Selected Honey Samples Research Articles

Quality control analyses of selected honey samples from Serbia based on their mineral and flavonoid profiles, and the invertase activity

Abstract Nowadays, climate changes induce deviations in the composition of honey varieties characteristic of a specific geographic region. Therefore, according to Codex Alimentarius for honey, the slight variations in values of determined parameters cannot be strictly regarded as a sign of its adulteration. Here, modified methods are presented for preparing honey samples for inductively coupled plasma-optical emission spectroscopy (ICP-OES) analysis and the high-performance liquid chromatography (HPLC) method to use them as fast and reliable methods in the food industry. ICP-OES analysis suggested that all analysed honey samples are natural, and HPLC-DAD (diode-arrray detection) analysis on the flavonoids showed that one sample is probably not natural. Invertase activity showed an overlap with this HPLC-DAD finding but suggested more samples as possibly adulterated, which can be neglected due to possible thermal treatment of those natural samples, causing a decrease in invertase activity. Therefore, results obtained from the analyses of investigated honey samples based on the mineral content, number, and quantity of flavonoids, together with the invertase activity, indicated that the combination of analyses could be a reliable tool for determining the quality of honey samples.

A comprehensive characterization of phenolics, amino acids and other minor bioactives of selected honeys and identification of botanical origin markers

Phenolic and amino acid profiles along with organic acid, vitamin and mineral contents, major and minor sugars and enzyme activities of selected honey samples collected in North America were analyzed using different methods and potential markers of their botanical origin were identified. Among the 29 detected phenolic compounds, and some were found to be a good chemical markers to distinguish a genuine honey given its propolis origin. Quantitative data and principal component analysis showed that hesperidin, caffeic acid/isoferulic acid, and p-hydroxybenzoic acid/p-coumaric acid have the most positive relationship to the orange, alfalfa, and buckwheat honey, respectively, indicating their potential roles as chemical markers of these floral honeys. Free amino acid profiles were similar in all other honeys except buckwheat which not only had significantly higher branched-chain amino acids but was the only floral honey that contained L-norvaline that was identified for the first time. The enzyme activities and the major and rare sugar composition helped explain the presence of the various organic acids in the honeys. Compositional data of these bioactives and other nutrients will not only serve as database information for honey derived from North America but also provide insightful knowledge for the underlining potential health benefits.

Antimicrobial, Physicochemical, Proximate and Heavy Metal Profiles of Selected Honey Samples from two Southwestern States in Nigeria

Honey is made up of a variety of sugars, minerals, vitamins, enzymes, proteins, phenolic mixtures, and organic components, which define if the honey is genuine or contaminated. As a result, this work was undertaken to examine the nutritional and heavy metal properties of honeys sold in two Nigerian states in the South west. Samples of honey were taken from twenty hives in two southwestern states and tested for antimicrobial, physicochemical, proximate, and heavy metal characteristics using standard recommended procedures, while heavy metals were detected with an Atomic Absorption Spectrophotometer. Zones of inhibition at 100 % w/v for the test organisms are 10 – 28 mm for E. coli, 13 – 26 mm for Salmonella, 17 – 27 mm for Staphylococcus aureus, and 11 – 25 mm for Klebsiella with S. aureus being more sensitive to the honey samples. The range of pH for physicochemical is 2.51 – 3.87, Total Titratable Acidity 0.07 – 0.53 percent, Acidity 1.20 – 6.77 %, and the ranges for proximate analyses are 1.09 – 1.59 % protein, 7.10 – 11.37 % moisture, 0.33 – 0.63 % Ash, 0.20 – 0.30 % fat, 83.71 – 91.11 % carbohydrate, and 342.95 – 371.20 kcal/g energy. There was significant correlation recorded between protein, moisture, ash, fat, carbohydrate and energy contents of the honey samples. All the honey samples were negative for lead, chromium, and cadmium. Copper was the only metal found, having concentrations range of 5.0 to 25.0 mg/kg. Because the majority of the samples fulfilled the Codex Alimentarius Standard for honey, they can be taken or used therapeutically.

