The Correlation of Plant Species and Geographical Regions on Biological Component and Antioxidant Potential of Different Honey

Subject Areas : food biotechnology

M. Nouri ¹ ( Assistant Professor of Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran. )

Received: 2022-04-08 Accepted : 2022-09-17 Published : 2023-01-01

Keywords:

References:

AOAC. (2000). Official methods of analysis (17th Ed.). Association of Official Analytical Chemists. Maryland, USA.

Babashpour-Asl, M. & Piryaei, M. (2022). Antioxidant activities and several bioactive substances of different extracts of Vitis vinifera L. Journal of Food Biosciences and Technology, 12(2), 49-60.

Basiri, M. & Nouri, M. (2021). Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds. Food & Health, 4(4), 28-34

Begum, S.B., Roobia, R.R., Karthikeyan, M. & Murugappan, R.M. (2015). Validation of nutraceutical properties of honey and probiotic potential of its innate microflora. LWT - Food Science and Technology, 60(2), 743-750. https://doi.org/10.1016/j.lwt.2021.112087

Blidi, S., Gotsiou, P., Loupassaki, S., Grigorakis, S. & Calokerinos, A.C. (2017). Effect of Thermal Treatment on the Quality of Honey Samples from Crete. Advance Journal of Food Science and Engineering, 1(1), 1-8. https://doi.org/10.22606/afse.2017.11001

Bogdanov, S., Lüllmann, C., Martin, P., Von der Ohe, W., Russmann, H., Vorwohl, G., Oddo, L.P., Sabatini, A.G., Marcazzan, G.L., Piro, R., Flamini, C., Morlot, M., Lhéritier, J., Borneck, R., Marioleas, P., Tsigouri, A., Kerkvliet, J., Ortiz, A., Ivanov, T., D'Arcy, B.R., Mossel, B. & Vit, P. (1999). Honey quality and international regulatory standards: Review by the International Honey Commission. Bee World, 80(2), 61-69. https://doi.org/10.1080/0005772X.1999.11099428

Codex. (2001). Codex Alimentarius standard for honey 12-1981. Revised Codex standard for honey. Standards and standard methods (Vol. 11). Retrieved December, 2014, from http://www.codexalimentarius.net

Da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O. & Fett, R.J. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196(3), 309-323. https://doi.org/10.1016/j.foodchem.2015.09.051

El-Kazafy, A., Al-Kahtani, S. & Taha, R. (2020). Comparison of the physicochemical characteristics of sidr (Ziziphus spp.) honey produced by Apis florea F. and Apis mellifera L. Journal of Apicultural Research, 60(3), 470-477. https://doi.org/10.1080/00218839.2020.1746036

Eskandari, A., Deevsalar, R., De Rosa, R., Shinjo, R., Donato, P. & Neill, I. (2020). Geochemical and isotopic constraints on the evolution of magma plumbing system at Damavand volcano, N Iran. Lithos, 354-355(11), 105274. https://doi.org/10.1016/j.lithos.2019.105274

Hematian, A., Nouri, M. & Safari, S. (2020). Effects of Capparis spinosa extract on kashk quality during storage. Foods Raw Material, 8(2), 402-410. https://doi.org/10.21603/2308-4057-2020-2-402-410

Hossain, M.D.I., Rahman, M.D.M., Hossain, M.S., Chakraborty, R. & Amin, R. (2018). Role of ways of insect visitors foraging for pollination in yield contributing traits of mustard. Journal of Biological Research, 91(2), 63-69. https://doi.org/10.4081/jbr.2018.6982

Jimenez, M., Beristain, C.I., Azuara, E., Mendoza, M.R. & Pascual, L.A. (2016). Physicochemical and   antioxidant properties of honey from Scaptotrigona mexicana bee. Journal of Apicultural Research, 55(2), 151-160. https://doi.org/10.1080/00218839.2016.1205294

Liu, W., Zhang, Y., Li, M., Han, D. & Liu, W. (2020). Determination of invert syrup adulterated in Acacia honey by Terahertz spectroscopy with different spectral features. Journal of the Science of Food and Agriculture, 100(5), 1913-1921. https://doi.org/10.1002/jsfa.10202

