeja donde el tratamiento A1B1 y A1B3 alcanzaron su estabilidad a los 28 días obteniendo 14,2 y 18,1° Brix finales. Los tratamientos A1B2, A2B1, A2B2 y A2B3 se llevaron 30 días en alcanzar la estabilidad de los sólidos solubles con resultados de 18,1, 14,7, 18,1 y 22,1°Brix. En el análisis organoléptico existió significancia al (p< 0,05) para el atributo olor y textura, y con respecto al sabor, color y apariencia fue no significativo. Los análisis microbiológicos realizados al producto de mayor aceptación tuvieron valores aceptables dentro de los parámetros que estipula la Norma INEN 1529. Se obtuvo efecto favorable con el uso de miel de abeja en el almíbar porque ayudó a mantener mejor las conservas de pitahaya gracias a sus propiedades conservantes.

5-Keto-D-Fructose, a Natural Diketone and Potential Sugar Substitute, Significantly Reduces the Viability of Prokaryotic and Eukaryotic Cells.

5-Keto-D-fructose (5-KF) is a natural diketone occurring in micromolar concentrations in honey, white wine, and vinegar. The oxidation of D-fructose to 5-KF is catalyzed by the membrane-bound fructose dehydrogenase complex found in several acetic acid bacteria. Since 5-KF has a sweetening power comparable to fructose and is presumably calorie-free, there is great interest in making the diketone commercially available as a new sugar substitute. Based on a genetically modified variant of the acetic acid bacterium Gluconobacter oxydans 621H, an efficient process for the microbial production of 5-KF was recently developed. However, data on the toxicology of the compound are completely lacking to date. Therefore, this study aimed to investigate the effect of 5-KF on the viability of prokaryotic and eukaryotic cells. It was found that the compound significantly inhibited the growth of the gram-positive and gram-negative model organisms Bacillus subtilis and Escherichia coli in a concentration-dependent manner. Furthermore, cell viability assays confirmed severe cytotoxicity of 5-KF toward the colon cancer cell line HT-29. Since these effects already occurred at concentrations of 5 mM, the use of 5-KF in the food sector should be avoided. The studies performed revealed that in the presence of amines, 5-KF promoted a strong Maillard reaction. The inherent reactivity of 5-KF as well as the Maillard products formed could be the trigger for the observed inhibition of prokaryotic and eukaryotic cells.

Evaluation of the effect of carboxy methyl cellulose edible coating containing Astragalus honey (Astragalus gossypinus) on the shelf-life of pistachio kernel

The aim of this study was to investigate the ability of carboxymethylcellulose (CMC) containing Astragalus honey (Astragalus gossypinus) to control rancidity and microbial spoilage of pistachio kernel during storage at room temperature without effect on their sensory properties. Pistachio kernels were coated with different Astragalus honey (0, 1 and 2%) and CMC (1%) concentrations. Samples were stored at room temperature for 120 days. Microbial and fungal counts, oxidation parameters, weight loss, and hardness of pistachio samples were increased, but moisture content and sensory scores were decreased during the storage. Pistachio kernels coated with honey (2%) and CMC (1%) had the lowest microbial and fungal counts, weight loss, peroxide, anisidine, free fatty acids, and textural hardness during the storage (P < 0.05). Pistachio kernels coated with CMC containing honey exhibited the lowest color changes. Sensory score of samples increased after coating with honey and CMC. At the end of 120 days storage, the peroxide value and free fatty acid content of the sample coated with CMC and honey (2%) were about half of what was considered an acceptable threshold. Overall, the CMC coting containing Astragalus honey could obviously extended the shelf life of pistachio kernel. However, for more details, it is recommended to investigate the shelf-life of pistachio kernel in longer period or in accelerated conditions.

Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.

