THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN
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Abstract
This study characterized fifteen blossom honeys collected from eleven locations in the Punjab and Khyber Pakhtunkhwa (KPK) provinces of Pakistan. Mean values for physicochemical parameters (i.e., moisture, water activity, free acidity, pH, electric conductivity, diastase activity, total acidity, ash, total protein, hydroxymethylfurfural, fructose, glucose, sucrose, maltose, raffinose, reducing sugars, total sugars, and fructose/glucose ratio) were 18.09 %,0.57,13.52 mEq kg-1, 4.27, 414.41µS cm-1, 10.56 DN, 26.80 mEq kg-1, 0.15 %, 313.30 mg 100 g-1, 15.39 mg kg-1, 35.49 %, 30.77 %,4.41%, 2.12%,0.11%, 66.25%, 72.88 %, and 1.16, respectively. The sucrose content was slightly high in three honeys. In general, all of the remaining honey samples met the criteria for international honey standards.
Riferimenti bibliografici
Aazza S., Lyoussi B., Antunes D. and Miguel M.G. 2014. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. Int J Food Sci Nutr. 65(4): 449.
Adebiyi F.M., Akpan I., Obiajunwa E.I. and Olaniyi H.B. 2004. Chemical/Physical Characterization of Nigerian Honey. Pak J Nutr. 3(5): 278.
Akhter S., Masood S. and Shaukatullah. 2010. Physicochemical analysis and sensory evaluation of different samples of honey collected from northern areas of Pakistan. Pak J Biochem Mol Biol. 43(1): 41.
Anklam E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem. 63(4): 549.
Azeredo L. da C., Azeredo M. A. A., Souza S. R. and Dutra V. M. L. 2003. Protein contents and physicochemical properties in honey samples of Apis mellifera of different ?oral origins. Food Chem. 80(2): 249.
Bacandritsos N., Sabatini A.G., Papanastasiou I. and Saitanis C. 2006. Physico-chemical characteristics of Greek fir honeydew honey from Marchalina hellenica (Gen.) in comparison to other Mediterranean honeydew honeys. Ital. J. Food Sci. 18(1): 21-31.
Bogdanov S. 2002. Harmonized Methods of the International Honey Commission. http://www.ihc-platform.net/ihcmethods2009.pdf. (Accessed: 09.02. 2015).
Boussaid A., Chouaibi M., Rezig L., Hellal R., Dons?` F., Ferrari G. and Hamdi S. 2014. Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arab J Chem. http://dx.doi.org/10.1016/j.arabjc.2014.08.011
Bradbear N. 2009. Bees and their role in forest livelihoods. Non-wood Forest Products. 19 Rome, Italy: Food and Agriculture Organization of the United Nations.
Chinnici F., Masino F. and Antonelli A. 2003. Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection. J Chromatogr Sci. 41(6): 305.
Chirife J., Zamora M.C. and Motto A.2006. The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys. J Food Eng. 72: 287.
Codex Alimentarius Commission Standards. 2001. CODEX STAN. 12–1981, Rev. 1 .1987, Rev. 2.
Corbella E. and Cozzolino D. 2006. Classi?cation of the ?oral origin of Uruguayan honeys by chemical and physical characteristics combined with Chemometrics. LWT. 39 (5): 534.
Fallico B., Arena E., Verzera A. and Zappala M. 2006. The European food legislation and its impact on honey sector. Accredit Qual Assur. 11 (1-2): 49.
Feás X., Pires J., Iglesias A. and Estevinho M.L. 2010 a. Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physicochemical data. Food Chem Toxicol. 48(12): 3462.
Feás X., Pires J., Estevinho M.L., Iglesias A. and Pinto de Araujo J.P. 2010 b. Palynological and physicochemical data characterisation of honeys produced in the Entre-Douro e Minho region of Portugal. Int J Food Sci Tech. 45 (6): 1255.
