International Honey Commission Research Articles

Melissopalynology Characterization of Pakistani Honey

The aim of the study was to add latest scientific information regarding bee flora through pollen analysis available for honeybees in different districts of Punjab province, Pakistan. A total of 50 honey samples, natural (n=32) and branded (n=18) were collected and examined as per the method recommended by International Honey Commission. Natural honey samples were collected from beekeepers. Pollens of families Poacea (26.5%), Azadirachta spp. (22%), Citrus spp. (17.45%), Pisum spp. (16.41%), Ziziphus spp. (13.99%), Prosopis spp. (13.13%), Brassica spp. (8.57%), Malvacea (8.08%), Syzygium spp. (7.29%), Cassia spp. (6.2%), Acacia spp. (5.17%) and Eucalyptus spp. (4.35%) were common in both branded and fresh honeys. Whereas Morus spp. (8.5%), Moringa spp. (4.46%), Psidium spp. (4.23%), Bombax spp. (1.9%), Mangifera spp. (1.9%) were found in fresh honeys only. Similarly, four different types of Pollens (Melilotus spp. (8.6%), Alfa spp. (6.4%), Benincasa spp. (6.4%) and Halianthus spp. (4.3%)) were detected exclusively in various branded honeys Muqeet (n=4), Sary (n=2), Swat honey, Marhaba (n=3), Youngs (Beehive), Ubqari, Salman (Pak honey) Al-Shifa, Ponam, Langanase and Aftab Qarshi. There was a correlation (r=0.24) between pollens of same taxa and families in branded and fresh honeys. High quality pictures were taken by camera fitted on light microscope.

Influence of heavy metal ions and storage time on hydroxymethylfurfural formation in honey collected from Ilu Woreda, Oromia Regional State, Ethiopia

The effect of heavy metals on the formation of hydroxymethyl furfural (HMF) from degradation of reducing sugars in honey collected from Ilu Woreda, West Shewa Zone of Oromia Regional State, Ethiopia were studied. The concentration level of Pb, Cd, Cr and Ni in honey sample was determined using AOAC Official Method. The concentration of HMF in honey was determined using international honey commission standards. The concentrations of heavy metals in fresh honey were 11 ± 0.001, 454 ± 0.002, 630 ± 0.001 and 1 ± 0.001 µg kg-1 for Pb, Cr, Ni and Cd, respectively. The influence of heavy metals on the formation of HMF in honey samples was studied on 5, 30 and 60 days after spiking at concentration level of 10,000 µg kg-1 of each heavy metal. The concentration of HMF for untreated honey samples was ranged 1380-2200 µg kg-1 for the storage time of 5, 30 and 60 days. The concentration of HMF in honey samples spiked with Pb, Ni, Cr and Cd were found to be in the range of 2100-2150, 1900-2430, 2100-2270 and 2050-2330 µg kg-1, respectively. The results of this study indicate that contamination of honey with heavy metal facilitate the formation of HMF.
 KEY WORDS: Fresh honey, HMF, Heavy metal ions, HPLC-DAD and Honey quality
 Bull. Chem. Soc. Ethiop. 2024, 38(1), 1-10. DOI: https://dx.doi.org/10.4314/bcse.v38i1.1

Is the consumption time of honey important to preserve its quality?

The aroma and taste of honey are very important quality characteristics. However, the objective measurement of changes in aroma and flavor is more difficult because a large number of different substances (alcohols, aldehydes, organic acids and esters) that contribute to them are unstable components and evaporate easily at temperatures above 35˚C. The aim of this study was qualitative evaluation of 9 organic honey samples preserved for two years in different conditions. To determine their quality, sensorial and HMF analyses were performed at the University Honey Laboratory. HMF was determined using the Harmonised Methods of the International Honey Commission. The analyses were made on 9 freshly extracted honey samples and after two years these analyses were repeated for the same samples stored at 22°C and 30°C. Results showed that storage at 22°C caused slight increase in HMF values, reduction of aroma and taste and also slight darkening of the color. However, storage at 30°C shows that 7 of the 9 analyzed samples differed significantly in aroma and taste with the same fresh samples. High temperature had caused almost total elimination of aroma, taste and darkness to all samples. This may have come by evaporation of important organic elements in the composition of honey thus influencing his qualities and darkening of it. Related to HMF, results show that storage of honeys at 30°C for more than two years increases the amount of HMF by exceeding the allowed limit (40 mg/Kg). The values of HMF for fresh honey samples ranged between 0.484-8.938 mg/kg, this ensures that honey is fresh and has not been overheated during processing. For the same preserved honey samples at 30°C the values of HMF ranged between 23.19-47.2 mg/kg, this ensures that honey storage for more than 2 years will have impact on addition of hydroxymethylfurfural (HMF) due to the large evaporation of fructose. As can be seen from the above results, changes in aroma and taste, in addition to simple loss by evaporation, are also made by heat. HMF content of honey samples has been affected significantly from storage time and conditions. Careless storage of honey could affect its quality, thus by consuming the honey within a year and by providing proper storage conditions, all quality criteria remain consistent.

