Types Of Honey Research Articles

Characterization of Antibiofilm and Antimicrobial Effects of Trigona Stingless Bee Honey Compared to Stinging Bee Centaurea hyalolepis and Citrus Honeys.

The antibiofilm and antimicrobial properties of tropical honey types including Malaysian stingless bee honey remain explicitly unexplored when compared with Apies honey. The antibiofilm and antimicrobial activities of the Malaysian Trigona honey were characterized with two stinging bee honey types (Centaurea hyalolepis and Citrus honeys) from Jordan. The antibiofilm and antimicrobial investigations were conducted on a set of seven microbial strains; five bacterial species of Pseudomonas aeruginosa ATCC 10145, Streptococcus pyogenes ATCC 19615, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 13883, and two fungal strains Candida albicans ATCC 10231 and Candida krusei ATCC 14243. The antimicrobial investigations revealed a broad spectrum activity for Trigona honey against Gram-positive, Gram-negative, and fungal strains over the two honey types. One-way ANOVA showed a significant difference (p < 0.001) in the zone of inhibition ranging from 9 to 25 mm and minimum inhibition activity (MIC) ranged from 9.4-29.6% (w/v) against the microbial strains. Moreover, the addition of honey to established biofilms has induced a degradation activity in the biofilm mass. Two-way ANOVA showed a significant biofilm degradation proportion (p < 0.001) ranging from 1.3% to 91.3% following treatment with Trigona honey and the other honey types in relevance to the concentration ranging from 10% to 50% (w/v). Moreover, the antibiofilm activity was highly consistent with MIC affecting bacterial growth inhibition. In conclusion, a robust antimicrobial and antibiofilm activity for Trigona stingless bee honey over the stinging bee Centaurea hyalolepis and Citrus honeys is noticed which endows the usage of Trigona honey in the antimicrobial industry.

Comparison Of Giving Three Types Of Honey On Exudate Weight In The Healing Process Of Acute Wounds In Balb/C Mice

A wound is an injury where the skin is torn, cut or punctured, or a blunt force trauma causes a contusion. The use of honey as a wound treatment has been widely used, but the comparison of accelerated wound healing using three types of honey originating from Indonesia is not yet known. From the results of the study that on days 1 to 7 the MD-NTT group could reduce exudate weight better than the MD-JW, MD-KLM, and K-MD. The conclusion in this study is that the use of honey originating from NTT can be an alternative to healing acute wounds infected with bacteria.

Exploring Microbial Diversity in Green Honey from Pulau Banggi Sabah: A Preliminary Study

The microbiological composition of honey can include microorganisms that are beneficial or harmful to human health. Therefore, it is essential to investigate the microbiological quality of different honey types available in the market. However, there is limited information available on the analysis, isolation, and characterization of honey-associated microbes, especially for green honey from Banggi Island. Green honey is sourced from underground areas within the island's forest. This study aimed to assess the microbiological quality of raw (freshly collected) and processed green honey by examining the presence of bacteria, yeast, molds, and pathogens. The results revealed that raw green honey had a slightly higher total plate count (770 ± 0.03 cfu/g) compared to processed green honey (640 ± 0.02 cfu/g). Both raw and processed green honey contained Lactobacillus spp. with counts of 350 ± 0.02 cfu/g and 160 ± 0.02 cfu/g, respectively. Bacillus count was higher in raw green honey (110 ± 0.01 cfu/g) compared to processed green honey (5 ± 0.01 cfu/g). Molds were only detected in raw green honey, while osmophilic yeast counts were higher in raw green honey (16000 ± 0.03 cfu/g) compared to processed green honey (120 ± 0.02 cfu/g). Mesophilic bacteria, thermophilic bacteria, coliforms, E. coli, and Staphylococcus aureus were not detected in either raw or processed green honey. Furthermore, green honey was free from pathogenic bacteria such as Salmonella spp., Listeria spp., and Shigella spp. Bacteria isolated from green honey included Lysinibacillus macrolides, Lysinibacillus boronitolerans, Paenibacillus cineris, Paenibacillus favisporus, and Bacillus oleronius, none of which were pathogenic. This study identified important microorganisms present in green honey, which have the potential to provide beneficial effects without posing any harm to human health.

