Physicochemical and biochemical properties of honeys from arid regions

Habib, Hosam M.; Meqbali, Fatima T. Al; Kamal, Hina; Souka, Usama; Ibrahim, Wissam H.

doi:10.1016/j.foodchem.2013.12.048

Cited by 129 publications

(120 citation statements)

References 27 publications

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“…In a study conducted in the United Arab Emirates (UAE), 16 honey samples from arid regions were analysed for different physiochemical properties. The UAE study recorded a range of acidity of 10.88-40.69 meq/kg and a mean value of 29.96 meq/kg (Habib et al 2014). In another study, the range of free acidity in seven different honey samples from Anatolia was 12-32 meq/kg and the mean value was 21.7 ± 7 meq/kg (Yilmaz & Küfrevioglu 2003).…”

mentioning

confidence: 94%

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Mohammed¹,

Aamadawi²,

Alfifi³

et al. 2017

Czech J. Food Sci.

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The physiochemical properties of six Acacia honey samples taken from three different altitudes in the Asir region were determined. The means of all the studied parameters were within the international standards and were comparable to previous studies (0.11 ± 0.08% for ash, 10.93 ± 1.97% for water, 3.56 ± 0.19 for pH, 38.63 ± 17.17 meq/kg <br /> for acidity, 659.51 ± 324.98 μS/cm for conductivity, and 1.45 ± 0.02 for specific gravity). Comparison of the mean values of the parameters at the different altitudes revealed gradual increases with increasing altitude, except for ash and specific gravity. Significant differences were seen in ash and water percentages, acidity, and conductivity. While the mean values of the studied physiochemical properties of the Acacia honey samples were within the ranges of international standards, the honey produced at high altitudes exhibited variable physiochemical properties.

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mentioning

confidence: 94%

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Mohammed¹,

Aamadawi²,

Alfifi³

et al. 2017

Czech J. Food Sci.

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“…The pH is a parameter that is correlated with honey storage and with microorganism growth that could change the texture and the honey stability; the pH value can be used for the discrimination of floral and honeydew honey [25]. The pH values of all honey samples ranged from 3.80 ± 0.03 to 4.40 ± 0.03 (Table 3) and were within the limit (pH = 3.4 to 6.1) as described by Moniruzzaman et al (2013) [27].…”

Section: Resultsmentioning

confidence: 99%

“…The regression vectors for electrical conductivity and ash have three spectral regions of importance in the MIR showing chemical information useful in the construction of calibration models: the first region located between 3700 and 3200 cm −1 is attributed to stretching vibration of -OH and the second region between 1700 and 1500 cm −1 had a great contribution; the bands are attributed to bending -OH vibrations present in the water and are a component present in high concentration in honey. The third region between 1400 and 900 cm −1 shows that it may be related to stretching vibrations and bending functional groups C-C, C-O, O-C-H, and C-O-H constituting the chemical skeleton of the sugar, polyphenols, and organic acids [25]. …”

Section: Resultsmentioning

confidence: 99%

Application of Multivariable Analysis and FTIR-ATR Spectroscopy to the Prediction of Properties in Campeche Honey

Anguebes

Fernández

Bassam

et al. 2016

Journal of Analytical Methods in Chemistry

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Attenuated total reflectance-Fourier transform infrared spectrometry and chemometrics model was used for determination of physicochemical properties (pH, redox potential, free acidity, electrical conductivity, moisture, total soluble solids (TSS), ash, and HMF) in honey samples. The reference values of 189 honey samples of different botanical origin were determined using Association Official Analytical Chemists, (AOAC), 1990; Codex Alimentarius, 2001, International Honey Commission, 2002, methods. Multivariate calibration models were built using partial least squares (PLS) for the measurands studied. The developed models were validated using cross-validation and external validation; several statistical parameters were obtained to determine the robustness of the calibration models: (PCs) optimum number of components principal, (SECV) standard error of cross-validation, (R 2 cal) coefficient of determination of cross-validation, (SEP) standard error of validation, and (R 2 val) coefficient of determination for external validation and coefficient of variation (CV). The prediction accuracy for pH, redox potential, electrical conductivity, moisture, TSS, and ash was good, while for free acidity and HMF it was poor. The results demonstrate that attenuated total reflectance-Fourier transform infrared spectrometry is a valuable, rapid, and nondestructive tool for the quantification of physicochemical properties of honey.

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“…13; 2017 Table 1 summarizes the effect of honey and its derivatives on genome health in in vitro studies. Published articles claimed that honey, propolis and bee pollen can reduce the DNA damage induced by genotoxic agent such as benzo (α) pyrene (Russo et al, 2006), peroxynitrate (Luo et al, 2007), hydrogen peroxide (Afroz et al, 2016;Cheng et al, 2013;Habib et al, 2014;Sherin et al, 2015;Zhou et al, 2012), chlorpyrifos (pesticide) (Alleva et al, 2016) and tertiary-butyl-hydroperoxide (Turan et al, 2015). Generally, antioxidant can scavenge free radicals and reduce the potential of oxidative damage in the cell.…”

Section: Alves De Lima Et Al (2005)mentioning

confidence: 99%

“…However, pretreatment with honey or its derivatives decreased the DNA damage as reported in their studies respectively. The studies suggests that antioxidant capacity from honey and its derivates may scavenge the free radicals derives from the toxins (Afroz et al, 2016;Alves De Lima et al, 2005;Cheng et al, 2013Cheng et al, , 2015Habib et al, 2014;Oršolić et al, 2013;Roberto et al, 2016;Sherin et al, 2015). (Haza & Morales, 2013).…”

Section: In Vivo Studiesmentioning

confidence: 99%

Current Knowledge on Honey and Its Derivatives with Genomic Stability: A Mini Review

Yaacob¹,

Stanis²,

Rajab³

et al. 2017

JAS

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Genome health is an important factor that plays a role in various degenerative diseases. Instability of genome is the prevalence of mutation within the genome such as changed in nucleic acid and chromosomal arrangement and also the presence of abnormal number of chromosome in cell. Therefore, several method were used to overcome this problem and one of them is by using natural product such as honey, propolis, bee pollen and royal jelly that is high in antioxidant. Those are products that derive from honey bee and had been used as food supplement to increase the quality of life. Therefore, this systematic review provides the updates on the potential of honey bee products to decrease DNA damage both in in vivo and in vitro approaches. Search term of "honey", "propolis", "bee pollen", royal jelly", "DNA damage", "genome integrity", and "telomere" were used for searching purpose in three databases (Scopus, Pubmed and Medline) and also Google Scholar. All the published articles were assessed using PRISMA guidelines and finally after the eligibility process, only 34 published articles were selected for this review. Based on the reports, the product from the honey bee decrease the genome related diseases by reducing the accumulation of free radical, increase the DNA repair protein expression and decrease the telomerase activity in the cell. This provides a large gap in the research field focusing on the effect of those derivatives from bees on genomic stability.

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Physicochemical and biochemical properties of honeys from arid regions

Cited by 129 publications

References 27 publications

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Some physiochemical properties of Acacia honey from different altitudes of the Asir Region in Southern Saudi Arabia

Application of Multivariable Analysis and FTIR-ATR Spectroscopy to the Prediction of Properties in Campeche Honey

Current Knowledge on Honey and Its Derivatives with Genomic Stability: A Mini Review

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