Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey

Abstract

Honey can be categorized as monofloral and polyfloral honey. There is a strong interest in science and commerce, to further differentiate honey. In the present study, Schefflera abyssinica and polyfloral honey from Sheka Forest, Ethiopia was investigated. Botanical origin was determined based on Melissopalynology. Refractive index, moisture, sugars, ash, pH, free acidity, hydroxymethylfurfural, optical density, diastase activity, protein, and color were determined based on the standard method of the international honey commission (IHC) and AOAC. Antioxidant activity and Antioxidant content were determined using UV- visible spectroscopy. The level of pollen dominancy for monofloral honey ( Schefflera abyssinica ) ranged from 76.2 to 85.8%. The polyfloral honey stuffed with a variety of pollen grain ranged from 2.2% ( Coffea arabica ) to 23.2% ( Schefflera abyssinica ). Schefflera abyssinica honey contained more total phenolic compounds (75.08 ± 2.40 mg GAE/100g), and total flavonoids (42.03 ± 1.49 mg QE/100 g), as well as had stronger DPPH (44.43 ± 0.97%) and hydrogen peroxide (78.00 ± 4.82%) scavenging activity. The principal component analysis revealed that Schefflera abyssinica honey associated with the antioxidant properties of total phenolic, total flavonoids, DPPH, and H 2 O 2., which revealed that floral honey sources can essentially differentiated by antioxidant patterns. The higher electrical conductivity (0.42 ± 0.02 mS/cm), ash (0.41 ± 0.05 g/100g), pH (4.01 ± 0.08), optical density (0.26 ± 0.03) and diastase activity (5.21 ± 0.17 Schade units) were recorded in polyfloral honey. Schefflera abyssinica and polyfloral honey satisfy the requirement of national and international standards. The pollen analysis in combination with antioxidant properties distinguishes Schefflera abyssinica from polyfloral honeys.

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

“…In addition, free acidity was positively correlated with several parameters, namely color (r = 0.577, p = 0.002), protein content (r = 0.556, p = 0.003), TPC (r = 0.592, p = 0.001), DPPH (r = 0.410, p = 0.034) and FRAP (r = 0.493, p = 0.009). Color has been found to correlate with TPC and DPPH [ 77 ]. Apart from free acidity, color was positively correlated with the electrical conductivity (r = 0.482, p = 0.011), which was expected since minerals considerably contribute to the color of honey [ 78 ] and has been demonstrated in the literature [ 79 ].…”

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

“…In various studies, a high correlation between TPC and TFC with the antioxidant capacity of honeys has been reported [ 47 , 52 , 91 , 92 ]. For example, Argentine honeys [ 66 ] were reported to have a higher correlation with phenolic content ( r = 0.91) than with flavonoid content ( r = 0.51).…”

Antioxidant activities of some monofloral honey types produced across Minas Gerais (Brazil)

“…Living cells have limited ability to nullify the activity of free radicals, but it is believed that the ingestion of antioxidants, such as those in honey, can improve cell protection and, therefore, physiological function [ 16 ]. In addition, honey activities are related to several factors, including high water and sugar content, low pH value, presence of hydrogen peroxide and other micronutrients [ 17 – 19 ].…”