Ripe Honey Research Articles

Estrogenic Isoflavones in Clover Plants, Flower Nectar, Unripe Honeys and Mature Honeys: A Natural Biochemical Transformation of Isoflavones by Honeybees.

This study is the first to report on the presence of oestrogenic compounds in different clover flower nectar samples, in bee-deposited nectars collected from hive combs (unripe honey) and in mature honeys harvested from the same hives. The clover species investigated were two red clover (Trifolium pratense) cultivars, bred specifically for high isoflavone content, alongside a sainfoin (Onobrychis viciifolia) and a purple clover (T. purpureum) cultivar. A total of eight isoflavones, four of them non-glycosidic (biochanin A, formononetin, genistein and daidzein) the others glycosidic (sissotrin, ononin, genistin and daidzin), were targeted for identification and quantification in this study using high-performance thin-layer chromatography (HPTLC). Leaves and flower bracts of the clover samples were also investigated. Different isoflavone profiles were found across the four clover species and also in the different samples collected from each species indicating that, most likely due to the activity of honeybee (Apis mellifera) salivary enzymes, biochemical conversions take place when these bioactive compounds transition from flower nectar into ripe honey. Among the four investigated clover species, the two red clover cultivars, including their honeys, were found to contain higher levels of estrogenic compounds compared to other two cultivars.

KANDUNGAN GULA BUAH NANAS MADU (Ananas comosus L.merr) PADA TINGKAT KEMATANGAN YANG BERBEDA

Honey pineapple is a type of pineapple that is favored by people in Papua. Its small shape but sweet taste is the advantage of this honey pineapple. The pineapple variety that is generally cultivated in Papua is the Smooth cayenne type. In Papua, honey pineapple is better known as wamena pineapple. The maturity of the fruit is very easy to affect the freshness of the fruit, mechanical damage and the nutritional content of the fruit contained in it. Generally, farmers prefer to harvest pineapple fruits that are still unripe and then muffled. Therefore, this study was conducted to determine the effect of the maturity level of honey pineapple fruit in Jayapura on vitamin C levels and sugar levels. From the results of the study, it was shown that the pineapple fruit of tree ripe honey contains sugar cof 12% while in pineapple honey peram sugar content of 10%.

Study on stable carbon isotope fractionation of rape honey from rape flowers (Brassica napus L.) to its unifloral ripe honey

A new idea and strategy for honey traceability and identification was provided by studying the carbon isotope fractionation of rape honey and its components in the different ripening process, as well as the fractionation from rape flowers, stamens, nectar to rape honey. The results showed the moisture content of rape honey continued to decrease, and the glucose and fructose content continued to increase during the ripening process. The δ13C of rape honey and its protein were less affected by honey ripeness, while the δ13C of sugars in rape honey were greatly affected by this. At the same time, the fractionation of carbon isotope from rape flowers to honey was significant. The δ13C of rape honey and its protein, disaccharide, fructose, and glucose had a strong correlation, and the δ13C of rape honey and its components were mainly related to rape flowers and its stamens.

Monitoring and evaluation of free acidity levels in Talh honey originated from Talh tree Acacia gerrardii Benth