Growth Performance of Albino Rats Orally Administered with Honey from Apis mellifera adansonii and Refined Sugar at Varying Levels

The purpose of this research was to find out the growth performance of albino rats orally administered with honey from Apis mellifera adansonii and refined granulated sugar at varying quantities. Twenty-five (25) healthy albino rats used in the study were grouped into five treatments based on the dose of natural honey and granulated sugar as follow: T1 (1.02g of honey kg BW), T2 (1.40g of honey kg BW), T3 (1.02g of granulated sugar kg BW), and T4 (1.40g of granulated sugar kg BW). However, rats in T5 were not administered honey and refined granulated sugar hence served as the control. The data on fructose and micronutrients concentrations of natural honey and refined sugar as well as data on the weight gain and feed intake of the albino rats were determined after 28 days. According to the findings of this study, the fructose concentration was higher in natural honey (195.78mg/ml) while refined sugar (30.225mg/ml) recorded the least value. Also, copper (0.15ppm) and manganese (0.05ppm) had the highest mean concentration in natural honey, while iron (0.04ppm) and zinc (0.07ppm) were higher in refined sugar. The study's findings revealed that the highest feed intake by albino rat was recorded in T1 (148.16g) while T5 (140.27g) had the least. There were no significant differences in albino rat feed intake among the five treatments (p&gt;0.05). The highest weight gain was recorded by the albino rat in T1 (69.84g) while T5 (32.28g) had the least. There were no significant differences in the weight gain of the albino rats among the five treatments. This study's findings led to the conclusion that the doses of natural honey used did not significantly increase the weight gain of albino rats.

Phenolic compounds and antioxidant activity of a functional honey-added marshmallow

Objective: To evaluate the effect of adding honey and the gelatin degrees Bloom in the phenolic content and antioxidant capacity of a marshmallow product. Design/methodology/approach: A 32 factorial design was carried out adding 0, 50 and 75% honey concentrations and 265, 300 and 315 degrees Bloom of gelatin. Results: Adding of honey increased the phenolic content and antioxidant activity by 45% compared to samples without honey. Sensory analysis showed no differences in flavor, aroma and mouthfeel between samples with and without honey, however, higher degrees bloom improved the texture and appearance of the marshmallows. Limitations of the study/implications: The sweetness of honey-added marshmallows increased with the honey concentration, being excessive for consumers. Findings/conclusions: Functional honey-added marshmallow is a viable alternative that can be feasibly introduced to the confectionery market.

Propolis antibacterial and antioxidant synergisms with gentamicin and honey.

Assess the antibacterial and antioxidant effects of ethanol extracts of Portuguese propolis samples when combined with gentamicin, a widely used aminoglycoside antibiotic, or with honey, collected from the same apiary as propolis. Using the agar dilution method and DPPH free radical scavenging assay, antimicrobial and antioxidant synergistic effects between propolis and gentamicin or honey were assessed. Synergism between propolis and gentamicin was observed for all the tested extracts and against all the indicator bacteria, with particular interest against the Methicillin-Resistant Staphylococcus aureus (MRSA) with a threefold decrease of the gentamicin MIC if mixed with 25µgml-1 propolis. Likely to propolis and gentamicin, mixtures of sub-MIC concentrations of propolis and honey enhanced the antibacterial action of each individual natural product against the majority of the strains. However, propolis antioxidant capacity decreased along with higher honey content in the mixture. Propolis has a strong synergistic effect when combined with gentamicin, allowing the reduction of the therapeutic dose of this drug. Propolis and honey mixtures also display a stronger antibacterial effect than the activity exhibited by each sample when tested individually, whereas the high antioxidant capacity of propolis seems to be not affected when in combination with honey. When mixed with honey, propolis antioxidant potential is maintained, or just slightly reduced up to 1:1 dilution, and show synergistic antibacterial effects, allowing to optimize the use of this usually scarce natural resource. Also, considering the antibiotic resistance problem, natural beehive products, alone or in the mixture, are promising alternatives to retard the outbreak of microbial resistance.

