Tesfaye Ofijan, Muleta Diriba, Desalegn Asnake
Oromia Agricultural Research Institute, Haro Sebu Agricultural Research Center, Haro Sebu, Oromia, Ethiopia.
College of Natural and Computational Sciences, Institute of Biotechnology, Addis Ababa University, Addis Ababa, Ethiopia.
Int J Food Sci. 2024 Oct 21;2024:4448277. doi: 10.1155/2024/4448277. eCollection 2024.
Honey is a natural substance synthesized by honeybees. Its physicochemical properties and antioxidant activities differ among honey types due to floral and entomological origins. This is a comparative study on the physicochemical and antioxidant properties of honey from and L. (stingless bee) collected from different sources. honey samples were collected from hives ( = 13) and local markets ( = 13). honey samples were collected from local markets ( = 13). The honey samples were designated as fresh honey directly collected from hives (AMFH), honey collected from the local markets (AMMH), and stingless bees () honey collected from markets (MBH). Physicochemical and antioxidant properties were analyzed using standard protocols. The antioxidant properties of the honey samples were assessed using total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Honey from the stingless bee (MBH) had significantly ( < 0.0001) higher (33.5 ± 3.0%) moisture content, free acidity (113 ± 5.0 meq/kg), and maltose (3.1 ± 1.0), but significantly lower ( < 0.001) levels of hydroxymethyl furfural (4.4 ± 2.0 mg/kg), pH (3.0 ± 0.0), EC (0.25 ± 0.0 mS/cm), fructose (19.6 ± 2.4%), glucose (18.2 ± 1.62%), and sucrose (0.18 ± 0.13, < 0.05) compared to honey collected from markets. Honey from the stingless bees had higher phenolic (273 ± 9.0 mgGAE/100 g), flavonoid (41 ± 21 mgQE/100 g), and antioxidant content (104 ± 6.0 mgAAE/100 g); however, the differences were not statistically significant ( > 0.05). Honey samples from the stingless bees had higher moisture, phenolic, flavonoid, and antioxidant contents but lower pH, HMF, sugar, ash, and electrical conductivity compared to honeys collected from markets. honey collected directly from the hive had higher quality than those purchased from markets. A strong awareness creation program is needed for consumers as well as honey producers to maintain the quality of honey.
蜂蜜是蜜蜂合成的天然物质。由于花蜜来源和昆虫学起源不同，其理化性质和抗氧化活性在不同类型的蜂蜜中存在差异。这是一项关于从不同来源采集的[蜜蜂品种1]和[无刺蜂品种]蜂蜜的理化性质和抗氧化特性的比较研究。[蜜蜂品种1]蜂蜜样本从蜂巢（n = 13）和当地市场（n = 13）采集。无刺蜂蜂蜜样本从当地市场采集（n = 13）。这些蜂蜜样本分别被指定为直接从蜂巢采集的新鲜蜂蜜（AMFH）、从当地市场采集的[蜜蜂品种1]蜂蜜（AMMH）以及从市场采集的无刺蜂（[无刺蜂品种]）蜂蜜（MBH）。使用标准方案分析理化性质和抗氧化特性。采用总酚、黄酮类化合物和2,2 - 二苯基 - 1 - 苦基肼（DPPH）法评估蜂蜜样本的抗氧化特性。与从市场采集的[蜜蜂品种1]蜂蜜相比，无刺蜂（MBH）蜂蜜的水分含量（33.5 ± 3.0%）、游离酸度（113 ± 5.0 meq/kg）和麦芽糖含量（3.1 ± 1.0）显著更高（P < 0.0001），但羟甲基糠醛含量（4.4 ± 2.0 mg/kg）、pH值（3.0 ± 0.0）、电导率（EC，0.25 ± 0.0 mS/cm）、果糖含量（19.6 ± 2.4%）、葡萄糖含量（18.2 ± 1.62%）和蔗糖含量（0.18 ± 0.13，P < 0.05）显著更低（P < 0.001）。无刺蜂蜂蜜的酚类物质（273 ± 9.0 mgGAE/100 g）、黄酮类化合物（41 ± 21 mgQE/100 g）和抗氧化剂含量（104 ± 6.0 mgAAE/100 g）更高；然而，差异无统计学意义（P > 0.05）。与从市场采集的[蜜蜂品种1]蜂蜜相比，无刺蜂蜂蜜样本的水分、酚类、黄酮类和抗氧化剂含量更高，但pH值、羟甲基糠醛、糖分、灰分和电导率更低。直接从蜂巢采集的[蜜蜂品种1]蜂蜜质量高于从市场购买的蜂蜜。需要为消费者和蜂蜜生产者开展强有力的宣传项目，以维持蜂蜜的质量。
