Overview on physical properties and biochemical composition of honey
Paper Details
Overview on physical properties and biochemical composition of honey
Abstract
Honey is a sweet and viscous liquid, made by honey bees. The biochemical nature of honey depends on different organic and inorganic compounds. The honey is commonly acidic which prevents it from adulteration and inhibits the growth of microbes. The low water content of honey also inhibits the growth of bacteria and fungi. The sweet taste of honey is due to the presence of carbohydrates i.e. different monosaccharides and disaccharides. Besides the presence of different sugars honey contains a low amount of fat, vitamins, minerals, organic acids, polyphenols, flavonoids and antioxidants. Presents review describes the research work of different authors from the world, working on the biochemical nature of different honey samples. They described the acidic nature, ash content, moisture content, total sugars, flavonoids, polyphenols, antioxidants, vitamins and mineral contents of honey from different regions of the world.
Ahmed M, Imtiaz Shafiq M, Khaleeq A, Huma R, Abdul Qadir M, Khalid A, Samad A. 2016. Physiochemical, biochemical, minerals content analysis, and antioxidant potential of national and international honeys in Pakistan. Journal of Chemistry. http://doi.org/10.1155/2016/8072305
Allan M. 2001. “Basic Honey Processing”. Beekeeping in a Nutshell. 5.
Arvanitoyannis IS, Chalhoub C, Gotsiou P, Lydakis-Simantiris N, Kefalas P. 2005. Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity. Critical Reviews in Food Science and Nutrition 45(3), 193203. https://doi.org/10.1080/10408690590956369
Asaduzzaman M, Rahman MS, Munira S, Rahman MM, Islam M, Hasan M, Islam MA. 2015. Analysis of biochemical composition of honey and its anti-oxidant, Phytochemical and anti-bacterial properties. Journal of Biomedical and Pharmaceutical Research 4, 69-81.
Baroni MV, Podio NS, Badini RG, Inga M, Ostera HA, Cagnoni M, Wunderlin DA. 2015. Linking soil, water, and honey composition to assess the geographical origin of argentinean honey by multielemental and isotopic analyses. Journal of agricultural and food chemistry 63(18), 4638-4645. http://doi.org/10.1021/jf5060112
Bogdanov S. 2009. Honey composition. The honey book, 1-9.
Bogdanov S, Kilchenmann V, Furi P. 1998. Influence of organic acids and components of essential oils on honey taste. American Bee Journal 139, 61-63.
Bogdanov S, Lullman C, Martin P. 1999. Honey quality and international regulatory standards. Review of the work of the International Honey Commission. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 90, 108-125. https://doi.org/10.1080/0005772X.1999.11099428
Bogdanov S, Rieder K, Ruegg M. 1987. Neue Qualitätskriterien bei Honiguntersuchungen. Apidologie 18, 267-278.
Bogdanov S, Haldimann M, Luginbuhl W, Gallmann P. 2007. Minerals in honey: environmental, geographical and botanical aspects. Journal of Apicultural Research and Bee World 46 (4), 269-275. https://doi.org/10.1080/00218839.2007.1101407
Bogdanov S. 2009. Honey production”(PDF). Bee Product Science. Food Chemistry. https://doi.org/10.1016/j.food chem.2020.128300
Buba F, Gidado A, Shugaba A. 2013. Analysis of biochemical composition of honey samples from North-East Nigeria. Analytical Biochemistry 2(3), 139. http://dx.doi.org/10.4172/2161-1009.1000142
Burlando B, Comara L. 2013. Honey is dermatology and skin care: A review. Journal of Cosmetic Dermatology 12, 306-313. https://doi.org/10.1111/jocd.12058
Chua LS, Adnan NA. 2014. Biochemical and nutritional components of selected honey samples. Acta Scientiarum Polonorum Technologia Alimentaria 13(2), 169-179.
Crane E. 1980. A book of honey. International Bee Research Association, Oxford University Press, Great Britain. https://doi.org/10.1080/0005772X.1980.11097779
De La Fuente E, Sanz ML, Martinez-Castro I, Sanz J, Ruiz-Matute AI. 2007. Volatile and carbohydrate composition of rare unifloral honeys from Spain. Food Chemistry 105 (1), 84-93. https://doi.org/10.1016/j.food chem.2007.03.039
Deng J, Liu R, Lu Q, Hao P, Xu A, Zhang J, Tan J. 2018. Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey. Food Chemistry 252, 243-249. https://doi.org/10.1016/j.food chem.2018.01.115
Echigo T, Takenaka T. 1974. Production of organic acids in honey by honeybees.
Ediriweera ERHSS, Premarathna NYS. 2012. Medicinal and cosmetic uses of Bee’s Honey–A review. Ayu, 33(2), 178. https://doi.org/10.4103/0974-8520.105233
Engel MS. 1999. The taxonomy of recent and fossil honey bees (Hymenoptera: Apidae: Apis). Journal of Hymenoptera Research 8, p 165–196.
FAO. 1986. Natural resources and the human environment for food and agriculture in Africa, p. 88. FAO Environment and Energy Paper No. 6.
Goloband T, Plestenjak A. 1999. Quality of slovene honey. Food Technol. Biotechnology 37, 95-201.
White JW, Landis W, Doner W. 1980. Beesource Beekeeping: Honey Composition and Properties”. Beesource.com.