Physicochemical characterization of Persian fresh royal jelly samples

Although the health-promoting properties of Royal Jelly (RJ) have been known for many years, only a few countries have set national quality standards or guidance for RJ quality determination. Data about Persian RJ quality are not widely available; therefore, the results presented in this study can be considered pioneering ones for Persian RJ characterization in terms of trans-10-hydroxy-2-decenoic acid (10-HDA), sugars, protein, and moisture content. In this study, high performance liquid chromatographic method (HPLC) was used to determine the amount of main carbohydrates (fructose, glucose, and sucrose), other sugars (maltose, erlose, and turanose) and 10-HDA in fresh RJ samples. Based on our research, the primary sugar compounds were glucose and fructose, with lower concentrations of sucrose. The total amount of these main sugars available in RJ samples ranged from 8.8% to 12.2%, with an average of 10.5%. Sucrose is always present, but often in highly variable concentrations. This study illuminated that fresh Persian samples contain 60–70% water, 13.7% proteins, 7–18% carbohydrates, and up to 1.4% of 10-HDA. The average value for 10-HDA content was 2.3%. Also, it was cleared that the quality of RJ from mountainous areas were higher than the other regions. The results of this study indicated that RJ limits in some countries should be modified and International Honey Commission (IHC) and International Organization of Standardization (ISO) recommendations should be reviewed according to recent data on diversity. We believe that our proposals could be considered to set global standards for RJ.

Sidr Honeys Physical and Chemical Characterization, a Comprehensive Approach through LC-MS/MS, NMR, and GC-MS Analysis

Honey intake is advantageous to human health due to its antioxidant, anticancer, anti-inflammatory, and antimicrobial properties, all of which are attributed to the rich bioactive compound contents. Moreover, hepatoprotective, wound healing, and gastrointestinal protective properties have been documented. Honey’s nutritional value is significantly affected by its chemical composition, which varies depending on botanical and geographical origin. In particular, after Manuka honey, Sidr honey from the Ziziphus species is the most popular. The chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of two Sidr honey samples from Egypt and Saudi Arabia were investigated in the current study. Moisture content, electrical conductivity (EC), pH, free acidity (FA), total acidity, lactone hydroxymethylfurfural (HMF) content, and diastase (α-amylase) activity were measured. By using high-performance liquid chromatography (HPLC), mass spectrometry (LC-MS/MS), nuclear magnetic resonance (1HNMR), and solid-phase micro-extraction (SPME) coupled with gas chromatography (GC-MS) analyses, the sugar profile, non-volatile, and volatile compounds were also identified. The physicochemical analysis revealed the following results for Sidr honey from Saudi Arabia and Egypt, respectively: a moisture content of 18.03 ± 0.05% and 19.03 ± 0.06%, EC values of 1.18 ± 0.05 and 1.16 ± 0.01 mS/cm, pH values of 4.87 ± 0.08 and 5.10 ± 0.01, FA of 37.50 ± 0.05 and 36.50 ± 0.05 meq/kg, total acidity of 41.06 ± 0.05 and 37.50 ± 0.05 meq/kg, lactone of 3.49 ± 0.005 and 1 ± 0.0 meq/kg, HMF of 20.92 ± 0.02 and 11.33 ± 0.01 mg/kg, and diastase of 59.97 ± 0.05 and 8.64 ± 0.06g/100 g. Honey from Saudi Arabia and Egypt displayed 22.51 ± 0.05 and 26.62 ± 0.16 % glucose, 40.33 ± 0.06 and 35.28 ± 0.01% fructose, 8.94 ± 0.17, and 8.87 ± 0.01% sucrose, and 8.22 ± 0.006 and 8.13 ± 0.01% maltose, respectively. According to the International Honey Commission (IHC) and GCC Standardization Organization (GSO) regulations, the levels of glucose, fructose, sucrose, and maltose were near the standard levels. Flavonoids, sugars, vitamins, and nitrogen contents were additionally measured using LC-MS/MS, whereas GC-MS was employed to identify aldehydes, ketones, phenols, acids, esters, anthraquinone, hydrocarbons, and nitrogenous compounds. The results of a study on the effect of honey’s geographic origin on its broad quality are summarized. As a result, knowing its optimal chemical and physical characteristics served as the criterion and indicator of the honey’s quality.

