An overview of physicochemical characteristics and health-promoting properties of honeydew honey

Honey mainly consists of sugars and water. Apart from sugars, honey also contains several vitamins especially B complex and vitamin C, together with a lot of minerals such as calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc are also present. Honey has been used for its healing, nutritional and therapeutic properties since ancient times. Its antibacterial potentials even against multi-drug resistant bacteria, such as Staphylococcus aureus, Bacillus cereus, Bacillus subtillis, Escherichia coli, Staphylococcus albus and Shigella sonnei has been proved. The nutritional composition, minerals, antibacterial, and antioxidant properties of honey will be reviewed here. There is no available information on Biochemical and antioxidant properties on Bangladeshi honey, so we investigate honey for better understanding biochemical properties of honey. Honey samples were collected from the Sundarbon, Khulna, Bangladesh. The levels of PH, Moisture, Ash, Vitamins, minerals, and ascorbic acid, ascorbic acid equivalent antioxidant content (AEAC), sugar, protein, anti- microbial activity and antioxidants were determined in the honey samples using ferric reducing antioxidant power (FRAP), ABTS radical scavenging Activity and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assays. The total phenolic and flavonoid were determined by Folin-Ciocalteu and colorimetric assay method. The results of this study indicate that the samples compare favorably with samples in many parts of the world and also fall within the limits of international standards. This review covers the composition, physiochemical properties and the most important uses of natural honey in human diseases.

Antibiotics

Honey is considered to be a functional food with health-promoting properties. However, its potential health benefits can be affected by individual composition that varies between honey types. Although studies describing the health benefits of Tualang honey (TH), Kelulut honey (KH), and Sidr honey (SH) are scarce, these honey types showed a comparable therapeutic efficacy to Manuka honey (MH). The purpose of this review is to characterise the physicochemical, biological, and therapeutic properties of TH, KH, and SH. Findings showed that these honeys have antibacterial, antifungal, antiviral, antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory and wound-healing properties and effects on the cardiovascular system, nervous system, and respiratory system. The physicochemical characteristics of TH, KH, and SH were compared with MH and discussed, and results showed that they have high-quality contents and excellent biological activity sources. Flavonoids and polyphenols, ...

2020

Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European Union. The most wanted is regional honey. However, imported honey available on the market has often lower prices. The honey obtained can be heat treated, which reduces water content and can slow down the growth of the microorganisms, which are responsible for the undesirable fermentation of honey. Unprocessed honey appears to be the healthiest, but in practice, it's often heat treated to slow down or back up the crystallization process and to make its dosage during technical processes easier. It is widely believed that heating of honey may have a harmful impact on its properties. There are countless articles of popular science, that warn of heating and cooking with honey. Should honey never be heated? The aim of this work is to give an overview of the influence...

Honey is a sweet natural product, which is produced by bees generally from the nectar of flowers and sweet deposits from plants. It is a complex mixture that contains nutrients and bioactive compounds such as carbohydrates (primarily fructose and glucose), enzymes, proteins, amino acids, organic acids, minerals, vitamins, aromatic substances, polyphenols, pigments, beeswax, and pollen that contribute to its color, smell and flavor. The composition and quality of honey is variable and it depends mainly on the botanical source of nectar from which it is obtained, but also depend on the geographic location, seasonal and climatic conditions, processing type and storage. Due to its special composition, honey is a functional food, which is consumed for its effects on human health, with antibacterial, antioxidant, anti-inflammatory and antimicrobial properties, as well as wound and sunburn healing effects. Honey is used in pure form after little or minimal processing as liquid, crystals or other types. The uses of honey as food include flavourant and sweetener in honey cookies, dairy products and fruit juices, as well as industrial production of beverages by mixing with alcohol. In this review, the physical properties and nutritive chemical composition thoroughly reviewed to underscore the quality of honey.

Current Journal of Applied Science and Technology, 2022

Since early antiquity, honey has been utilized worldwide as a balanced meal and in supplementary treatment. It contains over 200 different substances, the majority of which are water, sugars, vitamins, enzymes, amino acids, minerals, and phytochemicals. It has health advantages, including microbial inhibition, healing, and its influence on other disorders. Additionally, it stimulates the immune system and helps immune cells mature. The nutritional value of honey is substantially influenced by the type of plants in the region, the climate, and the production process. Different types of honey were examined by various workers, they found a strong relationship between honey type and HMF, saccharose, and phenolic content, as well as acidity and antioxidant activity. For the level of vitamin C, glucose, and fructose, the combination of variety and manufacturing technique has a substantial influence. The focus of this study is on the biochemical processes and its potential health benefits. However, the precise mechanisms of honey's influence on many illnesses and activities have not yet been fully defined, and more study is necessary to understand their precise contributions.

