Composition and properties of <i>Apis mellifera</i> honey: A review

De‐Melo, Adriane Alexandre Machado; Almeida-Muradian, Lígia Bicudo de; Sancho, M. Teresa; Pascual-Maté, Ana

doi:10.1080/00218839.2017.1338444

Cited by 242 publications

(156 citation statements)

References 361 publications

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“…According to Manikis & Thrasivoulou (2001), honey generally crystalises fast when this ratio is ≥ 2.1. Diastase activity and HMF content are considered indicators of ageing and/or overheating of honey samples, as the enzyme activity decreases while the HMF increases in these conditions (Machado De-Melo et al, 2017). Therefore, it could be concluded that none of the studied samples had a tendency to fast crystallisation.…”

Section: Sensory Characteristicsmentioning

confidence: 99%

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Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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Summary Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the present work, the sensory characteristics and physicochemical parameters of Argentinean honeys from different ecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content, electrical conductivity, sugar profile and volatile compounds were analytically determined in honey samples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation, colour intensity and aroma) were evaluated by a trained panel. Significant correlations were found between honey crystallisation degree and hydroxymethylfurfural content and diastase activity (P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour. Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatile profile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers’ preference can be successfully associated with the chemical composition of honey by multivariate statistical analysis.

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Section: Sensory Characteristicsmentioning

confidence: 99%

“…It is mainly composed of carbohydrates (60%-85%) water (12%-23%) and some other minor components (Machado De-Melo et al, 2017). It is mainly composed of carbohydrates (60%-85%) water (12%-23%) and some other minor components (Machado De-Melo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Patrignani

Ciappini

Tananaki

et al. 2017

Int J of Food Sci Tech

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“…However, the antimicrobial activity of honey is extremely complex and might be due to the involvement of multiple compounds and several nonperoxide components that are also reported to contribute to the unique antibacterial activity of honey, such as physico-chemical properties, osmotic pressure, acidic pH, and nonperoxide phytochemical components, including antioxidants and antimicrobial peptides (Ayaad, Shaker, & Almuhnaa, 2009;Brudzynski, 2006;Halawani & Shohayeb, 2011;Kwakman & Zaat, 2012;Mavric, Wittmann, Barth, & Henle, 2008;Molan, 1992;Molan & Russell, 1988;Simon et al, 2009). Due to the presence of numerous compounds in honey, bacterial resistance is less likely to be developed in honey-treated bacteria (Carnwath, Graham, Reynolds, & Pollock, 2014;Machado De-Melo et al, 2018), favoring the use of honeys against microbial infections. In contrast, some scientists reported a fourfold decline in the antimicrobial activity of honey upon dilution (Adeleke, Onakoya, & Alli, 2002;Olaitan, Adeleke, & Ola, 2007), possibly due the presence of catalase in water that neutralized the hydrogen peroxide (Szweda, 2017).…”

Section: F I G U R Ementioning

confidence: 99%

“…Supplementary hive products such as bee venom, royal jelly, and propolis also have potential therapeutic properties and are used in alternative medicine known as apitherapy (Basa, Belay, Tilahun, & Teshale, 2016;Pasupuleti, Sammugam, Ramesh, & Gan, 2017). The chemical composition of honey varies with the source plant of bee forage and geographical origin (Machado De-Melo et al, 2018).…”

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confidence: 99%

In vitro antimicrobial activities of Saudi honeys originating from Ziziphus spina‐christi L. and Acacia gerrardii Benth. trees

Owayss

Elbanna

Iqbal

et al. 2019

Food Science & Nutrition

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Honeys originating from Sidr (Ziziphus spina‐christi L.) and Talh (Acacia gerrardii Benth.) trees in Saudi Arabia exhibited substantial antimicrobial activity against pathogenic gram‐positive bacteria (Bacillus cereus, Staphylococcus aureus), gram‐negative bacteria (Escherichia coli, Salmonella enteritidis), and a dermatophytic fungus (Trichophyton mentagrophytes). The diameter of zones of inhibition represents the level of antimicrobial potency of the honey samples. Precisely, Talh honey showed significantly higher antibacterial activity against all tested bacteria than Sidr honey. The antifungal activity of Talh and Sidr honey types was significantly at par against a dermatophytic fungus. The water‐diluted honey types (33% w/v) significantly induced a rise in the antimicrobial activity from that of the natural nondiluted honeys. Microbial strains displayed differential sensitivity; gram‐positive bacteria were more sensitive and presented larger inhibition zones than gram‐negative bacteria and the fungus. The sensitivity was highest in B. cereus and S. aureus, followed by T. mentagrophytes, E. coli, and S. enteritidis. The antimicrobial activity of water‐diluted honeys (Sidr and Talh) was high than that of broad‐spectrum antibacterial antibiotics (tetracycline and chloramphenicol) against bacterial strains, but these honeys were relativity less potent than antifungal antibiotics (flucoral and mycosat) against a fungal strain. Our findings indicate the antimicrobial potential of Saudi honeys to be considered in honey standards, and their therapeutic use as medical‐grade honeys needs further investigations.

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“…Both heat treatment and long‐term storage of honey lead to an increase in products of the Maillard reaction such as pyrazines, pyrroles, pyrones, and furanones. Hydroxymethylfurfural (HMF), in particular, is considered to be an indicator of honey processing conditions and its concentration is regulated . Consequently, the method of processing may also impact honey flavor and sensory perception …”

Section: Introductionmentioning

confidence: 99%

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Grace¹,

Mantilla

Sunarharum

et al. 2020

J Sci Food Agric

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BACKGROUND The process of harvesting honey is time consuming and labor intensive. A new system, the Flow Frame, has drastically simplified the harvesting process, enabling honey to be extracted directly from the hive with minimal processing. The sensory profile of honey is influenced, first, by botanical origin and subsequently by processing and storage parameters. A reduction in harvest processing may thus influence the sensory profile of honey harvested from FFs compared to that of honey produced from conventional processing. To test this hypothesis, two monofloral honeys (macadamia and yellow pea) were harvested from FFs, or by conventional honey extraction. Sensory profiling using conventional descriptive analysis was carried out for each floral source with an experienced trained panel. RESULTS The two monofloral honeys harvested using the FF system had significantly (p < 0.05) higher floral and cleaner aftertaste sensory scores than the honey extracted using commercial (C) methods that involve the use of heat and centrifugation. CONCLUSION The flow system retains honey's natural sensory properties compared to harvesting methods that require heat and centrifugation. © 2019 Society of Chemical Industry

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Composition and properties of Apis mellifera honey: A review

Cited by 242 publications

References 361 publications

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

In vitro antimicrobial activities of Saudi honeys originating from Ziziphus spina‐christi L. and Acacia gerrardii Benth. trees

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

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