Characteristics and Antibacterial Activity of Apis and Trigona Honey Types against Escherichia coli and Staphylococcus Aureus on Various Heating

Heating in honey processing can inhibit fermentation, crystallization, and the growth of microorganisms, such as bacteria. However, the effect of the honey heating process on the properties of honey and its antibacterial activity has not been further studied. Therefore, in this study, the properties of honey of both Apis and Trigona species from Bogor, Kalimantan, Sulawesi, Sumatra, and Lombok, were tested. The properties of honey, including water content, acidity, reducing sugar, 5-hydroxymethylfurfural (HMF), and diastase enzyme activity, were tested at heating temperatures 50, 70, and 90 °C. The antibacterial activity was determined using the disc method against Escherichia coli and Staphylococcus aureus. The results showed that the average water content and acidity values decreased after heating. However, the values met the SNI quality requirements with a water content value of < 22% and the acidity value not exceeding 50 mL NaOH 0.1 N/kg in the Apis and Trigona types of honey. The reduced sugar content fluctuated after heating all samples, and the average HMF level of honey increased after heating. However, the activity of the diastase enzyme decreased, although the value was still within the SNI standard value. The selected honey samples of the Apis and Trigona types were active in inhibiting the growth of Staphylococcus aureus but were not active against Escherichia coli.

Inhibitory effect of selected Indian honey on colon cancer cell growth by inducing apoptosis and targeting the β-catenin/Wnt pathway.

Colon cancer is the most prevalent cause of death from cancer across the globe. Although chemotherapy drugs are predominantly used, their toxicity always remains a cause of concern. As an alternative to synthetic drugs, natural compounds or nutraceuticals are comparatively less toxic. Honey is widely used across different cultures as an alternative form of medicine. It represents a prominent source of plant-phenolic compounds and there is demonstrable evidence of its anti-oxidant and anti-microbial activities. The aim of the present work was to investigate the anti-proliferative effect of some Indian honeys and analyze their mechanism of action in colon cancer. In order to establish the composition-activity relationship, we evaluated the bioactive components present in selected honey samples by GC-MS and HPLC analysis. Indian honey samples showed a significant inhibitory impact on cell growth by restricting cell proliferation, causing apoptosis, and restricting the cell cycle in the G2/M phase specifically for colon cancer cells. The apoptotic activities, as imparted by the honey samples, were established by Annexin V/PI staining, real-time PCR, and immunoblot analyses. The treated cells showed increased expressions of p53 and caspases 3, 8, and 9, thus indicating the involvement of both extrinsic and intrinsic apoptotic pathways. The honey samples were also found to inhibit the β-catenin/Wnt pathway. In the next phase of the study, the efficacy of these honey samples was evaluated in colon carcinoma induced SD-rats. Overall, these findings demonstrated that selected Indian honeys could be established as effective nutraceuticals for the prevention as well as cure of colon cancer.

Mineral, phenolic content and antioxidant activity of selected honey samples consumed in Serbia

Although present in very small quantities, metals are important constituents of honey, having a significant impact on vital functions in the human body. Moreover, honey can be a good source of natural antioxidants, which have an important role in reducing the negative effects of certain human diseases. The content of the determined macroelements in the analyzed samples of domestic honey turned out to be of the following descending order: Na > K>Ca > Mg, and Ca > Na > Mg > K for the commercial types of honey. Generally, the detected content of macroelements was higher in domestic honey compared to commercial honeys, as well as in the case of the content of microelements. In some types of honey, the toxic elements Pb and Cd were detected, which is an indicator of environmental pollution. The results of total phenols content and antioxidant activities have shown that the sample of domestic floral honey from the area of Vlasina has the largest total phenols content and very high antioxidant activities, as well as manuka in the group of the commercial types of honey. The contents of the detected macro and microelements have shown lot of variations which confirms that the geographical origin of honey has a very important influence on its final mineral composition. The detected contents of Pb and Cd, were low, but due to the cumulative and toxic effects of these metals, it is necessary to constantly monitor the content of these pollutants in honey.

