Skip to main content
SpringerLink
Log in

An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Honey quality is conventionally controlled by checking its compliance with the regulatory standards mainly through physical properties. A new index of honey quality known as the Honey Health Impact Metric (HHIM) which considers two main parameters related to health was developed for use as a more market-relatable criteria in the honey industry. The HHIM incorporates the balancing of the positive health-beneficial 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with the negative health-detrimental hydroxymethylfurfural (HMF) concentration present in honey. It is defined as the average score between fractional DPPH and the normalised HMF. The HHIM was tested using 30 randomly selected honey samples from different origins which were then graded by the different categories of quality. As both parameters are also affected by honey storage period, the HHIM was also used to monitor changes in two specific honey samples, the Kelulut Itama and Tualang Dorsata. With quality of honey deteriorating over storage time following a zero-order kinetic model, the indications by HHIM gave a storage recommendations of 10 to 12 months for both these honey samples. This idea of HHIM as an alternative honey quality indicator to gauge health potential of honey will support the genuine and real products in the honey industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Data Availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

References

  1. Codex Alimentarius Commission, Codex Stand. 12, 1 (2001)

    Google Scholar 

  2. E. Union, Off. J. Eur. Communities 10, 47 (2002)

    Google Scholar 

  3. Department of Standards Malaysia, Kelulut (Stingless Bee) Honey- Specification (2017).

  4. A. Thrasyvoulou, C. Tananaki, G. Goras, E. Karazafiris, M. Dimou, V. Liolios, D. Kanelis, S. Gounari, J. Apic. Res. 57, 88 (2018)

    Google Scholar 

  5. United States Department of Agriculture, Fed. Regist. 1 (1985).

  6. M. Glasnović, K. Marković, S. Drakula, N. Vahčić, Hrana u Zdr. i Boles. Znan. Časopis Za Nutr. i Dijetetiku 10, 1 (2021)

    Google Scholar 

  7. O.G.E. Arowosoge, Int. J. Dev. Sustain. 7, 1376 (2018)

    Google Scholar 

  8. M. Shahezwan, A. Wahab, N. Othman, N. Hazwani, I. Othman, A.A. Jamari, A.A. Ali, J. Appl. Pharm. Sci. 7, 144 (2017)

    Google Scholar 

  9. R. Zanchini, S. Blanc, L. Pippinato, G. Di Vita, F. Brun, Br. Food J. 124, 4372 (2022)

    Google Scholar 

  10. A. Girma, W. Seo, R.C. SheI, PLoS ONE 14, e0224495 (2019)

    CAS  PubMed  PubMed Central  Google Scholar 

  11. Unique Manuka Factor Honey Association, (n.d.).

  12. S. Ahmed, N.H. Othman, Malaysian J. Med. Sci. 20, 6 (2013)

    Google Scholar 

  13. T.K. Zae, A. Azlan, A. Abu Bakar Sajak, E.K. Hock, L.C. Nyuk, M.F. Md Noh, N. Mustafa Khalid, Food Res. 4, 205 (2020)

