Bibliographic Details
| Title: |
Exploring the nutritional composition and quality parameters of natural honey from diverse melliferous flora. |
| Authors: |
Khan, Khushdil1 (AUTHOR), Malik, Khafsa1 (AUTHOR) khafsamalik786@gmail.com, Ahmad, Mushtaq2 (AUTHOR), Raja, M. Naveed Iqbal1 (AUTHOR), Nazish, Moona2 (AUTHOR), Kamal, Asif2 (AUTHOR), Albasher, Gadah3 (AUTHOR), Ahmed, Shabir2 (AUTHOR), Naseem, Muhammad Tahir4 (AUTHOR) nmtahir@yu.ac.kr |
| Source: |
Scientific Reports. 12/30/2024, Vol. 14 Issue 1, p1-27. 27p. |
| Subject Terms: |
*HONEY composition, *RED clover, *EUCALYPTUS globulus, *BERMUDA grass, *ESSENTIAL nutrients |
| Abstract: |
Natural honey is enriched with essential and beneficial nutrients. This study aimed to investigate the melliferous flora microscopic techniques and assess the biochemical properties of honey. Flavonoid and phenolic contents in honey samples were analyzed via colorimetric and Folin-Ciocalteu methods and the alpha-amylase, reducing power, and minerals using Pull's and spectroscopy methods. HPLC determined the Sucrose, fructose, and glucose content in the honey samples. Four different classes of moisture content were used to assist the honey quality, including A + < 17, A = 17–18, B = 18–19, and C > 19. This study identified the Eucalyptus globulus, Trifolium pratense, Neltuma juliflora, Ziziphus mauritiana, Asphodelus tenuifolius, Cynodon dactylon, Saccharum spontaneum, and Vachellia nilotica as the predominant plant species honey samples. The total range of moisture was observed from 16.5 to 21.1% in the samples studied. The honey class within the range of 16.5–17.5% was identified as the optimal class. Four classes of sucrose level were used to evaluate the honey quality, including: (2.50–2.60 = A +); (2.61–2.75 = A); (2.76–3.00 = B); (3.00 + = C). The total variation of sucrose levels in the analyzed ranged from 2.50 to 3.89%. Overall, the findings of these studies implemented various aspects of honey production, quality, and potential health benefits, benefiting consumers, beekeepers, and researchers. [ABSTRACT FROM AUTHOR] |
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