Characteristics of the bitter and sweet honey from Algeria Mediterranean coast.

AIM

This study aimed to compare the physicochemical, the biochemical, and the antioxidant characteristics of unifloral bitter honey and polyfloral sweet honey.

MATERIALS AND METHODS

Unifloral bitter and polyfloral sweet honey samples were, respectively, harvested in January and July, and then, they were extracted by the traditional method. The markers of refractive index, pH, free acidity, Brix index, density, reducing sugars, total polyphenols, flavonoids, tannins, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were evaluated.

RESULTS

The obtained results showed that the physicochemical parameters are within the normal ranges, in which they meet the international standards (Codex Alimentarius). For biochemical constituents, matching concentrations of reducing sugars (glucose+fructose) were observed in both samples, while that of sucrose were very low in unifloral than polyfloral honey. The levels of the active ingredients showed a difference in total polyphenols and tannins of the two types of honey studied, whereas that of flavonoids were almost similar. The antioxidant activity of various samples evaluated by DPPH and FRAP indicated that unifloral has a superior activity.

CONCLUSION

Compared to polyfloral honey, unifloral bitter honey has lower sucrose, high total polyphenols, and tannins levels, in addition to higher antioxidant potential.