    Google Scholar 

  14. M. Moniruzzaman, S.A. Sulaiman, M.I. Khalil, S.H. Gan, Chem. Cent. J. 7, 1–12 (2013)

    Google Scholar 

  15. O.O. Erejuwa, S.A. Sulaiman, M.S. Ab Wahab, Molecules 17, 4400 (2012)

    CAS  PubMed  PubMed Central  Google Scholar 

  16. J. Alvarez-Suarez, S. Tulipani, S. Romandini, A. Vidal, M. Battino, Curr. Anal. Chem. 5, 293 (2009)

    CAS  Google Scholar 

  17. A.R. Pérez, M.T. Iglesias, E. Pueyo, M. González, C. De Lorenzo, J. Agric. Food Chem. 55, 360 (2007)

    PubMed  Google Scholar 

  18. N. Gheldof, X.-H. Wang, N.J. Engeseth, J. Agric. Food Chem. 50, 5870 (2002)

    CAS  PubMed  Google Scholar 

  19. M. Dzugan, M. Tomczyk, P. Sowa, D. Grabek-Lejko, Molecules 23, 2069 (2018)

    PubMed  PubMed Central  Google Scholar 

  20. M. Lewoyehu, M. Amare, F. Yildiz, Cogent Food Agric. 5, 1685059 (2019)

    Google Scholar 

  21. U.M. Shapla, M. Solayman, N. Alam, M.I. Khalil, S.H. Gan, Chem. Cent. J. 12, 35 (2018)

    CAS  PubMed  PubMed Central  Google Scholar 

  22. I.N. Pasias, I.K. Kiriakou, C. Proestos, Food Chem. 229, 425 (2017)

    CAS  PubMed  Google Scholar 

  23. B. Fallico, E. Arena, M. Zappala, J. Food Qual. 32, 352 (2009)

    CAS  Google Scholar 

  24. A.T. Thrasyvoulou, J. Apic. Res. 25, 186 (1986)

    CAS  Google Scholar 

  25. R.C. Weisell, Asia Pac. J. Clin. Nutr. 11, S681 (2002)

    Google Scholar 

  26. M.L. Fernandez, D. Webb, J. Am. Coll. Nutr. 27, 1 (2008)

    CAS  PubMed  Google Scholar 

  27. K.Y. Chong, N.L. Chin, Y.A. Yusof, Food Sci. Technol. Int. 23, 608 (2017)

    CAS  PubMed  Google Scholar 

  28. J.W. White, J. Assoc. Off. Anal. Chem. 62, 509 (1979)

    CAS  PubMed  Google Scholar 

  29. P.J. Molnár, Food Qual. Prefer. 6, 185 (1995)

    Google Scholar 

  30. M.I. Khalil, M. Mahaneem, S.M.S. Jamalullail, N. Alam, S.A. Sulaiman, J. ApiProduct ApiMedical Sci. 3, 4 (2011)

    Google Scholar 

  31. M. Hunter, R. Ghildyal, N.M. D’Cunha, C. Gouws, E.N. Georgousopoulou, N. Naumovski, Curr. Res. Food Sci. 4, 532 (2021)

    CAS  PubMed  PubMed Central  Google Scholar 

  32. R.K. Kishore, A.S. Halim, M.S.N. Syazana, K.N.S. Sirajudeen, Nutr. Res. 31, 322 (2011)

    CAS  PubMed  Google Scholar 

  33. S.K. Yap, N.L. Chin, N.N.A.K. Shah, L.T.L. Than, K. Niranjan, J. Sci. Food Agric. (2022). https://doi.org/10.1111/ijfs.16874

    Article  PubMed  Google Scholar 

  34. Y. Ranneh, F. Ali, M. Zarei, A.M. Akim, H.A. Hamid, H. Khazaai, LWT - Food Sci. Technol. 89, 1 (2018)

    CAS  Google Scholar 

  35. Z. Jubri, N.B. Abdul Rahim, G.J. Aan, Clinics 68, 1446 (2013)

    PubMed  PubMed Central  Google Scholar 

  36. S. Ahmed, S.A. Sulaiman, N.H. Othman, Evidence-Based Complement. Altern. Med. 2017, 5904361 (2017)

    Google Scholar 

  37. S.B. Almasaudi, N.A. El-Shitany, A.T. Abbas, U.A. Abdel-Dayem, S.S. Ali, S.K. Al Jaouni, S. Harakeh, Oxid. Med. Cell. Longev. (2016). https://doi.org/10.1155/2016/3643824

    Article  PubMed  Google Scholar 

  38. O.O. Erejuwa, S.A. Sulaiman, M.S. Wahab, K.N.S. Sirajudeen, M.S.M.D. Salleh, S. Gurtu, Ann. Endocrinol. (Paris) 71, 291 (2010)

    CAS  PubMed  Google Scholar 

  39. J. White, Bee World 75, 104 (1994)

    Google Scholar 

  40. S. Ajlouni, P. Sujirapinyokul, Food Chem. 119, 1000 (2010)

    CAS  Google Scholar 

  41. M.I. Khalil, S.A. Sulaiman, S.H. Gan, Food Chem. Toxicol. 48, 2388 (2010)

    CAS  PubMed  Google Scholar 

  42. A. Choudhary, V. Kumar, S. Kumar, I. Majid, P. Aggarwal, S. Suri, Toxin Rev. (2020). https://doi.org/10.1080/15569543.2020.1756857