Botanical Origin, Physicochemical Composition and Antioxidant Content of Comb, Crushed and Processed Honey Collected from Burie-Ethiopia

Honey quality and authenticity continue to be important factors in honey consumption and marketing. The major concern with honey quality is to keep its natural properties and compositions. This research work is aimed at investigating the botanical origin, physicochemical, antioxidant, rheological, and sensorial quality characteristics of comb, crushed, and processed honey. Accordingly, thirty samples were collected from Burie district of Ethiopia. Based on Melissopalynology, botanical origin was determined. Physicochemical properties were determined based on the standard methods of the International Honey Commission (IHC) and the Association of Official Analytical Chemists (AOAC). Antioxidant properties and diastase activity were determined using UV-visible spectroscopy. All the samples were poly floral honey. Comb honey was found to have moisture (17.98±0.72), sucrose (2.46±0.77), diastase activity (11.78±1.5 DN), total phenol content (TPC) (120.8±47.4 GAE/100gm), total flavonoid content (TFC) (53.7±24 CEQ/100g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (30.9±14.9%), IC50 (54±5.72 mg/ml), hydrogen peroxide (H2O2) scavenging (57±16.06%). It was determined that crushed honey contains moisture (19.43±0.40), sucrose (4.21±0.76), diastase activity (9.28±0.25), TPC (84.3±51.86), TFC (29.4±61), DPPH inhibition (33.45±5.07), inhibitory concentration (IC50) (80±6.25), H2O2 scavenging (52.99±15.9). Analysis of processed honey indicated that moisture (23.76±0.78), sucrose (6.12±0.6), diastase activity (7.76±0.71), TPC (66.7±30.59), TFC (29.47±11.22), DPPH inhibition (33.98±1.84), IC50 (120±8.25), H2O2 scavenging (56.61±4.86). Correlation analysis indicated that moisture associate to sucrose content (r=0.88), diastase activity related to sucrose (r= -0.86), TPC correlates with H2O2 scavenging activity (r=0.82). Honey samples were found to be a Newtonian fluid. The sensory quality of comb honey is preferable. The result revealed that comb honey adequately satisfies the requirements of national and international standards.

Utilization of Response Surface Methodology in Optimization of Proline Extraction from Castanea sativa Honey.

Proline constitutes approximately 85 % of the amino acid composition of honey. Therefore, the quantitative determination of this amino acid in honey samples is used by many national/international authorities to evaluate the quality of honey types. In this study, it was aimed to achieve maximum proline amino acid extraction from honey samples whose botanical origins were confirmed by melissopalynological analysis. For this reason, based on three different spectrophotometric methods used in the literature for proline analysis, proline extraction was optimized with the Response Surface Method (RSM) and Box-Behnken experimental design. Three independent variables were determined as treatment time (2, 6, and 10 min), treatment temperature (22, 46, and 70 °C), and cooling time (5, 25, and 45 min). As a result of the optimization, it was seen that only significantly effective independent variable on the proline content of honey was the processing temperature. The optimum conditions obtained as a result of the RSM were found to be 2 min for the treatment time, 70 °C for the treatment temperature and 45 min for the cooling time. The composite desirability of the optimum conditions (R2 ) was found to be 1.00. It was determined that the method proposed by International Honey Commission (IHC) is efficient for proline analysis, but it provides more proline extraction by reducing of time from 10 min to 2 min in hold time in boiling water bath only during the extraction step. As a result, the conditions to be used in order to achieve maximum proline extraction with different spectrophotometric methods were determined and optimum values were determined. In addition, since the botanical origin of honey samples significantly affects the proline content of honey, it can be suggested that this study be optimized for different monofloral honey samples as well.

