Advertisement

Quality characterization and effect of sonication time on bioactive properties of honey from North East India

  • Nikhil Kumar Mahnot
  • Sangeeta Saikia
  • Charu Lata Mahanta
Original Article
  • 11 Downloads

Abstract

The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were analyzed for physicochemical properties, bioactivity and mineral content. Effect of sonication time on the bioactive properties of honey was determined. All the honey samples had good bioactive properties and high content of potassium, sodium, calcium and iron. The Jorhat sample had the highest phenolic content (296.68 ± 2.16 mg GAE/100 g) and flavonoid content (155.26 ± 2.90 μg quercetin/100 g) whereas highest DPPH radical scavenging activity with an IC50 value of 29.8 ± 0.20 g and a FRAP value of 7291.60 ± 584.6 μM Fe(II)/100 g were noted in Shillong sample. Sonication exhibited various effects on the bioactive properties of the selected honey samples based on their source and treatment time. Honey from Jorhat and Sohra exhibited good quality standards with HMF content less than 80 mg/kg.

Keywords

North-East India Honey Bioactive properties Sonication Minerals Hydroxymethylfurfural 

Notes

Acknowledgements

NKM is thankful to Department of Science and Technology, Ministry of Science and Technology, New Delhi for Grant of fellowship (DST/INSPIRE Fellowship/2013/482).

Compliance with ethical standards

Conflict of interest

We declare that there is no conflict of interest.

Supplementary material

13197_2018_3531_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 19 kb)