Antibacterial Effect of Nigerian Honey on Staphylococcus aureus and Escherichia coli

Background: Honey exhibits antimicrobial activities against a wide range of bacteria in different milieu. Objective: To determine the antibacterial effect of Nigerian honey types on selected bacterial isolates; Staphylococcus aureus and Escherichia coli. For this reason raw and commercial honey samples were investigated.Methods: Two honey samples were used in this study sourced from two different institutions: raw (sunshine) and commercial (shoprite; Labsan) honey. They were tested on clinically selected Grampositive and Gram-negative bacterial isolates: Staphylococcus aureus and Escherichia coli respectively.Results: The honey samples examined were effective in inhibiting the growth of the test bacteria and the inhibitory effects were found to be superior from sunshine honey on Staphylococcus aureus. Among the selected bacteria used in this assay, Staphylococcus aureus was the most susceptible to the honey samples used and sunshine (raw) honey was found more effective.Conclusion: The Nigerian honey types used in this study were found to be alternative natural antibiotic to conventional synthetic antibiotics.International Journal of Human and Health Sciences Vol. 08 No. 01 Jan’24 Page: 65-68

Analysis of Pyrrolizidine Alkaloids in Stingless Bee Honey and Identification of a Botanical Source as Ageratum conyzoides.

Stingless bee honeys (SBHs) from Australian and Malaysian species were analysed using ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) for the presence of pyrrolizidine alkaloids (PAs) and the corresponding N-oxides (PANOs) due to the potential for such hepatotoxic alkaloids to contaminate honey as a result of bees foraging on plants containing these alkaloids. Low levels of alkaloids were found in these SBHs when assessed against certified PA standards in targeted analysis. However, certain isomers were identified using untargeted analysis in a subset of honeys of Heterotrigona itama which resulted in the identification of a PA weed species (Ageratum conyzoides) near the hives. The evaluation of this weed provided a PA profile matching that of the SBH of H. itama produced nearby, and included supinine, supinine N-oxide (or isomers) and acetylated derivatives. These PAs lacking a hydroxyl group at C7 are thought to be less hepatoxic. However, high levels were also observed in SBH (and in A. conyzoides) of a potentially more toxic diester PA corresponding to an echimidine isomer. Intermedine, the C7 hydroxy equivalent of supinine, was also observed. Species differences in nectar collection were evident as the same alkaloids were not identified in SBH of G. thoracica from the same location. This study highlights that not all PAs and PANOs are identified using available standards in targeted analyses and confirms the need for producers of all types of honey to be aware of nearby potential PA sources, particularly weeds.

Characterization of Turkish Pine honey and differentiation from floral honeys by NMR spectroscopy and chemometric analysis

Honey is a viscous, supersaturated sugar solution produced by bees through the enzymatic transformation of nectar from flowers, containing a complex mixture of carbohydrates, organic acids, enzymes, and other minor constituents. Although honey has been used for thousands of years for its nutritional and medicinal properties, it has been the subject of increasing attention in recent years due to increasing adulterated honey production. Consequently, assessment of honey quality and authenticity has become essential to ensure consumer confidence of regional honey and to perverse the practice of authentic honey production. In this study, we employed nuclear magnetic resonance (NMR) spectroscopy and chemometric analysis to characterize Turkish Pine honey and compare it to flower honey originating from the Oceania, Aegean, and West Coast of North America regions. Utilizing 1H NMR spectroscopy, the chemical profile of Turkish Pine honey was characterized, and unique peaks were found. Additionally, PLS-DA statistical analysis was employed to further investigate the distinction of Turkish Pine honey among other floral and regional honeys. Upon completion of our statistical analysis, we were able to effectively distinguish Turkish Pine honey from other regional honey types, allowing us to formulate a universal test for authenticity of Turkish Pine Honey.