Evaluating the Physico-chemical Properties of Forest Honey

Honey is a widely consumed functional food which has a valued place in traditional medicine. The purpose of this study was to compare the physicochemical properties of honey which was collected from the forest regions of Bastar division. Physico-chemical parameters include moisture, ash, pH, free acidity, electrical conductivity and sugar content which were determined by following the Food Safety Standard Authority of India and International Honey Commission methods. Each honey is unique on the basis of chemistry, quantity and combination of the various components that attributes towards its quality. The control and characterization of quality are of great importance and interest in apiculture. The present study analyzed the quality parameters of honeys from different tribal farmers and market under Bastar division and compared the results with the quality criteria laid by Food Safety Standard Authority of India and Codex Standard. Processing was noted to have detrimental effect on several quality parameters of honeys; in spite of which it was remarkably within the critical limits. The moisture values of all honey samples analyzed were above 20%. The free acidity was above 0.15% in 17 out of 18 samples (94.44%) collected tribal farmers, while 1 out of 18 collected honey samples (5.56%) showed lower values than 0.15%. In this study, 2 out of 18 honey samples (11.11%) from Bastar forest region had soluble solids content below 80 Brix. In terms of HMF, only 1 out of 18 honey samples (5.55%) exceeded 80 mg/kg, which is the maximum content of HMF set in standards. The values of some physicochemical parameters (free acidity, HMF, and soluble solids) of local and imported honey samples are not within the quality limits set in legislation. Further studies are needed to evaluate the properties of fresh honey produced in Bastar forest region and the stability of honey during prolonged storage.

Physicochemical characteristics of honey produced in Arba Minch Zuria district of Gamo zone, Southern Ethiopia

Honey is a food rich in nutrients essential for human life and its composition as well as quality varies greatly. The study was conducted in Gamo Zone, Southern Ethiopia to determine the physicochemical properties of honey. A total of 20 honey samples were collected from farm gates and local markets. Honey quality parameters like moisture content, sugars (fructose, glucose, maltose and sucrose), pH, free acidity, HMF and ash (mineral) contents were tested according to the procedures described by International Honey Commission (IHC) (2009). The overall mean values of moisture, pH, free acidity, hydroxymethylfurfuraldehyde (HMF), total ash, electrical conductivity, fructose, glucose, maltose and sucrose of the analyzed honey samples were 19.27±1.99%, 3.80±0.24, 34.04±14.21meq/kg, 13.09±4.47mg/kg, 0.23±0.09%, 0.55±0.16mS/cm, 39.95±4.09%, 33.75±5.71%, 0.99±0.38% and 2.08±1.73%, respectively. Moisture content was significantly (p<0.05) affected by both agroecology and hive type for honey samples from farm gates. Honey samples from local markets had significantly (p<0.001) higher moisture, free acidity and sucrose content than honey samples obtained from households in three agroecologies. The study indicated that all honey samples obtained from farm gates and a majority of samples collected from local markets in the study area are of good quality and meet the national and international standard limits. However, some honey samples collected from local markets had a higher level of sucrose than recommended limit suggesting adulteration of honey.

A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest

This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations.

A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest

This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations.

Glucose Oxidase and Catalase Activities in Honey Samples from the Southwestern Region of Saudi Arabia

The activity of honey enzymes are affected by floral and geographical origins, climate conditions, honeybee species, health and nutrition. This article investigated the effect of floral and geographical origins on the activity of glucose oxidase (GOx) and catalase (CAT) enzymes in honey samples from the southwestern region of Saudi Arabia. Moreover, the moisture, total sugars, pH and conductivity were measured as quality parameters. The floral origin of the honey samples was determined microscopically while the quality parameters were measured according to the methods of international honey commission. The activity of the honey enzyme was determined following the instructions of the Megazyme International kits. The obtained results were statistically analyzed by the statistical Package for Social Sciences (SPSS, v.20). The GOx activity of the Acacia, Ziziphus and polyfloral honey samples of the Asir region were (5.19 ± 2.33 U/g), (4.01 ± 1.17 U/g) and (5.69 ± 1.67 U/g), respectively. The Acacia, Ziziphus and polyfloral honey samples from the Jazan region had GOx activities of (6.85 ± 0.47 U/g), (10.48 ± 9.22 U/g) and (5.31 ± 2.7 U/g), respectively. The geographical origin significantly affected the GOx activity of Ziziphus honey (p-value = 0.005) and the GOx activity of the Ziziphus honey was significantly more than that of the polyfloral honey of the Jazan region (p-value = 0.009). With regard to the CAT activity in Asir region honey samples, the mean values of the Acacia, Ziziphus and polyfloral honeys were (2.89 ± 1.08 U/g), (3.58 ± 1.59 U/g) and (2.84 ± 1.24 U/g), respectively. The mean values of the CAT activity in the Jazan honey samples were Acacia (4.35 ± 1.01 U/g), Ziziphus (3.94 ± 0.04 U/g) and polyfloral (3.43 ± 0.67 U/g). The geographical origin significantly affected the CAT activity in Acacia honey (p-value = 0.014). The geographical and floral origins had significant effects on the activity of the honey GOx and CAT enzymes.

