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Study on the Physicochemical and Antioxidant Properties of Nigella Honey

Received: 18 January 2015     Accepted: 15 February 2015     Published: 2 March 2015
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Abstract

Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI 10.11648/j.ijnfs.20150402.13
Page(s) 137-140
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Nigella Honey, Antioxidant, Heavy Metal, Phenolic Compounds

References
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[2] Kirk, R.; Sawyer, R. Herbs and spices, salt. Composition and Analysis of Foods, 9th ed.; Longman Scientific and Technical: Harlow, UK, 1991; pp. 391–429.
[3] White, J.W. Composition of honey. In Honey, a Comprehensive Survey; Crane, E., Ed.; Crane, Russak: New York, NY, USA, 1975; pp. 157–206.Bryant, Vaughn M., Jr. (2001). Pollen Contents of Honey, CAP Newsletter24 (1): 10–24.
[4] Whitmyre, Val. The Plight of the Honeybees. University of California. April 14, 2007.
[5] Honey Color and Flavor". National Honey Board. Retrieved 3 February 2011. Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources.
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[7] Sharma, Rajeev (2005). Improve your Health! With Honey. Diamond Pocket Books. pp. 33–. ISBN 978-81-288-0920-0.
[8] Al, M.L.; Daniel, D.; Moise, A.; Bobis, O.; Laslo, L.; Bogdanov, S. Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chem. 2009, 112, 863–867.
[9] Ferreira, I.C.F.R.; Aires, E.; Barreira, J.C.M.; Estevinho, L.M. Antioxidant activity of portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chem. 2009, 114, 1438–1443.
[10] Gheldof, N.; Engeseth, N.J. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J. Agric. Food Chem. 2002, 50, 3050–3055.
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[17] Yusuf 'Ali, 'Abdullah. A Nahl, Al-Quran Chapter 16 (The Bee) quoted from “The Holy Qur'an: Original Arabic Text with English Translation & Selected Commentaries”. Saba Islamic Media. May 20, 2013.
[18] AOAC (2005) Official methods of Analysis of AOAC, International, Washington, DC: Association of Official Analytical Chemist (1990). 16:1546.
[19] Codex Alimentarius Commission. Revise codex standard for honey. Codex Standards 12–1982, Rev.1 (1987), Rev.2 (2001)1, COMESA/FDHS 002:2004.
[20] Bahl, Arun and Bahl, B. S. A Textbook of Organic Chemistry.
[21] Jasicka-Misiak, I.; Poliwoda, A.; DereÅ, M.; Kafarski, P. Phenolic compounds and abscisic acid as potential markers for the floral origin of two polish unifloral honeys. Food Chem.2011. 520-550.
[22] Meda, A.; Lamien, C.E.; Romito, M.; Millogo, J.; Nacoulma, O.G. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activiity. Food Chem. 2005, 91, 571–577.
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Cite This Article
  • APA Style

    Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim. (2015). Study on the Physicochemical and Antioxidant Properties of Nigella Honey. International Journal of Nutrition and Food Sciences, 4(2), 137-140. https://doi.org/10.11648/j.ijnfs.20150402.13

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    ACS Style

    Khan Md. Murtaja Reza Linkon; Utpal Kumar Prodhan; Md. Abdul Hakim; Md. Abdul Alim. Study on the Physicochemical and Antioxidant Properties of Nigella Honey. Int. J. Nutr. Food Sci. 2015, 4(2), 137-140. doi: 10.11648/j.ijnfs.20150402.13

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    AMA Style

    Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim. Study on the Physicochemical and Antioxidant Properties of Nigella Honey. Int J Nutr Food Sci. 2015;4(2):137-140. doi: 10.11648/j.ijnfs.20150402.13

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  • @article{10.11648/j.ijnfs.20150402.13,
      author = {Khan Md. Murtaja Reza Linkon and Utpal Kumar Prodhan and Md. Abdul Hakim and Md. Abdul Alim},
      title = {Study on the Physicochemical and Antioxidant Properties of Nigella Honey},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2},
      pages = {137-140},
      doi = {10.11648/j.ijnfs.20150402.13},
      url = {https://doi.org/10.11648/j.ijnfs.20150402.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.13},
      abstract = {Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Study on the Physicochemical and Antioxidant Properties of Nigella Honey
    AU  - Khan Md. Murtaja Reza Linkon
    AU  - Utpal Kumar Prodhan
    AU  - Md. Abdul Hakim
    AU  - Md. Abdul Alim
    Y1  - 2015/03/02
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150402.13
    DO  - 10.11648/j.ijnfs.20150402.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 137
    EP  - 140
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150402.13
    AB  - Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.
    VL  - 4
    IS  - 2
    ER  - 

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Author Information
  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh

  • Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh

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