Pesticide residues in different honey types and public health risk assessment

Honeybees and humans are endangered by pesticides in daily agricultural production. The aim of this research was to investigate pesticide residues in different honey types and to assess the risk to public health. A total of 88 honey samples originating from pine, multifloral, sunflower, acacia, linden, and canola were collected and analysed by a QuEChERS method. The hazard quotient (HQ) was used to evaluate the risk of detected pesticide residues. Analysis of pine honey did not detect any residue of investigated pesticides. The most frequently detected pesticides in the honey samples were chlorpyrifos ranging between 15.1 µg/kg (linden honey) to 22.3 µg/kg (multifloral honey), clothianidin ranging between 12.0 µg/kg (acacia honey) to 22.0 µg/kg (canola honey), dimethoate ranging between 8.9 µg/kg (multifloral honey) to 18.9 µg/kg (canola honey), and thiamethoxam ranging between 4.2 µg/kg (linden honey) to 15.6 µg/kg (canola honey), respectively. The lowest estimated daily intake (EDI) of 128 × 10-3 μg/kg of body weight per day was found in acacia honey, and the highest EDI of 265 × 10-3 μg/kg of body weight per day was found in canola honey. Similar values of EDI were determined for multifloral, sunflower, and linden honey (186 × 10-3, 187 × 10-3, and 183 × 10-3), respectively. The HQ value for pine honey was 0 indicating that this honey is the safest for consumption, however, the other types of honey investigated in this study posed no risk to humans after potential consumption.

Diversity of Bee Floral Resources and Honey Production Calendar in Ethiopia’s Southwest Shoa Zone

Bee flora resources are essential for the development of beekeeping. This study aimed to identify the diversity of key bee forage plants, establish honey harvesting calendars, and assess different types of monofloral honey in the area. Data collection methods included a bee plant inventory, pollen collection, and honey pollen analysis. A total of 122 plant species were identified as bee plants, with 44.26% being shrubs and 27.87% being trees. These bee plants were distributed across three districts, accounting for 37.40% of the plant species, indicating a broader ecological distribution than local species. Wonchi district exhibited the highest diversity of bee plants (H′ = 4.7), followed by Waliso (H′ = 4.55). Three honey harvesting periods were identified: November, January, and June. Additionally, three distinct types of monofloral honey were produced: Erica arborea honey in January, Eucalyptus camaldulensis honey in June, and Guizotia scabra honey in November. A shortage of bee forages was noted in February, March, July, and August across all districts. The southwest Shoa zone (comprising Wonchi, Waliso, and Amaya districts) shows potential for sustainable and commercial beekeeping based on the available bee flora resources. To ensure sustainability, it is crucial to maintain the existing bee flora and increase the propagation of multipurpose plant species. Additionally, on‐farm demonstrations highlighting the importance of floral and honey calendars for effective colony management are recommended.

Honey in Alleviating Severe Oral Mucositis Among Head and Neck Cancer Patients Undergoing Radiation Therapy.

Aiming to resolve debates on honey's efficacy for radiotherapy-induced severe oral mucositis in head and neck cancer, we conducted a meta-analysis focused on randomized trials, primarily assessing severe mucositis incidence. Secondary outcomes included weight loss, pain management, and honey types. A comprehensive literature search was conducted in PubMed, Embase, WOS, and the Cochrane Library up to December 2023. The analysis concentrated on randomized controlled trials that assessed the efficacy of honey, targeting the incidence of mucositis as the main outcome. Additional outcomes explored were weight loss, intolerable pain, and the specific types of honey used in interventions. Data analysis was performed using CMA software, and a funnel plot was employed to identify publication bias. The analysis of 176 records resulted in the inclusion of 10 studies with 599 patients receiving radiotherapy. The research showed that honey significantly reduced the occurrence of grade 3-4 mucositis (severe mucositis), provided significant pain relief, and had a positive effect on reducing weight loss. Regarding the type of honey used, no significant differences were found in their effectiveness in alleviating severe mucositis. Honey serves as an effective intervention for individuals with oral mucositis. It can be considered as an adjuvant in the management of clinical radiotherapy-associated oral mucositis, particularly for patients requiring prolonged use of anti-analgesic or antifungal medications.