Status of artificial sweeteners, glucose oxidase and some quality parameters of honey samples from the Asir region, Saudi Arabia

BackgroundArtificial sweeteners are low calorie polyhydric alcohols produced from carbohydrates or amino acids. Presence of artificial sweeteners in honey is not investigated before. Objective: this study measured the concentration of Xylitol and Sorbitol, the activity of glucose oxidase (GOX) and the concentration of glucose and acidity of honey samples from Asir region-Saudi Arabia. Furthermore, the values of pH and electric conductivity were determined.MethodsThe floral origin of the honey samples were confirmed through pollen analysis. The PH, electric conductivity (EC.), acidity, and glucose concentration were measured according to the methods of international honey commission. The glucose oxidase activity and the concentration of xylitol and sorbitol were determined according to the instructions of Megazyme International kits CAT.#: K-GLOX and CAT.#: K-SORB, respectively. The statistical package for social sciences (SPSS)-version 20 was applied to analyze the obtained results.Results.The floral origin analysis showed that the honey samples were Acacia (8) and Zizphus (4). The altitudes of the Acacia honey samples were 900 and 2000 m above sea level while the Zizphus honey samples were collected from 900 m above sea level. The studied quality parameters (Glucose, PH, Acidity, and EC.) were within the range of the CODEX standards and the Saudi Food and Drug Authority guide for honey. Irrespective of the altitude, the glucose oxidase activity in the Acacia honey samples was (4.7 ± 1.13) whereas its activity of the Zizphus honey was (5.0 ± 1.62). There was insignificant difference between the glucose activity of the Acacia and Zizphus honey samples (p-value = 0.7). The concentration of xylitol and sorbitol were not affected by the floral origin (p-value ≥ 0.17).Conclusions.The Acacia and Ziziphus honey are characterized by containing high amounts of sorbitol and trace xylitol content. The floral origin and year of harvest significantly affected pH, EC and Acidity of the honey samples.

Physicochemical and antioxidant properties of Coffea arabica honey from Western Oromia, Ethiopia

Coffea arabica is one of the most widely consumed and marketed commodities in the world. The study was designed to characterize C.arabica honey for botanical composition, physicochemical parameters, and antioxidant properties of honey. Twelve honey samples of C. arabica honey were collected during the flowering period of coffee flowers from the Zander hive. The physicochemical properties of honey and the Botanical origin of honey were determined based on Harmonized methods of the International Honey Commission. The antioxidant power of the coffee monofloral honey samples was determined by dissolving 1.5 gm of honey with 25 ml distilled water and mixing it with 25ml methanol and placed at 25◦C for sixty minutes of maceration using a temperature shaker. The pollen count percentage from honey indicated that all honey samples collected from Gera, Gomma, Yayu, and Manna districts were identified as coffee monofloral honey representing 84%, 93%, 75%, and 73 % of pollen count respectively. The mean moisture, ash, HMF, EC, FA, pH, fructose, glucose and sucrose content of Coffea arabica honey were 22.48%, 0.21%, 11.88, 0.49 mS/cm, 13.44 meq/Kg, 3.32, 32.77%, 32.9%, and 3.57% respectively. The total phenol and flavonoid content range from 42.1-82.1 and 21.7-59.7 mg/100 g of GAE/g respectively while the radical scavenging activity ranges from 60.2- 66.3%. The pollen analysis of honey from the area is coffee monofloral honey since its pollen count exceeds more than 45% and the honey quality also meets the Ethiopian and International standards. The antioxidant power of Coffee honey has a considerable amount of polyphenolics which have relevant antiradical activity.

