Comparative nutritional evaluation of different varieties of unifloral honeys
Paper Details
Comparative nutritional evaluation of different varieties of unifloral honeys
Abstract
Honey positions among one of the most nutritive and beneficial natural viscous food material, having diverse nutritional profile including total phenolic contents, total flavonoid contents, antioxidant potential, water-soluble vitamins, sugars as well as macro and micro minerals, which play a crucial role in providing numerous health benefits. For this reason, nutritional evaluation of different unifloral honeys (Acacia nilotica and Citrus limetta) was conducted by variant analytical techniques (RP-HPLC & Spectrophotometer) to find its beneficial contents quantitatively. Results revealed that in Acacia honey, both DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) assay presented higher values i.e. 81.4±0.19% and 593.25±0.04µmol/100g respectively, as compared with Citrus. From the major sugar contents of honey, composition of fructose sugar was also observed greater (42.03±0.31g/100g) in Acacia honey. With reference to water-soluble vitamins; pantothenic acid, riboflavin and niacin, all were observed significantly (p<0.05) higher in Acacia honey. As far as the mineral composition of both the varieties of honey is concerned, results also showed the significant (p<0.05) difference between them. Among the mineral profile of honey varieties, Na, Ca, K and Cd were higher in Acacia honey i.e. 178.16±3.25, 85.26±2.25, 411.20±5.75 and 0.79±0.05ppm respectively, as compared to Citrus honey. The results of present study conclude that owing to the presence of strong water-soluble vitamins, antioxidant potential and mineral contents, Acacia honey has proved more effective against metabolic disorders.
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