Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

Piotraszewska-Pająk, Allna; Gliszczyńska‐Świgło, Anna

doi:10.1515/jas-2015-0019

Cited by 23 publications

(8 citation statements)

References 22 publications

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“…However, the heather honey F/G was 1.3, which is comparable to the heather honeys analyzed in our previous study [ 17 ] and by other authors [ 36 , 37 ]. Honey color is associated with phenolic compounds, pollen and mineral element contents [ 13 ], and depends directly on the plants the nectar is derived from [ 38 ]. The L*-coordinates, which indicate honey lightness or darkness, ranged from 65.3 to 90.4.…”

Section: Resultsmentioning

confidence: 99%

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Kivima

Tanilas

Martverk

et al. 2021

Foods

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Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity were measured. The color was measured and expressed by L*-, a*-, and b*-coordinates. Sensory parameters were determined by using “fruity”, “floral”, “berry-like”, “herbal”, “woody”, “spicy”, “sweet”, and “animal-like” as the main odor and flavor attributes. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mg gallic acid equivalents (GAE) per 100 g and 1.9–6.4 mg quercetin equivalents (QE) per 100 g, respectively. The identified polyphenols showed the highest intensities of caffeic acid, coumaric acid, and abscisic acid and its derivatives. The protocatechuic acid intensity was highest in honeys containing traces of honeydew elements and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mg ascorbic acid equivalents (AAE) per 100 g and the lipid soluble antioxidant values were 14.4–60.7 mg Trolox equivalents (TE) per 100 g. The major amino acid in the analyzed honeys was proline, with variable values depending on the honey’s botanical source. Correlations were calculated based on the results obtained. It was revealed that the typical Estonian honey has floral, berry-like, sweet, and rather mild sensory characteristics. Most of the honeys lacked stronger spicy, woody, and animal-like attributes. The typical color of Estonian honey is quite light.

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Section: Resultsmentioning

confidence: 99%

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Kivima

Tanilas

Martverk

et al. 2021

Foods

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“…Nectar selection from different plant species, represents the main factor determining the different types of honey, resulting in a wide variation in its colour, taste, texture and, composition (10)(11)(12). Honey has a complex composition, containing ~200 compounds such as sugars, proteins, vitamins, water, free amino acids, enzymes, minerals, and numerous phytochemicals (13).…”

Section: Evaluation Of the Effects Of A Honey-based Gel On Blood Redo...mentioning

confidence: 99%

Evaluation of the effects of a honey‑based gel on blood redox biomarkers and the physiological profile of healthy adults: A pilot study

et al. 2023

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Honey is a natural product derived from the insect Apis mellifera . Approximately 200 different compounds are included, making it a complex mixture with antimicrobial, antioxidant, and antidiabetic activity. Flavonoids and phenolic acids contained in honey are associated with its antioxidant capacity via mechanisms such as hydrogen donation and metallic ion chelation, although the exact antioxidant mechanism remains unknown. The aim of the present study was to: i) Estimate the antioxidant activity of a natural honey-based gel, commercially available under the trade name of ‘Bear Strength honey gel’ and to ii) assess the physiological and redox adjustments obtained after its consumption in healthy adult participants. For this purpose, 20 healthy participants (10 men and 10 women) included in their habitual diet 70 g of the honey-based gel for 14 days in a row. Pre- and post-consumption, physiological [weight, height, body mass index, body fat, waist-to-hip ratio, resting heart rate and blood pressure (BP)] and hematological (complete blood count) data were evaluated, along with the levels of five redox biomarkers: Glutathione (GSH), catalase (CAT), total antioxidant capacity (TAC), protein carbonyls (PCARBS) and thiobarbituric reactive substances (TBARS). The results revealed that the honey-based gel decreased the diastolic and mean arterial BP, especially in women, without affecting the rest of the physiological and hematological variables. Regarding the changes observed in antioxidant status variables, GSH was increased both in the total and women's group, while TAC was increased in all groups post-consumption. No changes were detected in the levels of CAT. Regarding oxidative stress, a decrease in the levels of TBARS in the total and women's group, was observed. PCARBS levels were decreased post-consumption only in the women's group. In conclusion, the present study demonstrated the potential positive effects of a honey-based gel on BP and redox status of healthy adults in a sex-specific manner.

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“…Selain parameter berupa rasa dan aroma, terdapat parameter lain yang tidak tercantum pada SNI 8664:2018, yaitu warna. Standar penentuan warna madu telah banyak dilakukan di berbagai negara di dunia termasuk Amerika Serikat dan beberapa negara Eropa (Dominguez & Centurión, 2015;Piotraszewska-Pająk & Gliszczyńska-Świgło, 2015). Bahkan di beberapa negara penentuan warna dijadikan sebagai salah satu penentuan asal usul nectar karena sebagian dari masyarakatnya memiliki keyakinan besar bahwa nectar dari tanaman tertentu memiliki khasiat sebagai obat sehingga memiliki nilai yang cukup mahal (Szabó et al, 2016).…”

Section: Hasil Penelitian Dan Pembahasanunclassified

KARAKTERISTIK FISIKOKIMIA MADU Heterotrigona itama ASAL PROVINSI RIAU

Pribadi¹,

Wiratmoko²

2023

Forestra

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Meliponiculture becomes popular beekeeping practices during pandemic of covid 19 since it has a good demand and price. Nonetheless, studies related characteristics of stingless bee honey from Riau province are very few and this leads to honey misconception. Objective. To examine the physicochemistry characteristics of stingless bee (H. itama) honey of four locations in Riau province using SNI 8664:2018 as the benchmark. Methods. Honey samples were taken from four regencies, i.e Rumbio Jaya, Kuok, Tambang, dan Ukui. Analyzing was conducted toward all samples using procedure stated at SNI 8664:2018. Results. All samples were categorized as honey based on organoleptic test. Moreover, honey color has range from white, light amber, light amber, dan amber depended on the locations. In addition, all samples from four locations met all requirements that are stated on the SNI 8664:2018 in parameter of diastase enzyme, hidroxylmetil furfural (HMF), percentage of reduction sugar, percentage of sucrose, and total free acidity. In moisture content, only sample from Rumbio Jaya met the requirements. Meanwhile, the others had more moisture content that is required by SNI 8664:2018. It is suggested that comprehensive study throughout the year need to be conducted to obtain more comprehensive results.

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Directions of Colour Changes of Nectar Honeys Depending on Honey Type and Storage Conditions

Cited by 23 publications

References 22 publications

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Evaluation of the effects of a honey‑based gel on blood redox biomarkers and the physiological profile of healthy adults: A pilot study

KARAKTERISTIK FISIKOKIMIA MADU Heterotrigona itama ASAL PROVINSI RIAU

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