Effects of harvesting methods on physicochemical and microbial qualities of honey

Babarinde, Grace Oluwakemi; Babarinde, Samuel Adelani; Adegbola, Dorcas Olufunmibi; Ajayeoba, Sinmilolu I.

doi:10.1007/s13197-011-0329-9

Cited by 36 publications

(30 citation statements)

References 18 publications

(23 reference statements)

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“…According to Kamal et al (2002) they reveal the difference in pH to present differ acids and minerals in honey. Higher pH values obtained from honey harvested using traditional method could be as a result of fermentation due to inappropriate method of harvesting (Babarinde et al, 2011). All of the investigated honey samples were acidic and were within the limit that indicates freshness.…”

Section: Determination Ph and Free Aciditymentioning

confidence: 92%

“…sidr honey (Table,1). It's obvious that free acidity value exceed the maximum standard specified by Codex Alimentarius, 1998, (40 meq/kg) (Babarinde et al, 2011). The acidity indicates the history of honey and possible alcohol and acid production by bacterial fermentation.…”

Section: Determination Ph and Free Aciditymentioning

confidence: 99%

“…It's obvious that HMF content did not exceed the maximum standard of 80 mg/kg specified by Codex Alimentarius (1993) for Arab Gulf countries. In addition, the HMF value in honey is affected by the harvesting ways of honey even modern or traditional, the pH and acidity values and the overheating and long period's storage of honey (Saxena et al, 2010 andBabarinde et al, 2011).…”

Section: Hydroxymethylfurfural (Hmf)mentioning

confidence: 99%

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Physicochemical Characterization and Antimicrobial Activity of Sidr Honey Produced by Dwarf Honey Bees (Apis florea F.)

Taha

Balabel

Elshishtawy

2019

Journal of Plant Protection and Pathology

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The objective of the study was to evaluate the physicochemical properties and the antimicrobial activity of sidr honey produced by dwarf honey bees, Apis florea F. Three sidr honey combs presents three samples from Ziziphus trees (Ziziphus spinchristis L.) were collected during the blooming period (September and October, 2017) from Al-Ahsa, Saudi Arabia. Apis florea (A. f.) sidr honey had a high water content value (23.9%). The average results of pH no (4.52), free acidity (49.5 meq/kg), Hydroxymethylfurfural (HMF) (1.7 mg/kg), Ash content (0.95 %) and electrical conductivity (EC) (1.79 mS/cm) for Apis florea sidr honey, respectively. The average sugar composition was (25.39, 39.47 and 3.29%) for Glucose, Fructose and Sucrose, respectively. Vitamins B3, B6, B12 and Ascorbic acids were detected in sidr honey. Vitamin B6 was the superior (7.87 mg/kg) of all tested vitamins followed by Ascorbic acid giving 4.04 mg/kg. The results suggested that Apis florea sidr honey is a good source of antioxidants and Vitamins. The antimicrobial activity of Apis florea sidr honey was tested for fungus (Rhizoctonia solani & Fusarium solani) and bacteria (Ralstonia solanacearum & Agrobacterium rhizogenes). There were positive results with the bacteria mentioned in each of the concentrations (15 -50 -100% with Ralstonia solanacearum) while the concentration 100% gave a positive result with the bacteria (Agrobacterium rhizogenes). Honey did not show antifungal activity. In addition, further studies are needed in order to investigate the therapeutic effect of sidr honey produced by Apis florea honey bees.

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Section: Determination Ph and Free Aciditymentioning

confidence: 92%

Section: Determination Ph and Free Aciditymentioning

confidence: 99%

Section: Hydroxymethylfurfural (Hmf)mentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical Characterization and Antimicrobial Activity of Sidr Honey Produced by Dwarf Honey Bees (Apis florea F.)

Taha

Balabel

Elshishtawy

2019

Journal of Plant Protection and Pathology

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“…In this method batch sorption experiments were carried out at room temperature on a mechanical shaker. Working solutions of the solutes; methylene blue (MB), acetic acid (AA) and potassium permanganate (PP) were prepared from stock solutions, a known amount of activated sample was added to each of the solutions of the solutes in a conical flask, thoroughly mixed and shaken for 1 h. The mixture was filtered and the post adsorption concentration of the adsorbate solution was determined in the filtrate using spectrophotometric technique for methylene blue and potassium permanganate solutions [15,16]. Titration with standard solution of sodium hydroxide was used in the determination of concentration of acetic acid, [17].…”

Section: Adsorption Studymentioning

confidence: 99%

Comparison of sorption capacity and surface area of activated carbon prepared from <i>Jatropha curcas</i> fruit pericarp and seed coat

Okeola¹,

Odebunmi²,

Ameen³

2012

Bull. Chem. Soc. Eth.

