The Quality of Honeys Influenced by the Traditional Heating Method

Haouam, Lynda; Dailly, HÃ©lÃ ̈ne; Bruneau, Étienne; Tahar, Ali

doi:10.15414/jmbfs.2019.8.6.1276-1280

Cited by 7 publications

(5 citation statements)

References 11 publications

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“…Our diastase activities for "A" honeys were similar to those described by Haderbache, Mouna, & Arezki (2013) for Algerian spurge honeys but about half of the average described by the latter authors for jujube Algerian honeys. Our Quality of honeys commercialized in Algeria values of diastase activity for A-S samples (all of them from North Algeria), were similar to those found by Haouam et al (2019) in Northern Algerian honeys (ranging from 9.62 to 29.47 Shade units). The results of "I" honeys' HMF and diastase activity were far from desirable, highlighting the poor quality of honeys from abroad that are sold in Algerian markets.…”

Section: Discussionsupporting

confidence: 82%

Quality Attributes of Local and Imported Honeys Commercialized in Algeria

Dahmani

Houdeib²,

Zouambi

et al. 2020

Journal of Apicultural Science

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This study was aimed to assess quality, authentication parameters and trolox equivalent antioxidant capacity (TEAC) of Algerian and imported honeys sold in Algerian markets. Results indicated that 80% Algerian samples fulfilled international standards, whereas only 21.4% imported honeys were in agreement with the current regulations. 13.3% Algerian samples and 7.1% imported honeys showed values of proline lower than 180 mg/kg, which is the recommended limit for authentic honeys. Comparing Algerian and imported honeys, electrical conductivity, degrees Brix, diastase activities and proline contents were higher in Algerian honeys, in contrast to moisture percentages, hydroxymethylfurfural contents and acid phospatase activities that were higher in imported honeys. Methanolic extracts of Algerian samples were richer both in total phenolics and flavonoids determined in alkaline medium. There were not significant differences between Algerian and imported samples concerning pH, free acid, invertase, total carotenoid, total phenolics of raw honeys and TEAC, as well as regarding total flavonoids determined in neutral medium and o-diphenols of honeys’ methanolic extracts. Principal components analysis showed a good separation between Algerian and imported samples, only one multifloral Algerian honey being misclassified. Our research showed that a legal frame for Algerian honeys is of utmost importance. Spurge-labeled honeys were grouped, showing interesting common features that should be taken into account in a future regulation, in which a protected designation of origin for spurge honeys could be considered.

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Section: Discussionsupporting

confidence: 82%

Quality Attributes of Local and Imported Honeys Commercialized in Algeria

Dahmani

Houdeib²,

Zouambi

et al. 2020

Journal of Apicultural Science

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“…The last analyzed feature is represented by the 5-hydroxymethylfurfural (HMF) content that is produced during the acid-catalyzed dehydration of sugars [ 195 ]. This chemical reaction is due to the honey temperature [ 215 ] and storage conditions [ 162 , 216 ].…”

Section: C Vulgaris —From Plant To Honeymentioning

confidence: 99%

Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential

Cucu

Baci

Cucu

et al. 2022

Plants

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Calluna vulgaris, belonging to the Ericaceae family, is an invasive plant that has widely spread from Europe all across Asia, North America, Australia and New Zealand. Being able to survive in rigid soil and environmental conditions, it is nowadays considered to be of high nature-conservation value. Known for its nutritional and medicinal properties, C. vulgaris stands out for its varied physiochemical composition, spotlighting a wide range of biological activity. Among the most important bioactive compounds identified in C. vulgaris, the phenolic components found in different parts of this herbaceous plant are the main source of its diverse pro-health properties (antioxidant, anti-inflammatory, antimicrobial, chemoprotective, etc.). Nonetheless, this plant exhibits an excellent nectariferous potential for social insects such as honeybees; therefore, comparing the bioactive compounds observed in the plant and in the final product of the beehive, namely honey, will help us understand and find new insights into the health benefits provided by the consumption of C. vulgaris-related products. Thus, the main interest of this work is to review the nutritional profile, chemical composition and biological activities of the C. vulgaris plant and its related honey in order to encourage the future exploration and use of this health-promoting plant in novel foods, pharmacological products and apitherapy.

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“…So, efforts are needed to maintain the quality of honey from biochemical damage. For other biochemical compounds, which are the result of the Maillard reaction due to heating and storage (HMF, honey color, and phenolic) it is also effective if used as an indicator of damage to the quality of honey (Haouam et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The effect of processing and storage on Klanceng honey (Tetragonula laeviceps)

et al. 2023

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Introduction. Klanceng honey (Tetragonula laeviceps) is in great demand because of its benefits. There is no information on the expiration date of the Klanceng honey. Objective. To predict the shelf life of Klanceng honey by evaluating the effect of heating (40 ºC / 48 h and 70 ºC / 7 h) and storage for two years. Materials and methods. The analysis was carried out three times (2020, 2021, and 2022) at the National Innovation Research Agency Laboratory, Jakarta, Indonesia. Samples of Klanceng honey (Tetragonula laeviceps) were taken from a bee farm in Magetan, East Java, Indonesia. The sample (5 kg) was divided into 3: without heating process (UT), heating at 40 ºC / 48 h (T1), and heating at 70 ºC / 7 h (T2). Then analyzed the activity of HMF, diastase, invertase, acid phosphatase (AP), glucose oxidase (GO), DPPH, honey color, and phenolic at 0, 12 and 24-months. Results. The results showed that short heating at high temperature (70 ºC / 7 h) had a greater impact on decreasing enzyme activity compared to prolonged heating at low temperature (40 ºC / 48 h). Storage had a major impact on the increase of 5-hydroxymethyl (furan)-2-carbaldehyde (HMF) compared to the heating process. During storage (24-months) the HMF value exceeded the maximum limit. Conclusions. The HMF value (55.33 ± 0.57 mg/kg) exceeded the maximum allowable limit (max 40 ppm), this was due to the significant effect of heating on T2 and the storage process. The shelf life of Klanceng honey was two years, as long as it was not heated to high temperatures (70 ºC).

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The Quality of Honeys Influenced by the Traditional Heating Method

Cited by 7 publications

References 11 publications

Quality Attributes of Local and Imported Honeys Commercialized in Algeria

Quality Attributes of Local and Imported Honeys Commercialized in Algeria

Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential

The effect of processing and storage on Klanceng honey (Tetragonula laeviceps)

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