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Antioxidant and Physico-chemical Properties of Litchi Honey Procured from Gazipur and Tangail District, Bangladesh

Md. Serajul Islam
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Bangladesh.

Jakia Sultana Jothi
Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University (CVASU), Chittagong-4225, Bangladesh.

Monirul Islam
Rural Development Academy (RDA), Bogra-5842, Bangladesh.

Md. Abu Zubair
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Bangladesh.

Abstract/ Executive Summary:

Among the panoply of food products, honey has been used since prehistoric times as an effective healing, antiseptic, antioxidant and antibacterial therapy. The present research aimed to investigate erstwhile undocumented litchi honey samples from Bangladesh, for its antioxidant and physico-chemical parameters that may increase knowledge of product quality in a given geographic area, as well as its commercial value. Three litchi honey samples were collected from different regions of Gazipur and Tangail district, Bangladesh. The major physicochemical properties such as- moisture, ash, protein, fat, carbohydrate, energy content, p H and TSS were measured. Although the physicochemical parameters of the honey samples varied, most of the honey samples were in the acceptable range of international standards. Results indicated that total phenolic content ranged from 33.241 to 34.824 mg Gallic acid/ 100g, flavonoid content varied between 4.024 and 4.954 mg Catechin/100 g and vitamin C was found in the range 13.612 to14.636 mg/100g, indicating a high antioxidant potential. The study revealed that Bangladeshi litchi honey samples maintain the international honey standards and contain a good source of antioxidants.

Keywords: Bangladeshi litchi honey, Flavonoid, Physico-chemical properties, Polyphenol, Vitamin C.

Location: Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University and Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Bangladesh

Start Date: 00-03-2013

End Date: 00-11-2013

Program Area: Quality and Nutrition

Commodity: Litchi

Objectives:

The present study was, therefore, carried out to investigate the antioxidant and physico-chemical properties of honey procured from Gazipur and Tangail District, Bangladesh.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University and Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Bangladesh. The study was conducted from March 2013 to November 2013. Sampling Litchi honey samples were sourced mainly from the Sripur of Gazipur district (coded as S1), Sakhipur and Gopalpur of Tangail district (coded as S2 and S3 respectively), Bangladesh during March 2013. Sufficient unifloral natural raw honey samples were collected directly from specific beekeepers as all experiments during the study were performed from litchi floral origin. After collection, honey samples were stored in air tight glass jars at ambient temperature (20-25⁰C) in the dark for further analysis. Preparation of honey samples All honey samples were prepared according to Association of Official Analytical Chemists (AOAC) standard. Honey samples used were free from granulation, suspended solids and from any form of crystallization. The samples were thoroughly mixed using a clean sterile glass rod to ensure homogeneity prior to use. Physico-chemical properties All litchi honey samples were analyzed for moisture, ash, protein, fat, TSS (Total Soluble Solid), pH, vitamin-C as per the methods of AOAC. The total carbohydrate content was determined by difference of total moisture, ash, protein and fat from hundred. All the estimations were done in triplicate and the results expressed as average value. Energy value was calculated using modified Atwater general factors by multiplying the portions of protein, fat and carbohydrate by their physiological fuel value of 4.0, 9.0 and 4.0 Kcal/g respectively and taking the sum of the products. Antioxidant content Polyphenol compounds from Litchi honey samples were detected by a modified spectrophotometric Folin-Ciocalteu method. The total flavonoid concentration of each honey sample was determined according to the colorimetric assay developed by Zhishen et al.. Statistical Analysis The data obtained were statistically analyzed for analysis of variance (ANOVA) and consequently Duncan's Multiple Range Test (DMRT) was used to determine significant difference. Data were analyzed using the software, IBM SPSS Statistics, version 20 at the 5% level of significance (P= 0.05).

Source of Information: Journal of Entomology and Zoology Studies 2014; 2 (5): 207-211

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The antioxidant properties of honey samples, procured from Gazipur and Tangail District, Bangladesh indicate that litchi honey samples was a good source of antioxidants, as indicated by their high polyphenol, ascorbic acid (Vitamin-C) and flavonoid contents. The physico-chemical properties of honey samples indicate that litchi honey have an acceptable quality, which fell in the accepted range for the international standards. All tested litchi honey samples were found to contain low moisture (<20%), low ash content (<0.6%), low pH and high TSS content indicating good honey quality. This work is a preliminary investigation of litchi honey; further research on a larger number of samples is needed for a statistical analytical approach.

Knowledge Management: Journal