Kaškonienė V, Venskutonis PR. 2010. Floral markers in honey of various botanical and geographic origins: a review. Comprehensive reviews in food science and food safety 9(6), 620-634. https://doi.org/10.1111/j.1541-4337.2010.00130.x
Kavapurayil J, Karalam S, Chandran R. 2014. Analysis of physicochemical, biochemical and antibacterial properties of Indian honey samples with special reference to their non-conformity. Acta alimentaria 43(1), 9-18. https://doi.org/10.1556/aalim.43.2014.1.2
Khalil MI, Alam N, Moniruzzaman M, Sulaiman SA, Gan SH. 2011. Phenolic acid composition and antioxidant properties of Malaysian honeys. Journal of Food Sciences 76, C921-928. https://doi.org/10.1111/j.1750-3841.2011.02282.x
Khalil MI, Motallib MA, Anisuzzaman ASM, Sathi ZS, Hye MA, Shahjahan M. 2001. Biochemical analysis of different brands of unifloral honey.
Klein AM, Vaissière BE, Cane JH, Steffan-Dewenter I, Cunningham SA, Kremen C, Tscharntke T. 2007. Proceeding of the Royal Society Biological Sciences 274, 303-313.
Lachman J, Kolihova D, Miholova D, Košata, J, Titěra D, Kult K. 2007. Analysis of minority honey components: Possible use for the evaluation of honey quality. Food chemistry 101(3), 973-979. http://doi.org/10.1016/j.food chem.2006.02.049
Malika N, Mohamad F, Chakib E. 2005. Microbiological and physico-chemical properties of Moroccan honey. International Journal of Agriculture and Biology 7, 773–776.
Mato I, Huidobro JF, Simal-Lozano J, Sancho MT. 2003. Significance of nonaromatic organic acids in honey. Journal of Food Protection 66(12), 2371-2376. https://doi.org/10.4315/0362-028X-66.12.2371
Molan PC. 1998. A brief review of the use of honey as a clinical dressing. The evidence for honey promoting wound healing. Australian Journal of Wound Management. 148-158.
Molan PC. 2004. Clinical usage of honey as a wound dressing. Journal of Wound Care. 13. https://doi.org/10.12968/jowc.2004.13.9.26708
Nguyen HTL, Panyoyai N, Kasapis S, Pang E, Mantri N. 2019. Honey and its role in relieving multiple facets of atherosclerosis. Nutrients 11(1), 167. https://doi.org/10.3390/nu11010167
Ohmenhaeuser Marc, Monakhova YB, Kuballa T, Lachenmeier DW. 2013. Qualitative and Quantitative Control of Honeys Using NMR Spectroscopy and Chemometrics. ISRN Analytical Chemistry, 1–9. https://doi.org/10.1155/2013/825318
Olaitan PB, Adeleke OE, Ola IO. 2007. Honey: a reservoir for microorganisms and an inhibitory agent for microbes. African journal of Health Sciences., 7, 159–165. https://doi.org/10.5555/afhs.2007.7.3.159
Pearce CJ. 2015. Review of honey in traditional and modern medicine. https://doi.org/10.1021/acs.jnatprod.5b00127
Perez RA, Iglesias MT, Pueyo E, Gonalez M, De Lorenzo C. 2007. Amino acid composition and antioxidant capacity of Spanish honeys. Journal of agricultural and food chemistry 55(2), 360-365. https://doi.org/10.1021/jf062055b
Przybyl̶owski P, Wilczyńska A. 2001. Honey as an environmental marker. Food chemistry 74(3), 289-291. https://doi.org/10.1016/S0308-8146(01)00153-4
Puusepp L, Koff T. 2014. Pollen analysis of honey from the Baltic region, Estonia. Grana 53, 54-61. https://doi.org/10.1080/00173134.2013.850532
Rahman MM, Allan R, Azirun MS. 2010. Antibacterial activity of propolis and honey against Staphylococcus aureus and Escherichia Coli. African Journal of Microbiology Research 4, 1872–1878.
Rebane R, Herodes K. 2008. Evaluation of the botanical origin of Estonian uni- and polyfl oral honeys by amino acid content. Journal of Agriculture and Food Chemistry 56(22), 10716-10720. https://doi.org/10.1021/jf8018968
Redtke J, Hadtke C. 1998. Gehalt an Ameisensäure und freien Säuren im Honig nach Sommerbehandlung mit Ameisensäure. German Bee Research Institutes Seminar In: Apidologie 29, 404-405.
Sanjuan, E., Estupinan, S., Millan R. 1997: Contribution to the evaluation and the water activity prediction of La Palma island honey. Journal of Food Quaility 20, 225-234. https://doi.org/10.1111/j.1745-4557.1997.tb00466.x
Tesfaye B, Begna D, Eshetu M. 2016. Evaluation of Physico-Chemical Properties of Honey Produced in Bale Natural Forest, Southeastern Ethiopia. International journal of Agricultural Scienca and Food Technology 2(1), 021-027.
Thrasyvoulou A. 1997. Heating times for Greek honeys. Melissokomiki Epitheorisi 11 (2), 79-80.
Vallianou NG, Gounari P, Skourtis A, Panagos J, Kazazis C. 2014. Honey and its Anti-Inflammatory, Anti-Bacterial and Anti-Oxidant Properties. Gen Med (Los Angel) 2, 132.
Wilson RB, Crane E. 1979. Uses and Products of Honey, In: Honey a Comprehensive Survey. E. Crane (ed). Willam Heinmann Ltd., London p 378-391.
Sabra Ambreen, Zahid Mehmood, Khalid Mehmood, Sabeena Rizwan, Farida Behlil, Uzma Jabeen, Ayesha Mushtaq, Farrukh Bashir (2021), Overview on physical properties and biochemical composition of honey; IJB, V18, N4, April, P8-21
https://innspub.net/overview-on-physical-properties-and-biochemical-composition-of-honey/
Copyright © 2021
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0