Gómez-Díaz D., Navaza J.M. and Quintáns- Riveiro L. C. 2012. Physicochemical characterization of Galician Honeys. Int J Food Prop. 15 (2): 292.
Gulfraz M., Iftikhar F., Imran M., Zeenat A., Asif S. and Shah, I. 2011. Compositional analysis and antimicrobial activity of various honey types of Pakistan. Int J Food Sci Tech. 46 (2): 263.
Habib H.M., Al Meqbali F.T., Kamal H., Souka U.D. and Ibrahim W.H. 2014 . Physicochemical and biochemical properties of honeys from arid regions. Food Chem. 153 (15): 35.
Idris Y.M.A., Mariod A.A. and Hamad S.I.2011. Physicochemical properties, phenolic contents and antioxidant activity of Sudanese honey. Int J Food Prop. 14(2) : 450.
Iftikhar F., Masood M. A. and Waghchoure E.S. 2011. Comparison of Apis cerana,Apis dorsata , Apis florea and Apis mellifera Honey from Different Areas of Pakistan. Asian J Exp Biol Sci. 2 (3): 399.
Izhar-ul-Haq M., Ahmad K. J., Ahmed S. and Razzaq A. 2010. Characterization of some properties in different floral honeys collected by Apis mellifera L. Pak Entomol. 32 (2): 77.
Kamal A., Raza S., Rashid N., Hameed T., Gilani M., Qureshi M.A. and Nasim, K. 2002. Comparative Study of Honey Collected from different Flora of Pakistan. Online J Biol Sci. 2 (9): 626.
Khan M. N., Qaiser M., Raza S.M. and Rehman M. 2006. Physicochemical properties and pollen spectrum of imported and local samples of blossom honey from the Pakistani market. Int J Food Sci Tech. 41(7): 775.
Mairaj G., Akhtar S., Khan A.R., Ullah Z., BiBi S. and Ali S. 2008. Quality evaluation of Different Honey Samples Produced in Peshawar Valley. Pak J Biol Sci. 11 (5): 797.
Mendes E., Brojo P. E., Ferreira I.M.P.L.V.O. and Ferreira M.A. 1998. Quality evaluation of Portuguese honey. Carbohydr Polym. 37(3): 219.
Mondrago´ n-Cortez P., Ulloa J.A., Rosas-Ulloa P., Rodr?´guez-Rodr?´guez R. and Resendiz Va´zquez J.A.2013. Physicochemical characterization of honey from the West region of Mexico. CYTA J Food. 11(1): 7.
Özcan M.M. and Ölmez Ç. 2014. Some qualitative properties of different mono?oral honeys. Food Chem. 163(15): 212.
Pe?ez-Arquillue C., Conchello P., Arino A., Juan T. and Herrera A. 1994. Quality evaluation of Spanish rosemary (Rosmarinus o?ci nalis) honey. Food Chem. 51(2): 207.
Piazza M.G., Accorti M. and Persano Oddo L. 1991. Electrical conductivity, ash, color and speci?c rotatory power in Italian uni?oral honeys. Apicoltura. 7: 51.
Rodríguez F. M. S., Pérez O. E. and Seijo Coello M.C. 2014. Characterization of Eucalyptus globulus Honeys Produced in the Eurosiberian Area of the Iberian Peninsula. Int J Food Prop. 17(10): 2177.
Saxena S., Gautam S. and Sharma A. 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem. 118: 391.
Terrab A., Recamales A.F., Hernanz D. and Heredia F.J. 2004. Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chem. 88(4):537.
Truzzi C., Illuminati S., Annibaldi A., Finale C., Rossetti M. and Scarponi G. 2014. Physicochemical Properties of Honey from Marche, Central Italy: Classification of Unifloral and Multifloral Honeys by Multivariate Analysis. Nat Prod Commun. 9(11): 1595-1602.
White J. W. 1978. Honey. Adv Food Res. 24: 287.
