Characterization and Classification of Several Monofloral Iranian Honeys Based on Physicochemical Properties and Antioxidant Activity

Abstract

The aim of this study was to characterize and classify 10 honey samples collected from different regions of Iran based on their physicochemical properties. Moisture, ash and hydroxymethylfurfural (HMF) content, pH, electrical conductivity, diastase activity, color and fructose to glucose ratio were determined. Phenolic and flavonoid compounds, antioxidant activity and the ability to inhibit enzymatic browning were also evaluated in the samples. Based on diastase activity and hydroxymethylfurfural content, Tamarisk honey showed the best quality.The highest ratio of fructose to glucose (1.5) belonged to Ziziphus. Coriander honey with the lowest L* (18.9) was considered darker than other samples. High correlation coefficients between phenolic, flavonoid compounds and antioxidant activity indicated that these compounds are mainly responsible for the antioxidant capacity of honey. Based on the first principal Downloaded by [University of Otago] at 23:56 21 July 2015 A c c e p t e d M a n u s c r i p t 2 component (PC1), honey samples were classified into four main groups. The first group included Coriander and Ziziphus, the second group was Dill, the third group contained Thyme, Parsley and Qanqal and the fourth group included Astragal, Alfalfa, Tamarisk and Orange blossom.

Antioxidant activity, color chromaticity coordinates, and chemical characterization of monofloral honeys from Morocco

“…Aazza et al [18] in a recent study on commercial Moroccan honeys, reported values of total phenol that are slightly greater than our results here; conversely our OR honey samples total phenol values are greater than those reported by Aazza et al [18] For all our studied Moroccan honey samples, both the DPPH and the FRAP values were generally lower than literature data. [31,32] However, as reported in the literature, [31,32] the reducing power and radical-scavenging ability show a general variability according the botanical source of nectar. Significant correlation factors (negative) were also found by plotting the lightness values L* against DPPH (p < 0.01), L* against FRAP (p < 0.01) and L* versus total phenols (p < 0.001).…”

Classification of entomological origin of honey based on its physicochemical and antioxidant properties

“…[13] In recent years, improvement in the determination of botanical and geographical origins of honey was approached using multivariate analysis which is also known as the pattern recognition methods via principal component analysis (PCA), discriminant analysis (DA) and cluster analysis (CA). [17][18][19][20][21][22] However, work on determination of honey entomological origin is limited except for Duarte et al [8] who classified honeys into the bee species of Apis mellifera, Melipona spp., and Plebeia spp. using physiochemical and antioxidant properties, Silva et al [23] who classified honey into Apis mellifera and Melipona spp.…”

Determination of the floral origin of honey based on its phenolic profile and physicochemical properties coupled with chemometrics

“…For the control sample, 2 mL of water was mixed with 2 mL solution of DPPH. [22] The percent inhibition was calculated using the following formula: %Inhibition ¼ control absorbance À sample absorbance ð Þ control absorbance  100 (1)…”