References

  1. Aghamirlou HM, Khadem M, Rahmani A, Sadeghian M, Mahvi AH, Akbarzadeh A, Nazmara S (2015) Heavy metals determination in honey samples using inductively coupled plasma-optical emission spectrometry. J Environ Health Sci Eng 13:39.  https://doi.org/10.1186/s40201-015-0189-8 CrossRefGoogle Scholar
  2. Ajlouni S, Sujirapinyokul P (2010) Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem 119(3):1000–1005CrossRefGoogle Scholar
  3. Altemimi A, Watson DG, Choudhary R, Dasari MR, Lightfoot DA (2016) Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins. PLoS ONE 11(2):e0148758.  https://doi.org/10.1371/journal.pone.0148758 CrossRefGoogle Scholar
  4. Anklam E (1998) A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chem 63(4):549–562CrossRefGoogle Scholar
  5. Annegowda H, Anwar L, Mordi M, Ramanathan S, Mansor S (2010) Influence of sonication on the phenolic content and antioxidant activity of Terminalia catappa L. leaves. Pharmacogn Res 2(6):368–373CrossRefGoogle Scholar
  6. AOAC (2005) Official methods of analysis. In: Association of official analytical chemists, 18th, edn. AOAC, Washington, DCGoogle Scholar
  7. Bertoncelj J, Dobersek U, Jamnik M, Golob T (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 105(2):822–828CrossRefGoogle Scholar
  8. Biesaga M, Pyrzynska K (2013) Stability of bioactive polyphenols from honey during different extraction methods. Food Chem 136(1):46–54CrossRefGoogle Scholar
  9. Boussaid A, Chouaibi M, Rezig L, Hellal R, Donsì F, Ferrari G, Hamdi S (2014) Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arab J Chem 11(2):265–274CrossRefGoogle Scholar
  10. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72(1–2):248–254CrossRefGoogle Scholar
  11. Can Z, Yildiz O, Sahin H, Turumtay AE, Silici S, Kolayli S (2015) An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chem 180(1):133–141CrossRefGoogle Scholar
  12. Crane E (1990) Bees and beekeeping: science, practice and world resources. Heinemann Newness, London, pp 388–451Google Scholar
  13. Carrera C, Ruiz-Rodríguez A, Palma M, Barroso CG (2012) Ultrasound assisted extraction of phenolic compounds from grapes. Anal Chim Acta 732:100–104CrossRefGoogle Scholar
  14. Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10(3):178–182Google Scholar
  15. Codex Alimentarius Commission “Revised Codex Standard for Honey Codex Stan 12-1981, Rev. 1 (1987), Rev. 2 (2001),” Codex Standard, vol 12. 1981, pp 1-7. https://teca.fao.org/sites/default/files/resources/Annex%20A%20Codex%20Alimentarius%20Honey%20Standard.pdf. Accessed 10 June 2017
  16. Ding J, Wang X, Zhang T, Li Q, Luo M (2006) Optimization of RP-HPLC analysis of low molecular weight organic acids in soil. J Liq Chromatogr Relat Technol 29(1):99–111CrossRefGoogle Scholar
  17. Dobre I, Georgescu LA, Alexe P, Escuredo O, Seijo MC (2012) Rheological behavior of different honey types from Romania. Food Res Int 49:126–132CrossRefGoogle Scholar
  18. Elhamirad AH, Zamanipoor MH (2012) Thermal stability of some flavonoids and phenolic acids in sheep tallow olein. Eur J Lipid Sci Technol.  https://doi.org/10.1002/ejlt.201100240 CrossRefGoogle Scholar
  19. El-Haskoury R, Kriaa W, Lyoussi B, Makni M (2018) Ceratonia siliqua honeys from Morocco: physicochemical properties, mineral contents, and antioxidant activities. J Food Drug Anal 26:67–73CrossRefGoogle Scholar
  20. Erdtman G (1960) The acetolysis method in a revised description. Svensk Bot Tid-skrift Lund 54:561–564Google Scholar
  21. Esmaeili KA, Mat Taha R, Mohajer S, Banisalam B (2015) Antioxidant activity and total phenolic and flavonoid content of various solvent extracts from in vivo and in vitro grown Trifolium pratense L. (Red Clover). Biomed Res Int 2015:1–11CrossRefGoogle Scholar
  22. Froschle M, Horn H, Spring O (2018) Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar. LWT Food Sci Technol 93:525–533CrossRefGoogle Scholar
  23. Janghu S, Bera MB, Nanda V, Rawson A (2017) Study on power ultrasound optimization and its comparison with conventional thermal processing for treatment of raw honey. Food Technol Biotechnol 55(4):570–579CrossRefGoogle Scholar
  24. Jasicka-Misiak I, Poliwoda A, Dereń M, Kafarski P (2012) Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys. Food Chem 131(4):1149–1156CrossRefGoogle Scholar
  25. Kabbani D, Sepulcre F, Wedekind J (2011) Ultrasound-assisted liquefaction of rosemary honey: influence on rheology and crystal content. J Food Eng 107(2):173–178CrossRefGoogle Scholar
