Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties

Abstract

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.

Physicochemical and Medicinal Properties of Tualang, Gelam and Kelulut Honeys: A Comprehensive Review

“…Amongst the reviewed studies comparing the antioxidant properties of Tualang, Gelam and Kelulut honey, one study showed that Kelulut honey has the highest antioxidant properties in ranking after Manuka honey amongst Gelam and Tualang honeys [ 25 ]. By contrast, another study found Tualang honey to have higher antioxidant properties than Manuka, Kelulut, and Gelam honeys [ 27 ]. As mentioned earlier, the study also revealed higher free radical scavenging and antioxidant activity in Tualang honey than in Gelam and Borneo honeys [ 26 ].…”

Development of Antioxidant Jelly Using Tropical Fruits

“…53,54 The total phenolic content showed a proportional correlation with antioxidant activitiy. 23 The higher TPC of the MJ1 sample may be due to higher amount of total polyphenols in mango pulp as compared to passion fruit and pineapple. Previous study has reported TPC ranged from 129 mg GAE/g for pineapple to 546 mg GAE/g for mango in the methanol extractions.…”

“…22 Besides, gelling agents, sweeteners, colouring, and flavourings are commonly used in the preparation of jelly to enhance the sensorial characteristics. 23 To increase consumer acceptance on jelly with excellent nutritional value without affecting taste and texture of the end product, tropical fruits that naturally contain antioxidants have recently been used as functional ingredients in jelly formulation. 24 This previous study has shown positive finding in bioactive compound and sensorial acceptance of product Therefore, in this study, antioxidant jelly was formulated using mango, passion fruit and pineapple juice as base ingredients and analysed for their nutritional composition, physicochemical, phytochemical, and sensory properties.…”

Proximate Analysis and Antioxidant Activity of Kelulut (Heterotrigona itama) Honey from Peat Land Forest, South Kalimantan

“…Compared to Trigona Honey of South Sulawesi and Trigona of Malaysia which have different protein contents, Trigona of South Sulawesi contains 0.03% protein, 22 while Trigona of Malaysia contains 0.26% protein. 23 On the other hand, Apis honey contains 0.5% protein consisting of free amino acids and enzymes. 5 The percentage of protein contents may differ among different kinds of honey due to the sources of nectar consumed by the bees.…”