Variations in nutritional profile of honey produced by various species of genus Apis

The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey’s nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

During the past two decades, several researchers have claimed that traditional foods are healthier products and better sources of micronutrients. Talbina is a well-known traditional food in North Africa, Middle East and South East Asia. Talbina is made by adding 1-2 tablespoons of barley (100% wholegrain barley) to cup of water. Cook on low heat for15 minutes in a water bath. After that a cup of Laban (fermented milk) or milk is added. It can be sweetened with honey. This broth can be used as a stock for soups or stews or as a thickener. Talbina is a healthy food helps in depression and stress relief. It has high antioxidant activity as well as anti-inflammatory. Its consumption regularly proves to be an effective and safe strategy for treating different chronic diseases. It is a rich source of different essential nutrients and antimicrobials, both of which have been linked to a reduction in chronic disease. However, Talbina has not been well studied or defined by the scientific community. This review defines Talbina and discusses the various bioactive compounds in this food and their health benefits. Keywords: Barley wholegrain; fermented milk; natural honey; functional food; nutraceutical ingredients.

Monitoring of compliance of quality and safety of sunflower honey with the requirements of the national standard

Honey natural is one of unique booties of beekeeping. It is not only sweet addition to the ration but also valuable product that contains many important substances, in particular vitamins, micro-macronutrients, enzymes, irreplaceable amino acids and other, that must be in the food ration of everybody. For this reason for today honey is one of products, that occupies the not last place among commodity turnover. It touches not only markets but also trade network of shops and supermarkets. In recent year many producers that buy up honey on apiaries appeared in a trade network, buying honey in apiaries, package and will realize. Such honey needs careful veterinary control in relation to quality and unconcern, in fact he is one of food products, that sufficiently often yields to falsification, and to the consumer, it is almost impossible, independently to distinguish a quality product from an imitation. Therefore the aim of our research was to analyse accordance of indexes of quality and unconcern of honey natural of different producers, that will be realized in the trade network of city in relation to accordance to DSTU 4497:2005 “Natural honey. Specification”. The material of our research was samples of sunflower honey from several domestic producers, selected in the trade network. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotecnologies of Odessa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic and physicochemical analysis of natural honey, as well as determination of radiological parameters were performed in accordance with DSTU 4497:2005. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”. However, the labels of all test samples do not contain separate information provided by the requirements of DSTU 4497:2005 on labeling, namely: the labels of samples №№ 1 and 3 do not indicate the grade of honey, vitamin content and storage temperature of honey, and the expiration date from the date of packaging, not the day of manufacture; on the label of the sample № 2 – the date of packing is not indicated. The study of organoleptic, physicochemical and radiological parameters of sunflower honey samples demonstrates their compliance with the requirements of the regulated DSTU 4497:2005 “Natural honey. Specification”.

The main indicators of compliance with the production standards and storage conditions of honey

The study presents an updated database on the impact of the main technological factors on the content of pollen grains and quality indicators of natural honey: diastase number, hydroxymethylfurfural content and invertase activity. The purpose of the research was to update the database on the impact of the main technological factors on the microscopy and quality indicators of natural honey: diastase number, hydroxymethylfurfural content and invertase activity. Based on the goal, the following tasks were solved: On the basis of the laboratory of the FSC of Beekeeping, production samples of honey were heated at 75 °C for 10 minutes, followed by natural cooling, and filtered through a filter with a cell size of 0.15 mm; they were stored in the production room for a year with a temperature fluctuation in the range from –1 °C to 32 °C. The relevance of the study is to study the main indicator of the quality of honey – invertase activity, changes in the value under the influence of technological and zootechnical factors, with its subsequent introduction into the state standard for natural honey. The scientific novelty of the study lies in the fact that for the first time the values of invertase activity indicators, the content of hydroxymethylfurfural after heating and filtration of honey were obtained. Methods. The study of the indicators was carried out in accordance with the methods of the state standard GOST 19792-2017. As a result, it was found that heating honey at 75 °C for 10 minutes followed by natural cooling contributes to a decrease in diastase activity by an average of 69.7 ± 6.43 %, a decrease in invertase by an average of 81.0 ± 2.37 %, and an increase in the content of GMF by an average of 79.1 ± 1.74 %. Honey filtration reduces diastase by an average of 11.1 ± 1.47 %, and invertase activity by an average of 11.3 ± 2.34 %. Storage of honey for a year with a temperature fluctuation from –1 °C to 32 °C contributes to a decrease in the activity of diastase by 51.3 ± 5.27 %, invertase by 61.0 ± 1.91 % and an increase in the content of hydroxymethylfurfural by an average of 82.9 ± 1.80 %.

Bioactivity of Fortified Honey with lycopene extracted from tomatoes Solanum lycopersicum

Objective: to find a modern technology to produce honey fortified naturally with lycopene extracted from tomatoes and to examine the bioactivity of the novel product. Materials and methods: Lycopene was extracted from tomatoes, tomatoes peels and tomatoes juice, the presence of lycopene and its concentrations was detected using UV-vis., the extracted lycopene was added to natural honey in different concentrations, the presence of lycopene in naturally fortified honey produced using HPLC technology was detected and active ingredients were detected using GC-MASS technology. Results: the tomatoes peels gave the highest concentration of lycopene compared to other parts, it gave a value of 0.52 relay factor (Rf) in addition to the appearance of a peak at a retention time (Rt) of 11.3 minutes corresponding to the standard lycopene top retention time, when performing a spectrophotometry between (300-600nm), pure lycopene gave three peaks at 440,460, 503nm wavelengths, and the retention coefficient (COD) is 0.98, 1.00, and 0.96 respectively. The effectiveness of enzymes (SOD) and (GPX) when treating with CCl4, it was found that the effectiveness of the two enzymes increased when using honey and lycopene in its various forms, as shown in results, a number of raw lycopene components appear in fortified honey such as; Ibuprofen, anti-inflammatory, sedative and substance, 1-Tetrazol-2-ylethanone, antimicrobial, anti-inflammatory, analgesic, anti-epileptic, anti-viral, antihypertensive, anti-malarial drug, anti- anxiety, depression, antihistamine, and 4H-Pyran-4 -one, 2,3-dihydro-3,5-dihydroxy-6-methyl which is an anti- cancer substance. Conclusion: the new honey fortified with lycopene shows a high activity against microbes, and also can be applied as anti-depression, anti-allergic and more.

Brain Levels of Reduced Glutathione and Malondialdehyde in Honey-Fed Wistar Rats

This research sought to verify the effect of natural honey on brain levels of malondialdehyde (MDA) and reduced glutathione (GSH) in rats. Forty nine male and female Wistar rats were used for the experiment. The rats were allotted into seven groups of seven rats in each group. For one month, rats in groups 1-4 were fed with 100% feed, 20%, 30% and 40% honey respectively. The remaining 3 groups were fed with amounts of refined fructose and glucose equivalent to those in 20%, 30% and 40% honey. The brains were then excised, homogenized and used for biochemical analysis. Results showed that honey in all concentrations caused a significant increase in GSH levels but only 20% honey caused a significant decrease in MDA level when compared with control. Also, fructose feeding at 20%, 30% and 40% increased both brain GSH and MDA levels. Consequently, the influence of GSH as an antioxidant against brain lipid peroxidation needs further studies for better understanding since an increase in GSH for fructose- and honey-fed rats did not cause a simultaneous decrease in MDA content.