HPLC sugar profiles of Algerian honeys

Ouchemoukh, Salim; Schweitzer, Paul; Bachir‐bey, Mostapha; Djoudad-Kadji, Hafsa; Louailèche, Hayette

doi:10.1016/j.foodchem.2009.12.047

Cited by 162 publications

(122 citation statements)

References 29 publications

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“…Many scientists atempted to characterize the sugars in many honey types [24][25][26]. Diferent techniques such as HPLC [27,28] or GC-MS [29] were used. These methods have been standardized by the "International Honey Commission" [7].…”

Section: Determination Of Sugar Contentmentioning

confidence: 99%

Physicochemical Characterization of Maltese Honey

Attard¹,

Douglas²

2017

Honey Analysis

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The Maltese Islands are renowned for the production of genuine honey from diferent loral sources depending on the season and the location of the apiary. Honey samples were collected directly from local beekeepers over a period of 4 years. Each sample was coded and the details provided by the beekeepers were recorded. A total of 259 samples were collected. The distribution of the apiaries was also considered for the three honey seasons: spring, summer and autumn. All samples were tested for the parameters according to the EU Directive on Honey (2001/110/EC) and the Harmonised Methods of the International Honey Commission (2009). The samples were analysed for consistency (by appearance), moisture content and Brix (by refractometry), colour index, diastase, proline and hydroxymethylfurfural (by spectrophotometry), pH and electrical conductivity (by pH/conductivity meters), salinity (chloride meter), free acidity (by titrimetry), polyphenols (by the Folin-Ciocalteu test), sugar content (high performance liquid chromatography), antioxidant activity (by DPPH and FRAP) and antimicrobial activity. The Maltese honey can be classiied into three seasons with distinctive physicochemical characteristics. Honey originating from particular season showed signiicantly diferent values for speciic parameters. Typically, high sucrose content is found in spring honey and a high conductivity in autumn honey.

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Section: Determination Of Sugar Contentmentioning

confidence: 99%

Physicochemical Characterization of Maltese Honey

Attard¹,

Douglas²

2017

Honey Analysis

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“…Figure 2 and 3the inhibitory capacity of honeys of the same botanical origin is variable and the honey effect on the growth of both microorganisms could be different figure 4 and 5 Antibacterial activities of the honey samples with 50 % concentration against P. auregenosa and E. coli strains are presented in figure 2 and 3. The inhibition zones of honey samples varied from (23-40) mm by P. auregenosa to (29)(30)(31)(32)(33)(34)(35) mm by E .coli. Antibacterial activities of the honey samples with 100 % concentration against P. auregenosa and E.coli strains are presented in Figure 2 and 3.…”

Section: Inhibitory Activity Evaluationmentioning

confidence: 99%

“…Several types of honey are produced in Algeria, where honey production is a traditional practice, well implanted in several regions. [30,31]. The antibacterial properties of Algerian honey have been reported in many studies [32][33][34].…”

Section: Introductionmentioning

confidence: 99%

Antiradical Activity and Total Phenolics of Algerian Honeys and Antibacterial Effect against Gram-Negative Bacteria

Mustafa¹

2012

J Microb Biochem Technol

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Six Algerian honeys from different floral origins, were examined for potential antibacterial and antiradical activity. The Folin-Ciocalteu assay was used to measure total phenol content (TPC) and the 2,2-diphenyl-picrylhydrazyl (DPPH) assay was used to determine the scavenging activity of the honey samples. An agar well diffusion assay and spectrophotometric method were used to assess antibacterial activity against two Gram negative strains (Escherichia coli ATCC25922 and Pseudomonas aeruginosa ATCC 50071).Total phenolic content varied from 63.93 to 95.36 mg/100 g honey as gallic acid equivalent. The DPPH radical scavenging assay was found for an average (30.14 % ± 9.28). The honey samples were found to inhibit all of the tested bacteria. Correlation existed between phenolic content and antiradical activity. Thus Algerian honeys, being a rich source of natural antioxidants, may be used in the prevention of various free radicals related diseases.

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“…Since glucose is less soluble than fructose, the proportions of these sugars in honey determine overall granulation, with higher fructose quantities lending to honey that remains longer in the liquid state [2,3]. Other more complex sugars are formed through the bonding of two or more fructose/glucose molecules with trace polysaccharide residues.…”

Section: Introductionmentioning

confidence: 99%

Analytical Procedures for Determining Heavy Metal Contents in Honey: A Bioindicator of Environmental Pollution

Mejías¹,

Garrido²

2017

Honey Analysis

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Metals are pollutant residues detectable in honey and in fact account for most of the inorganic pollutants found in this food product. Metal pollutants can be accumulated through the food chain and, at levels exceeding safe thresholds, can be toxic to humans and even damage physiological functions. During the honey-making process, bees can transport pollutants to the beehive following contact with polluted botanic species or from drinking contaminated water. Detecting very low concentrations is a persisting challenge to accurately measure these elements in honey. Additionally, since honey is a complex organic matrix, treatments are needed prior to applying any classical chemical methods for metal determination, such as inductively coupled plasma and atomic absorption spectroscopy. Therefore, optimal results are dependent on adequate sample conditioning prior to heavy metal content analyses. Chemical pretreatments include calcination processes and/or acid digestion. Regarding execution, the last steps of any metal detection methodology are the primary determinants of result quality, where any loss of mass is reflected by unreliable values.

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HPLC sugar profiles of Algerian honeys

Cited by 162 publications

References 29 publications

Physicochemical Characterization of Maltese Honey

Physicochemical Characterization of Maltese Honey

Antiradical Activity and Total Phenolics of Algerian Honeys and Antibacterial Effect against Gram-Negative Bacteria

Analytical Procedures for Determining Heavy Metal Contents in Honey: A Bioindicator of Environmental Pollution

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