Factors Affecting the Physicochemical Properties and Chemical Composition of Bee’s Honey

et al. 2021

Molecules

Honey has good antimicrobial properties and can be used for medical treatment. The antimicrobial properties of unifloral honey varieties are different. In this study, we evaluated the antimicrobial and antioxidant activities of nine kinds of Chinese monofloral honeys. In addition, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology was used to detect their volatile components. The relevant results are as follows: 1. The agar diffusion test showed that the diameter of inhibition zone against Staphylococcus aureus of Fennel honey (21.50 ± 0.41 mm), Agastache honey (20.74 ± 0.37 mm), and Pomegranate honey (18.16 ± 0.11 mm) was larger than that of Manuka 12+ honey (14.27 ± 0.10 mm) and Manuka 20+ honey (16.52 ± 0.12 mm). The antimicrobial activity of Chinese honey depends on hydrogen peroxide. 2. The total antioxidant capacity of Fennel honey, Agastache honey, and Pomegranate honey was higher than that of other Chinese honeys. There was a significant positive correlation between the total antioxidant capacity and the total phenol content of Chinese honey (r = 0.958). The correlation coefficient between the chroma value of Chinese honey and the total antioxidant and the diameter of inhibition zone was 0.940 and 0.746, respectively. The analyzed dark honeys had better antimicrobial and antioxidant activities. 3. There were significant differences in volatile components among Fennel honey, Agastache honey, Pomegranate honey, and Manuka honey. Hexanal-D and Heptanol were the characteristic components of Fennel honey and Pomegranate honey, respectively. Ethyl 2-methylbutyrate and 3-methylpentanoic acids were the unique compounds of Agastache honey. The flavor fingerprints of the honey samples from different plants can be successfully built using HS-GC-IMS and principal component analysis (PCA) based on their volatile compounds. Fennel honey, Agastache honey, and Pomegranate honey are Chinese honey varieties with excellent antimicrobial properties, and have the potential to be developed into medical grade honey.

Section: Resultsmentioning

confidence: 99%

Chemical Analyses and Antimicrobial Activity of Nine Kinds of Unifloral Chinese Honeys Compared to Manuka Honey (12+ and 20+)

et al. 2021

Molecules

“…Madu adalah produk yang kompleks yang terdiri dari komponen utama seperti senyawa monosakarida (glukosa dan fruktosa, sekitar 70-80%) dan komponen minor seperti asam amino, enzim, vitamin, senyawa fenolik dan mineral (Da Silva et al, 2016;Kivima et al, 2021;Mohammed, 2020). Madu telah digunakan sejak lama terutama sebagai bahan pemanis di industri pangan dan digunakan dalam berbagai aktivitas terapeutik yang luas dan beragam seperti sifat anti-mikroba dan anti-oksidan, mempercepat penyembuhan luka bakar dan pengobatan penyakit lambung (Durazzo et al, 2021;Meo et al, 2017;Seraglio et al, 2019).…”

Section: Pendahuluanunclassified

Aplikasi Metode Uv Spektroskopi Dan Kemometrika Untuk Diskriminasi Madu Flora Dan Madu Ekstraflora

Suhandy

Yulia²,

Kusumiyati

2022

j. sains. teknologi.

Penelitian ini bertujuan untuk mengevaluasi penggunaan UV spektroskopi untuk klasifikasi madu flora yaitu madu Durian (Durio zibethinus) dan madu honeydew dari jenis ekstraflora yaitu madu Akasia (Acacia crassicarpa) dan madu Karet (Hevea brasiliensis) dari Indonesia. Sampel madu diencerkan dengan air distilasi dengan perbandingan 1:20 dan 1:30 (volume/volume) dan diteteskan sebanyak 3 mL ke dalam kuvet kuarsa. Spektra UV diukur menggunakan UV-visible spectrometer di rentang panjang gelombang 190-400 nm dengan interval 1 nm menghasilkan 211 variabel spektra. Model klasifikasi linear dibangun menggunakan metode linear discrimination analysis dan non-linear menggunakan metode support vector machine. Hasil penelitian menunjukkan kedua metode tersebut dapat digunakan untuk klasifikasi madu flora dan ekstraflora dengan nilai akurasi, sensitivitas, spesifisitas, presisi, dan koefisien korelasi Matthews sebesar 1 atau 100%. Hal ini menunjukkan aplikasi metode UV spektroskopi sebagai metode analisis yang cepat, ramah lingkungan dan harga relatif terjangkau untuk diskriminasi madu flora dan ekstraflora di Indonesia

“…In the colony, worker bees repeatedly brew nectar, and finally cap the mature honey with beeswax. During the ripening process, a series of physical and chemical changes have occurred [34]. The sealing time of honey is mainly affected by the vigor of the bee colony and climatic conditions.…”

Section: Effects Of Physicochemical Indexes On Evaluation Of Honey Maturitymentioning

confidence: 99%

Investigation of the Maturity Evaluation Indicator of Honey in Natural Ripening Process: The Case of Rape Honey

Tian

et al. 2021

Foods

Honey maturity, a critical factor for quality evaluation, is difficult to detect in the current industry research. The objective of this study was to explore the changes in the composition and find potential maturity indicators of rape honey at different maturity stages through evaluating physicochemical parameters (moisture, sugars, pH, electrical conductivity, total protein, total phenols, total flavonoids, proline, and enzyme activity), the antioxidant capacity, and volatile components. The relevant results are as follows: 1. As the maturity increased, the moisture, sucrose, and maltose content of rape honey gradually decreased, while the glucose, fructose, and total protein content gradually increased. The activities of diastase, invertase, and β-glucosidase showed a significant increase with the elevation of ripening days, and the activity of glucose oxidase reached the highest before completely capping. 2. The antioxidant capacity of honey increased with the increase in honey maturity. There is a significant and strong correlation between the bioactive components of rape honey and antioxidant capacity (p < 0.01, |r| > 0.857). 3. Thirty-five volatile components have been identified. Nonanal, benzaldehyde monomer, and benzaldehyde dimer can be used as potential indicators for the identification of honey maturity stages. Principal component analysis (PCA) based on antioxidant parameters and volatile components can identify the maturity of honey.