Physicochemical characteristics of Malaysian honeys influenced by storage time and temperature

A, Fuad; Anwar, Nadiem; Zakaria, Abd Jamil; Shahidan, Noor Hidayah; Zakaria, Zalmiyah

doi:10.4314/jfas.v9i2s.52

Cited by 8 publications

(5 citation statements)

References 15 publications

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“…This may indicate that the phytochemical components exerted a more specific growth-inhibitory activity against E. coli than the osmotic effects of sugars. In this respect, several reports have shown the high antimicrobial activity of Trigona, Tualang, Gelam and Acacia honeys against both Gram-positive and Gram-negative bacterial strains [27,32,33]. Previous findings by Tan et al, (2009) reported that honey tualang was superior in their antimicrobial activity against E. coli [34].…”

Section: Discussionmentioning

confidence: 93%

Antibacterial activity of selected varieties of Malaysian honey against Escherichia coli: A comparative study

Al-kafaween

Al‐Jamal²,

Hilmi³

2021

int. arab. j antimicrob. agents

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Background: The purpose of this study was to investigate antibacterial activity of three varieties of Malaysian honey; Tualang honey (TH), Gelam honey (GH), and Acacia honey (AH) against Escherichia coli. Methods: The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the honey samples against E. coli were determined by the broth microdilution assay in the presence and absence of catalase enzyme. The mode of inhibition of honey samples against E. coli was investigated by the effect of time on viability. Impacts of the honeys on the expression profiles of the selected genes of E. coli were examined using RT-qPCR analysis. Results: The results showed that TH and GH honey possessed lowest MIC and MBC values against E. coli with 20% and 25% (w/v) respectively. Highest MIC and MBC values were observed by AH honey against E. coli with 25% (w/v) and 50% (w/v) values respectively. Among the tested honeys, TH and GH exhibited the highest total antibacterial activity and the highest levels of peroxide-dependent activity. Time–kill curve demonstrated a bactericidal rather than a bacteriostatic effect; with a 2-log reduction estimated within 540 min. Viable cells were not recovered after 9 hours exposure to MIC of all honey-treated. The RT-qPCR analysis showed that all honey-treated cells share a similar overall pattern of gene expression, with a trend toward reduced expression of the virulence genes of interest. Conclusion: This study demonstrates that Malaysian honey have the potential to be effective inhibitor and virulence modulator of E. coli via multiple molecular targets.

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Section: Discussionmentioning

confidence: 93%

Antibacterial activity of selected varieties of Malaysian honey against Escherichia coli: A comparative study

Al-kafaween

Al‐Jamal²,

Hilmi³

2021

int. arab. j antimicrob. agents

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“…The prevalent subtropical climate conditions of high temperature and low humidity in Saudi Arabia could be the reason for the low moisture level in local honey. Moisture level is also vulnerable to geographical moisture conditions (temperature and humidity) during honey production, level of honey maturity in the hive, content of floral nectar, harvesting time, processing techniques, storage conditions, and apiary management [35][36][37]. The low moisture content would be an advantage for long storage with the prolonged shelf life of honey [25,38].…”

Section: Discussionmentioning

confidence: 99%

“…The pH value is linked with the number of organic acids present in the honey. It can also be influenced by various other factors such as the presence of inorganic ions, as well as extraction and storage conditions, which affect the structure, stability, and shelf life of honey, as well as the fermentation process [14,37]. In the present study, the mean pH values of local and imported honey (5.0 ± 0.2 and 4.5 ± 0.2, respectively) were within the permitted limit (3.4-6.1) of standards [9,10,23].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Composition of Local and Imported Honeys Associated with Quality Standards

Raweh

Badjah‐Hadj‐Ahmed

Iqbal

et al. 2023

Foods

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The compliance with honey standards is crucial for its validity and quality. The present study evaluated the botanical origin (pollen analysis) and physicochemical properties: moisture, color, electrical conductivity (EC), free acidity (FA), pH, diastase activity, hydroxymethylfurfural (HMF), and individual sugar content of forty local and imported honey samples. The local honey exhibited low moisture and HMF (14.9% and 3.8 mg/kg, respectively) than imported honey (17.2% and 23 mg/kg, respectively). Furthermore, the local honey showed higher EC and diastase activity (1.19 mS/cm and 11.9 DN, respectively) compared to imported honey (0.35 mS/cm and 7.6 DN, respectively). The mean FA of local honey (61 meq/kg) was significantly naturally higher than that of imported honey (18 meq/kg). All local nectar honey that originated from Acacia spp. exhibited naturally higher FA values that exceeded the standard limit (≤50 meq/kg). The Pfund color scale ranged from 20 to 150 mm in local honey and from 10 to 116 mm in imported honey. The local honey was darker, with a mean value of 102.3 mm, and was significantly different from imported honey (72.7 mm). The mean pH values of local and imported honey were 5.0 and 4.5, respectively. Furthermore, the local honey was more diverse in pollen grain taxa compared to imported honey. Local and imported honey elicited a significant difference regarding their sugar content within individual honey type. The mean content of fructose, glucose, sucrose, and reducing sugar of local honey (39.7%, 31.5%, 2.8%, and 71.2%, respectively) and imported honey (39.2%, 31.8%, 0.7%, and 72.0%, respectively) were within the permitted quality standards. This study indicates the necessity of increasing the awareness regarding quality investigations for healthy honey with good nutritional value.

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“…However, honey is a very hygroscopic substance, and its moisture content can change depending on the atmospheric humidity while being stored [ 32 , 33 ]. The probability that yeasts will ferment and affect the flavor of the honey during storage increases with the amount of moisture in the honey [ 7 , 21 , 34 ]. Microbiological contamination of honey can induce deterioration, i.e., affect its stability.…”

Section: Introductionmentioning

confidence: 99%

Sunflower Honey—Evaluation of Quality and Stability during Storage

Baloš

Popov

Jakšić

et al. 2023

Foods

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Honey’s unique qualities should last for several years when properly stored. Therefore, it is up to manufacturers to choose the right shelf life for their product while also considering the product’s nature. Physicochemical parameters (water content, electrical conductivity, free acidity, pH, ash, water-insoluble matter, hydroxymethylfurfural (HMF), sugar content and composition, and diastase activity) were analyzed in 24 samples of sunflower honey collected from several localities in Vojvodina, Serbia. Crystallization indices were also calculated. Furthermore, the impact of eighteen months of room temperature storage (22 ± 2 °C) in a dark place on selected physicochemical parameters (water, HMF, diastase activity, pH value, and free acidity) was investigated. The results of the initial test indicated that the tested samples of sunflower honey from Vojvodina is of good quality because the parameters under examination revealed results that were within the legal bounds of both national and European legislations. Eighteen months of storage at room temperature reduced diastase activity by 2 times, increased HMF content by about 17 times, and decreased the pH value of honey from a mean value of 3.66 to 3.56. The water content was relatively stable at 17.01% before storage and 16.29% after storage. The storage of sunflower honey did not have an impact on the free acidity.

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Physicochemical characteristics of Malaysian honeys influenced by storage time and temperature

Cited by 8 publications

References 15 publications

Antibacterial activity of selected varieties of Malaysian honey against Escherichia coli: A comparative study

Antibacterial activity of selected varieties of Malaysian honey against Escherichia coli: A comparative study

Physicochemical Composition of Local and Imported Honeys Associated with Quality Standards

Sunflower Honey—Evaluation of Quality and Stability during Storage

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