Efektifitas Madu Sebagai Substituen Media Induksi Kalus Sorgum (Sorghum bicolor) Secara In Vitro

Sorghum is one of the five most important cereal crops in the world, due to its multi-beneficial usages and wide adaptability, so it has the high potential to be developed. One of the current efforts to develop sorghum is through a modern technique, molecular-based. Thus, in vitro culture is an indispensable basic technique, especially in the callus formation process. In addition to commercial synthetic chemicals, various organic materials found in nature have the potential to be used as PGR in initiating callus formation, one of which is honey. This study aims to obtain the optimum concentration of honey as a substituent of sorghum callus induction medium. The research design used a completely randomized design with one factor (honey concentration), which consisted of 5 dffrent levels (0, 5, 15, 25 and 35 gL-1). Observation variables consisted of callus formed (hsi), percentage of callus formation (%) and callus morphology. Data were analyzed using the F variance test and DMRT test at the 5% level. The test results of this study indicate that the two variables are significantly different. The fastest callus formation was in the M0 medium (0 gL-1.), while in the percentage of callus formation. The best results were in the M4 honey treatment (35 gL-1) of 77.78%. Thus it can be seen that the administration of honey as a substituent of in vitro culture media can help increase the success of sorghum callus formation.

Efecto de miel de abeja (Apis mellifera) en la conservación de la pasta de macadamia (Macadamia integrifolia)

The objective of the present investigation was to evaluate the effect of honey (Apis mellifera) on the preservation of macadamia paste (Macadamia integrifolia). A completely randomized experimental design was applied with a factorial arrangement, the factor under study was the concentrations of honey at 5%, 10% and 15% plus a control treatment. Sensory profile variables were analyzed using a 9-point hedonic scale. The best treatment by physicochemical analysis and lipid profile was determined the nutritional composition and the microbiological activity and rancidity index were evaluated every 15 days. It was determined that the attributes color, odor, flavor, texture and general appearance presented a p &lt; 0.05%. The T3 (15% honey) showed suitable values ​​in protein 2.37%; ash 1.04%; humidity 6.92%; fiber 14.11%; fat 61.84%; acidity 0.6%; pH 4.56; carbohydrates 13.72%; calories 617.49 cal/g; saturated fatty acids 10.98%; 51.70% monounsaturated fatty acids; 2.54% polyunsaturated fatty acids; omega 3 (1.21%); omega 6 (1.09%) and omega 9 (40.54%). The 15% concentration of honey had a preservative effect during the first 15 days in the microbiological tests and prevented the rancidity of the fats in the macadamia paste. Bee honey can be used as a possible natural antioxidant in the preservation of the product.

Effect of Sudanese honey on bacteria strains

Eight types of Sudanese honey produced by Apis mellifera collected from Tabga region, River Nile State (North Central Sudan) of different floral sources, namely, Faseolus vulgaris " Fasoulia" , Balanites aegyptiaca" Hejleeg" , Acacia seyal var. seyal" Taleh Ahmr" , Faidherbia albida" Haraz" , Lawsonia inermis" Henna" , Tamarix nilotica" Tarfa" , Acacia seyal var. fistula" Taheh Abiyad" , and Acacia tortilis" Samur" were assayed for antibacterial activities against five clinical isolates bacteria associated with venereal diseases. These isolated bacteria include: Staphylococcus aureus, Escherichia coli, Klebsilla sp., Pseudomonas aeruginosa and Proteus sp. The antibacterial activity was determined by the method of Minimum Inhibitory Concentration (MIC). The study shows that the sensitivity of bacterial strains varies depending on the botanical source of the honey. The Minimum Inhibitory Concentration of honey ranged from &lt;5 to &gt;20 mg/ml." Fasoulia" ," Hejleeg" and" Taleh" honeys showed the highest activity against all tested bacteria. The antibacterial activity recorded for most honey samples used in the present study and the known safe use of honey without toxic effects suggest that honey could be used to treat venereal infections in a cheap and effective manner. Results of the present study also suggest a fairly good correlation between traditional therapeutic use and the in vitro antibacterial activity. These results corroborate the importance of ethnomedical surveys for screening honeys as a potential source of bioactive compounds. Hence these could result in discovery of novel antibacterial agents. Further bio-guided fractionation will be conducted for and to identify the active compounds.