IOP Conference Series: Materials Science and Engineering

Physicochemical analysis is one of the methods used to measure the quality and authenticity of honey. Quality and authenticity of honey are crucial to ensure only a high quality of natural honey is offered to consumers and to avoid any health complications in the future. However, relatively few physicochemical data is available on the Malaysian honey. In this study, selected physicochemical analyses were conducted on several local honey. Seven honey samples i.e. Tualang honey, Rubber honey, Acacia honey, Kelulut 1 honey, Kelulut 2 honey, adulterated honey 1 and adulterated honey 2 were used and their physicochemical properties measured. Natural honey samples exhibited varying physicochemical characteristics compared to adulterated honey. The adulterated honey 1 had the highest HMF level (164.55 ± 27.14mg/kg), with a low level of pH (3.2 ± 0.02), free acidity (20.8 ± 0.17) and electrical conductivity (0.003 ± 0.00) compared to the natural honey. These preliminary data could serve as a basis for the identification and characterisation of Malaysian honey based on the physicochemical analysis. Moreover, the data can support enforcement activities by the authorities in preventing adulterated honey production and trading in the future.

Journal of Bioenergy and Food Science, 2020

The present study aimed to evaluate the physio-chemical properties of four Indian and Yemeni types of honey Coorg and Kashmiri honey (India), Sidr and Acacia honey (Yemen). The honey samples appeared to conform to the European Legislation (EC Directive 2001) for most of the parameters. The moisture content of the samples varied between 13.5 to 19.5g/100g, Indian honey were the highest moisture content. PH values ranged between 4.7 to 5.6, all tested samples were light acidic. Electrical conductivity ranged from 0.13 to 1.4mS /cm. The color intensity values ranged between 137.3 to 624.7mAU. HMF content fluctuated between 15.4 to 19.9 mg / kg. The ash content varied from 0.05 to 0.68%. The total protein content varied between 0.61 to 1.9 %. The diastase activity values ranged between 9.6 to 11.9 DN. The Kashmiri honey showed the highest value of reducing sugars (64.6 g/100g), while Acacia honey showed the lowest value (59.9 g/100 g) The estimated fructose/glucose ratio for all investigated samples was ranged from 1. 03 to 1.37 and estimated glucose/water ratio was ranged from 1.48 to 1.90. Potassium was found to be the predominant mineral in all honey tested. The highest Potassium content (2176.4 mg/kg) was found in Sidr Yemeni honey. The heavy metals were not detected in all honey samples, that the tested honey was safe for human consumption. The results suggest that Indian and Yemeni honey could be beneficially used as a functional or nutraceutical substance.

Iraqi Journal of Science, 2023

The present study was undertaken to determine and compare the antibacterial and biochemical characteristics of honey samples from Kurdistan region in Iraq and Arabian Gulf region. Sixteen honey samples of mixed floral origins from both regions were analysed and compared. Antibacterial activity of the honey samples was investigated against five clinical pathogenic bacteria: Acinetobacter baumannii, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Staphylococcus aureus by agar dilution method. Both sample sets showed differential biochemical characteristics and potential functional properties such as antioxidant and antimicrobial properties. All measured parameters were within accepted ranges. However, significant differences were found in mean±SE levels of conductivity and pH, diastase activity, TPC and DPPH activity between the two sample groups with KRI samples showing more desirable qualities. Other parameters such as water content, total acidity, total and reducing sugars, sucrose and HMF showed no significant difference. The results of antibacterial activity indicated that KRI honey is more effective than AG honey against the tested pathogenic bacteria.

Acta Alimentaria, 2014

Honey is the natural sweet substance produced by bees from the nectar or secretions of plants or from excretions of plant-sucking insects, which the bees collect, transform by combining with specifi c substances of their own, deposit, dehydrate, store, and leave in honeycombs to ripen and mature. The physical properties of honey make it versatile and applicable to several industries. High consumer demand for honey consequently leads to widespread adulteration. In the present study, fi fteen honey samples were collected from various parts of Kerala, India and classifi ed into three categories: market samples, raw/wild samples, and industrial samples. The samples were then analysed for the following parameters: organoleptic features, physicochemical properties, biochemical characteristics, and microbiological state. The values obtained for physicochemical and biochemical analysis were compared to Standard values provided by the Bureau of Indian Standards. It was found that no honey ideally conformed to all parameter standards. Some samples clearly indicated conditions of improper handling. All honey samples showed signifi cant polyphenol content. Although honey samples showed increased microbial growth upon dilution, they were also found to have effective antimicrobial properties. Signifi cant links between moisture content, yeast count, and non-conformity in honey were determined, which highlights the necessity of proper storage conditions.

