Proline content of different honey types

Czipa, Nikolett; Borbély, Mária; Győri, Zoltán

doi:10.1556/aalim.2011.0002

Cited by 29 publications

(26 citation statements)

References 6 publications

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“…Accordingly, acacia honey was reported to have the lowest proline content among floral honey by Földházi et al [ 51 ]. Similar results were obtained for acacia, chestnut, and rhododendron honey in different studies [ 18 , 19 , 35 , 52 , 53 ].…”

Section: Resultssupporting

confidence: 89%

Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey

2021

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Section: Resultssupporting

confidence: 89%

Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey

2021

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“…Heating reduced proline content, particularly at 70 °C and 80 °C, in which it was reduced by 18 and 31 mg/kg, respectively. Based on our previous study (Czipa et al 2012 ), the reduction in this parameter is more obvious in floral samples, in which proline content (which was very high in the unheated sample, 832 mg/kg) was reduced by 38, 42 and 44% at 50, 60 and 80 °C when heated for 20 min. Heating also has an effect on the colour of honey samples that is due to the increase in HMF content.…”

Section: Resultsmentioning

confidence: 76%

Composition of acacia honeys following processing, storage and adulteration

2019

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This study investigated the effect of different treatments (centrifugation and filtration; heating; adulteration with sugar syrups, and storage) and collection variables (year and region of the country) on the physicochemical properties of 44 Hungarian acacia honeys. The characteristics measured were diastase activity, hydroxyl-methyl-furfural (HMF), total phenolic content (TPC), electrical conductivity (EC), colour, pH, proline, moisture, sucrose, fructose and glucose contents, and concentration of eleven elements (As, B, Cd, Cr, Fe, K, Mg, Na, P, S, Zn). Centrifugation and filtration reduced the concentration of all examined parameters, except for moisture. Heating reduced diastase activity, proline and total phenolic concentrations and increased HMF concentration and colour value. Adulteration with sugar syrups had adverse effects on the diastase activity, proline, moisture and sugar concentrations, EC, colour and pH. Two-year storage reduced diastase activity, HMF, proline and TPC concentrations and increased sucrose concentrations. The collecting area influenced Na, Fe and As concentration, but the collecting year had no effect on the examined parameters. It is concluded that method and region of honey collection, duration of storage and processing all have major effects on the quality of acacia honey. Applied sugar syrup, although it affected honey quality, would be difficult to detect in the finished product.

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“…The pollens, however, gave greater non-essential amino acid contents than those of the honey with glycine (Gly), γ-aminobutyric acid (GABA), and aspartic acid (Asp) were among the highest (~50 mg/g). Pro is usually the major amino acids of pollen grains and honey ( 8 , 25 , 41 ). Our finding however, suggest for this multiflora grains type collected by black dwarf honeybee and honey had far less Pro than other amino acid types.…”

Section: Resultsmentioning

confidence: 99%

Amino Acid Profiling and Chemometric Relations of Black Dwarf Honey and Bee Pollen

et al. 2020

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This research reports the characterization of bee pollen of Apis andreniformis colonies on the basis of morphology, proximate composition, the amino acid, and nutritive patterns in relation with their honey. The pollen gains of the sampling colonies revealed variations in their structure, symmetry, and sculpture. The exile surfaces of the pollens showed psilate, scabrate, clavate, and echinate types of morphology. Total amino acid content of black dwarf honeybee collected pollen (150 mg/g) was found significantly higher than that of honey (15 mg/g) from the same colony. Threonine, phenylalanine, and leucine were among the highest essential amino acid types found in the analyzed pollen and honey samples. The proline content in both products was found the lowest comparing to other amino acid types. The moisture content of the honey samples were found to exceed the limit as prescribed by Codex Alimentarius Commission (<20%). The ash content of the analyzed samples was mostly within the limits (<0.6%) prescribed by international norms. The fat content of the pollens varied from 5.01 to 5.05%, and the honey showed zero fat content. The carbohydrate content in the honey samples was found to differ significantly from each other with a maximum content (73.16%), and the lowest carbohydrate content was 67.80%. The pollen and honey samples were found to have positive effect on in vitro digestibility of proteins.

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Proline content of different honey types

Cited by 29 publications

References 6 publications

Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey

Physicochemical properties, total phenolic content, and antioxidant activity of chestnut, rhododendron, acacia and multifloral honey

Composition of acacia honeys following processing, storage and adulteration

Amino Acid Profiling and Chemometric Relations of Black Dwarf Honey and Bee Pollen

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