Abstract

Research Article

The impact of geographical origin on specific properties of pine honey

Ioannis K Karabagias*, Christos Nikolaou and Ilias Gatzias

Published: 30 June, 2017 | Volume 1 - Issue 1 | Pages: 023-031

Pine honey represents the major type of honey produced in Greece. In that sense, the aim of the present study was to investigate if specific physicochemical and bioactive properties could serve as markers of its geographical origin. For this purpose, forty pine honey samples were collected during harvesting years 2011 and 2012 from Halkidiki and Thassos, the well-known pine honey producing areas in Greece. Physicochemical parameters taken into account, using conventional and literature cited methods, were: pH, CIE colour parameters L*,a*,b*, and browning index. Furthermore, colour intensity and the in vitro radical scavenging activity were estimated by the application of spectrometric assays. Results showed that, pine honeys exhibited statistically significant differences (p<0.05) in pH, colour intensity, and radical scavenging activity, depending on geographical origin. On the basis of radical scavenging activity results obtained, pine honeys proved to have a high in vitro antioxidant “character’’. Finally, perfect Pearson’s correlations (r=1) at the confidence level p<0.01 were obtained for the sets: pH-browning index, pH-radical scavenging activity, and browning index -radical scavenging activity, with respect to geographical origin.

Read Full Article HTML DOI: 10.29328/journal.aac.1001003 Cite this Article Read Full Article PDF

References

  1. Karabagias IK, Badeka A, Kontakos S, Karabournioti S, Kontominas MG. Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chem. 2014; 146: 548-557. Ref.: https://goo.gl/x4S3BR
  2. Santas L. Insects producing honeydew exploited by bees in Greece. Apidologie. 1983; 14: 93-103. Ref.: https://goo.gl/Gcc8HY
  3. Granato D, de Oliveira CC, Fernandes-Caruso MS, Farah-Nagato LA, Alaburda J. Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers. Food Res Int. 2014; 60: 212-217. Ref.: https://goo.gl/YSfyR3
  4. Karabagias IK, Louppis PA, Karabournioti S, Kontakos S, Papastephanou C, et al. Characterization and geographical discrimination ofcommercialCitrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics. Food Chem. 2017; 217: 445-455. Ref.: https://goo.gl/mfbn2z
  5. Locher C, Neumann J, Sostaric T. Authentication of honeys of different floral origins via high-performance thin-layer chromatographic fingerprinting. J Planar Chrom. 2017; 30: 57-62. Ref.: https://goo.gl/4wbUaJ
  6. Escuredo O, Míguez M, Fernández-González M, Seijo MC. Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chem. 2013; 138: 851-856. Ref.: https://goo.gl/UWR1Cm
  7. Beretta G, Granata P, Ferrero M, Orioli M, Facino RM. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta. 2005; 533: 185-191. Ref.: https://goo.gl/7XaY68
  8. Karabagias IK, Dimitriou E, Kontakos S, Kontominas MG. Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys. Eur Food Res Technol. 2016; 242: 1201-1210. Ref.: https://goo.gl/kzPS3L
  9. Gheldof N, Wang XH, Engeseth NJ. Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem. 2002; 50: 5870-5877. Ref.: https://goo.gl/oDpgAM
  10. Terrab A, Díez MJ, Heredia FJ. Characterisation of Moroccan unifloral honeys by their physicochemical characteristics. Food Chem. 2002; 79: 373-379. Ref.: https://goo.gl/6C9QJM
  11. Bertoncelj J, Dobersek U, Jamnik M, Golob T. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem. 2007; 105: 822-828. Ref.: https://goo.gl/9vujHe
  12. Wang XH, Gheldof N, Engeseth NJ. Effect of processing and storage on antioxidant capacity of honey. J Food Sci. 2004; 69: 96-101. Ref.: https://goo.gl/H99fGt
  13. Turkmen N, Sari F, Poyrazoglu ES, Velioglu YS. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem. 2006; 95: 653-657. Ref.: https://goo.gl/QtoHtm
  14. Escriche I, Kadar M, Juan-Borrás M, Domenech E. Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chem. 2014; 142: 135-143. Ref.: https://goo.gl/NqFRwn
  15. IHC (Harmonized methods of the International Honey Commission). IHC Responsible for the methods: Stefan Bogdanov. Liebefeld, CH-3003 Bern, Switzerland: Swiss Bee Research Centre FAM. 1997.
  16. Kortei NK, Odamtten GT, Obodai M, Appiah V, Akonor PT. Determination of color parameters of gamma irradiated fresh and dried mushrooms during storage. Croat J Food Technol, Biotechnol Nutr. 2015; 10: 66-71.
  17. Dimou M, Katsaros J, Tzavella-Klonari K, Thrasyvoulou A. Discriminating pine and fir honeydew honeys by microscopic characteristics. J Apic Res Bee World. 2006; 45: 16-21. Ref.: https://goo.gl/tpRMLT
  18. Gomes S, Dias LG, Moreira LL, Rodrigues P, Estevinho L. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal. Food Chem Toxicol. 2010; 48: 544-548. Ref.: https://goo.gl/R5UjnW
  19. Eleazu CO, Iroaganachi MA, Okoronkwo JO. Determination of the Physico-Chemical Composition, Microbial Quality and Free Radical Scavenging Activities of Some Commercially Sold Honey Samples in Aba, Nigeria: ‘The Effect of Varying Colors’. Iran J Basic Med Sci. 2013; 16: 731-742. Ref.: https://goo.gl/oApSEP
  20. Eteraf-Oskouei T, Najafi M. Traditional and modern uses of natural honey in human diseases: a review. Iran J Basic Med Sci. 2013; 16(6): 731-742. Ref.: https://goo.gl/izkcmp
  21. Almeida-Muradian LB, Stramm KM, Estevinho LM. Efficiency of the FTIR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature’s effect on those properties. Int J Food Sci Technol. 2014;49: 188-195. Ref.: https://goo.gl/VX4YAd
  22. Tuberoso CIG, Jerković I, Sarais G, Congiu F, Marijanović Z, et al. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L* Cab* hab° chromaticity coordinates. Food Chem. 2014; 145: 284-291. Ref.: https://goo.gl/myJg1m
  23. Gonzales AP, Burin L, Buera MP. Color changes during storage of honeys in relation to their composition and initial color. Food Res Int. 1999; 32: 185-191. Ref.: https://goo.gl/Ye7Dje
  24. Can Z, Yildiz O, Sahin H, Turumtay EA, Silici S, et al. An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities, and phenolic profiles. Food Chem. 2015; 180: 133-141. Ref.: https://goo.gl/hURgAZ
  25. Chaikham P, Kemsawasd V, Apichartsrangkoon A. Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. Food Biosci. 2016; 15: 19-26. Ref.: https://goo.gl/gBzeBq
  26. Vela L, de Lorenzo C, Pérez RA. Antioxidant capacity of Spanish honeys and its correlation with polyphenol content and other physicochemical properties. J Sci Food Agric. 2007; 87: 1069-1075. Ref.: https://goo.gl/Kzr4mY
  27. Sousa JM, de Souza EL, Marques G, Meireles B, de Magalhães AT, et al. Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region. Food Res Int. 2016; 84: 61-68. Ref.: https://goo.gl/BKFpEX

Figures:

Figure 1

Figure 1

Figure 1

Figure 2

Figure 1

Figure 3

Similar Articles

Recently Viewed

Read More

Most Viewed

Read More

Help ?