Honey and propolis reduce the antibacterial resistance of staphylococci

Antimicrobial resistance (AMR) is a significant public health concern of the 21st century, contributing to an increasing number of deaths in both human and veterinary medicine. Multi-antibiotic-resistant bacteria, such as S. aureus, Escherichia coli, Pseudomonas aeruginosa, Enterococcus faecium, Streptococcus pneumoniae, and Klebsiella pneumoniae, pose substantial challenges. This research investigated changes in antibiotic susceptibility of Staphylococcus spp. Isolates from extensively farmed pigs (n = 421) when exposed to different types of honey (multi-floral, n = 1, and rapeseed, n = 2) or different commercial propolis concentrations (20% and 30% in 70% ethanol). Thirty species of staphylococci were identified using classical bacteriology techniques. Initial antimicrobial resistance/susceptibility was tested against colistin, erythromycin, sulfamethoxazole/ trimethoprim, penicillin, florfenicol, vancomycin, tetracycline, imipenem, marbofloxacin, cefoxitin, clindamycin, and methicillin using the Kirby Bauer disk-diffusion method. Following exposure to bee products, susceptibility to antibiotics was reassessed using the same protocol. The MAR index and percentage of strains resistant to each antibiotic were calculated. Results showed a relatively low MAR index in 90% of the strains, with 26.7% showing no resistance, 20% with a MAR index of 0.08, and 43.3% with a MAR index of 0.16. However, 10% of the strains exhibited mild resistance or high resistance (MAR index of 0.25, 0.33, and 0.58), posing risks to animals, caretakers, and the environment. Following exposure to bee products, changes in susceptibility to different antibiotics were observed. The highest number of strains initially classified as resistant and reclassified as sensitive were found for penicillin and tetracycline, followed by sulfamethoxazole, methicillin, and cefoxitin. Changes were more pronounced in strains classified as moderately resistant, with significant differences (p &lt; 0.05-p &lt; 0.001) observed between antibiotics. The findings suggested that honey and propolis could reduce antimicrobial resistance in staphylococci isolated from healthy pigs, thus serving as natural alternatives to antimicrobial treatment for staphylococcal infections.

Analysis of the bactericidal activity of honey

The work is devoted to the study of the antibacterial properties of various types of honey. The authors conducted studies of the bactericidal activity of honey collected in different regions of Russia. Based on the research conducted, the authors drew conclusions about the prospects of using beekeeping products in the development of antimicrobial drugs and biologically active additives based on natural raw materials.

Otkrivanje prevare u bagremovom medu sa područja Tuzle primenom Pivot profile tehnike

This research aimed to examine the applicability of the Pivot Profile (PP) technique in detecting adulteration in acacia honey from the Tuzla region, Bosnia and Herzegovina (B&amp;H). The PP technique captured the relative meaning of descriptors and gathered free descriptions of differences between a target product and a pivot product (PVT), which served as a standard. Four pairs of samples were evaluated: original acacia honey (PVT) versus honey samples adulterated with 20%, 40%, 60%, and 80% fructose-glucose syrup. The sensory assessment involved 72 participants (25 women and 47 men), all acacia honey producers aged from 20 to 55 years of age. The chi-square test (ch² = 3032.37, p &lt; 0.001) revealed significant statistical differences among values, indicating that the consumer panel effectively distinguished the samples. The chi-square test per cell was used to explore variation within the data matrix, identifying descriptors significantly differing from PVT in citation frequency. A total of 48 sensory attributes were generated (5 for appearance, 14 for odours, 4 for basic tastes, 3 for aftertastes, 16 for flavours, 2 for trigeminal effects, and 4 for texture). Correspondence Analysis (CA) was employed to visually represent sensory changes in honey samples based on adulteration levels, illustrating consumer perception of samples and attributes. CA effectively explained nearly 60% of the variability observed across the initial two dimensions, thus emphasizing the connection between sensory alterations and consumer perception. The results revealed a reduction in aroma and appearance attributes, along with occurrences of sensory defects such as off-flavours, unpleasant trigeminal effects, and altered viscosity properties. PP technique provided detailed information about each sample, assessing similarities and differences compared to PVT in a single session using multivariate techniques, contrasting with traditional trained or expert assessments. The PP technique appears promising for further exploration in vocabulary use and data analysis, not only for other honey types but also for various food products susceptible to adulteration.

