Disseminating research about bee products. A review of articles published in the Journal of Apicultural Research over the past fifty years

Jones, Sarah; Jones, Hannah; Thrasyvoulou, Andreas

doi:10.3896/ibra.4.03.3.01

Cited by 10 publications

(3 citation statements)

References 104 publications

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“…The composition and quality of honey in general are greatly influenced by geographical and environmental factors and the types of flowers utilized by bees [ 11 ]. Since Amhara and Tigray are the neighboring regions in Ethiopia known to produce white honey, the honey produced in Tigray is prestigiously white, presumed by Ethiopian users to have a medicinal value, and hence is more expensive than honey produced in Amhara [ 8 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

Lewoyehu

Amare

2019

International Journal of Food Science

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The composition and properties of natural honeys differ with plant species on which the bees forage and the climatic conditions of the production areas. In Ethiopia, Amhara and Tigray are neighboring regions consisting of different agricultural activities and blossoms from different types of vegetations which may influence the natural composition and hence the properties of honey. So, the aim of the current study was to assess the quality of honey from selected districts of the two regions. In the study, 18 composited honey samples were collected from six selected districts and analyzed for selected physicochemical parameters and antioxidant and antimicrobial activities. The analyses of physicochemical parameters were carried out following standard procedures of IHC and QSAE. The antioxidant activity was determined by analyzing the RSA using DPPH while the antibacterial activities were determined by the agar well diffusion method. The moisture, ash content, electrical conductivity, pH, free acidity, reducing sugar, and sucrose content of the honey samples were found to be in the range 16.34 ± 0.26 to 19.83 ± 0.43 %, 0.08 ± 0.00 to 0.45 ± 0.03 %, 0.19 ± 0.00 to 0.89 ± 0.03 mS/cm, 3.79 ± 0.04 to 4.20 ± 0.01, 19.56 ± 1.13 to 38.11 ± 1.54 meq/kg, 62.10 ± 0.48 to 66.37 ± 0.20 %, and 1.35 ± 0.08 to 5.96 ± 0.10 %, respectively. The total phenolic content ranged from 1165.60 ± 23.45 to 1854.83 ± 10.47 mg/kg with antioxidant activity of 21.64 ± 0.26 to 36.12 ± 0.52 AEAC/100 g. The total phenolic contents showed strong correlation with RSA. Furthermore, all honey samples showed an antibacterial activity varying from 23.23 ± 0.12 to 28.84 ± 0.24 mm.

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Section: Introductionmentioning

confidence: 99%

Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

Lewoyehu

Amare

2019

International Journal of Food Science

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“…Proper understanding and standardization of honey components and attributes that are most vulnerable during processing cannot therefore be over emphasized. It is very important to study the physicochemical composition of honey, which is greatly influenced by the geographical region, floral source and climate (Jones et al, 2011). The major constituents of honey are sugars, water, proteins, enzymes, acids and minerals (FAO, 1996).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of honey from different beehives and honey sources in selected Districts of Bale Zone, Oromia Regional State, Ethiopia

Teshome¹,

Asefa²,

Amene³

2020

J. Biosci. Biotechnol. Discov.

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The aim of this study was to assess Physico-chemical properties of honey from different beehives and honey sources in selected District of Bale Zone, Oromia regional state, Ethiopia. A total 18 honey samples were collected from different hive types and honey sources for analysis of physico-chemical properties (color, moisture content, electric conductivity, pH, acidity, ash (mineral), HMF, reducing sugars (glucose and fructose), and sucrose content). Statistical analysis was used to analyse the data collected from laboratory parts. Data related to honey quality were analyzed using General linear model of SAS software (SAS, 2008). Whenever a statically significant difference (p<0.05) is observed, least significant difference (LSD) test was used to separate the means difference. Most of the laboratory results for common parameters were found in the range of the national and international standard limits. The result of physico-chemical properties showed that there was a significance difference (p<0.05) between hive types except for sucrose (g/100mg) (p>0.05). The overall mean of honey sampled from different hive types showed color (optical density) (10.86 mmpfund), moisture content (20.34%), ash (0.29%), electric conductivity (0.65 ms/cm), free acidity (57.66 meq/gm), pH (4.2), hydroxy methyl furfural (9.45 mg/kg), apparent reducing sugar (73.12g/100mg), sucrose content (0.1g/100mg) while the mean values for honey sampled from different honey sources were as follows: color (optical density) (10.65 mmpfund), moisture content (19.41%), ash (0.23%), electric conductivity (0.53 ms/cm), free acidity (45.33 meq/gm), pH (3.93), hydroxy methyl furfural (16.38 mg/kg), apparent reducing sugar (67.49 g/100mg) and sucrose content (0.5 g/100mg). Hive type and honey source had direct effects on physicochemical quality of honey. The findings show that there is a high need for techniques and technology intervention, so as to derive benefit from the large number of beekeepers in Bale zone and in the country in general both in terms of honey quality and quantity.

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“…The composition and the quality of honey is strongly influenced by geographical and environmental factors (Jones et al, 2011). They depend on the maturity of honey the mode of production, climatic conditions, and treatment and storage conditions as well as sources of nectar honey .…”

Section: Introductionmentioning

confidence: 99%

Untitled

2014

IJAPR

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The development of beekeeping in recent years has resulted in the production of large quantity of honey which storage can affect its quality. This study aims at assessing the physico-chemical characteristics of fresh honey compared to old honey. The contents of total sugars measured were 0.75 ± 0.8 and 0.8 ± 1.36.10-16 for 2011 and 2012 respectively. Water content and ash were 17.23 ± 0.24% and 17.12 ± 0.12 % and 0.8 ± 0.06% and 0.74 ± 0.13% for the same periods. Acidity was estimated to be 4.35±0.2 meq/kg and 4.26±0.13 meq/kg and pH was 4.022±4.122 and 0.01±0.01 for 2011 and 2012 respectively. The amount of insoluble material was 58.8.10-4 ±5.79.10-5 and 99.8.10-4 ±7.09.10-6. For the electrical conductivity, the values were 705.71±5.87 and 597.94±11.74 S/cm. Although all the characteristics of honeys are within the range of recommended values, however, there was a significant difference (p < 0.05) between the values of ash content and insoluble between the two years. Ash content was higher in 2011 than in 2012 while insoluble matters were lower in 2011 than in 2012. These results indicated that apart from biotic factors, the one year storage period had no influence on the quality of honey.

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Disseminating research about bee products. A review of articles published in the Journal of Apicultural Research over the past fifty years

Cited by 10 publications

References 104 publications

Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

Comparative Assessment on Selected Physicochemical Parameters and Antioxidant and Antimicrobial Activities of Honey Samples from Selected Districts of the Amhara and Tigray Regions, Ethiopia

Physico-chemical properties of honey from different beehives and honey sources in selected Districts of Bale Zone, Oromia Regional State, Ethiopia

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