Physiochemical, Biochemical, Minerals Content Analysis, and Antioxidant Potential of National and International Honeys in Pakistan

Abstract

16 honey samples from Pakistan and two other countries were investigated for their physiochemical, biochemical, minerals, and antioxidant potential. Antioxidant activities of all honey samples were performed by using percentage inhibition of DPPH free radical, AEAC, and FRAP. 5-HMF and mineral contents were determined by HPLC and AAS, respectively. The obtained values of respective parameters, namely, pH, EC, TDS, total acidity, moisture, ash, color intensity, sugars, proline, and protein were in compliance with codex standard and recommendation of council directive by European Union. The total phenolics contents in acacia honey from Germany and jujube honey from Pakistan are similar to monofloral honey from Saudi Arabia and Yemen, respectively. The mineral contents in tested honey samples are comparable with honey from Brazil and Romania. Dark color honeys contained higher phenolic contents than light color ones and attributed to higher oxidation potential and have strong positive correlation with DPPH and FRAP.

Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey

“…The 5-HMF content increases as the age of the honey increase and under poor storage conditions (such as high temperature). [57] Sugar contents The total sugar/carbohydrate contents ranged from 44.98 to 61.37 g/100 g of honey (Table 4). Acacia honey from both species had a significantly (p < 0.05) lower total sugar content than what was found in the other types of honeys.…”

Color Intensity and Antioxidative Capacity of Four Natural Monofloral Honey From Malda, India

“…Honey, being a natural medicine, has been in use since ancient times all over the world to combat different infectious diseases as well as non-infectious diseases [10]. The medicinal property and biological activities, including antioxidative capacity, of natural as well as medicated honey, have been reported from various parts of the world [7,[11][12][13]. It has been reported by earlier authors [14,15] that apart from carbohydrates, honey contains compounds such as phenolic acids, ascorbic acid, flavonoids, tocopherols, enzymes (catalase and superoxide dismutase), reduced glutathione, amino acids, and carotenoids; however, the phenolics and flavonoids in honey play a major role as the antioxidants [12,16].…”

“…The medicinal property and biological activities, including antioxidative capacity, of natural as well as medicated honey, have been reported from various parts of the world [7,[11][12][13]. It has been reported by earlier authors [14,15] that apart from carbohydrates, honey contains compounds such as phenolic acids, ascorbic acid, flavonoids, tocopherols, enzymes (catalase and superoxide dismutase), reduced glutathione, amino acids, and carotenoids; however, the phenolics and flavonoids in honey play a major role as the antioxidants [12,16]. Ahmed et al [12] studied that the presence of pigments such as carotenoids and flavonoids was related to color of honey, and dark colored honey possesses a large amount of such kind of pigments with higher antioxidation potential.…”

“…It has been reported by earlier authors [14,15] that apart from carbohydrates, honey contains compounds such as phenolic acids, ascorbic acid, flavonoids, tocopherols, enzymes (catalase and superoxide dismutase), reduced glutathione, amino acids, and carotenoids; however, the phenolics and flavonoids in honey play a major role as the antioxidants [12,16]. Ahmed et al [12] studied that the presence of pigments such as carotenoids and flavonoids was related to color of honey, and dark colored honey possesses a large amount of such kind of pigments with higher antioxidation potential. Sohaimy et al [17] reported that the honey with high color intensity might be the indicative of the presence of a high amount of phenolic compounds and flavonoids in honeys.…”

“…[12] analyzed 16 honey samples for which color intensity values ranged 386.23-748.83 mAU, and 630-1006.33 mAU for nine honey samples as reported by Nweze et al[29]. Moloudian et al[30] investigated on 48 Iranian honeys with color intensity of 25-743 mAU, while Nayik and Nanda[31] recorded the values 18-795 mAU for 37 honeys of varied floral origin.…”