Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

Abstract

Summary Phenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral and Manuka) had more pronounced effect on honey properties than processing conditions. The conductivity was related to ash content and colour of honey. Total sugar, fructose and glucose content in all samples were not significantly different. Melissopalynological analysis was used to verify the botanical source of honey samples. Predominant pollen was identified. Results characterising antioxidant properties (DPPH radicals, hydroxyl radicals, and carbon‐centred radicals scavenging activity) were confirmed via both Electron Spinning Resonance and oxygen radical absorbance capacity (ORAC). They showed that only hydroxyl radicals scavenging activity and ORAC were significantly different. Type and amount of phenolics in honey samples identified using HPLC could differentiate botanical source. Gallic acid and kaempferol were potential marker phenolics for longan honey. Multivariate statistical analysis allowed discrimination of honey from different botanical sources based on their phenolic profiles.

Characterization of honeys produced by sympatric species of Afrotropical stingless bees (Hymenoptera, Meliponini)

“…Furthermore, this method allows for a faster repair of the honey pots by the bees compared to scrapping and squeezing pots, which destroys the pots completely. Any method (harvesting or processing) that negatively affects the honey chemical composition, particularly the physicochemical properties, lowers the quality of that honey (Hempattarasuwan, Settachaimongkon, & Duangmal, 2019).…”

Chemical Properties, Rheological Behavior, and Melissopalynological Analysis of Selected Brazilian Honeys from Hovenia dulcis Flowering

“…Honey is a valuable and nutritious food recognized by its aromatic, sweet, and viscous properties, which is mainly composed of reducing sugars such as fructose, glucose, and sucrose, in addition to other minor compounds [1,2]. It can be used as a natural sweetener, and its consumption is associated with health benefits because it is rich in biologically active compounds [3][4][5][6].…”

Thai creamed honey: enthalpy of crystal melting and texture profile under different storage conditions

“…The consistency or texture of the final structure in creamed honey depends on the composition of the starting honey and storage temperature (Hempattarasuwan et al, 2019). The temperature affects the viscosity of honey: high temperature may make the creamed honey return to the liquid form during storage, or the final hardness may vary at different storage temperatures.…”