Study on Chemical and Bioactive Components of Different Floral Sources’ Honey in Nepal

Bhattarai, Samiksha; Subedi, Ujjwol; Bhattarai, Uttam; Karki, Roman; Ojha, Pravin

doi:10.3126/jfstn.v11i0.29690

Cited by 5 publications

(4 citation statements)

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“…The results showed that the 13 honey samples surveyed had HMF contents ranging from 0.049 to 2.933 mg/kg (Table 1). The CoffeeHC 3 sample had the highest HMF content (2.933 ± 0.022 mg/kg) but was still lower than the honey in Nepal (49.5 mg/kg) [30] or the honey from Melipona subnitida (7.56 mg/kg) and Apis mellifera (10.82 mg/kg) [11]. The contents of HMF in the honey samples were relatively low because the samples were analyzed immediately after being brought to the laboratory and the correct transportation and storage processes also maintained the honey as fresh samples.…”

Section: Physicochemical Parametersmentioning

confidence: 82%

Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam

Trinh

Tuan

Thăng

et al. 2022

Foods

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Monofloral honey samples (Coffea robusta) from Vietnam were determined for their chemical compositions. This is the first report on the chemical composition and antioxidant activity of coffee honey from Vietnam. These samples were characterized by their high contents of total and reducing sugars, total phenolic contents, and total flavonoid contents. The contents of seven phenolic acids (PAs) were quantified by high performance liquid chromatography (HPLC) and analyzed with the assistance of principle component analysis (PCA) to differentiate the honey samples into groups. The hydroxymethylfurfural (HMF) (0.048–2.933 mg/kg) and free acid contents (20.326–31.163 meq/kg) of coffee honey were lower in Nepal, which reflected the freshness of the honey when conducting this survey. The coffee honey had total sugar and reducing sugar contents 831.711 g/kg and 697.903 g/kg, respectively. The high level of total phenolic (0.642 mg GAE/g) and flavonoid (0.0341 mg GE/g) contents of coffee honey contributed to their antioxidant activity of this honey sample. Among the coffee honey tested, the IC50 of DPPH radical-scavenging activities value was 1.134–17.031 mg/mL, while the IC50 of ABTS radical-scavenging activities value was 115.381–213.769 mg/mL. The phenolic acids composition analysis displayed that gallic acid appeared in high concentrations in all studied honey samples, ranging from 0.037–1.015 mg/kg, and ferulic acid content ranged from 0.193 to 0.276 mg/kg. The content of trigonelline and caffeine in coffee honey samples ranged from 0.314–2.399 mg/kg and 8.946–37.977 mg/kg. The data in this article highlight the relevance of coffee honey as a healthy substance.

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Section: Physicochemical Parametersmentioning

confidence: 82%

Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam

Trinh

Tuan

Thăng

et al. 2022

Foods

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“…But the Khoriya cultivation is decreasing in the present days (Mukul and Byg, 2020). (Bhattarai et al, 2019). Local people have been planting the Chiuri tree for the past many years.…”

Section: Households Involved In Bee Keepingmentioning

confidence: 99%

Chiuri (Aesandra butyracea) and Beekeeping for Sustainable Livelihoods of Chepang Community in Raksirang-6, Makawanpur, Nepal

Golay

Miya

Timilsina

2021

IJSEI

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Chiuri trees and beekeeping are the major sources of livelihood among the Chepang community. The study was performed to assess the role of Chiuri on livelihood improvement of the Chepang community through beekeeping and to analyze the efforts of CFUGs to conserve the Chiuri in Silinge Community Forest User Group, Raksirang-6, Makawanpur district, Nepal. Focus Group Discussion, Key Informant Survey and Individual interview in households were carried out for the study from January to March 2019. With the increasing demand for organic honey made from Chiuri, the locals of the Chepang village in Makawanpur have started generating a good income from beekeeping. The majority (63%) of the respondents reported that the trends of the status of beekeeping were increasing in households. The selling of honey was the main source of income for the people of Silinge CFUGs. 1/3 of households earned the money in the range of NRs 200,000 (US$ 1,720.83) - NRs 300,000 (US$ 2,581.24). Physical capital and financial capital have significantly increased, whereas human, social and natural capitals were in increasing trends. The relationship between Chiuri and honey bees was very positive for both. The marketing system of Chiuri is not well developed in the study area. The Chepang community will get more prices after certifying their products as organic. Organic Certification of Nepal (OCN) should conduct studies about organic honey.

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“…The extracts of the spices were prepared as described by Dimitrijević et al (2014) [26] and some modifications made by Bhattarai et al (2019) [27]. 5 g powdered spice was ground with 80 % methanol (30 mL) and was kept in an orbital shaker (Accumax, India) shaking continuously for about 20 minutes, and filtered through Whatman No.…”

Section: Phytochemical Analysismentioning

confidence: 99%

Antibiogram and Phytochemical Analysis of Cinnamon, Clove, and Sichuan Pepper Extracts

Adhikari¹,

Shah²,

Karki

2021

Nepal J Biotechnol

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A wide range of medicinal plant extracts has phytochemicals that possess antimicrobial properties and these plants are used to treat several infections. The study aimed to assess the antimicrobial activities of some spices extracts and to evaluate the phytochemicals present in them. The extracts of spices were prepared using Soxhlet apparatus refluxing with methanol and ethanol. The well diffusion technique was implemented for the evaluation of antimicrobial activities of the extracts and the zone of inhibitions was recorded in millimeters. The antimicrobial test was done against five bacterial isolates: Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enterica serotype Typhi, and Staphylococcus aureus and a fungal isolate: Candida albicans. The extracts were concentrated by Rotary Vacuum Evaporator and a stock solution of 200 mg/mL was prepared by dissolving in 10 % DMSO. Concentrations of 40, 60, 80 and 100 mg/mL extracts were used for antimicrobial activity. The result of this study showed that clove extracts had the highest antimicrobial property against all the test microorganisms. Methanolic extract of clove had the highest inhibitory effect against Proteus mirabilis (24.21±0.15 mm), Pseudomonas aeruginosa (19.78±0.23 mm), and Candida albicans (20.07±0.08 mm) whereas ethanolic extract was effective against Escherichia coli (20.44±0.16 mm), Salmonella Typhi (21.66±0.31 mm) and Candida albicans (21.11±0.09 mm). Cinnamon and pepper extracts, leaving some exceptions, also had antimicrobial properties. The presence of phytochemicals: polyphenols, flavonoids, and tannins are the major components responsible for antimicrobial activity. Thereby, this study successfully demonstrated the possibilities of using spices extracts in the treatment of microbial infections.

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Study on Chemical and Bioactive Components of Different Floral Sources’ Honey in Nepal

Cited by 5 publications

References 0 publications

Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam

Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam

Chiuri (Aesandra butyracea) and Beekeeping for Sustainable Livelihoods of Chepang Community in Raksirang-6, Makawanpur, Nepal

Antibiogram and Phytochemical Analysis of Cinnamon, Clove, and Sichuan Pepper Extracts

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