Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs
- 420 Downloads
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.
KeywordsHoney Herb Antioxidant properties Bee feeding
Compliance with ethical standards
Conflict of interest
Małgorzata Dżugan declares that she has no conflict of interest.
Patrycja Sowa declares that she has no conflict of interest.
Monika Kwaśniewska declares that she has no conflict of interest.
Monika Wesolowska declares that she has no conflict of interest.
Monika Czernicka declares that she has no conflict of interest.
- 1.Alvarez-Suarez JM, Giampieri F, Damiani E, Astolfi P, Fattorini D, Regoli F, Quiles JL, Battino M (2012) Radical-scavenging activity, protective effect against lipid peroxidation and mineral contents of monofloral Cuban honeys. Plant Foods Hum Nutr 67:31–38. doi: 10.1007/s11130-011-0268-7 CrossRefGoogle Scholar
- 3.Yaniv Z, Rudich M (1997) Medicinal herbs as a potential source of high-quality honeys. In: Mizrahi A, Lensky Y (ed) Bee products. Properties, applications and apitherapy. Springer Science + Business Media, LLC pp 77–81. doi: 10.1007/978-1-4757-9371-0
- 4.Pohorecka K (2004) Effect of standardized plant herb extracts on general condition of the honeybee (Apis mellifera L.). Bull Vet Inst Pulawy 48:415–419, http://www.piwet.pulawy.pl/doc/biuletyn_48-4/13_Pohorecka.pdf Google Scholar
- 5.Rosenbalt G, Angonnet S, Goroshit A, Tabak M, Neeman I (1997) Antioxidant properties of honey produced by bees fed with medical plant extracts. In: Mizrahi A, Lensky Y (ed) Bee products. Properties, applications and apitherapy. Springer Science + Business Media, LLC pp 49–55. doi: 10.1007/978-1-4757-9371-0
- 10.Bogdanov S (2009) Harmonised methods of the International Honey Commission. International Honey Commission (IHC) 1–61, http://www.ihc-platform.net/ihcmethods2009.pdf
- 14.Primorac L, Flanjak I, Kenjerić D, Bubalo D, Topolnjak Z (2011) Specific rotation and carbohydrate profile of Croatian unifloral honeys. Czech J Food Sci 29:515–519, http://agriculturejournals.cz/publicFiles/48210.pdf Google Scholar
- 15.Polish Norm PN-88/A-77626,,Honey bee” (,,Miód pszczeli”) (in Polish), http://g.ekspert.infor.pl/p/_dane/akty_pdf/DZU/2002/134/1132.pdf#zoom=90
- 17.Zielińska S, Wesołowska M, Bilek M, Kaniuczak J, Dżugan M (2014) The saccharide profile of Polish honeys depending on their botanical origin. J Microbiol Biotechnol Food Sci 3:387–390, http://www.jmbfs.org/wp-content/uploads/2014/03/jmbfs_0600_zielinska.pdf Google Scholar
- 18.Nanda V, Sarkar BC, Sharma HK, Barwa AS (2003) Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. J Food Comp Anal 16:613–619, http://dx.doi.org/ 10.1016/S0889-1575(03)00062-0 
- 22.de la Fuente E, Ruiz-Matute AI, Valencia-Barrera RM, Sanz J, Martínez Castro I (2011) Carbohydrate composition of Spanish unifloral honeys. Food Chem 129:1483–1489. doi: 10.1016/j.foodchem.2011.05.121
- 25.Wesołowska M, Kačániová M, Dżugan M (2014) The antioxidant properties and microbiological quality of Polish honeys. J Microbiol Biotechnol Food Sci 3:422–425, http://www.jmbfs.org/wp-content/uploads/2014/04/jmbfs_2014_vol3_no5_weselowska.pdf