Kamal Md Mostafa, Rashid Md Harun Ur, Mondal Shakti Chandra, El Taj Hasan Fuad, Jung Chuleui
1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.
2Department of Entomology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.
J Food Sci Technol. 2019 Apr;56(4):2267-2277. doi: 10.1007/s13197-019-03714-9. Epub 2019 Mar 19.
This study was planned to characterize the physicochemical and antioxidant properties, and microbiological quality of honey obtained from the sandbar pumpkin field. In this study, four sugar supplemented and one control (without sugar fed) honey sample was used. Results revealed that all samples exhibited appropriate maturity considering their low moisture content (~ 19%) and high total solids (~ 80%) and TSS (~ 79%). Total acidity (< 40 meq/kg) and pH (~ 4.5) directed the absenteeism of detrimental fermentation. Ash (~ 0.29%) and electrical conductivity (~ 700 µS/cm) were reasonable and distinctive of dark yellowish-brown honey, which is buttressed by color attributes. Reducing sugars, glucose, fructose, and sucrose values ranged from 68.98 to 75.82%, 26.01 to 33.84%, 34.93 to 38.70%, and 1.74 to 5.96%, respectively. Proline (~ 400 mg/kg), HMF (< 40 mg/kg) and diastase action (~ 14° Gothe) were found within accepted limits, and also possesses good antioxidants in terms of total phenol (~ 160 mg GAE/100 g), total flavonoid (4.67-6.25 mg CE/100 g), and DPPH-RSA (30.65-35.97%). The microbial study revealed that the total viable count ranged between 33.33 and 27.66 CFU/g, while yeasts and mold count varied between 14.33 and 12 CFU/g. Principle component analysis (PCA) results revealed that all the studied parameters could be used effectively to discriminate the honey sample. The overall results signpost a new information regarding the quality i.e. processing, maturity, freshness and composition of honey obtained from the sandbar pumpkin field.
本研究旨在表征从沙洲南瓜田采集的蜂蜜的物理化学性质、抗氧化特性及微生物质量。本研究使用了四个添加糖的蜂蜜样本和一个对照样本（未喂食糖）。结果显示，考虑到所有样本的低水分含量（约19%）、高总固形物含量（约80%）和总可溶性固形物含量（约79%），其成熟度适宜。总酸度（<40 meq/kg）和pH值（约4.5）表明不存在有害发酵。灰分（约0.29%）和电导率（约700 μS/cm）合理，且是深黄棕色蜂蜜的特征，这也得到了颜色属性的支持。还原糖、葡萄糖、果糖和蔗糖含量分别在68.98%至75.82%、26.01%至33.84%、34.93%至38.70%和1.74%至5.96%之间。脯氨酸（约400 mg/kg）、羟甲基糠醛（<40 mg/kg）和淀粉酶活性（约14°戈特）均在可接受范围内，并且就总酚（约160 mg GAE/100 g）、总黄酮（4.67 - 6.25 mg CE/100 g）和DPPH自由基清除率（30.65% - 35.97%）而言，还具有良好的抗氧化剂。微生物研究表明，总活菌数在33.33至27.66 CFU/g之间，而酵母和霉菌数在14.33至12 CFU/g之间。主成分分析（PCA）结果表明，所有研究参数均可有效用于区分蜂蜜样本。总体结果为从沙洲南瓜田采集的蜂蜜的质量（即加工、成熟度、新鲜度和成分）提供了新信息。
