Physicochemical and bioactive characterization of beekeeper and market honeys

Abstract

Honey is a popular sweetener that makes significant contributions to human nutrition. The aim of this study was to analyze and comparespecific properties relating to honey quality and biological value such as total phenolic content, color, color intensity, proline and otherquality parameters like moisture content, electrical conductivity, 5-hydroxymethylfurfural, diastase activity in various honeys directly frombeekeepers and from markets. In total fiftysix honey samples directly from Czech and Slovak beekeepers (n=25) and from markets inthe Czech Republic (n=31) were collected during 2018. The determined parameters varied depending on the botanical and geographicalorigin of honeys. The identified most significant differences (p < 0.01) between the analyzed beekeepers and market honeys in color,color intensity, total phenolic content, moisture content and 5-hydroxymethylfurfural point to the different properties and impact of honeyprocessing on honey composition. In several parameters, like color, color intensity, total phenolic content, proline content and electricalconductivity a very good correlations with botanical origin of honey were observed and beside the melissopalynological analysis theseparameters participated on characterization and authentication of unifloral honeys. Normally, there is a positive correlation between colorand electrical conductivity, however we have also confirmed that the color of honey also depends on the proline content. The results ofthis study confirmed that the origin (beekeeper/market) and botanical source of honeys (unifloral/nectar/honeydew) had effect on theirquality and biological value.

Physico-chemical Properties and Biological Activity of Honey from Two Districts of Tien Giang Province, Vietnam

“…The diastase index showed small variation between the honey samples. According to a research of Tkáè et al [22], longan flower honey from 3 regions Poland, Italy and Turkey had a diastase index of 22.6 Shades, 21.8 Shades and 16.6 Shades, respectively [22]. Comparing the above results with three samples of honey in this study, it could be observed that the and Cai Be (CB) districts of Vietnam diastase index of Tan Phu Dong and Cai Be honey was much lower.…”

Physiochemical, biological, and therapeutic uses of stingless bee honey

“…Trigona honey is assessed to have a yellow-red hue value of 53.50 and a brightness level of 6.61±0.48 (Moniruzzaman et al, 2014). Pollen sources, sugar constituents, antioxidants like carotenoids, xanthophylls, and cyan pigments, minerals, amino acids, and phenolic substances (primarily flavonoids), and 5-HMF which is produced by honey heating or prolonged storage via the Maillard reaction, all contribute to substantial changes in honey color (Shamsudin et al, 2019;Tkáč et al, 2022). The color of the honey, however, does not vary with the bee species (Nordin et al, 2018;Avila et al, 2019a).…”

Propiedades fisicoquímicas de miel de Scaptotrigona mexicana de la Región Montañosa de Veracruz, México

“…The parameter used for measuring the aging of honey is HMF concentration, which is the most significant intermediate product of two reactions: degradation of hexose and decomposition of 3-deoxyosone in the Maillard reaction (Salis et al 2021). The color depends on several factors, although it is primarily related to the botanical origin and composition of the nectar, collection process, temperature, and storage time (Tkáč et al 2022). Water activity (a w ) is a significant factor in preventing or restricting microbial growth and, in many cases, is the key parameter responsible for the stability of food, modulation of the microbial response, and determination of the type of microorganisms found in foods (Ikhsan et al 2022).…”