Skip to main content
SpringerLink
Log in

Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Sixteen honeydew and 15 floral honeys from Lebanon were analyzed for pollen spectra and physicochemical parameters. A total of 37 families and 67 taxa were recorded with the honeybees producing honeydew honey exhibiting a more diverse foraging behavior than those making floral honeys. The honeydew and floral honeys exhibited differences in moisture content, pH, electrical conductivity, color, protein and Maillard reaction products. The honeydew honeys contained more total phenols, had higher antioxidant contents, and displayed higher antioxidant capacities than the floral samples in the Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity, inhibition of superoxide dismutase activity and protection of red blood cells against hemolysis assays. The honey samples exhibited higher antioxidant capacities, in the aforementioned assays, than their corresponding methanol-extractable phenol fractions although the differences did not reach statistical significance in the floral samples. The relative antioxidant capacity indices which integrate measures of antioxidant capacity from the different assays of the honey samples and their corresponding extracts exhibited similar patterns (r = 0.9774, 0.9937) thereby indicating that the antioxidative behavior of the entire honeys is mirrored by their methanol-extractable phenolic fractions.

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

Similar content being viewed by others

References

  • Ajibola A (2015) Novel insights into the health importance of natural honey. Malays J Med Sci 22:7–22

    Google Scholar 

  • Al ML, Daniel D, Moise A, Bobis O, Laslo L, Bogdanov S (2009) Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem 112:863–867

    Article  Google Scholar 

  • Alvarez-Suarez JM, Gonzalez-Paramas AM, Santos-Buelga C, Battino M (2010) Antioxidant characterization of native monofloral Cuban honeys. J Agric Food Chem 58:9817–9824

    Article  CAS  Google Scholar 

  • Alvarez-Suarez JM, Giampieri F, Gonzalez-Paramas AM, Damiani E, Astolfi P, Martinez-Sanchez G, Bompadre S, Quiles JL, Santos-Buelga C, Battino M (2012) Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food Chem Toxicol 50:1508–1516

    Article  CAS  Google Scholar 

  • Bath KP, Singh N (2001) Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey. J Food Sci Technol 38:366–368

    CAS  Google Scholar 

  • Beretta G, Granata P, Ferrero M, Orioli M, Facino RM (2005) Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533:185–191

    Article  CAS  Google Scholar 

  • 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 72:248–254

    Article  CAS  Google Scholar 

  • Brudzynski K, Miotto D (2011) The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys. Food Chem 124:869–874

    Article  CAS  Google Scholar 

  • Can Z, Yildiz O, Sahin H, Turumtay EA, Silici S, Kolayli S (2015) An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chem 180:133–141

    Article  CAS  Google Scholar 

  • Chua LS, Lee JY, Chan GF (2015) Characterization of the proteins in honey. Anal Lett 48:697–709

    Article  CAS  Google Scholar 

  • Cimpoiu C, Hosu A, Miclaus V, Puscas A (2013) Determination of the floral origin of some Romanian honeys on the basis of physical and biochemical properties. Spectrochim Acta A 100:149–154

    Article  CAS  Google Scholar 

  • da Silva PM, Gauche C, Gonzaga LV, Costa ACO, Fett R (2016) Honey: chemical composition, stability and authenticity. Food Chem 196:309–323

    Article  Google Scholar 

  • Diez MJ, Andres C, Terrab A (2004) Physicochemical parameters and pollen analysis of Moroccan honeydew honeys. Int J Food Sci Technol 39:167–176

    Article  CAS  Google Scholar 

  • Dong R, Zheng Y, Baojun XuB (2013) Phenolic profiles and antioxidant capacities of Chinese unifloral honeys from different botanical and geographical sources. Food Bioprocess Technol 6:762–770

    Article  CAS  Google Scholar 

  • Erejuwa OO, Sulaiman SA, Wahab MSA (2012) Honey: a novel antioxidant. Molecules 17:4400–4423

    Article  CAS  Google Scholar 

  • Escuredo O, Fernandez-Gonzalez M, Seijo MC (2012) Differentiation of blossom honey and honeydew honey from Northwest Spain. Agriculture 2:25–37

    Article  Google Scholar 

  • Ferreira ICFR, Aires E, Barreira JCM, Estevinho LM (2009) Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chem 114:1438–1443

    Article  CAS  Google Scholar 

  • Flanjak I, Kenjeric D, Bubalo D, Primorac L (2016) Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics. Eur Food Res Technol 242:467–475

    Article  CAS  Google Scholar 

  • Gheldof N, Wang XH, Engeseth NJ (2002) Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem 50:5870–5877

    Article  CAS  Google Scholar 

  • Gillespie KM, Chae JM, Ainsworth EA (2007) Rapid measurement of total antioxidant capacity in plants. Nat Protoc 2:867–870

    Article  CAS  Google Scholar 

  • Han RM, Zhang JP, Skibsted LH (2012) Reaction dynamics of flavonoids and carotenoids as antioxidants. Molecules 17:2140–2160

    Article  CAS  Google Scholar 

  • Hermosín I, Chicón RM, Cabezudo MD (2003) Free amino acid composition and botanical origin of honey. Food Chem 83:263–268

    Article  Google Scholar 

  • Iglesias MT, Martín-Alvarez PJ, Polo MC, de Lorenzo C, Pueyo E (2006) Protein analysis of honeys by fast protein liquid chromatography: application to differentiate floral and honeydew honeys. J Agric Food Chem 54:8322–8327