Mesele, T.L. (2020). Review on physico-chemical properties of honey in Eastern Africa. Journal of Apicultural Research, 60(1), 33-45. https://doi.org/10.1080/00218839.2020.1754566 

Mooliani, H. & Nouri, M. (2021). Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract. Journal of Food Measurement and Characterization, 15:5713–5724. https://doi.org/10.1007/s11694-021-01131-1

Muli, E., Munguti, A. & Raina, S.J. (2007). Quality of honey harvested and processed using traditional methods in rural areas of Kenya. Acta Veterinaria Scandinavica, 76(2), 315-320. https://doi.org/10.1002/jsfa.10202

Ndife, J., Abioye, L. & Dandago, M. (2014). Quality assessment of Nigerian honey sourced from different floral locations. Nigerian Food Journal, 32(2), 48-55. https://doi.org/10.1016/S0189-7241(15)30117-X

Neissi, L., Albaji, M. & Boroomand Nasab, S. (2020). Combination of GIS and AHP for site selection of pressurized irrigation systems in the Izeh plain, Iran. Agricultural Water Management, 231(1), 1-8. https://doi.org/10.1016/j.agwat.2020.106004

Nouri, M. & Shafaghi Rad, M. (2021). Encapsulation of Tribulus terrestris and Valeriana officinalis extracts in nanoliposomes and evaluation of its antibacterial and antioxidant properties. Journal of Food Biosciences and Technology, 11 (2), 59-63.

Nouri, M. (2020). Preparation of nanoliposomes containing Hyssopus officinalis L. and Eryngium caeruleum M.Bieb extracts and investigate their antimicrobial and antimicrobial effects. Journal of Medicinal Plants, 19(75), 118-131. https://doi.org/10.29252/jmp.19.75.118

Ramzi, M., Kashaninejad, M., Salehic, F., Sadeghi Mahoonakd A. R. & Razavi S. M. A. (2017). Rheological and physicochemical properties of honeys as a function of temperature, concentration and moisture content. Journal of Food Biosciences and Technology, 7(2), 35-48.

Sagdic, O., Silici, S. & Ekici, L. (2013). Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. International Journal of Food Properties, 16(3), 658-666. https://doi.org/10.1080/10942912.2011.561463

Shariatifar, N., Janghorban, A., Rahimnia, R. & Mozaffari Nejad, A.S. (2017). Antibacterial, antifungal and antioxidant activities of bee glue ethanol and aqueous extracts. Journal of Biological Research, 90(2), 77-80.  https://doi.org/10.4081/jbr.2017.6452

Subramanian, R., Umesh Hebbar, H. & Rastogi, N.J. (2007). Processing of honey: A review. International Journal of Food Properties, 10(1), 127-143. https://doi.org/10.1080/10942910600981708

Tomczyk, M., Tarapatsky, M. & Dżugan, M. (2019). The influence of geographical origin on honey composition studied by Polish and Slovak honey. Czech Journal of Food Sciences, 37(4), 232-238. https://doi.org/10.17221/40/2019-CJFS

Tuksitha, L., Chen, Y.L.S., Chen, Y.L. & Wong, K.Y. (2018). Antioxidant and antibacterial capacity of stingless bee honey from Borneo (Sarawak). Journal of Asia-Pacific Entomology, 21(2), 563-570. https://doi.org/10.1016/j.aspen.2018.03.007

Zarei, M., Fazlara, A. & Alijani, N. (2019). Evaluation of the changes in physicochemical and antioxidant properties of honey during storage. Journal Functional Foods in Health and Disease, 9(9), 593-605. https://doi.org/10.31989/ffhd.v9i9.616

Zerrouk, S., Seijo, M.C., Escuredo, O. & Rodríguez-Flores, M.S. (2017). Characterization of Ziziphus lotus (jujube) honey produced in Algeria. Journal of Apicultural Research, 57(1), 166-174. https://doi.org/10.1080/00218839.2017.1399663