Quality characterization and effect of sonication time on bioactive properties of honey from North East India

Mahnot, Nikhil Kumar; Saikia, Snigdha; Mahanta, Charu Lata

doi:10.1007/s13197-018-3531-1

Cited by 13 publications

(16 citation statements)

References 48 publications

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“…The antioxidant activity of unifloral honey samples was determined based on the scavenging activity against the free radical 2, 2-diphenyl-1-picryl-hydrazyl (DPPH). Among the several methods used to determine the antioxidant capacity of natural products, the nitrogen-based radical reagent DPPH has been extensively used to evaluate the radical-scavenging potential of honey (Mahnot et al 2019 ; Di Marco et al 2018 ; Alvarez-Suarez et al 2010 ). In this study, the Jambul Merak (KPK) honey has the highest DPPH radical scavenging ability (67.66%), and its high radical scavenging activity might be due to its high phenolic and flavonoid contents (Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia

et al. 2019

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Stingless bees are native to tropical region and produce honey which are high in moisture content. Compared to honey from honeybees, there are limited studies on honey derived from stingless bees. Hence, the aim of this study was to evaluate the chemical composition and antioxidant activities of stingless bee honey. Fifteen types of honey were collected from six states in West Coast of Malaysia and pollen analyses were carried out. Four types of unifloral honey samples produced by stingless bees were selected to determine their physicochemical and antioxidant activities including total phenolic, total flavonoid and ascorbic acid contents. Melissopalynological study of 15 honey samples collected from different states showed presence of both unifloral and multifloral origins. Honey samples collected from Apis mellifera (honeybee) combs had lower number of total pollen compared to samples collected from Heterotrigona itama and Geniotrigona thoracica (stingless bees). Jambul Merak honey contains the highest phenolic and flavonoid contents with greatest color intensity and has the highest antioxidant potential. This study highlights the chemical composition and biological activity of honey from stingless bees which may increase its commercial value or to be utilised as potential functional food ingredient.

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Section: Resultsmentioning

confidence: 99%

Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia

et al. 2019

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“…The thermal process using ultrasound as a pretreatment, has improved several properties of honeydew honey, such as antioxidant, antimicrobial and polyphenol content [ 18 ]. Ultrasonic treatment had a different effect on the properties of honey samples from Northeast India, decreasing total polyphenol content [ 19 ]. The application of ultrasound treatment resulted in increased flavonoid content and exceeding this time caused them to decrease [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…Ultrasonic treatment had a different effect on the properties of honey samples from Northeast India, decreasing total polyphenol content [ 19 ]. The application of ultrasound treatment resulted in increased flavonoid content and exceeding this time caused them to decrease [ 19 ]. The ultrasound treatment did not affect the concentration of HMF and the diastatic activity of sunflower honey; it even improved the diastatic activity [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

The Use of Ultrasound for Preventing Honey Crystallization

Scripcă

Amariei

2021

Foods

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The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and microbiological properties of unifloral honey and polyfloral honey. Honey samples without any treatment were used as a control group for comparison. The effect of applying ultrasound treatment was evaluated by studying over time the tendency of crystallization, the rheological properties of honey and chemical and microbiological properties. The parameters analyzed for the two groups of samples (treated and untreated with ultrasound), which did not vary or had small variations during the research were water content, acidity, water activity, glucose, fructose, sucrose, glucose/water ratio, glucose/fructose ratio. The crystallization process was installed in the control samples from the first month of the study, and much later in the treated samples. The color of the untreated samples varied considerably, and the color of the treated ones remained stable or slightly varied. For the control samples, the smallest variation in hydroxymethylfurfural (HMF) concentration was in raspberry honey (5%), and the most significant variation was in honeydew honey (30%). For the treated samples, the largest variation of this parameter was found in tillia honey (127%), and the smallest variation was in rapeseed honey (26%). The microbiological quality was higher for the treated samples. In the ultrasound-treated samples of acacia honey, honeydew honey and grassland honey, yeasts, molds or standard plate counts (SPCs) were undetectable. For control samples, SPC values were <10–50 cfu/g. Ultrasound-treated samples maintained their SPC parameter levels or were thus reduced (<10–20 cfu/g). Yeasts and molds were undetectable or had value between <10 and 10 cfu/g. The yeasts and the molds ranged in the control samples between <10 and 40 cfu/g.

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“…The honey from Sohra was characterized as unifloral orange honey based on pollen analysis and had a refractive index of 1.4982 at 20°C, moisture content of 15.4%, pH of 3.9, total acidity of 23.14 meq/kg, soluble protein content of 1.7 g/kg, a carbohydrate content of 828.8 g/kg and hydroxymethylfurfural content of 49.87 mg/kg. This data is based on previous experimental results of our lab (Mahnot et al 2018). The sample was acceptable as per codex standard (Codex Alimentarius 2001) for honey quality based on its moisture content, total acidity as well as hydroxymethylfurfural as a quality marker.…”

Section: Resultsmentioning

confidence: 84%

Shelf life enhancement and associated quality and sensory changes on refrigerated storage of tender coconut water subjected to non-thermal microfiltration and treated with additives

2019

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Evaluation of tender coconut water was done that was subjected to a nonthermal two stage microfiltration process that involved filtration through 0.8 lm and 0.45 lm pore size filters followed by addition of 200 mg/L citric acid, 180 mg/L ascorbic acid, orange honey at 5% (w/v) followed by packaging in glass bottles with headspace flushed with nitrogen. The effect of storage under refrigeration was studied. Microfiltration reduced the total simple sugars, protein and reducing sugars respectively by 13.4, 13.0 and 21.5% without significantly affecting the overall acceptability. Microfiltered samples did not show any signs of haemolytic activity. Addition of citric acid, ascorbic acid and honey was able to reduce activity of polyphenol oxidase and peroxidase and maintain product stability. Even though microfiltered samples were sterile for 190 days, the samples were acceptable for sensory attributes till day 90 of storage. Microfiltration and use of additives were thus found to increase the shelf life of tender coconut water.

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Quality characterization and effect of sonication time on bioactive properties of honey from North East India

Cited by 13 publications

References 48 publications

Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia

Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia

The Use of Ultrasound for Preventing Honey Crystallization

Shelf life enhancement and associated quality and sensory changes on refrigerated storage of tender coconut water subjected to non-thermal microfiltration and treated with additives

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