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ABSTRACT. Activated carbons were prepared from fruit pericarp and seed coat of Jatropha curcas using KOH and NaCl as activating agents leading to the production of four samples of activated carbons JPS, JPP, JCS and JCP. The adsorption capacity based on adsorption of methylene blue was determined for each sample. A further study of adsorptive properties of the most efficient activated carbon (JPS) was made by contacting it with standard solutions of methylene blue, acetic acid and potassium permanganate. The effects of mass of active carbon used, initial concentration of the solute and the pH of the solution on adsorption performance were investigated. Ash content and percentage fixed carbon were determined for two of the activated carbons (JPS and JCS) with the highest adsorptive capacity. Equilibrium study on adsorption was carried out and the adsorption data were analyzed using the Langmuir isotherm. The results obtained indicate that activated carbons from the fruit pericarp and the seed coat of J. curcas can be used as high performance adsorbents with the fruit pericarp activated carbon showing the higher adsorption capacity. The adsorption data fitted well to the Langmuir model and adsorptive area of 824-910 m 2 /g was obtained for the activated carbon.

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“…Honey has a complex system which contains sugars, organic acids, minerals, vitamins and phenolic compounds (Zalibera et al, 2008;Adetuyi et al, 2009;Babarinde et al, 2011). According to Hernández et al (2005) honey has a very low mineral content (0.1 _ 0.2% for floral honey), which varies widely depending on the botanical origin, edaphoclimatic conditions and technical extraction.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

Oliveira

Kwiatkowski

Rosa

et al. 2015

FSTR

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Analyses of honey produced by AfricanizedKeywords: Apis mellifera, honey, chemistry parameters, rheology IntroductionIn Brazil, beekeeping is attracting interest of many farmers and several institutions, as it is an activity in which one can achieve good economic results (Welke et al., 2008). To guarantee a product with quality on the market that is increasingly demanding, it is important to know the characteristics of honey. Thus, it is necessary to carry out the physical-chemical and rheological analysis, aiming to standardize the product, thereby obtaining subsidies to ensure the quality of honey by detecting its possible adulterations. Honey may undergo several changes of various causes. Some occur because of farmers' lack of information related to the extraction technology, the proper management, the equipment to be used and mainly for storage and conservation of the product (Melo et al., 2003).Honey is a food product produced by honey bees from the nectar of flowers or secretions coming from live parts of plants or secretions of plant-sucking insects that lay on living parts of plants which bees collect, transform, combine with their specific substances, store and let ripen in the hive combs (Mercosul, 1999; Brazil, 2000; Codex Alimentarius, 2001). Honey has a complex system which contains sugars, organic acids, minerals, vitamins and phenolic compounds (Zalibera et al., 2008;Adetuyi et al., 2009;Babarinde et al., 2011). According to Hernández et al. (2005) honey has a very low mineral content (0.1 _ 0.2% for floral honey), which varies widely depending on the botanical origin, edaphoclimatic conditions and technical extraction.The viscosity is one of the most significant physical and sensory characteristics of honey, which affects the quality of theproduct (Yanniotis et al., 2006). Industrially, higher viscosities imply greater costs in centrifugation, decanting and mixing, caused The pH determination was performed using a digital pH meter. Materials and Methods Honey samples Honey was collected from hives ofThe ash samples were obtained by calcination in muffle furnace, according to Almeida-Muradian and Bera (2008). Determinations of reducing sugars, total and apparent sucrose were performed by using the Lane-Eynon method from a stock solution of 20% (IAL, 2005). The content of insoluble solids was determined according to Almeida-Muradian and Bera (2008). The diastatic activity was performed according to Marchini et al. (2004), where the buffered solution of starch-honey is kept in a water bath (40℃, the time required for obtaining the specific end point (absorbance lower than 0.235) determined spectrophotometrically. The results were obtained on a Gothe scale.Phenolic compounds were determined by Folin-Ciocauteau according to Meda et al. (2005) using gallic acid as standard. The determination of the honey color is based on different degrees of light absorption at wavelengths of 560 nm, using the pure glycerin as white and to classify the color of honey, it was used Pfund scale (Marchini et al., 2004)...

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Effects of harvesting methods on physicochemical and microbial qualities of honey

Cited by 36 publications

References 18 publications

Physicochemical Characterization and Antimicrobial Activity of Sidr Honey Produced by Dwarf Honey Bees (Apis florea F.)

Physicochemical Characterization and Antimicrobial Activity of Sidr Honey Produced by Dwarf Honey Bees (Apis florea F.)

Comparison of sorption capacity and surface area of activated carbon prepared from <i>Jatropha curcas</i> fruit pericarp and seed coat

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

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