Physicochemical properties and pharmacokinetic profiles of selected Malaysian honey

Jaafar, Mohd Hafiz Mohd; Hamid, Khuriah Abdul; Anuar, Nurfazreen; Zohdi, Rozaini Mohd; Effendi, Tommy Julianto Bustami

doi:10.1109/isbeia.2012.6422856

Cited by 10 publications

(12 citation statements)

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“…Overall, the pH values of the honey samples were acidic in nature (pH 3.33–3.63), which were within the recommended limits (pH 3.4 to 6.1) for fresh honey (Figure 1a). Our result was similar to previous reports on the pH of Malaysian acacia honeys (pH 3.40 according to [12] and pH 3.53 according to [6] and also to that of honey samples from Nigeria (pH 3.56) [13]. However, some other honey samples are slightly more alkaline, such as honey from Romania (pH 4.0) [14], Lithuania(pH 3.86) [15], Poland (pH 3.53–4.88) [16] and Germany (pH 5.40) [17]; other honeys are more acidic, such as honey from Pakistan (pH 3.2) [18].…”

Section: Resultssupporting

confidence: 93%

Two-Year Variations of Phenolics, Flavonoids and Antioxidant Contents in Acacia Honey

et al. 2013

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Abstract:Honey is a good source of several important chemical compounds and antioxidants and is harvested throughout the year. However, no study has determined how their contents change over the years. The aim of the present research was to investigate the changes in the phenolics, flavonoids and antioxidant properties, as well as other physicochemical properties, of Malaysian acacia honey collected during different months during a two year period. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine the total antioxidant activity of the honey samples. Generally, honey samples collected in the beginning and the middle of the year tended to have higher sugar content, which may be attributed to its high acidic nature and low moisture content. There was a gradual increase in the phenolic content of the acacia honey samples collected between September 2010 and December 2010. The honey sample collected at the beginning of the year (January) showed the highest color intensity and was dark amber in color. It also contained the highest concentration of phenolic compounds (341.67 ± 2.94 mg gallic acid /kg), the highest flavonoid content (113.06 ± 6.18 mg catechin /kg) andthe highest percentage of DPPH inhibition and the highest FRAP value, confirming its high antioxidant potential. There was a positive correlation between DPPH and total phenolic content, suggesting that phenolic compounds are the strongest contributing factor to the radical scavenging activity of Malaysian acacia honeys. OPEN ACCESSMolecules 2013, 18 14695 Overall, our results indicated that there were significant seasonal variations in the antioxidant potentials of honey over the two year period and the time of honey collection affects its physicochemical properties. Therefore, acacia honey from Malaysia should ideally be collected during the dry season, particularly in the months of

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Section: Resultssupporting

confidence: 93%

Two-Year Variations of Phenolics, Flavonoids and Antioxidant Contents in Acacia Honey

et al. 2013

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“…Gelam honey (0.28%) showed the highest ash content and lowest ash content can be found in Wild honey (0.17%). These findings were consistent with previously reported ash values of some Malaysian raw honey that ranged from 0.19% to 0.27% (Chua and Adnan, 2014) and 0.10% to 0.30% (Jaafar et al, 2012). Comparing the ash content with Manuka, Manuka has the highest ash content (0.30%) compared to Malaysian honey.…”

Section: Proximate Compositionsupporting

confidence: 91%

Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties

Zae¹,

Azlan²,

Sajak³

et al. 2020

Food Res.

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This study aimed to determine and compare the proximate composition, sugars content and antioxidant properties of selected Malaysian raw honey (Tualang, Gelam, Kelulut, Wild, and Pineapple) with Manuka honey. Proximate analysis (energy, carbohydrate, protein, fat, ash, moisture and total dietary fibre), sugar analysis (fructose, sucrose, glucose and maltose), total phenolic content (TPC) and antioxidant analysis (DPPH radical scavenging activity and linoleic acid oxidation assay) were conducted on the honey samples. The proximate analysis and sugar analysis results for all honeys were within Codex Alimentarius Commission guidelines. In general, Malaysian honeys exhibited lower level of carbohydrates (80.27% to 82.32%), energy (324.18 kcal/100 g to 331.20 kcal/100 g), ash (0.17% to 0.28%) and protein (0.24% to 0.26%, except for Gelam 0.45%) but higher in moisture (17.07% to 19.08%) and fat (0.10% to 0.36%) contents compared to Manuka honey. No significance differences (P>0.05) was detected in total sugar among the honey samples. Overall, among the selected honeys, Kelulut honey has the highest energy content, lowest moisture level, fat content and fructose level. Meanwhile, Wild honey showed the highest phenolic content and antioxidant activities.

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“…Tualang honey possesses numerous biological activities including antimicrobial, anticancer, antioxidant and wound healing (Ghashm et al, 2010;Khoo et al, 2010;Moniruzzaman et al, 2013). The composition, physicochemical properties, and pharmacokinetic of Tualang honey have been previously reported (Khalil et al, 2011;Jaafar et al, 2012). Tualang honey has various phenolic acids including gallic, syringic, benzoic, trans-cinnamic, p-coumaric, caffeic acid and flavonoid compounds such as catechin, kaempferol, naringenin, luteolin and apigenin (Khalil et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

In vitro Evaluation of Anti-Chikungunya Virus Activities of Tualang Honey

et al. 2021

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Chikungunya is an infection caused by chikungunya virus (CHIKV). Although chikungunya has affected many countries in recent times, specific treatment or licensed vaccine are nonexistent. In this study the potential antiviral properties of Tualang honey against in vitro CHIKV infection was evaluated. Cytotoxic test was performed using the XTT Cell Viability assay to determine maximum non-toxic dose (MNTD) in Vero cells. Using plaque assay, the potential antiviral activities of Tualang honey at various non-toxic concentrations and treatment regimens were evaluated. Tualang honey demonstrated virucidal effect with maximum inhibition CHIKV observed was 99.71% (p< 0.05). Tualang honey also had a prophylactic property by conferring protection to Vero cells during pre-treatment assay, resulting in up to 98.22% reduction of CHIKV replication under certain treatment regimen. Furthermore, Tualang honey exhibited anti-viral activities, with as much as 94.87% inhibition following post-treatment assay of Tualang honey in CHIKV-infected Vero cells. Additionally, Tualang honey also affected viral entry up to 82.21% after 48 hours of infection. These results suggest that Tualang honey has wide anti-CHIKV activities in Vero cells and exerts its effect through different mechanisms although these need to be further validated in other cells or model of CHIKV infection.

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Physicochemical properties and pharmacokinetic profiles of selected Malaysian honey

Cited by 10 publications

References 0 publications

Two-Year Variations of Phenolics, Flavonoids and Antioxidant Contents in Acacia Honey

Two-Year Variations of Phenolics, Flavonoids and Antioxidant Contents in Acacia Honey

Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties

In vitro Evaluation of Anti-Chikungunya Virus Activities of Tualang Honey

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