Adebiyi F.M., Akpan I., Obiajunwa E.I. and Olaniyi H.B. 2004. Chemical/Physical Characterization of Nigerian Honey. Pak J Nutr. 3(5): 278.
Akhter S., Masood S. and Shaukatullah. 2010. Physicochemical analysis and sensory evaluation of different samples of honey collected from northern areas of Pakistan. Pak J Biochem Mol Biol. 43(1): 41.
Anklam E. 1998. A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem. 63(4): 549.
Azeredo L. da C., Azeredo M. A. A., Souza S. R. and Dutra V. M. L. 2003. Protein contents and physicochemical properties in honey samples of Apis mellifera of different ?oral origins. Food Chem. 80(2): 249.
Bacandritsos N., Sabatini A.G., Papanastasiou I. and Saitanis C. 2006. Physico-chemical characteristics of Greek fir honeydew honey from Marchalina hellenica (Gen.) in comparison to other Mediterranean honeydew honeys. Ital. J. Food Sci. 18(1): 21-31.
Bogdanov S. 2002. Harmonized Methods of the International Honey Commission. http://www.ihc-platform.net/ihcmethods2009.pdf. (Accessed: 09.02. 2015).
Boussaid A., Chouaibi M., Rezig L., Hellal R., Dons?` F., Ferrari G. and Hamdi S. 2014. Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arab J Chem. http://dx.doi.org/10.1016/j.arabjc.2014.08.011
Bradbear N. 2009. Bees and their role in forest livelihoods. Non-wood Forest Products. 19 Rome, Italy: Food and Agriculture Organization of the United Nations.
Chinnici F., Masino F. and Antonelli A. 2003. Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection. J Chromatogr Sci. 41(6): 305.
Chirife J., Zamora M.C. and Motto A.2006. The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys. J Food Eng. 72: 287.
Codex Alimentarius Commission Standards. 2001. CODEX STAN. 12–1981, Rev. 1 .1987, Rev. 2.
Corbella E. and Cozzolino D. 2006. Classi?cation of the ?oral origin of Uruguayan honeys by chemical and physical characteristics combined with Chemometrics. LWT. 39 (5): 534.
Fallico B., Arena E., Verzera A. and Zappala M. 2006. The European food legislation and its impact on honey sector. Accredit Qual Assur. 11 (1-2): 49.
Feás X., Pires J., Iglesias A. and Estevinho M.L. 2010 a. Characterization of artisanal honey produced on the Northwest of Portugal by melissopalynological and physicochemical data. Food Chem Toxicol. 48(12): 3462.
Feás X., Pires J., Estevinho M.L., Iglesias A. and Pinto de Araujo J.P. 2010 b. Palynological and physicochemical data characterisation of honeys produced in the Entre-Douro e Minho region of Portugal. Int J Food Sci Tech. 45 (6): 1255.
Gómez-Díaz D., Navaza J.M. and Quintáns- Riveiro L. C. 2012. Physicochemical characterization of Galician Honeys. Int J Food Prop. 15 (2): 292.
Gulfraz M., Iftikhar F., Imran M., Zeenat A., Asif S. and Shah, I. 2011. Compositional analysis and antimicrobial activity of various honey types of Pakistan. Int J Food Sci Tech. 46 (2): 263.
Habib H.M., Al Meqbali F.T., Kamal H., Souka U.D. and Ibrahim W.H. 2014 . Physicochemical and biochemical properties of honeys from arid regions. Food Chem. 153 (15): 35.
Idris Y.M.A., Mariod A.A. and Hamad S.I.2011. Physicochemical properties, phenolic contents and antioxidant activity of Sudanese honey. Int J Food Prop. 14(2) : 450.
Iftikhar F., Masood M. A. and Waghchoure E.S. 2011. Comparison of Apis cerana,Apis dorsata , Apis florea and Apis mellifera Honey from Different Areas of Pakistan. Asian J Exp Biol Sci. 2 (3): 399.