Talh, Acacia gerrardiiBenth. (Talh relevant to the Arabic local name) trees are main nectar source for honey production in the Arabian Peninsula. However,honey originated from nectar of this plant is characterized by relatively high levels of free acidity (FA), which has caused quality concerns with regard to marketing and exportation of Talh honey. This pioneer study investigated the free acidity of Talh honey starting where the honey originates and continuing throughout its processing and preparation. Furthermore, the pH and electrical conductivity (EC) of tested Talh honey made by Apis mellifera L. were monitored. Samples were collected during the flowering season of Talh trees. The FA levels showed a gradual significant increase from Talh tree leaves and flowers (30 ± 0.99; 34 ± 0.92 meq/kg) to bee crop (honey stomach) and unripe honey (43 ± 1.80; 72 ± 1.56 meq/kg) and finally to ripe honey (77 ± 1.28 meq/kg), respectively. For the pH level, the highest value was recorded in the leaves (6.41 ± 0.03), and it decreased as honey production continued, reaching its lowest value in ripe honey (4.91 ± 0.06). Contrarily, the EC increased from 0.98 ± 0.06 mS/cm in the leaves to 1.56 ± 0.08 mS/cm in unripe honey. Seasonal variations in FA, pH, and EC were monitored, and these factors showed significant fluctuations over time during the experimental period. The mean values of FA, pH, and EC in the newly harvested Talh honey were 82 meq/kg, 5.1, and 1.54 mS/cm, respectively. The levels of FA in Talh honey were higher than the range permitted in the international standards for honey quality. FA was significantly positive correlated with relative humidity (RH) and EC, whereas a significant negative correlation was observed between FA and pH. These results confirmed that Talh honey is primitively highly acidic, with low pH and high EC. The high levels of FA in the Talh honey were related to the nature of the origin plant, and were not associated with honey quality. The modification of Talh honey standards based on regional honey characteristics are suggested. Further research on the physicochemical properties of all Acacia spp. honeys that appear to have high FA levels is recommended.

Kluyveromyces osmophilus is not a synonym of Zygosaccharomyces mellis; reinstatement as Zygosaccharomyces osmophilus comb. nov.

Kluyveromyces osmophilus, a single-strain species isolated from Mozambique sugar, has been treated a synonym of Zygosaccharomyces mellis. Analyses of D1/D2 LSU rRNA gene sequences confirmed that the species belongs to the genus Zygosaccharomyces but showed it to be distinct from strains of Z. mellis. During studies of yeasts associated with stingless bees in Brazil, nine additional isolates of the species were obtained from unripe and ripe honey and pollen of Scaptotrigona cfr. bipunctata, as well as ripe honey of Tetragonisca angustula. The D1/D2 sequences of the Brazilian isolates were identical to those of the type strain of K. osmophilus CBS 5499 (=ATCC 22027), indicating that they represent the same species. Phylogenomic analyses using 4038 orthologous genes support the reinstatement of K. osmophilus as a member of the genus Zygosaccharomyces. We, therefore, propose the name Zygosaccharomyces osmophilus comb. nov. (lectotype ATCC 22027; MycoBank no. MB 833739).

SOME RESULTS OF PHENOLOGICAL OBSERVATIONS OVER THE MAIN NECTARIFEROUS-POLLINIFEROUS PLANTS OF THE CHUVASH REPUBLIC

It has been proven that favorable prerequisites for the development of bee colonies and the production of high honey flow are created in cases when the apiary is fully surrounded by nectariferous lands (landscapes): forests, meadows, gardens, fields and forest belts with biodiversity of nectar-pollen flora, i.e. a continuous honey flow appears or a flower-nectar conveyor is created. During the phenological observations, beekeepers assured themselves that in order to clearly and fully utilize the nectar-pollen flora, it is necessary to have information from many years of research on the progression of the flowering of the presented plants, starting from early spring and ending in the fall at the end of the beekeeping season. Accurately compiled data of perennial phenological records and a calendar of flowering of entomophilous plants guarantee the beekeeper's opportunities to more rationally control their actions in doing the beekeeping business and improving the honey flow by including newly introduced plants in the flower conveyor that more completely fill the non-honey flow periods. It is safe to hope that, based on the analysis of regular perennial phenological records, each apiary beekeeper can predict the honey flow and make an adjustment to the technology of keeping and caring for the bee colonies. The beekeepers of the apiary of OOO Pchelovodcheskoe of the Kravsnoarmeysky district of the Chuvash Republic have become convinced that by knowing the beginning and end of the full flowering of nectariferous-polliniferous plants, its duration can be determined. Depending on the strength of the honey flow, there are: a no honey flow period, when the bee colony on the control weights shows a decrease in the total mass; supporting honey flow, when the scales show from 0 to 0.6 kg of profit, while the honey in bee colonies does not increase in the direction of profit and does not accumulate in an amount sufficient for pumping the marketable honey; productive honey flow, when reference scales show from 1 kg or more of nectar profit per day. In this case, the amount of ripe honey in colonies will be sufficient for selection and pumping. It should be noted that the main honey flow is the strongest productive honey flow when from each main wintering colony, full unopened honeycomb frames from several honey chambers or shells are pumped out, which is the eventual result of the economic efficiency of the apiary. Analysis of the results of phenological observations allows us to note the shift of the period of the beginning and the end of flowering in other plant species. It should be noted that in both 2017 and 2018, the species composition of the flora in the investigated area has blossomed continuously, ending in August and September: in European goldenrod (Solidago virgaurea) - 01/09/2017 and 28/08/2018; in common globe thistle (Echinops sphaerocephalus) - 09/05/2017 and 08/20/2018.