Determination of Several Bitlis Honeys based on their Botanic and Biochemical Profiles

Objective: In this paper, we aimed to evaluate the pollen composition and antioxidant activity of 4 randomly selected honey samples from the Bitlis region in 2017. Material and Method: The melisopalynological analysis was used standard protocol without acetolysis. The antioxidant activity of samples were evaluated using several in vitro methods, 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity (HPSA), Ferrous ions chelating activities (FICA), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical cation scavenging assays (ABTS) and the ferric reducing antioxidant power assays (FRAP). Result and Discussion: All the samples were determined as multifloral honey. Outcomes obtained declared that the antioxidant activity changed remarkably from honey to honey. ABTS and FICA of samples differ slightly each other’s. DPPH, HPSA, and FRAP were ranged from between 54.45 – 387.60 µg/mL, 212.11 – 246.64 µg/mL and 47.20 – 78.23 %, respectively. In addition, total phenol and total flavonoid contents were determined. Comparatively, Sample 3 showed highest levels of phenolic and flavonoid content (626.48 mg GAE/100 g and 4.4 mg CAE/100 g, respectively) in ethanol extract. Almost all the samples are well source for antioxidants.

Study of influence of agro-industrial production of Perm region on honey condition

Honey is a unique product of nectar and pollen processing by bees, which is a sweet, viscous substance rich in amino acids, macro- and microelements. Honey in the modern world is used in many directions: cosmetology, cooking, medicine, as well as in the home for eating, treating cold diseases, massage, etc. Honey has high taste and nutritional qualities, is easily absorbed by the body. It is also a dietary food for the human body. The object of the study is honey purchased from individual entrepreneurs of Solikamsk and Osinsky districts of Perm region of Russia. The purpose of the study: to study veterinary - sanitary indicators of the honey sold on the counter of the city of Solikamsk, which came both from local producers and from the Osinsky district of Perm region. The priority task of this work was to assess the veterinary and sanitary quality of honey produced by beekeepers of Solikamsk city and compare its quality with honey from ecologically clean Osinsky district of Perm region. Studies were carried out to determine the basic physical and chemical values of the selected honey samples by free acidity, diastase number; mass fraction of water; The weight fraction of water insoluble substances; Weight ratio of reducing sugars, weight ratio of sucrose and other indicators. Studies have shown that some honey samples had an increased percentage of sucrose – 7.87, with a maximum allowed value of 5%. No excess of heavy metal ions was detected, which meets the safety requirements of the Technical Regulation.

Analytical Authentication and Determination of Adulteration in Branded Honey Samples Collected from Selected Areas in Ethiopia

Honey adulteration is a topical issue because increasingly sophisticated adulteration methods are constantly being developed for gaining more profit. This study was conducted to determine adulteration by sugar syrups in selected honey samples of different botanical [Geteme (“Schefflera abbyssinica”) Bisana (“Crotonma crostachyus”) and Coffee (“Coffee abyssinica)] and geographical (Bore, Keffa and Yirgachefe) origins. The qualitative screening and quantification of sugars were carried out using high performance liquid chromatography to determine adulteration and other parameters such as; moisture content, total solid, ash content and pH value to ascertain the authenticity of samples. The moisture content, ash content, pH values of all the honey samples considered in this study ranged from 17.42 ± 1.46 to 25.07 ± 0.75%, 0.35 ± 0.12 to 0.77 ± 0.30 % and 3.60 ±0.67 to 3.92±0.59 %, respectively. The results of qualitative screening indicated presence of fructose and glucose in all samples and vanishingly small amount of sucrose in almost all of the analyzed samples. However, the quantification revealed differing level of concentration of sugars. The sucrose content in the current study ranged between 0.00 and 1.03 g/100 g; which is consistent with Codex Alimentarius Commission standard (5g/100g). The average sum of fructose and glucose of Bore, Keffa and Yirgachefe are 70.64, 67.37 and 60.97 respectively, and that of fructose/glucose ratios are1.22, 1.46 and 1.02 respectively. The sum of fructose and glucose contents of Geteme, Bisana and Coffee floral origin honey samples were 75.62, 61.62 and 61.12 and that of fructose/glucose ratios are 1.28, 1.20 and 1.42 respectively. Significant (p=0.05) variations in sugar compositions of honey samples of different botanical and geographical origin were observed. The results of this study indicate that honey samples of Geteme origin are more authentic than Bisana and Coffee floral origins. Bore honey samples were in general, found to be more authentic than Keffa and Yirgachefe although all of the analyzed honey samples were not adulterated by sugar syrups. The quality of the studied honey samples compare favorably with samples in many parts of the world and also meet international standards. Although further study should be made at larger scale to draw a general conclusion, the present findings can serve as back ground information for other researchers who are interested to conduct further study at a wider scale on this area. Keywords: Honey, Adulteration, Authenticity, High performance liquid chromatography DOI : 10.7176/FSQM/93-01 Publication date: January 31 st 2020