  26. Kayacier A, Karaman S (2008) Rheological and some physicochemical characteristics of selected Turkish honeys. J Texture Stud 39(1):17–27CrossRefGoogle Scholar
  27. Küçük M, Kolayli S, Karaoğlu Ş, Ulusoy E, Baltaci C, Candan F (2007) Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 100(2):526–534CrossRefGoogle Scholar
  28. Lira AQ, Santos AA, Alvarez GA, Munguia AR, Buendia IA, Montiel RGC (2017) Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity. Eur Food Res Technol 243(4):619–626CrossRefGoogle Scholar
  29. Louveaux J, Maurizio A, Vorwohl G (1970) Methods of Melissopalynology. Bee World 51:125–138CrossRefGoogle Scholar
  30. Majid I, Nayik GA, Nanda V (2015) Ultrasonication and food technology: a review. Cogent Food Agric 1(1):1071022Google Scholar
  31. Naczk M, Shahidi F (2004) Extraction and analysis of phenolics in food. J Chromatogr A 1054(1–2):95–111CrossRefGoogle Scholar
  32. Nadeem M, Ubaid N, Qureshi TM, Munir M, Mehmood A (2018) Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrason Sonochem 45:1–6CrossRefGoogle Scholar
  33. Nanda V, Sarkar BC, Sharma HK, Bawa AS (2003) Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. J Food Compos Anal 16(5):613–619CrossRefGoogle Scholar
  34. Paniwnyk L, Beaufoy E, Lorimer JP, Mason TJ (2001) The extraction of rutin from flower buds of Sophora japonica. Ultrason Sonochem 8(3):299–301CrossRefGoogle Scholar
  35. Perezarquillue C, Conchello P, Arino A, Juan T, Herrera A (1994) Quality evaluation of Spanish rosemary (Rosmarinus officinalis) honey. Food Chem 51(2):207–210CrossRefGoogle Scholar
  36. Pohl P, Stecka H, Sergiel I, Jamroz P (2012) Different aspects of the elemental analysis of honey by flame atomic absorption and emission spectrometry: a review. Food Anal Methods 5(4):737–751CrossRefGoogle Scholar
  37. Robak J, Kisiel W, Wolbi M (1991) Ultrasound-induced oxidation of flavonoids. Polish J Pharmacol Pharm 43(2):145–152Google Scholar
  38. Saikia S, Mahanta CL (2013) Effect of steaming, boiling and microwave cooking on the total phenolics, flavonoids and antioxidant properties of different vegetables of Assam, India. Int J Food Nutr Sci 2:47–53Google Scholar
  39. Saikia S, Mahnot NK, Mahanta CL (2015) Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chem 171(1):144–152CrossRefGoogle Scholar
  40. Saikia S, Mahnot NK, Mahanta CL (2016) A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices. Food Sci Technol Int 22(4):288–301CrossRefGoogle Scholar
  41. Saxena S, Gautam S, Sharma A (2010) Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem 118(2):391–397CrossRefGoogle Scholar
  42. Silici S, Sagdic O, Ekici L (2010) Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chem 121(1):238–243CrossRefGoogle Scholar
  43. Singh N, Bath PK (1997) Quality evaluation of different types of Indian Honey. Food Chem 58(1–2):129–133CrossRefGoogle Scholar
  44. Singh I, Singh S (2018) Honey moisture reduction and its quality. J Food Sci Technol 55(10):3861–3871CrossRefGoogle Scholar
  45. Suárez-Luque S, Mato I, Huidobro JF, Simal-Lozano J, Sancho MT (2002) Rapid determination of minority organic acids in honey by high-performance liquid chromatography. J Chromatogr A 955(2):207–214CrossRefGoogle Scholar
  46. Taormina PJ, Niemira BA, Beuchat LR (2001) Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. Int J Food Microbiol 69(3):217–225CrossRefGoogle Scholar
  47. Tiwari BK, OʼDonnell CP, Patras A, Cullen PJ, (2008) Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice. J Agric Food Chem 56(21):10071–10077CrossRefGoogle Scholar
  48. Turkmen M, Sari F, Poyrazoglu SE, Velioglu YS (2006) Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem 95(4):653–657CrossRefGoogle Scholar
  49. Turhan I, Tetik N, Karhan M, Gurel F, Tavukcuoglu HR (2008) Quality of honeys influenced by thermal treatment. LWT Food Sci Technol 41(8):1396–1399CrossRefGoogle Scholar
  50. Zappalà M, Fallico B, Arena E, Verzera A (2005) Methods for the determination of HMF in honey: a comparison. Food Control 16(3):273–277CrossRefGoogle Scholar
  51. Zhao Y, Hou Y, Tang G, Cai E, Liu S, Yang H, Zhang L, Wang S (2014) Optimization of ultrasonic extraction of phenolic compounds from Epimedium brevicornum maxim using response surface methodology and evaluation of its antioxidant activities in vitro. J Anal Methods Chem.  https://doi.org/10.1155/2014/864654 CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Nikhil Kumar Mahnot
    • 1
  • Sangeeta Saikia
    • 1
  • Charu Lata Mahanta
    • 1
  1. 1.Department of Food Engineering and Technology, School of EngineeringTezpur UniversityTezpurIndia

Personalised recommendations