Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed, Moussa; Khiati, Baghdad; Saad, Aissat; Djebli, Noureddine

doi:10.4172/2157-7110.1000589

Cited by 7 publications

(8 citation statements)

References 36 publications

(37 reference statements)

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“…Its two main sugars are glucose and fructose, but other di- and trisaccharides are also present [ 1 ]. Depending on their botanical and geographical origin, vitamins, minerals, phenolic acids, flavonoids, organic acids and amino acids are present in honey in different amounts [ 2 , 3 , 4 , 5 , 6 , 7 , 8 ]. Origin also has an effect on the sensory profile of honeys [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Bodor

Kovács

Rashed

et al. 2020

Sensors

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Honey is produced by honeybees and is used as a food and medical product. Adulteration of honey has been a problem for several years now because of the relatively high price of honey on the market according to its valuable composition. The aim of our study is to determine the physicochemical properties of authentic Hungarian linden and acacia honeys (pure samples or manipulated ones blended with sugar syrup) as well as commercially available blends of European Union (EU) non-European Union (non-EU) honeys. Authentic linden and acacia were blended with sugar syrup at 10%, 20% and 50% concentration levels, and physicochemical properties were determined according to the methods of the International Honey Commission. Our objectives also included testing of the performance of electronic sensory techniques (electronic tongue (ET) and electronic nose (EN)) in the detection of adulteration, and the results are compared to the sensory profile analysis. The results provide good average recognition and prediction abilities for the classification of adulterated and authentic honeys (>90% for ET and higher than >80 for EN). Misclassifications were found only in the case of honey with 10% added sugar syrup. The methods were also able to reveal adulteration of independently predicted samples.

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Section: Introductionmentioning

confidence: 99%

Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Bodor

Kovács

Rashed

et al. 2020

Sensors

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“…The generated OH˙ radicals are powerful but short-lived oxidants that cause proteins and lipid peroxidation and DNA and RNA degradation in bacterial cells [ 7 , 24 , 27 ]. However, it also should be noted that many reports have not confirmed the correlation between total phenolic content or antioxidant activity and antimicrobial potential of the product [ 30 , 31 ]. Thus, in our opinion, the crucial role of polyphenols in the generation of OH˙ radicals is not a complete explanation of the role of phytochemicals in the antimicrobial activity of all hydrogen peroxide dependent honeys.…”

Section: Introductionmentioning

confidence: 99%

Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland

et al. 2018

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The antimicrobial activity of 144 samples of honeys including 95 products from apiaries located in Northern Poland was evaluated. The antibacterial activity of those natural products, their thermal stability, and activity in the presence of catalase was investigated by microdilution assays in titration plates. The MTT assay was performed for the determination of anti-biofilm activity. Spectrophotometric assays were used for the determination of antioxidant potential, total phenolic content, and ability to generate hydrogen peroxide. Some of the investigated honeys exhibited surprisingly high antimicrobial, especially anti-staphylococcal, potential, with Minimal Inhibitory Concentration (MIC) values of only 1.56% (v/v). Much higher resistance was observed in the case of staphylococci growing as biofilms. Lower concentrations of the product, up to 12.5% (v/v) stimulated its growth and effective eradication of biofilm required concentration of at least 25% (v/v). Hydrogen peroxide has been identified as a crucial contributor to the antimicrobial activity of honeys supplied by Polish beekeepers. However, some of the results suggest that phytochemicals, especially polyphenols, play an important role depending on botanical source (both positive, e.g., in the case of buckwheat honeys as well as negative, e.g., in the case of some rapeseed honeys) in their antimicrobial potential.

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“…Moreover, it was suggested that CI could be associated with phenolic and flavonoid compounds. The higher the CI values, the higher the phenolic and flavonoid contents are (Moniruzzaman et al ., ; Ahmed et al ., ). The CI values of all longan honey samples were in the range of 0.658 ‐ 0.663 AU, which were similar to the CI reported by the Kashmir honey (El Sohaimy et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Absorbance was measured at wavelengths of 460 nm and 720 nm. Colour intensity (CI) was calculated by subtraction of the absorbance at 720 nm from that at 460 nm (Ahmed et al ., ). Colour was measured in CIE L*a*b* system using Konica Minolta Chroma Meters (model CR‐400/CR‐410, Konica Minolta Inc., Osaka, Japan) according to the method used by Viuda‐Martos et al .…”

Section: Methodsmentioning

confidence: 99%

“…This might suggest that the non-thermal MF technique did not negatively change the CI of the honey. On the other hand, thermal treatment could significantly change CI values due to thermal induced interactions and degradation of honey components (Ahmed et al, 2016). Moreover, it was suggested that CI could be associated with phenolic and flavonoid compounds.…”

Section: Physical Propertiesmentioning

confidence: 99%

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Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Cited by 7 publications

References 36 publications

Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

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