An effective and economic method to produce re-ripe honey with honeybee colonies

Abstract Beekeepers who manage migratory beekeeping in China preferred to produce non-ripe honey rather than natural ripe honey in short flowering seasons, to obtain higher honey yield and profits. To explore an alternative method for production of ripe honey, we fed Apis cerana cerana colonies with non-ripe honey produced from Apis mellifera ligustica colonies to produce re-ripe honey. The production rate of re-ripe honey was 29.06%, which led to a high market profit considering price factors. The contents of glucose and fructose in re-ripe honey didn’t change significantly, and small amounts of sucrose and maltose were detected. The amylase activity (39.06 mL/(g*h) in re-ripe honey significantly increased, compared with that (34.86 mL/(g*h)) in non-ripe honey. The types and relative content of volatile organic components, namely, alcohols and esters, in re-ripe honey were lower than those in non-ripe honey, indicating the milder and non-irritating aroma of the former. Overall, the method raised by us is a practical approach to produce honey with high quality and economic values and could be easily accepted by the market.

Relationship Between Storage Periods and microorganisms (Bacteria, Fungi and Yeasts) In Honey

The relationship between storage periods and microorganisms (bacteria, fungi and yeasts) in honey samples was evaluated. Ripe honey was collected from honey bee colonies fed on natural flowers available in the study area in addition plain sugar syrup (1:1). The population was 1.40, 1.80, 2.53, 3.47 and 4.90 colony/sample for bacteria; 0.30, 0.50, 0.90 1.60 and 2,20 colony/sample for fungi and 2.70, 3.10, 3.90, 4.50 and 7.20 colony/sample for yeasts in honey samples stored at zero, 3, 6, 9 and 12 months, respectively. According to isolation and identification procedures of microorganisms in tested honey samples, three bacteria types Bacillus brevis, Bacillus cereus and Clostridium botulism, four fungi types Aspergillus apis, Aspergillus niger, Cladosporium sp. and Penicillium sp. and three yeasts types Debaromyces sp., Lipomyces sp. and Saccharomyces sp. were determined according to cultural, morphological and physiological characters. The data also summarized that, fungi were the least population when compared with bacteria and yeasts. Clostridium botulism bacterium was the most frequency (%) compared with other bacteria types. A. apis fungus was the most frequency (%) compared with other fungi types and Lipomyces sp. yeast was the most frequency, meanwhile the yeast Saccharomyces sp. was the least frequency. The data also summarized that, the population and frequency (%) of microorganisms increased as increasing the storage period.

