Biochemical and nutritional components of selected honey samples.

BACKGROUND The purpose of this study was to investigate the relationship of biochemical (enzymes) and nutritional components in the selected honey samples from Malaysia. The relationship is important to estimate the quality of honey based on the concentration of these nutritious components. Such a study is limited for honey samples from tropical countries with heavy rainfall throughout the year. METHODOLOGY A number of six honey samples that commonly consumed by local people were collected for the study. Both the biochemical and nutritional components were analysed by using standard methods from Association of Official Analytical Chemists (AOAC). Individual monosaccharides, disaccharides and 17 amino acids in honey were determined by using liquid chromatographic method. RESULTS The results showed that the peroxide activity was positively correlated with moisture content (r = 0.8264), but negatively correlated with carbohydrate content (r = 0.7755) in honey. The chromatographic sugar and free amino acid profiles showed that the honey samples could be clustered based on the type and maturity of honey. Proline explained for 64.9% of the total variance in principle component analysis (PCA). CONCLUSION The correlation between honey components and honey quality has been established for the selected honey samples based on their biochemical and nutritional concentrations. PCA results revealed that the ratio of sucrose to maltose could be used to measure honey maturity, whereas proline was the marker compound used to distinguish honey either as floral or honeydew.

• Publication year

  2014

• Venue

  Acta scientiarum polonorum. Technologia alimentaria

• Publication date

  2014-06-30

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.17306/J.AFS.2014.2.6PMID 24876312
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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