Terapeutska svojstva nekih specifičnih vrsta meda

This paper examines the physicochemical characteristics, as well as the antioxidant, antibacterial, and antiproliferative effects, of several honey types that are commercially available but not typical of Serbia. The analysis included moisture, pH, electrical conductivity, free acidity, and hydroxymethylfurfural (HMF). All tested honey samples met EU regulatory standards. The antioxidant activity was assessed by measuring total phenolic content (TPC) and scavenging activity on diphenylpicrylhydrazyl radicals (DPPH •). Forest honey exhibited the highest TPC level (30.6 ± 1.63 mg GAE/100 g), while buckwheat honey had the lowest (14.4 ± 0.75 mg GAE/100 g). This was consistent with the scavenging activity on DPPH • , which was the highest in manuka honey and lowest in buckwheat honey. Antibacterial activity was evaluated using microdilution test and minimal inhibitory concentration (MIC) measurements. Manuka honey demonstrated the strongest antibacterial effects against Staphylococcus aureus and S. epidermidis, with a MIC of 6.25% for both strains. Buckwheat honey also showed notable antibacterial activity against these strains. In terms of antiproliferative activity, manuka honey was the most effective among the tested honey types, with IC 50 values of 21.9 ± 2.05 mg/mL for cervix cancer cells (HeLa) and 32.5 ± 3.69 mg/mL for MRC-5 cells derived from healthy lung tissue.

RESEARCH OF THE HONEY BACTERICIDAL ACTION AGAINST SALMONELLA ENTERICA

Salmonellosis is a registered gastrointestinal disorder in the EU caused by the consumption of foods contaminated with Salmonella enterica. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhea, fever, myalgia, headache, nausea, and vomiting. The current direction of research is the search for ways and means of preventing salmonellosis, including the consumption of health products. Natural honey has broad bactericidal properties. The aim of the research was to establish the bactericidal effect of monofloral type of honey against Salmonella enterica. The materials were 26 samples of monofloral varieties of honey: rapeseed, acacia, linden, sunflower; and bacterial strains from the international collection of typical cultures of the Salmonella enterica serovar. Typhimurium CCM 3807. The botanical origin of the honey samples was established using melissopalynological analysis. The antibacterial effect was studied by testing the minimum bactericidal concentration of honey using the microdilution method, using the incubation of microplates with a nutrient medium and the application of a bacterial suspension. The botanical origin of the examined honey samples was established: 11 Helianthus, 10 Robinia, 3 Brassica, 2 Tilia. Of them, 12 samples of honey showed a bactericidal effect: 6 Helianthus, 3 Robinia, 1 Brassica, 2 Tilia. Only 1 sample of sunflower honey (No. 8) caused the death of bacteria at a low concentration of 0.118 g/ml. It didn't have a high level of monoflorality – 68% (Helianthus 68%, Medicago 18%, Trifolium 14%). Other samples of honey when diluted in low concentrations didn't show a bactericidal effect. At a concentration of 0.375 g/ml, 4 studied samples showed a bactericidal effect, including 2 sunflower (No. 5, 13), linden (No. 18) and rapeseed (No. 14). At a concentration of 0.750 g/ml, 7 tested samples showed a bactericidal effect, including 3 sunflower types (No. 20, 24, 25), 3 acacia (No. 4, 9, 15) and 1 linden types (No. 19).

A Review of different Honey from Indonesia and Malaysia

Indonesia and Malaysia share contiguous territories and are renowned for their honey production. In addition, they possess extensively published studies on honey. This study aims to present a comprehensive analysis of the many types of honey found in Indonesia and Malaysia, as well as their health-promoting components. The employed methodology entails conducting a comprehensive review of both primary and secondary literature. The literature search employed online tools, including NCBI-PubMed, Google Scholar, and Elsevier. Indonesia and Malaysia share similar species of bees, including Apis Dorsata, Apis Mellifera, Apis Trigona, and Apis Cerana. The phenolics and antioxidants have garnered the most focus among the components. Notable health advantages encompass the facilitation of diabetic wound healing, enhancement of reproductive health, and promotion of mental well-being.

A Comparative Study on the Physicochemical and Antioxidant Properties of Honeys From Apis mellifera L. and Meliponula beccarii L. Collected From Western Oromia, Ethiopia.