Comb honey and processed honey of Croton macrostachyus and Schefflera abyssinica honey differentiated by enzymes and antioxidant properties, and botanical origin

In this study, comb and industrially processed honey samples collected from Bonga forest were investigated in relation to Melissopalynology and enzyme content, antioxidant and physicochemical properties. Melissopalynology categorized honey samples as Croton macrostachyus and Schefflera abyssinica honey. The physicochemical properties of the honey were determined using the Association of Official Analytical Chemists (AOAC) and International Honey Commission (IHC) methods. The enzymatic and antioxidant properties of honey were evaluated using the spectrophotometric method. The highest enzyme activity was observed in Croton macrostachyus comb honey (diastase = 7.44 ± 0.13°Schade and invertase = 13.97 ± 0.2 Invertase number (IN). Croton macrostachyus processed honey exhibited the highest values in flavonoids (83.36 ± 1.65 mg Catechin equivalents (CEQ)/100g)), Ferric reducing antioxidant power (FRAP) (69.94 ± 1.0 mg Ascorbic acid equivalents (AAE)/100g), and Inhibitory Concentration (IC50) (136.3 ± 0.00 mg/ml), while Schefflera abyssinica comb honey had stronger 1,1-diphenyl-2-picrylhydrazyl radical scavenging (DPPH) (49.47 ± 0.00%) activity. The principal component analysis revealed that enzymes can be associated with comb honey, and antioxidants with processed honey. Thus, comb and processed honey can be differentiated based on the enzyme level, and Croton macrostachyus and Schefflera abyssinica honey can be identified using pollen analysis.

Assessing the performance of analytical methods for propolis – A collaborative trial by the international honey commission

Propolis is a resinous beehive product with extraordinary bioactivity and chemical richness, linked with the botanical sources of the resin. The potential of this product keeps captivating the scientific community, conducting to continuous and growing research on plant sources, composition, or applications in agriculture, cosmetics, pharmacy, odontology, etc. In all cases, the quality assessment is a requirement and relies on methods to extract the bioactive substances from the raw propolis and quantify different components. Unfortunately, besides the absence of international quality requirements, there is also a lack of standardized analytical procedures, despite the presence of several methodologies with unknown reliability, often not comparable. To overcome the current status, the International Honey Commission established an inter-laboratory study, with propolis samples from around the globe, to harmonize analytical methods and evaluate their accuracy. A common set of protocols was matched between twelve laboratories from nine countries, for quantification of ash, wax, and balsamic content in raw propolis, and spectrophotometric evaluation of total phenolics, flavone/flavonol, and flavanone/dihydroflavonol in the extract. A total of 3428 results (97% valid data), were used to assess the methods’ accuracy following ISO-5725 guidelines. The within-laboratory precision, revealed good agreement levels for the majority of the methods, with relative variance below 5%. As expected, the between-laboratory variance increased, but, with exception of the flavanone method that revealed a clear lack of consistency, all the others maintained acceptable variability levels, below 30%. Because the performance of ultrasounds procedures was low, they cannot be recommended until further improvements are made.

Quality Evaluation of Iranian Honey Collected from Khorasan Province, Iran.

Honey is a prominent nutritional and medicinal production of honey bees, originating from the nectar of flowers. The physicochemical properties of honey serve as indicators of its freshness and originality. The current survey aimed to assess the parameters of quality control, including hydroxymethylfurfuraldehyde [HMF], reducing sugars, fructose/glucose, sucrose, proline content, distaste activity, and free acidity, in 25 honey samples of different brands available in Khorasan Province, Iran. We used the methods suggested by the Association of Official Analytical Collaboration (AOAC, 1995), the International Honey Commission (IHC, 2009), and the Codex Alimentarius Honey Standards for the study. Statistical analysis was performed in Microsoft Excel. The obtained data indicated that eight out of 25 analyzed samples (32%) complied with all the requirements and were generally of acceptable quality. Meanwhile, 17 samples (68%) were unconfirmed by the Iranian Standard Organization (ISO), including 12 samples with a low level of diastase (<8 Schade) and high levels of HMF (>15 mg/kg), two samples with high sucrose levels, two samples with high proline, and one sample with high HMF. These findings suggested their inappropriate storage (time/temperature), heat treatment, and/or adulteration with industrial sugar. According to the results, the examined honey samples produced in Khorasan Province were not of acceptable quality, which highlights the importance of an effective regulatory framework to be evaluated and rectified periodically and accurately to maintain consumer rights, as well as public health.