Analytical Authentication and Determination of Adulteration in Branded Honey Samples Collected from Selected Areas in Ethiopia

Honey adulteration is a topical issue because increasingly sophisticated adulteration methods are constantly being developed for gaining more profit. This study was conducted to determine adulteration by sugar syrups in selected honey samples of different botanical [Geteme (“Schefflera abbyssinica”) Bisana (“Crotonma crostachyus”) and Coffee (“Coffee abyssinica)] and geographical (Bore, Keffa and Yirgachefe) origins. The qualitative screening and quantification of sugars were carried out using high performance liquid chromatography to determine adulteration and other parameters such as; moisture content, total solid, ash content and pH value to ascertain the authenticity of samples. The moisture content, ash content, pH values of all the honey samples considered in this study ranged from 17.42 ± 1.46 to 25.07 ± 0.75%, 0.35 ± 0.12 to 0.77 ± 0.30 % and 3.60 ±0.67 to 3.92±0.59 %, respectively. The results of qualitative screening indicated presence of fructose and glucose in all samples and vanishingly small amount of sucrose in almost all of the analyzed samples. However, the quantification revealed differing level of concentration of sugars. The sucrose content in the current study ranged between 0.00 and 1.03 g/100 g; which is consistent with Codex Alimentarius Commission standard (5g/100g). The average sum of fructose and glucose of Bore, Keffa and Yirgachefe are 70.64, 67.37 and 60.97 respectively, and that of fructose/glucose ratios are1.22, 1.46 and 1.02 respectively. The sum of fructose and glucose contents of Geteme, Bisana and Coffee floral origin honey samples were 75.62, 61.62 and 61.12 and that of fructose/glucose ratios are 1.28, 1.20 and 1.42 respectively. Significant (p=0.05) variations in sugar compositions of honey samples of different botanical and geographical origin were observed. The results of this study indicate that honey samples of Geteme origin are more authentic than Bisana and Coffee floral origins. Bore honey samples were in general, found to be more authentic than Keffa and Yirgachefe although all of the analyzed honey samples were not adulterated by sugar syrups. The quality of the studied honey samples compare favorably with samples in many parts of the world and also meet international standards. Although further study should be made at larger scale to draw a general conclusion, the present findings can serve as back ground information for other researchers who are interested to conduct further study at a wider scale on this area. Keywords: Honey, Adulteration, Authenticity, High performance liquid chromatography DOI : 10.7176/FSQM/91-04 Publication date :October 31 st 2019

NMR based metabolomic approach for evaluation of Vietnamese honey

AbstractHoney represents a natural, agricultural product endowed with valuable nutritional and pharmacological functions. Therefore, the classification and evaluation of honey has always been a challenge for chemical analysis, especially when honey adulteration is increasing. The traditional methods for quality control of honey is currently based on physicochemical methods, which is often relatively high cost and time‐consuming. NMR based metabolomics is a metabolomic fingerprinting approach for NMR data using chemometric tools. This combined approach can be apply in food analysis for origin discrimination, biomarker discovery and authenticity screening. The present study demonstrated the capability of the 1H NMR based metabolomics for evaluation of 27 NMR spectra of 09 selected honey samples from Viet Nam. 1H NMR analysis was conducted immediately on collected honey samples, without extraction. Unsupervised PCA multivariate data analysis, applied on 1H NMR experimental data, used to characterize and classify honey samples according to their origin and quality. Different metabolites specific for each botanical origins of honey samples also determined. The obtained results of the demonstration suggests that this combined approach could be useful to develop generally applicable metabolomic approaches to valuate honey products as well as other agricultural products.