Honey characteristics after extraction and half-year storage

The aim of the study was to analyze the fresh honey after extracting and after half-year storage at room temperature. Overall, we analyzed 10 samples of rape (Brassica napus) honey coming from district Vranov nad Toplou located in the eastern Slovakia. The analysis consisted of the evaluation of the physico-chemical parameters (water content, free acidity and electrical conductivity) and microbiological evaluation (total plate count (TPC), counts of coliform bacteria, lactic acid bacteria, sporulating microorganisms and microscopic fungi). Water content, free acidity and electrical conductivity were measured according to IHC (2009), namely these parameters were detected by refractometer, titration and conductometer, respectively. We used dilution plating method for microbiological analysis. Fresh rape honey contained 18.3 ±1.0% of water. Free acidity of fresh rape honey was 12.7 ±2.0 meq.kg-1 and electrical conductivity was 0.14 mS.cm-1. After half a year of storage, water content and electrical conductivity decreased nonsignificantly and free acidity increased nonsignificantly. Stored honey samples meet the requirements of Decree 41/2012 and 106/2012. From microbiological point of view, fresh rape honey showed relatively high microbial counts. Mean values of TPC, sporulating microorganisms, lactic acid bacteria and yeasts exceeded 2.00 log cfu/g. All spotted microbial groups decreased in the stored honey comparing with the fresh honey. We found significant (p ˂0.01) differences of TPC, lactic acid bacteria and yeasts comparing the fresh and stored honey samples. Evaluating microbiological parameters, one sample of stored honey did not meet the requirements of Codex Alimentarius SR (2014). TPC exceeded the limit value. Based on the results we can conclude that all samples meet the requirements for good quality honey. Microbial counts in the honey decreased gradually. Probably, various microorganisms have important role in creation of the honey from the nectar of plants, but non-sporulating microorganisms die in the ripe honey.

Improving Farmers Attitude Towards Natural Resources Management in a Democratic and Deregulated Economy: Honey Production Experience in Oyo State of Nigeria

The study identified the production and management practices involved in honey production; investigated farmers' level of knowledge of honey production; and determined the attitude of farmers towards honey production. Eighty members of the Beekeepers' Association of Nigeria (BAN), Oyo State Chapter, were interviewed through the use of questionnaire in December 2003. The study identified site selection, housing of bees, routine inspection and prevention of swarming, harvesting, processing, packaging, marketing and record keeping as management practices among others. The result showed that the farmers possessed high level of knowledge of honey production (mean knowledge score = 32.5). The result of the hypothesis tested showed significant relationship between attitude of farmers and some selected attributes of knowledge such as source of knowledge (T=3.100); knowledge of ripe honey (T= -2.058); period of harvesting (T=3.497) and method of honey extraction from comb (T=3.008). Farmers in the study area had positive attitude towards honey production and management practice hence, measures should be taken to sustain the favourable attitude of farmers towards honey production.

From the Linden Flower to Linden Honey – Volatile Constituents of Linden Nectar, the Extract of Bee‐Stomach and Ripe Honey

Honey is produced by honeybees (Apis mellifera), which collect nectar from flowers, digest it in their bodies, and deposit it in honeycombs, where it develops into ripe honey. We studied the evolution of the volatile constituents from the nectar of linden blossoms (Tilia cordata) to honey via the 'intermediate' honeybee. The sampling of the contents of the honey stomach or honey sack of the bee is unique. Extracts were prepared from nectar, from the liquid of the honey stomach, and from ripe honey. The chemistry is extremely complex, and compounds spanning from monoterpenes (hydrocarbons, ethers, aldehydes, acids, and bifunctional derivatives), isoprenoids, aromatic compounds (phenylpropanoids, phenols), and products degraded from fatty acids to alkaloids, were identified. Some compounds definitely stem from the plants, whereas other interesting constituents can be attributed to animal origin. Two derivatives of decanoic acid, 9-oxodec-2-enoic acid (12) and 9-hydroxydec-2-enoic acid, identified in the honey are known to be constituents of the so-called 'Queen's pheromone'. Two metabolites of these acids were identified in the extract of the honey stomach: 8-oxononanal (10), a new natural product, and 8-oxononanol (11). There structures were confirmed by synthesis. Nectar and honey stomach contain many aldehydes, which, due to the highly oxidative atmosphere in the honeycomb, are found as corresponding acids in the honey. Two acids were newly identified as 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid (14) and 4-(1-hydroxy-1-methylethyl)-cyclohexa-1,3-diene-1-carboxylic acid (15).