    Article  CAS  Google Scholar 

  • IHC (2009) Harmonised Methods of the International Honey Commission (2009) http://www.ihc-platform.net/ihcmethods2009.pdf. Accessed 10 May 2016

  • Karabagias IK, Dimitriou E, Kontakos S, Kontominas MG (2016) Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys. Eur Food Res Technol. doi:10.1007/s00217-015-2624-6

    Google Scholar 

  • Kędzierska-Matysek M, Florek M, Wolanciuk A, Skałecki P, Litwińczuk A (2016) Characterisation of viscosity, colour, 5-hydroxymethylfurfural content and diastase activity in raw rape honey (Brassica napus) at different temperatures. J Food Sci Technol 53:2092–2098

    Article  Google Scholar 

  • Lev E (2003) Traditional healing with animals (zootherapy): medieval to present-day Levantine practice. J Ethnopharmacol 85:107–118

    Article  Google Scholar 

  • Louveaux J, Maurizio A, Vorwohl G (1978) Methods of melissopalynology. Bee World 59:139–157

    Article  Google Scholar 

  • Manzanares AB, Hernandez ZG, Galdon BR, Rodriguez ER, Romero CD (2011) Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition. Food Chem 126:664–672

    Article  Google Scholar 

  • Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 91:571–577

    Article  CAS  Google Scholar 

  • MOE (2001) Ministry of Environment. Lebanon State of the environment report. http://www.moe.gov.lb/getattachment/The-Ministry/Reports/State-Of-the-Environment-Report-2001/Chap-10-Biodiversity.pdf.aspx. Accessed 10 May 2016

  • Oddo LP, Heard TA, Rodríguez-Malaver A, Pérez RA, Fernández-Muiño M, Sancho MT, Sesta G, Lusco L, Vit P (2008) Composition and antioxidant activity of Trigona carbonaria honey from Australia. J Med Food 11:789–794

    Article  CAS  Google Scholar 

  • Perez RA, Iglesias MT, Pueyo E, Gonzalez M, De Lorenzo C (2007) Amino acid composition and antioxidant capacity of Spanish honeys. J Agric Food Chem 55:360–365

    Article  CAS  Google Scholar 

  • Ramírez-Arriaga E, Navarro-Calvo LA, Díaz-Carbajal E (2011) Botanical characterization of Mexican honeys from a subtropical region (Oaxaca) based on pollen analysis. Grana 50:40–54

    Article  Google Scholar 

  • Sancho MT, Pascual-Mate A, Rodrıguez-Morales EG, Oses S, Escriche I, Periche A, Fernandez-Muino MA (2016) Critical assessment of antioxidant-related parameters of honey. Int J Food Sci Technol 51:30–36

    Article  CAS  Google Scholar 

  • Saxena S, Gautam S, Sharma A (2010) Physical, biochemical and antioxidant properties of some Indian honeys. Food Chem 118:391–397

    Article  CAS  Google Scholar 

  • Serem JC, Bester MJ (2012) Physicochemical properties, antioxidant activity and cellular protective effects of honeys from southern Africa. Food Chem 133:1544–1550

    Article  CAS  Google Scholar 

  • Singh N, Bath KP (1998) Relationship between heating and hydroxymethylfurfural formation in different honey types. J Food Sci Technol 35:154–156

    CAS  Google Scholar 

  • Sun T, Tanumihardjo SA (2007) An integrated approach to evaluate food antioxidant capacity. J Food Sci 72:159–165

    Article  Google Scholar 

  • Tabart J, Kevers C, Pincemail J, Defraigne JO, Dommes J (2009) Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chem 113:1226–1233

    Article  CAS  Google Scholar 

  • Williams LJ, Abdi H (2010) Fisher’s least significant difference (LSD) test. In: Salkind N (ed) Encyclopedia of research design. Sage, Thousand Oaks, pp 491–494

    Google Scholar 

Download references

Acknowledgements

Funding of the work was provided by the University Research Board of the American University of Beirut. The expert help of Ms. Zainab Rizk in the pollen analyses and Mr. Samson Atamian in collecting the samples is gratefully appreciated.

Author information

Authors and Affiliations

  1. Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, Beirut, 1107 2020, Lebanon

    Katherine Jaafar, Janay Haidar & Imad Toufeili

  2. Department of Biology, Faculty of Arts and Sciences, American University of Beirut, Riad El Solh, Beirut, 1107 2020, Lebanon

    Sawsan Kuraydiyyah & Khouzama Knio

  3. Department of Chemistry, Faculty of Arts and Sciences, American University of Beirut, Riad El Solh, Beirut, Lebanon

    Tarek Ghaddar

  4. Department of Food Science and Nutrition, College of Food Agricultural and Natural Resource Sciences, University of Minnesota, 1334 Eckles Ave, St. Paul, Minneapolis, MN, 55108, USA

    Baraem Ismail

Authors
  1. Katherine Jaafar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Janay Haidar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sawsan Kuraydiyyah
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Tarek Ghaddar
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Khouzama Knio
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Baraem Ismail
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Imad Toufeili
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Imad Toufeili.

Ethics declarations

The study has been approved by the Institutional Review Board of the American University of Beirut.

Conflict of interest

The authors declare that they have no competing interests.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jaafar, K., Haidar, J., Kuraydiyyah, S. et al. Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon. J Food Sci Technol 54, 2296–2305 (2017). https://doi.org/10.1007/s13197-017-2667-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2667-8

Keywords

Search

Navigation