The effect of storage condition on physicochemical properties of some stingless bee honey collected in malaysia local market

It is essential to know the behavior of Malaysian stingless bee honey in different storage conditions so that the characteristics of the honey can be preserved and to ensure the product is safe to consume. Therefore, this study aims to investigate the influence of storage conditions (materials, temperature and time) as well as the correlation between pH, HMF and storage parameters on stingless bee honey quality. To conduct this study, all honey samples were stored in ambient and 4 °C conditions for 90 days. Physicochemical analyses such as pH, free acidity, moisture content, HMF and diastase activity were analysed by adapting the Malaysian kelulut standard, AOAC methods and Harmonized Methods of the International Honey Commission. The results showed that containers (glass and plastic) only have a minor influence on most honey samples physicochemical properties. Besides that, HMF showed an increasing trend with increasing time and temperature storage while pH decreased with increasing time storage. It was also determined that honey stored at room temperature (25 °C) deteriorates faster than honey stored at 4 °C. In conclusion, it was recommended to keep honey at cold temperature (4°) in a glass container and consume the honey in 90 days after harvesting or purchasing to preserve honey quality.

Tolerance of Ziziphus and Acacia honeys to one year storage conditions and altitude

Objectives: This article investigated the effect of plant origin, storage and altitude on the triglycerides, cholesterol and some physicochemical properties of honey samples. Methods: Nineteen honey samples (9 Ziziphus and 10 Acacia) were involved in this study representing two floral origins and seasons and four altitudes. The plant origin of the honey samples was confirmed microscopically and their quality parameters were analyzed according to the International Honey Commission harmonized methods of honey analysis. The lipid parameters were analyzed using spectrophotometric- enzymatic methods. The SPSS version 20 was used for the statistical analysis of the obtained data. Results: The plant origin significantly affected the honey pH (P = 0.017), moisture (P = 0.009), fructose (P < 0.001) and the total of fructose and glucose (P = 0.001). Honey storage for one year significantly affected the Ziziphus honey pH (P = 0.005), moisture (P = 0.021), conductivity (P = 0.017), fructose (P = 0.036), glucose (P = 0.006) and the total of glucose and fructose (P = 0.013) while all the quality parameters of the stored Acacia honey were insignificantly different than those of the freshly harvested Acacia honey. The hydroxymethylfurfural (HMF) of the freshly harvested honey (Ziziphus of Acacia) was higher than that of the stored honey. The altitude had significant effect on the pH, acidity, moisture, conductivity, fructose, glucose, the total of fructose and glucose and the HMF of the Ziziphus honey while the altitude of the Acacia honey significantly affected the percentages of moisture and fructose only. Conclusions: Acacia honey was tolerant to one year storage at room temperature and to the high altitude climate conditions. Freshly harvested honey samples were with high HMF concentration compared to the stored honey samples.

Proximate, mineral and melissopalynological analyses of honeys produced by Apis mellifera adansonii maintained at the University of Lagos Apiary

This study focused on the management of established Apis mellifera adansonii colonies, and evaluation of the proximate, mineral, and pollen contents of honeys produced by these bees at the University of Lagos apiary. Two newly established bee colonies were managed using modern hive management techniques. Honeys produced by these colonies were subjected to further laboratory analyses. Proximate composition of honey samples was determined based on the official analysis methods from Association of Official Analytical Chemists (AOAC). Mineral composition was determined quantitatively using atomic absorption spectroscopy (AAS). Melissopalynological analysis was conducted to ascertain the amount, type and origin of pollen present in the samples. On the basis of the proximate composition, colony 1 honey had higher carbohydrate (81.29%), crude fibre (1.43%) and ash contents (0.70%) while colony 2 honey recorded higher protein (2.72%), crude fat (0.17%), moisture content (17.32%) and pH (4.6). Result of the mineral analysis showed that potassium was the most abundant element, while manganese was the least present trace element in both honeys. Investigated honey samples contained 8609 pollen and spore types belonging to 27 families and 29 species. Colony 1 honey had the highest pollen diversity, while colony 2 honey recorded the highest abundance. Hippocratea sp. was the predominant pollen type in colony 1 honey sample while Phyllantus sp. was the secondary dominant species in colony 2 honey. Celastraceae and Rubiaceae were the most dominant families recorded in the investigated honey samples. Investigated honey samples were multifloral, rich in minerals, and met the standard requirements of good honey as recommended by International Honey Commission. The study provided the basis for identification of major plants visited by Apis mellifera honeybees within the apiary. There is a need to conserve the existing flora within the study location, especially those found to be rewarding to Apis mellifera adansonii.