Honey is a natural substance synthesized by honeybees. Its physicochemical properties and antioxidant activities differ among honey types due to floral and entomological origins. This is a comparative study on the physicochemical and antioxidant properties of honey from Apis mellifera and Meliponula beccarii L. (stingless bee) collected from different sources. A. mellifera honey samples were collected from hives (n = 13) and local markets (n = 13). M. beccarii honey samples were collected from local markets (n = 13). The honey samples were designated as A. mellifera fresh honey directly collected from hives (AMFH), A. mellifera honey collected from the local markets (AMMH), and stingless bees (M. beccarii) honey collected from markets (MBH). Physicochemical and antioxidant properties were analyzed using standard protocols. The antioxidant properties of the honey samples were assessed using total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Honey from the stingless bee (MBH) had significantly (p < 0.0001) higher (33.5 ± 3.0%) moisture content, free acidity (113 ± 5.0 meq/kg), and maltose (3.1 ± 1.0), but significantly lower (p < 0.001) levels of hydroxymethyl furfural (4.4 ± 2.0 mg/kg), pH (3.0 ± 0.0), EC (0.25 ± 0.0 mS/cm), fructose (19.6 ± 2.4%), glucose (18.2 ± 1.62%), and sucrose (0.18 ± 0.13, p < 0.05) compared to A. mellifera honey collected from markets. Honey from the stingless bees had higher phenolic (273 ± 9.0 mgGAE/100 g), flavonoid (41 ± 21 mgQE/100 g), and antioxidant content (104 ± 6.0 mgAAE/100 g); however, the differences were not statistically significant (p > 0.05). Honey samples from the stingless bees had higher moisture, phenolic, flavonoid, and antioxidant contents but lower pH, HMF, sugar, ash, and electrical conductivity compared to A. mellifera honeys collected from markets. A. mellifera honey collected directly from the hive had higher quality than those purchased from markets. A strong awareness creation program is needed for consumers as well as honey producers to maintain the quality of honey.

Kastamonu Bölgesinden Toplanan Kestane Balının Mineral Madde ve Ağır Metal İçerikleri

Chestnut honey, which is known for its apitherapic properties besides its nutritional attributes, is one of the main groups of monofloral honey types. Kastamonu is the most important province because where constitutes two-thirds of the chestnut forest flora of the Black Sea region. Kastamonu Chestnut Honey, produced in apiaries within the chestnut forests, has been registered as a geographical indication and designation of origin. The nutritional value of honey is related to its nutritional and chemical content. Kastamonu chestnut forests have a different distribution with their scattered structure from the coastline to 1000-1200 meters altitude. Therefore, this study was planned with the prediction that chestnut honey produced in different districts has a different composition. The aim of the study is to contribute to official regulations regarding the product, product standardization, and national branding studies by determining mineral and heavy metal contents based on the region where the chestnut honey is produced. As a result of the study, the main concentrations of the elements in the chestnut honey samples were affected by the geographical location, because the apiaries where honey samples were collected in chestnut forests in Kastamonu districts had different altitudes, climates and soil properties, and different secondary flora. The most abundant elements in the samples were potassium (1410.0-6581.5 ppm) sodium (0-204.4 ppm), calcium (125.3-287.5 ppm), and magnesium (24.73-61.88 ppm). Iron (1.32-9.54 ppm), zinc (1.34-20.84 ppm), and manganese (1.39-18.69 ppm) were also found in moderate and others in trace levels. Because manganese is found at moderate levels in all chestnut honey samples and it is found at higher levels than other honey types, it can be recommended that Mn, as fingerprints to detect imitation and adulteration of chestnut honey. While Cd, a heavy metal, was found in only one sample, Ni was not detected in any sample. Whereas Pb concentration varied between 1.84 ppm and 3.38 ppm for the samples, the contents of Al concentrations were quite high (2.94-13.94 ppm). Because there wasn't a maximum limit for heavy metal contents of honey types in the Turkish Food Codex Contaminants Regulation, no evaluation could have been made regarding the suitability of these heavy metal contents. It is thought that heavy metal contamination limits in honey types should be included in the regulations and especially secondary sources such as metallic containers used for storage during handling processes and harvesting of honey for heavy metal contamination should be reviewed.