Iranian Journal of Veterinary Medicine, 2024

Background: Honey, a naturally sweet food product, exhibits several health beneficial effects. The quality of honey differs by its microbiological, physicochemical, and antioxidant properties, which can significantly vary from brand to brand and country to country. Objectives: This study aimed to assess the physicochemical properties and antioxidant activity of honey brands distributed in Tehran City, Iran, and compare these parameters with national and international standards. Methods: Five brands (Shakelli, Khansar, Golagin, Shafi, and Kral) of honey in Tehran were selected, and 5 samples of each brand were collected from supermarkets and analyzed by standard methods for physicochemical properties and antioxidant activity. The collected data were analyzed using SPSS software, version 20. Results: The results depicted significant differences among studied honey brands in all physicochemical properties (except for ash, total reducing sugars, and sucrose content) and antioxidant activity (P<0.05). The moisture, ash, pH, free acidity, total reducing sugars, sucrose, diastase, and 5-hydroxymethylfurfural (HMF) contents of honey brands ranged within 16.30%-15.34%, 0.24%-0.40%, 4.27-4.39 units, 9.15-10.68 meq/kg, 77.84%-79.74%, 3.66%-4.57%, 2.28-3.28 DN (diastase number), and 6.67-11.84 mg/kg, respectively. Thus, the physicochemical properties of studied honey brands, except for diastase activity, were within national and international legal ranges. Moreover, total phenolic contents (TPC) and radical scavenging activity (RSA) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) of honey brands ranged within 28.72-39.36 mg GAE/100 g and 63.83%-73.91%, respectively. In addition, a highly significant positive correlation was observed between TPC and RSA of DPPH of honey samples (r=0.798, P<0.01). Conclusion: The studied honey brands were of good quality and met national and international standards.

International Journal of Food and Nutritional Science, 2015

Honey is classified based on processing, and has physical, chemical and nutritional properties. It has wide acceptability as a complementary and alternative medicine, with extensive use for all human ailments including cancer. The medicinal potency of honey evolved from its biochemical activities and effects as a functional food. Honey contains all the six classes of dietary requirement of food, and can go for a complete meal. The availability of honey in natural state, its influence on physiological processes in all organs and provision of additional health benefits beyond nourishment gives it more recognition as a functional food. The inclusion of honey in infant and children diets, and use as food sweetener is nutritionally rewarding. The presence of several nutraceuticals, phytochemicals and other bioactive substances exerts influence on blood chemistry and body metabolism of honey consumers. This enhances biochemical activities, with consequent physiological modifications in the body. The bioactive substances in honey interact uniquely and work in synergy to give synergistic multiple ingredients factor. This factor helps honey to influence vital processes of the body, covering virtually all organs within the organism. The beneficial effects of honey as a medicinal agent are attributed to its significance as a functional food.

2016

The investigations were carried out in the Honey Analysis Laboratory of Honeybee Research Institute, National Agricultural Research Centre Islamabad, Pakistan, to determine the quality and Physico-chemical characteristics of honey samples from different localities of Pakistan. Physicochemical analysis of these samples was carried out using AOAC methods and Harmonised methods of International Honey Commission and results were compared with the standards of Codex Alimentarius and European Union Council Directive. The range of different parameters was 18.00±0.10-23.50±0.30% moisture, 3.67±0.006-7.07±0.006 pH, 8.03±0.35-35.66±2.51meq/kg acidity, 6.76±0.05-7.90±0.10% sucrose, 75.00±0.20-81.00±0.10% total sugars and 0.11±0.01-0.92±0.01 mS/cm electrical conductivity, 0.01±0.003 -0.26±0.004% ash. Values for sucrose, acidity, total sugars and ash were within the normal ranges except for the moisture, pH and electrical conductivity. These parameter’s values were found higher than the recommen...

Processes, 2022

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2016

In current study, hydroxy methyl furfural (HMF), diastas, moisture, acidity, ash, pH and electric conductivity (EC) of collected honey samples were determined. The highest ash content was found in pine honey (0.73 %). pH values of honey samples ranged from 3.76 (cotton) to 4.78 (pine honey). Also, acidity values of honeys were found between 22.79 meq/ kg (sunflower) and 44.25 meq/ kg ( cotton ). In all samples, hydroxy methyl furfural values were found between 2.32 mg/ kg (cotton) and 4.03 mg/ kg (sunflower). In addition, diastatic activities of honey samples were found between 27.80 (sunflower ) and 35.46 (pine honey). EC values of floral honey types changed between 0.42 mS/ cm (floral honey ) and 0.85 mS/ cm ( cotton honey ). While fructos contents of honey change between 24.64 % (pine honey) and 48.13% (cotton), glucose contents of samples varied from 22.03% (pine honey) to 36.74% (sunflower).