Monitoring of some trace metals in honeys by flame atomic absorption spectrometry after ultrasound assisted-dispersive liquid liquid microextraction using natural deep eutectic solvent

In the present study, a simple, low-cost and green ultrasound assisted- dispersive liquid liquid microextraction (UA-DLLME) procedure was developed for monitoring of trace copper (Cu), cadmium (Cd) and lead (Pb) in honey prior to their analysis by flame atomic absorption spectrometry (FAAS). The method is based on ion-pair formation between anionic citrate chelates of each analyte and triphenylmethane group dicationic dye, Methyl green (MeG2+) at pH 5.5, and then extraction of the formed complexes into micro-drops of extraction solvent. Natural deep eutectic solvent (NADES) as extraction solvent was easily synthesized by mixing citric acid-sucrose at mole ratio of 3:2, and used in extraction process. Some parameters affecting extraction efficiency were studied and optimized in detail. Under the optimum conditions, good linear working ranges (0.9–1050 μg kg−1 for Cu, 1.5–675 μg kg−1 for Cd, and 3–1200 μg kg−1 for Pb) was obtained when considered 0.5 g of sample and 1.5 mL of the pre-treated sample solution after dilution of 5-fold for Cd and 25-fold for Cu and Pb, and the limits of detection and quantification were in the range of 0.23–0.87 and 0.78–2.94 μg kg−1 for the analytes, respectively. From analysis results, it was observed that the accuracy (as recovery %), and intra-day/inter-day precision (as relative standard deviation%) were in the range of 90.3–98.4% and 2.0–5.2%, respectively. The method was statistically validated by analysis of a certified reference material. The method was successfully applied to the analysis of low levels of Cu, Cd and Pb in selected honey samples.

Quality characterization and effect of sonication time on bioactive properties of honey from North East India.

The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were analyzed for physicochemical properties, bioactivity and mineral content. Effect of sonication time on the bioactive properties of honey was determined. All the honey samples had good bioactive properties and high content of potassium, sodium, calcium and iron. The Jorhat sample had the highest phenolic content (296.68 ± 2.16mg GAE/100 g) and flavonoid content (155.26 ± 2.90μg quercetin/100 g) whereas highest DPPH radical scavenging activity with an IC50 value of 29.8 ± 0.20g and a FRAP value of 7291.60 ± 584.6μM Fe(II)/100 g were noted in Shillong sample. Sonication exhibited various effects on the bioactive properties of the selected honey samples based on their source and treatment time. Honey from Jorhat and Sohra exhibited good quality standards with HMF content less than 80mg/kg.

Evaluation of Physicochemical Properties of Honey Bees (Apis Mellifera) in Godere Woreda, Gambella, Ethiopia

This study was conducted to evaluate the physico-chemical properties of honey bees in Godere woreda, Gambella region, Ethiopia. 12 selected honey samples from three locations of the study area (Metti town, Ashine and Cabo) were evaluated for proximate composition (moisture, protein, fat, total ash contents and energy values) and sugar contents (fructose, glucose, sucrose and reducing sugar contents). The honey samples were analyzed following the techniques proposed by the Ethiopian Conformity Assessment Enterprise (ECAE), European Union (EU) and Codex standards for honey. The overall mean of moisture, total ash, protein, fats and CHO contents of the honey samples were 18.76±1.09, 0.34±0.05, 0.37±0.03, 80.02±1.03g/100g, respectively with average energy value of 1,362.32±18.16 KJ/100g. The average sugar contents of the samples were 38.64±0.61g/100g (fructose), 36.37±2.14g/100g (glucose), 74.19±1.88g/100g (reducing sugar) and 2.66±0.23g/100g (sucrose). All the physicochemical parameters laid with-in the limits of national and international standards set by Ethiopian Conformity Assessment Enterprise for analyzing honey samples (ECAE), Codex Alimentarius Commission and EU Council.

Application of FTIR spectroscopy for analysis of the quality of honey

Every kind of honey is a very precious natural product which is made by Mellifera bees species. The chemical composition of honey depends on its origin or mode of production. Honey consists essentially of different sugars, predominantly fructose and glucose. There are also non – sugar ingredients like proteins and amino acids, as well as some kind of enzymes, such as: invertase, amylase, glucose oxidase, catalase and phosphatase. The fact that honey is one of the oldest medicine known worldwide is remarkable. Scientists all over the world have been trying to improve analytical methods as well as to implement new ones in order to reaffirm the high quality of honey the benefits of which may be distracted or disturbed. There are many methods and popular analytical techniques, including as follows: mass spectroscopy and molecular spectroscopy (especially FTIR spectroscopy). The infrared spectroscopy technique is one of the most common analytical methods which are used to analyse honey nowadays. The main aim of the task was to use ATR-FTIR infrared spectroscopy to compare selected honey samples as well as typical sequences coming out from certain functional groups in the analysed samples.