    Article  Google Scholar 

  43. S.N. Sabireen, S.A. Sulaiman, R.M. Salleh, W.E.M. Fuad, Asian J. Med. Biomed. 4, 10 (2020)

    Google Scholar 

  44. X.H. Wang, N. Gheldof, N.J. Engeseth, J. Food Sci. 69, fct96 (2004)

    CAS  Google Scholar 

  45. G. Šarić, K. Marković, N. Major, M. Krpan, N. Uršulin-Trstenjak, M. Hruškar, N. Vahčić, Food Technol. Biotechnol. 50, 434 (2012)

    Google Scholar 

  46. P. da Missio Silva, L.V. Gonzaga, F.C. Biluca, M. Schulz, L. Vitali, G.A. Micke, A.C. Oliveira Costa, R. Fett, LWT 129, 109521 (2020)

    Google Scholar 

  47. L.C.A. Ázquez, M.C.D.Í.A.Z. Aroto, M.A.G.O. Iñas, E.D.E.L.A.F. Uente, M.S.P.É. Oello, L. Castro-Vázquez, M.C. Díaz-Maroto, M.A. González-Viñas, E. De La Fuente, M.S. Pérez-Coello, J. Agric. Food Chem. 56, 1999 (2008)

    Google Scholar 

  48. F. Braghini, F.C. Biluca, L.V. Gonzaga, A.S. Kracik, C.R.W. Vieira, L. Vitali, G.A. Micke, A.C.O. Costa, R. Fett, J. Food Process. Preserv. 43, e13954 (2019)

    Google Scholar 

  49. M. Zarei, A. Fazlara, N. Alijani, Funct. Foods Heal. Dis. 9, 593 (2019)

    CAS  Google Scholar 

  50. Z. Mouhoubi-Tafinine, S. Ouchemoukh, M. Bachir Bey, H. Louaileche, A. Tamendjari, Int. Food Res. J. 25, 1044 (2018)

    CAS  Google Scholar 

  51. W. Yang, C. Zhang, C. Li, Z.Y. Huang, X. Miao, J. Food Sci. Technol. 56, 2417 (2019)

    CAS  PubMed  PubMed Central  Google Scholar 

  52. B. Fallico, M. Zappalà, E. Arena, A. Verzera, Food Chem. 85, 305 (2004)

    CAS  Google Scholar 

  53. L. Bulut, M. Kilic, J. Food Process. Preserv. 33, 22 (2009)

    CAS  Google Scholar 

  54. A. Kesić, A. Crnkić, Z. Hodžić, N. Ibrišimović, A. Šestan, J. Sci. Res. Reports 3, 1057 (2014)

    Google Scholar 

  55. M.N. Islam, M.I. Khalil, M.A. Islam, S.H. Gan, J. Appl. Toxicol. 34, 733 (2014)

    CAS  PubMed  Google Scholar 

Download references

Funding

This work was supported by Universiti Putra Malaysia (UPM) [Grant Number UPM.RMC.800–3/3/1/GPB/2021/9695600].

Author information

Authors and Affiliations

  1. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Shu Khang Yap, Nyuk Ling Chin & Nor Nadiah Abdul Karim Shah

  2. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK

    Keshavan Niranjan

  3. Department of Medical Microbiology & Parasitology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Leslie Thian Lung Than

Authors
  1. Shu Khang Yap
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nyuk Ling Chin
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Keshavan Niranjan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Nor Nadiah Abdul Karim Shah
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Leslie Thian Lung Than
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Nyuk Ling Chin.

Ethics declarations

Competing interest

The authors have no competing interests to declare that are relevant to the content of this article.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yap, S.K., Chin, N.L., Niranjan, K. et al. An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey. Food Measure 18, 2609–2617 (2024). https://doi.org/10.1007/s11694-023-02340-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-023-02340-6

Keywords

Search

Navigation