Izhar-ul-Haq M., Ahmad K. J., Ahmed S. and Razzaq A. 2010. Characterization of some properties in different floral honeys collected by Apis mellifera L. Pak Entomol. 32 (2): 77.
Kamal A., Raza S., Rashid N., Hameed T., Gilani M., Qureshi M.A. and Nasim, K. 2002. Comparative Study of Honey Collected from different Flora of Pakistan. Online J Biol Sci. 2 (9): 626.
Khan M. N., Qaiser M., Raza S.M. and Rehman M. 2006. Physicochemical properties and pollen spectrum of imported and local samples of blossom honey from the Pakistani market. Int J Food Sci Tech. 41(7): 775.
Mairaj G., Akhtar S., Khan A.R., Ullah Z., BiBi S. and Ali S. 2008. Quality evaluation of Different Honey Samples Produced in Peshawar Valley. Pak J Biol Sci. 11 (5): 797.
Mendes E., Brojo P. E., Ferreira I.M.P.L.V.O. and Ferreira M.A. 1998. Quality evaluation of Portuguese honey. Carbohydr Polym. 37(3): 219.
Mondrago´ n-Cortez P., Ulloa J.A., Rosas-Ulloa P., Rodr?´guez-Rodr?´guez R. and Resendiz Va´zquez J.A.2013. Physicochemical characterization of honey from the West region of Mexico. CYTA J Food. 11(1): 7.
Özcan M.M. and Ölmez Ç. 2014. Some qualitative properties of different mono?oral honeys. Food Chem. 163(15): 212.
Pe?ez-Arquillue C., Conchello P., Arino A., Juan T. and Herrera A. 1994. Quality evaluation of Spanish rosemary (Rosmarinus o?ci nalis) honey. Food Chem. 51(2): 207.
Piazza M.G., Accorti M. and Persano Oddo L. 1991. Electrical conductivity, ash, color and speci?c rotatory power in Italian uni?oral honeys. Apicoltura. 7: 51.
Rodríguez F. M. S., Pérez O. E. and Seijo Coello M.C. 2014. Characterization of Eucalyptus globulus Honeys Produced in the Eurosiberian Area of the Iberian Peninsula. Int J Food Prop. 17(10): 2177.
Saxena S., Gautam S. and Sharma A. 2010. Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem. 118: 391.
Terrab A., Recamales A.F., Hernanz D. and Heredia F.J. 2004. Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chem. 88(4):537.
Truzzi C., Illuminati S., Annibaldi A., Finale C., Rossetti M. and Scarponi G. 2014. Physicochemical Properties of Honey from Marche, Central Italy: Classification of Unifloral and Multifloral Honeys by Multivariate Analysis. Nat Prod Commun. 9(11): 1595-1602.
White J. W. 1978. Honey. Adv Food Res. 24: 287.
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Pubblicato
Jun 7, 2016
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Come citare
Khan, K. A., Al-Ghamdi, A. A., & Ansari, M. J. (2016). THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN. Italian Journal of Food Science, 28(4), 625-638. https://doi.org/10.14674/1120-1770/ijfs.v268
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Biografie autore
Khalid Ali Khan, King Saud University Riyadh, Saudi Arabia
PhD Candidate/Researcher at Plant Protection DepartmentAhmad Abdullah Al-Ghamdi, King Saud University Riyadh, Saudi Arabia
Professor at Plant Protection DepartmentMohammad Javed Ansari, King Saud University Riyadh, Saudi Arabia
Assitant Professor at Plant Protection DepartmentCome citare
Khan, K. A., Al-Ghamdi, A. A., & Ansari, M. J. (2016). THE CHARACTERIZATION OF BLOSSOM HONEYS FROM TWO PROVINCES OF PAKISTAN. Italian Journal of Food Science, 28(4), 625-638. https://doi.org/10.14674/1120-1770/ijfs.v268