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Comparative nutritional evaluation of different varieties of unifloral honeys

Muhammad Bilal Hussain, Rabia Shabir Ahmad, Muhammad Umair Arshad, Ali Imran, Marwa Waheed

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Int. J. Biosci.15( 2), 513-518, August 2019

DOI: http://dx.doi.org/10.12692/ijb/15.2.513-518


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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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Comparative nutritional evaluation of different varieties of unifloral honeys

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