Biochemical and nutritional components of selected honey samples

Chua, Lee Suan; Adnan, Nur Ardawati

doi:10.17306/j.afs.2014.2.6

Cited by 55 publications

(50 citation statements)

References 22 publications

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“…The ratio of fructose to glucose (F/G) could be an indicator of honey flavour as fructose is sweeter than sucrose and glucose (Rodrıǵuez et al 2004;Chua and Adnan 2014). Commercial Z honey with the highest F/G ratio of 1.81 was the sweetest honey (Table 1).…”

Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 99%

“…Honey with low F/G and high G/W are prone to crystallise faster than honey with high F/G and low G/W. As glucose is less water soluble than fructose, glucose has tendency to come out from honey solution to form crystals (Chua and Adnan 2014). Pineapple honey (Apis mellifera) and Borneo honey (Apis cerana) showed a higher tendency to crystallise than Tualang and Gelam honeys (Apis dorsata).…”

Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 99%

“…Pineapple honey (Apis mellifera) and Borneo honey (Apis cerana) showed a higher tendency to crystallise than Tualang and Gelam honeys (Apis dorsata). The proportion of sugar is largely dependent on the nectar source collected by bees, seasonal climate and geographical origin (Chua and Adnan 2014). The lowest G/W value of 0.28 for Kelulut honey may indicate that Kelulut honey remains as liquid for a longer period of time.…”

Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 99%

“…Diastase is one of the enzymes mostly secreted from bee salivary found in honey and it measures the combined activities of both α-and β-amylases in honey (Chua and Adnan 2014). Diastase enzyme facilitates conversion of starch to maltose where heating and longer storage degrades enzymes in honey.…”

Section: Hydroxymethylfurfural Content and Diastase Activitymentioning

confidence: 99%

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Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content

et al. 2016

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Raw honeys from four different bee species, namely the honey bees and stingless bees, were classified based on its chemical profiles, mineral contents and heavy metals. Chemical profiles including proximate composition, predominant sugars, hydroxymethylfurfural content, and diastase activity were determined following official methods while mineral and heavy metals contents were obtained from atomic adsorption spectrometry (AAS) and inductively coupled plasma-mass spectrometry (ICP-MS) measurements, respectively. Both hierarchical cluster analysis and principal component analysis show high possibility of distinguishing honey by its bee species of honey bees (Apis spp.) and stingless bees (Heterotrigona itama) based on distinctive differences in chemical compositions and mineral contents. Potassium and sodium were the major elements in raw honey samples at average of 904.9 and 617.6 mg/kg, respectively. Honey from stingless bee contained more protein, 0.85 g/100 g and less total sugar of fructose and glucose at 24.99 g/100 g. The information of bee speciation origin of honey bees and stingless bees enhances the identity of honey on the product labelling.

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Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 99%

Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 99%

Section: Predominant Sugar Profile Of Honey Samplesmentioning

confidence: 99%

Section: Hydroxymethylfurfural Content and Diastase Activitymentioning

confidence: 99%

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Classification of Honey from Its Bee Origin via Chemical Profiles and Mineral Content

et al. 2016

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“…This result indicates that Malaysian honey possesses more fat content more than Manuka honey. Generally, honey has been reported in a few studies with little or no fat content (Singh and Bath, 1997;Chua and Adnan, 2014), but minute amount of free fatty acids such as linolenic acids, oleic acids, and palmitic acids were found in white clover honey from New Zealand (Tan et al, 1988). According to Somerville (2005), the fat content of honey mainly came from fatty acids, such as capric, lauric, myristic, linoleic, linolenic acids, which were known to have antimicrobial properties.…”

Section: Proximate Compositionmentioning

confidence: 99%

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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