Identification and Establishing Floral Calendar in Jimma Zone of Oromia Ethiopia

Bee flora resources are crucial for the development of beekeeping. The study aimed to find and construct a flowering calendar for bee plants in order to produce many batches of honey. Data were collected through bee plant inventory, pollen collection and honey pollen analysis. Based on bee plant inventories, pollen load collection, and honey pollen analysis, 103 plant species were identified as nectar and pollen sources for honeybees. Ageratum conizoides, Guizotia scabra, Cordia africana, Datura arborea, Plantago lanceolata, Rumex nervosus, and Justicia schimperiana were the most common honey-producing plants in the area. The fresh weight of pollen gathered at various months of the year revealed that a substantial amount of pollen was collected in September, October, and November, but the incoming pollen weight decreased in March and July. The area's peak honey flow period began in November and lasted until early December or late February. The modest honey flow also occurred in May and June. Pollen examination of honey samples indicated three monofloral honey types: Guizotia spp., Vernonia, and Croton monofloral honey types, with pollen frequencies ranging between 45% and 100%. The study indicated that the floral calendar of bee forages is completely reliant on the seasonal availability of food sources, and beekeepers should be aware of how to manage honeybee colonies in accordance with the flowering calendar in their area in order to enhance the frequency of honey production.

Development, bioactive and sensory analysis of the honey-filled chocolate pralines infused with ground ivy (Glechoma hederacea L.) extract

Chocolate is consumed largely worldwide and it is known as one of the most craved foods. The market of chocolate products is growing steadily and is expected to continue to grow in the coming years. The aim of the present study was to formulate chocolate pralines with enriched sensory and bioactive attributes by incorporating different types of honey (false indigo, buckwheat, rapeseed, mandarin and sage) and ground ivy (Glechoma hederacea L.) extract as ingredients of the filler. The honey samples were subjected to physico-chemical analysis, sugar analysis using the HPLC-RID methodology, as well as to evaluation of antioxidant capacity. The bioactive and sensory properties and sugar composition of the formulated pralines were determined. Bioactive characterization included the determination of phenolic profile by HPLC-PAD methodology. Buckwheat honey showed the most pronounced antioxidant capacity with the value of 3.21 and 2.06 µmol Trolox/g dmb, determined by ABTS and DPPH assays, respectively, while the lowest values were measured for mandarin honey (0.41 and 0.32 µmol Trolox/g dmb). Specific bioactive compounds of cocoa: epicatechin, theobromine and caffeine, were detected in all formulated chocolate pralines, as well as the most predominant phenolic compounds of ground ivy: chlorogenic, caffeic, rosmarinic acid and rutin. Such enriched bioactive composition contributed to the pronounced antioxidant capacity of chocolate pralines. Finally, chocolate pralines prepared with mandarin honey were sensory evaluated as the sweetest and gained the highest scores for the overall acceptability.

Investigation of Some Quality Criteria in Chestnut Honey of Düzce Province

Honey is a natural food source that has been consumed by humans for thousands of years and has an important place in various cultures. Chestnut honey is an important type of honey produced in Düzce province. Determining the quality and purity of honey ensures that consumers have access to safe, high-quality honey. The control criteria for the suitability of honey for human health consumption are defined in the Turkish Food Codex Communiqué on Honey (2020/7). Düzce University Scientific and Technological Research Application and Research Center (DÜBİT) responds to requests for honey analysis for non-commercial, internal quality control purposes. In this study, the results of honey samples produced in the province of Düzce and analyzed in the laboratories of DÜBİT were examined according to the criteria of the Turkish Food Codex Communiqué on Honey and an evaluation of the results was carried out. According to the test results, 38%, 20% and 16% of the samples were found to be unsuitable for the quality criteria, especially for the sugar profile, conductivity and proline parameters, respectively. Additionally, pollen analysis of 13% of the honey samples revealed pollen densities that did not match the declared plant family. From a public health point of view, it is important to consume high-quality, reliable and natural honey products. Therefore, quality control of bee products should be carried out from the producer to the consumer.