Microbiological investigation of honey collected from Şırnak province of Turkey

In this study, 50 randomly selected honey samples purchased from different retail markets in Şırnak, Turkey, were investigated for microbiological quality and probable public health risks. The honey samples were tested for the presence and enumeration of vegetative and spore forms of total mesophilic aerobic bacteria, total mesophilic anaerobic bacteria, sulfite reducing anaerobic bacteria, Clostridium botulinum, Clostridium perfringens and Bacillus cereus according to standard techniques. C. botulinum, C. perfringens and sulfite reducing anaerobic bacteria spores were not detected in the analyzed honey samples. The contamination rate of vegetative form of B. cereus, sulfite reducing anaerobic bacteria, total mesophilic aerobic bacteria and total mesophilic anaerobic bacteria were found to be 4%, 4%, 86% and 44%, respectively. The spore form of B. cereus, total mesophilic aerobic bacteria and total mesophilic anaerobic bacteria contamination rate were detected as 2%, 84% and 42%, respectively. It is concluded that, during the production, storage, and sales, honey samples may be contaminated with some microorganisms from different sources, causing important public health risks.

Measurements and Analysis of the Electrical Conductivity of Selected Honey Samples in Nigeria

Measurements and Analysis of the Electrical Conductivity of Selected Honey Samples in Nigeria

Botanical Characterization of Brazilian Honeys by Nuclear Magnetic Resonance Spectroscopy and Chemometrics

Honey is one of the most studied foods due to its nutritional and medicinal properties. NMR can be used in food analysis for origin discrimination and biomarker identification using a metabolomic approach. In this study, we present an example of this strategy to discriminate honey samples from different botanical origins. The NMR spectra coupled with multivariate statistical analysis of 53 polyphenol-rich extracts prepared using adsorption resin XAD-4 of selected honey samples were analyzed to detect possible biomarkers of their floral origin. Principal component analysis was successfully applied for the discrimination among eucalyptus, orange and cambara honey samples.

Microbiological quality and inhibitory potential of selected Croatian apiary honeys

The quality of honey is mainly determined by its sensorial, chemical, physical and microbiological properties. The purpose of this research was to evaluate microbiological properties of 72 honey samples and to determine the number and/or presence of aerobic mesophilic and spore-forming bacteria, moulds, yeasts, sulphite-reducing clostridia, bacteria from the Enterobacteriaceae family and Staphylococcus aureus. Microbiological quality of tested samples was considered good and pathogenic bacteria were not present. Inhibitory potential of selected honey samples was also investigated. Among tested honey concentrations (0.1%, 5%, 10%, 25%, 50% and 75%), the final concentration of 75% had the highest potential. Honeydew and chestnut honey exhibited the strongest inhibitory effect against tested bacterial species, while the lowest inhibition was exhibited by linden (lime tree) honey. Comparing the samples of the same honey type, considerably different inhibitory activity can be detected. Overall, the most sensitive bacterium to the inhibitory effect of tested honey samples was Staphylococcus aureus, while the most resistant one was Enterococcus faecalis.

Conformational Redistribution of Honey Components following Different Storage Conditions

The present study aims at the investigation of the changes in water distribution among the organic components of selected honey samples following honey storage at different temperatures. Results, achieved by application of fast field cycling NMR relaxometry, revealed that the organic constituents were homogeneously distributed within the whole samples stored at room temperature. Conversely, after four months of refrigeration at 4°C, the organic systems were included in persistent clusters, as a consequence of the water release due to the larger stability of the intramolecular interactions over the intermolecular ones. The new conformational arrangements of the honey constituents entailed enhancement of honey moisture content. For this reason, it can be suggested that honey refrigeration prior to storage at room temperature may be detrimental for its long-term storage. In fact, higher risk of fermentation may occur once the sample is warmed after the first refrigeration step.