Ameliorative effect ofbee products oninvitro maturation ofsheep oocytes.

The present study was undertaken toinvestigate the possible stimulating effects ofNigella sativa (N.sativa) honey, natural Saudi Sider honey, and honeybee pollen tothe invitro maturation (IVM) medium ofsheep oocytes ontheir subsequent development. Hence, immature oocytes were exposed tovarious concentrations ofnatural Nigella sativa (N.sativa), and Saudi Sider honey (5, 10, and 20%), aswell ashoneybee pollen (1, 10, 50μg/ml) during aninvitro maturation period (24hours). After the exposure time, the maturation rate, glutathione (GSH) concentration, and candidate gene expression (GDF-9, MPF, CMOS, IGF-1, and BAX) were evaluated. Our results showed that the maturation rate was higher inthe groups challenged with the lowest level ofthe bee products (5%and 1μg/ml) when compared with that inthe control group; where the mean number ofoocytes inthe metaphase IIstage reached 0.360 for the honeybee pollen-treated group, 0.293 for the N.sativa-treated group, and 0.203 for the natural Saudi Sider honey-treated group. The glutathione level was significantly increased inthe group exposed toN.sativa honey when compared with the other groups. Concerning the gene expression results, theSaudi Sider honey treatment showed the best results for all the genes except the CMOS gene, which was significantly higher than the GI and GII groups and lower than the GIV group and the BAX gene which did not show asignificant difference when compared with the other groups. Inconclusion, the addition ofnatural honey and honeybee pollen atalow concentration toan IVM medium improved the invitro maturation rate, increased theglutathione level, and gene expression ofthe invitro matured ovine oocytes.

KARAKTERISTIK MUTU FISIKOKIMIA DAN ORGANOLEPTIK TEH KULIT KOPI (CASCARA) DENGAN PENAMBAHAN LEMON DAN MADU

Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract (L) with different concentrations of 0.5% and 1%. Honey (P) used also varied with concentrations of 5%, 10%, 15%. The analysis carried out on the cascara drink was physicochemical analysis (antioxidant activity, total Vitamin C, pH) and sensory analysis (hedonic test on taste, color and aroma). The results showed that the concentration of lemon extract affected antioxidant activity, Vitamin C, pH, taste and aroma of cascara tea. The higher the concentration of lemon used, the higher the antioxidant activity, vitamin C, and the pH of cascara tea. honey concentration affects the pH value and taste of cascara tea. The higher the concentration of honey used, the lower the pH value of cascara tea but it can increase the panelists' favorites for the taste of cascara tea. Based on the chemical and organoleptic characteristics, the best treatment was obtained by adding 1% lemon and 7.5% honey.

Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers

Honey powder is being increasingly used in food, cosmetic and pharmaceutical industry, because it avoids inconveniences of raw honey, such as high viscosity, stickiness and formation of sugar crystals. It is of paramount importance to know if honey powders keep the features of raw honeys. This is the first study, in which total phenolics, total flavonoids, and biological properties of ling-heather (Calluna vulgaris (L.) Hull) honey powders obtained by different drying methods (spray drying, vacuum drying and freeze drying), using different carriers (Arabic gum, whey protein isolate and maltodextrin) were assessed. Results showed that all the drying procedures and carriers retained the honey phenolics in the honey powders. Honey powders' antioxidant activities against different free radicals (ABTS•+, ROO•, •OH and O2•-) were higher than those of the raw honeys, while honey powders’ anti-inflammatory and antimicrobial activities against several microorganisms (Staphylococcus aureus, Listeria monocytogenes and Escherichia coli) were lower. Concentration of honey in the powder and type of carrier used for dehydration were the key factors for the quality of honey powders. However, the drying procedure did not strongly influence the parameters and properties studied.