Postharvest Application of Calcium to Whole Muskmelon Fruits

Fully mature, abscised, hybrid netted- and honey dew-muskmelon fruits submerged in amino acid-calcium (AA-Ca) chelate solutions, vs. non-calcium treated fruits, were less senescent and had little or no surface decay following 21 days at 10 °C (honey dew) or 4C (netted) plus 3 days at 21 °C. Honey dew fruits submerged in either AA-Ca or AA-Ca plus AA-Mg, and netted fruits in AA-Ca plus AA-Mg, had hypodermal-mesocarp tissue [Ca2+] of 6.0 mg per g dry mass or higher 10 days postharvest, which is statistically similar to [Ca2+] in freshly harvested fruits. Non-calcium treated vs. calcium treated fruits, 10 days postharvest, had significantly less 6.0 mg per g dry mass [Ca2+]. Maintaining muskmelon hypodermal-mesocarp tissue [Ca2+] at 6.0 mg per g dry mass or higher maintained membrane integrity as evidenced by low free sterol: total phospholipid ratio (mol:mol), low electrolyte leakage, high total and specific H+- ATPase activities, and low lipoxygenase activity; maintained fruit firmness; and extended fruit storage life 2.4-fold (i.e., to 24 days) vs. non-calcium treated fruits. Application of calcium to abscised, fully ripe honey dew and netted muskmelon fruits should reduce fruit senescence rate in storage and should promote extended market-life and a higher quality product.

Nutritive composition of green and ripe pods of honey mesquite (Prosopis glandulosa, fabaceae)

Pods from Prosopis glandulosa (honey mesquite) were harvested at seven different growth stages. Protein content (N × 6.25) of the whole pod decreased with maturation with small differences occurring after stage 3. Seed contained about 82% of the total pod protein. Carbohydrate accumulated primarily in the pericarp, and ripe pods (stage 7) contained about 80% total carbohydrate. Fat content of the pod increased slightly with maturation while total ash and fiber (ADF) decreased. Small differences existed between stages 4 and 7 in the essential amino acid pattern of whole pods. The total sulfur-containing amino-acids were the most limiting in both growth stages; the pericarp protein had a relatively better amino-acid pattern than did the seed protein. Both green and ripe honey mesquite pods provide similar amounts of micro- and macro-minerals.

The Sucrose Content of Western Australian Honey

SUMMARYAn abnormally high sucrose content was found in some samples of honey produced in Western Australia during the winter of 1964. To determine the origin, and possibly the cause of the abnormality, samples from combs and from storage drums were analysed. During the following winter, samples were collected from hives periodically. The cause of the high sucrose content was found to be a natural one, and not malpractice or bad beekeeping. The high-sucrose honey originated from nectar of Banksia menziesii, with Banksia sphaerocarpa an additional source in limited areas. Ripe honey from the excellent flow from the former source in 1964 contained 8–12% sucrose; one sample of B. sphaerocarpa honey had 20·5%. There was only a minor flow from the Banksia species in 1965, and the sucrose content of the honey was between 4 and 9%. The sucrose content of unheated honey samples which had been held in store for a year declined to about half its original level.

Studies on the Rate at Which Honeybees Ripen Honey1

Recent studies show that the peculiar activity of housebees in manipulating nectar with their mouthparts accounts for the fact that honey when first deposited in the comb is considerably more concentrated than was the nectar from which it came. Nectar containing 45 per cent sugar when brought into the hive was found to contain approximately 60 per cent sugar when first deposited in the comb. Other results show that combs of green honey left in the hive but screened from the bees, advanced in concentration from 65 per cent to 80 per cent, the concentration of ripe honey, within 3 days.