Moniruzzaman Mohammed, Sulaiman Siti Amrah, Khalil Md Ibrahim, Gan Siew Hua
Department of Pharmacology, School of Medical Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia.
Human Genome Centre, School of Medical Sciences, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia.
Chem Cent J. 2013 Aug 12;7:138. doi: 10.1186/1752-153X-7-138. eCollection 2013.
The aim of the present study was to evaluate the physical, biochemical and antioxidant properties of four Malaysian monofloral types of honey (gelam, longan, rubber tree and sourwood honeys) compared to manuka honey. Several physical parameters of honey, such as pH, moisture content, electrical conductivity (EC), total dissolved solids (TDS), color intensity, total sugar and sucrose content, were measured. A number of biochemical and antioxidant tests were performed to determine the antioxidant properties of the honey samples. Hydroxymethylfurfural (HMF) levels were determined using high performance liquid chromatography.
The mean pH, moisture content, EC and TDS of Malaysian honey were 3.90 ± 0.12, 17.01 ± 3.07%, 0.59 ± 0.17 mS/cm and 294.87 ± 81.96 ppm, respectively. The mean color and HMF level was 102.07 ± 41.77 mm Pfund and 49.51 ± 0.12 mg/kg, respectively. Sourwood honey contained the highest contents of phenolics (580.03 ± 0.38 mggalic acid/kg) and flavonoids (156.82 ± 0.47 mgcatechin/kg) with high DPPH radical scavenging activity (59.26 ± 3.77%) as well as ferric reducing power [648.25 ± 0.90 μM Fe (II)/100 g]. Sourwood honey also exhibited the highest color intensity. Several strong positive correlations were observed amongst the different antioxidant parameters and the various antioxidant tests.
This is the first time that the antioxidant potential of both sourwood and rubber tree honeys have been reported. Our results indicated that Malaysian honey (specifically sourwood honey and longan honey) is a good source of antioxidants compared to Manuka honey.
本研究的目的是评估四种马来西亚单花型蜂蜜（马来沉香蜂蜜、龙眼蜂蜜、橡胶树蜂蜜和酸木蜂蜜）与麦卢卡蜂蜜相比的物理、生化和抗氧化特性。测定了蜂蜜的几个物理参数，如pH值、水分含量、电导率（EC）、总溶解固体（TDS）、颜色强度、总糖和蔗糖含量。进行了多项生化和抗氧化测试以确定蜂蜜样品的抗氧化特性。使用高效液相色谱法测定羟甲基糠醛（HMF）水平。
马来西亚蜂蜜的平均pH值、水分含量、电导率和总溶解固体分别为3.90±0.12、17.01±3.07%、0.59±0.17 mS/cm和294.87±81.96 ppm。平均颜色和HMF水平分别为102.07±41.77毫米普方度和49.51±0.12毫克/千克。酸木蜂蜜的酚类物质（580.03±0.38毫克没食子酸/千克）和黄酮类化合物（156.82±0.47毫克儿茶素/千克）含量最高，具有较高的DPPH自由基清除活性（59.26±3.77%）以及铁还原能力[648.25±0.90微摩尔Fe（II）/100克]。酸木蜂蜜的颜色强度也最高。在不同的抗氧化参数和各种抗氧化测试之间观察到了几个强正相关。
这是首次报道酸木蜂蜜和橡胶树蜂蜜的抗氧化潜力。我们的结果表明，与麦卢卡蜂蜜相比，马来西亚蜂蜜（特别是酸木蜂蜜和龙眼蜂蜜）是抗氧化剂的良好来源。
