Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar

Fröschle, M.; Horn, Hans-Rudolf; Spring, Otmar

doi:10.1016/j.lwt.2018.04.006

Cited by 12 publications

(15 citation statements)

References 35 publications

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“…Ash content in the present study ranged from 0.045 to 0.14% which is comparable with Indian honeys (Saxena et al 2010). Ash content can be taken as a parameter to determine the botanical origin of honey and there is a difference in ash content between floral, mixed and honeydew honeys; in general floral honeys have the lowest ash contents (Froschle et al 2018). The total soluble protein in the samples ranged from 34.96 to 253.54 mg/100 g of honey and is related to the botanical origin of honey and the quality of nectars (Anklam 1998).…”

Section: Melissopalynological Analysissupporting

confidence: 63%

“…The pH values are important, since acidity can influence the texture, stability, and shelf life of honey (Froschle et al, 2018). Honey samples from Shillong, Sohra, Jorhat and Tezpur had total acidity (sum of free acidity and lactone acidity) ranging from 23.14 to 49.75 meq/kg, which was in agreement with 33.5-53.5 meq/kg reported in Australian honeys (Ajlouni and Sujirapinyokul 2010), but Mawsynram recorded an exceptionally high total acidity of 107.15 meq/ kg probably due to excessive fermentation of the honey (Ajlouni and Sujirapinyokul 2010).…”

Section: Melissopalynological Analysismentioning

confidence: 99%

“…Lactone content values, it was observed, were almost similar with free acidity values implying that free acidity and lactones contributed to acidity in honey, with Mawsynram having the highest value of 52.74 meq/kg. Organic acids are in a state of variable equilibrium with their corresponding lactones (Froschle et al 2018).…”

Section: Melissopalynological Analysismentioning

confidence: 99%

“…Honey also exhibits both antibacterial and antifungal properties (El-Haskoury et al 2018). The phenolic acids, flavonoids, certain enzymes like glucose oxidase and catalase, ascorbic acid, protein and carotenoids that are present in honey impart antioxidant properties (Froschle et al 2018;Saxena et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Quality characterization and effect of sonication time on bioactive properties of honey from North East India

2018

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The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were analyzed for physicochemical properties, bioactivity and mineral content. Effect of sonication time on the bioactive properties of honey was determined. All the honey samples had good bioactive properties and high content of potassium, sodium, calcium and iron. The Jorhat sample had the highest phenolic content (296.68 ± 2.16 mg GAE/100 g) and flavonoid content (155.26 ± 2.90 lg quercetin/100 g) whereas highest DPPH radical scavenging activity with an IC 50 value of 29.8 ± 0.20 g and a FRAP value of 7291.60 ± 584.6 lM Fe(II)/100 g were noted in Shillong sample. Sonication exhibited various effects on the bioactive properties of the selected honey samples based on their source and treatment time. Honey from Jorhat and Sohra exhibited good quality standards with HMF content less than 80 mg/kg.

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Section: Melissopalynological Analysissupporting

confidence: 63%

Section: Melissopalynological Analysismentioning

confidence: 99%

Section: Melissopalynological Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality characterization and effect of sonication time on bioactive properties of honey from North East India

2018

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“… Fröschle et al [2018]. reported different lactonic acidity range (14.5±8.2 meq/kg) of Jatropha honey.…”

mentioning

confidence: 99%

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)

Bouhala¹,

Ouchemoukh²,

Moussi³

et al. 2020

Pol. J. Food Nutr. Sci.

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Coastal and mountainous honey samples were collected from different regions in Jijel (Algeria) to evaluate their moisture content, electrical conductivity, ash content, pH, acidity, protein content, color parameters, antioxidants content, radical scavenging activity, reducing power, and antibacterial activity, to reveal the differences between coastal and mountain honeys and to determine the correlation between altitude and different parameters. The results indicate that Jijelian honeys were dark with acceptable physicochemical properties and a good bioactive potential. Escherichia coli was sensitive to Jijelian honeys while Staphylococcus aureus and Pseudomonas aeruginosa were more resistant. Coastal honeys had statistically signifi cantly higher pH, electrical conductivity, ash content, color intensity, hydroxymethylfurfural (HMF) content, and reducing power than the mountainous samples (p<0.05), while the total acidity was higher in the mountain honeys (p<0.

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