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Comparative Analysis of the Physico-chemical and Antioxidant Properties of Honey Available in Tangail, Bangladesh

MR Linkon
Department of Food Technology and Nutritional Science, Faculty of Life science, Mawlana Bhashani Science and Technology University (MBSTU), Bangladesh

Utpal Kumar Prodhan
Department of Food Technology and Nutritional Science, Faculty of Life science, Mawlana Bhashani Science and Technology University (MBSTU), Bangladesh

Toufiq Elahi
Department of Applied Nutrition and Food Technology, Faculty of Applied Science and Technology, Islamic University, Bangladesh

Jalal Talukdar
Department of Food Technology and Nutritional Science, Faculty of Life science, Mawlana Bhashani Science and Technology University (MBSTU), Bangladesh

Md. Abdul Alim*
Department of Food Technology and Nutritional Science, Faculty of Life science, Mawlana Bhashani Science and Technology University (MBSTU), Bangladesh

Abstract/ Executive Summary:

The aim of the current study was the comparative analysis of the physical, biochemical and antioxidant properties of Mustard, Litchi, and Nigella honey. The physical parameters include the mean moisture content of Mustard, Litchi and Nigella honey were found 14.32%, 15.27%, and 14.12% respectively; PH content were 6.97, 5.8, 4.78; the TSS content were71%, 70%, and 73% respectively. The biochemical parameters including protein content were 1.103%, 0.57% and 0.985%; mean ash content were 0.2%, 0.19%, and0.188%, total carbohydrate content were 84.377%, 83.97% and 84.496% and the minerals contents Na were 539.238 ppm, 424.3565 ppm and 588 ppm; K were 239.216 ppm, 219.017 ppm and1063.774 ppm; Ca were 1710.499 ppm, 611.4852 ppm and 75.4 ppm for the Mustard, Litchi and Nigella honey respectively. The Antioxidant properties such as polyphenol content were found 42.572 ± 0.00529 mg gallic acid/50 ml, 30.625 ± 0.00529 mg gallic acid/50 ml and 95.5 ± 0.00529 mg gallic acid/50 ml; flavonoid content were found 1.052 ± 0.000577 mg catechin/50 ml, 0.6 ± 0.000577 mg catechin/50 ml and 2.66 ± 0.000577 mg catechin/50 ml and vitamin C content were 0.41 mg/100ml, 0.63 mg/100ml and 0.7 mg/100ml for Mustard, Litchi and Nigella honey respectively.

Keywords: Honey, Physico-chemical, Antioxidant, Polyphenol, Flavonoid

Location: Tangail, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Honey

Objectives:

Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colors, wherein is healing for men: verily in this is a Sign for those who give thought". The objectives of the study are to comparative evaluation of the physical, chemical and antioxidant properties of Mustard, Litchi and Nigella honey.

Methodology:

2.1. Place of Experiment and Sample Collection The study was carried out at Food Technology and Nutritional Science (FTNS) laboratory of Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Biochemistry and Molecular Biology laboratory of Jahangirnagar University (JU) and Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmondi, Dhaka. The topic sample, Mustard (Brassica alba), Litchi (Nephelium litchi Cambess) and Nigella (Nigella sativa) honey (number of samples analyzed= 10 for each) by name was collected from different honey-producing farm in Tangail, Bangladesh. The study was continued from the 2nd week of July 2013 to the 1st week of February 2014 based on the selected honey sample.

2.2. Physicochemical Quality Analysis Estimation of moisture, protein, ash content, Carbohydrate, Energy, TEF and vitamin C were determined by AOAC method-2005, The TSS of the samples was determined by a hand refractometer, Minerals and heavy metal content of sample were determined by Atomic Absorption Spectrophotometer (AAS) and Flame Emission Spectrophotometer, Na and K were determined by Flame Emission Spectrophotometer, The total polyphenol was determined applying the Folin-Ciocalteu’s method, The total flavonoid was determined applying Aluminum chloride colorimetric assay method and Absorption Spectrophotometer was used to measure Calcium (Ca), Magnesium (Mg), Iron (Fe) and Lead (Pb).

2.3. Data Analysis Statistical mean, median, mode, standard deviation (SD) and range were determined using SPSS 16 programme. For linear, tabular, chart and graphical representation, Microsoft Word and Microsoft Excel were used in the respective arena.

Source of Information: Universal Journal of Food and Nutrition Science 3(1): 19-22, 2015 http://www.hrpub.org

Article Link (Online Journal): DOI: 10.13189/ujfns.2015.030103

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study concluded that three honey sample showed the good physicochemical potentials, pointing the low moisture content, pH, high TSS, the lowest protein, ash, mineral contents as well as the outstanding antioxidant potentials, pointing the high polyphenols, flavonoids and vitamin C contents. On the basis of employed analytical methods, among three specimens of honey samples Nigella honey contains lowest moisture, pH content than that of Mustard and Litchi honey. Investigated honey samples rich in antioxidant compounds promising pharmacological agent for preventing cancer. The antioxidant potential, such as polyphenol, flavonoid and vitamin C were highest in Nigella honey than the others two specimens. The ash and mineral were highest in Mustard honey than the others two specimens. Under the circumstances stated above, there was no confusion of Nigella honey being the best, Mustard the better as well as Litchi honey the good according to CAC given honey quality parameters.

Knowledge Management: Journal