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Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs.
Plant Foods Hum Nutr. 2017 Mar; 72(1):74-81.PF

Abstract

Three groups of products enriched with herbs were studied: (1) commercial herb honeys (n = 5) produced by bees fed a syrup with an herbal extract, (2) natural herbal honey (n = 3) produced by bees from the nectar of herbs, and (3) creamed multifloral honey with added dried herbs (n = 5). As a control, multifloral honey (n = 5) was used. The physicochemical parameters (i.e., sugar extract, water content, specific rotation, conductivity, hydroxymethylfurfural content, pH and acidity), sugar profiles (HPLC analysis), antioxidant activity and total phenolic compounds content of the studied samples were compared. Although great diversity in the basic properties of the studied products was observed, they were comparable to multifloral honey and complied with honey regulations. Significant differences in sugar composition were observed, and adversely positive rotation (excluding nettle herb honey) was detected in group 1, likely resulting from the change in bee feeding. The best antioxidant activity for creamed honeys with dried herbs (group 2) was investigated, whereas herb honeys (group 1) exhibited similar antioxidant properties as multifloral honey. The use of controlled feeding of bees appears to be an effective method of enriching honey with desirable plant bioactive components to create innovative bee products.

Authors+Show Affiliations

Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland. mdzugan@ur.edu.pl.Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.Department of Bioenergy Technology, Faculty of Biology and Agriculture, University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28000091

Citation

Dżugan, Małgorzata, et al. "Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 72, no. 1, 2017, pp. 74-81.
Dżugan M, Sowa P, Kwaśniewska M, et al. Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs. Plant Foods Hum Nutr. 2017;72(1):74-81.
Dżugan, M., Sowa, P., Kwaśniewska, M., Wesołowska, M., & Czernicka, M. (2017). Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 72(1), 74-81. https://doi.org/10.1007/s11130-016-0593-y
Dżugan M, et al. Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs. Plant Foods Hum Nutr. 2017;72(1):74-81. PubMed PMID: 28000091.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs. AU - Dżugan,Małgorzata, AU - Sowa,Patrycja, AU - Kwaśniewska,Monika, AU - Wesołowska,Monika, AU - Czernicka,Maria, PY - 2016/12/22/pubmed PY - 2017/4/7/medline PY - 2016/12/22/entrez KW - Antioxidant properties KW - Bee feeding KW - Herb KW - Honey SP - 74 EP - 81 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 72 IS - 1 N2 - Three groups of products enriched with herbs were studied: (1) commercial herb honeys (n = 5) produced by bees fed a syrup with an herbal extract, (2) natural herbal honey (n = 3) produced by bees from the nectar of herbs, and (3) creamed multifloral honey with added dried herbs (n = 5). As a control, multifloral honey (n = 5) was used. The physicochemical parameters (i.e., sugar extract, water content, specific rotation, conductivity, hydroxymethylfurfural content, pH and acidity), sugar profiles (HPLC analysis), antioxidant activity and total phenolic compounds content of the studied samples were compared. Although great diversity in the basic properties of the studied products was observed, they were comparable to multifloral honey and complied with honey regulations. Significant differences in sugar composition were observed, and adversely positive rotation (excluding nettle herb honey) was detected in group 1, likely resulting from the change in bee feeding. The best antioxidant activity for creamed honeys with dried herbs (group 2) was investigated, whereas herb honeys (group 1) exhibited similar antioxidant properties as multifloral honey. The use of controlled feeding of bees appears to be an effective method of enriching honey with desirable plant bioactive components to create innovative bee products. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/28000091/Physicochemical_Parameters_and_Antioxidant_Activity_of_Bee_Honey_Enriched_With_Herbs_ L2 - https://doi.org/10.1007/s11130-016-0593-y DB - PRIME DP - Unbound Medicine ER -