Biochemical composition and bioactivity analysis of sour honey samples from Nagaland, Northeast India

References

• Adeniyi, K. A., Daudu, O. A. Y., Abubakar, A., Ismail, A. D., Busari, M. B., Abdulsalami, H., & Usman, O. K. A. (2014). Comparative analysis of the proximate and nutritional compositions of Nigerian bitter and sweet honey from Apismellifera. International Journal of Scientific and Research Publication, 4, 2250–3153.
   Google Scholar
• Aljadi, A. M., & Kamaruddin, M. Y. (2004). Evaluation of the phenolic contents and antioxidant capacitiesv of two Malaysian floral honeys. Food Chemistry, 85(4), 513–518. https://doi.org/10.1016/S0308-8146(02)00596-4
   Web of Science ®Google Scholar
• Alzahrani, H. A., Alsabehi, R., Boukraâ, L., Abdellah, F., Bellik, Y., & Bakhotmah, B. A. (2012). Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules, 17(9), 10540–10549. https://doi.org/10.3390/molecules170910540
   PubMed Web of Science ®Google Scholar
• AOAC. (2000). Sugars and sugar products. In W. Horwitz (Ed.), Official methods of analysis. Asso. of Off. Ana. Chem. Inter (16th ed., Vol. 2: 44, pp. 22–33).
   Google Scholar
• Asaduzzaman, M., Rahman, M. S., Munira, S., Rahman, M. M., Islam, M., Hasan, M., Siddique, M. A., Biswas, S., Khan, M. H., Rahman, M., & Islam, M. A. (2015). Analysis of biochemical composition of honey and its anti-oxidant, phytochemical and antibacterial properties. Journal of Biomedical and Pharmaceutical Research, 4, 69–81.
   Google Scholar
• Awad, A. M., & Owayss, A. A. (2008). Influence of heat treatment on formation of hydroxymethylfurfural and hydrogen peroxide as heating indicators of honey. Fayoum Journal of Agricultural Research and Development, 22, 155–164.
   Google Scholar
• Beretta, G., Granata, P., Ferrero, M., Orioli, M., & Maffei Facino, R. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533(2), 185–191. https://doi.org/10.1016/j.aca.2004.11.010
   Web of Science ®Google Scholar
• Blasa, M., Candiracci, M., Accorsi, A., Piacentini, M. P., & Piatti, E. (2007). Honey flavonoids as protection agents against oxidative damage to human red blood cells. Food Chemistry, 104(4), 1635–1640. https://doi.org/10.1016/j.foodchem.2007.03.014
   Web of Science ®Google Scholar
• Bogandov, S., Lullmann, C., Martin, P., Von Der Ohe, W., Russmann, H., & Vorwohl, G. (1999). Honey quality, methods of analysis and international regulatory standards: Review of the work of the international honey commission. Releases Food Control Hygiene, 90, 108–125.
   Google Scholar
• Bogdanov, S., Martin, P., & Lullmann, C. (1997). Harmonized methods of the international honey commission. Apidologie, 1–59. Complementary Alternative Medicine, 13, 1–12.
   Google Scholar
• Boorn, K. L., Khor, Y. Y., Sweetman, E., Tan, F., Heard, T. A., & Hammer, K. A. (2010). Antimicrobial activity of honey from the stingless bee Trigona carbonaria determined by agar diffusion, agar dilution, broth microdilution and time-kill methodology. Journal of Applied Microbiology, 108, 1534–1543. https://doi.org/10.1111/j.1365-2672.2009.04552.x
   PubMed Web of Science ®Google Scholar
• Boussaid, A., Chouaibi, M., Rezig, L., Hellal, R., Donsi, F., Ferrari, G., & Hamdi, S. (2014). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arabian Journal of Chemistry, 11, 1878–5352. https://doi.org/10.1016/j.arabjc.2014.08.011
   Web of Science ®Google Scholar
• Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 72(1–2), 248–254. https://doi.org/10.1016/0003-2697(76)90527-3
   PubMed Web of Science ®Google Scholar
• Buba, G. A., & Shugaba, A. (2012). Analysis of biochemical composition of honey samples from North-East Nigeria. Biochemistry & Analytical Biochemistry, 2(3), 3. https://doi.org/10.4172/2161-1009.1000139
   Google Scholar
• Cherchi, A., Spanedda, L., Tuberoso, C., & Cabra, P. (1994). Solid-phase extraction and high-performance liquid chromatographic determination of organic acids in honey. Journal of Chromatography A, 669(1–2), 59–64. https://doi.org/10.1016/0021-9673(94)80336-6
   Web of Science ®Google Scholar
• Escuredo, O., Dobre, I., Fernández-González, M., & Seijo, M. C. (2014). Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chemistry, 149, 84–90. https://doi.org/10.1016/j.foodchem.2013.10.097
   PubMed Web of Science ®Google Scholar
• Eswaran, V. K., Priya, V., & Bhargava, H. R. (2015). A Comparative study of the biochemical, antioxidative and anti-microbial activity of Apis and Trigona honey collected from different geographical areas of India. World Applied Sciences Journal, 33, 160–167.
   Google Scholar
• Ferreira, I. C. F. R., Aires, E., Barreira, J. C. M., & Estevinho, L. M. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114(4), 1438–1443. https://doi.org/10.1016/j.foodchem.2008.11.028
   Web of Science ®Google Scholar
• French, V. M., Cooper, R. A., & Molan, P. C. (2005). The antibacterial activity of honey against coagulase negative Staphylococci. Journal of Antimicrobial Chemotherapy, 56(1), 228–231. https://doi.org/10.1093/jac/dki193
   PubMed Web of Science ®Google Scholar
• Gheldof, N., & Engeseth, N. J. (2002). 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. Journal of Agricultural and Food Chemistry, 50(10), 3050–3055. https://doi.org/10.1021/jf0114637
   PubMed Web of Science ®Google Scholar
• Heresztyn, T. (1987). Conversion of glucose to gluconic acid by glucose oxidase enzyme in muscat gordo juice. The Australian Grape Grower and Winemaker, (280), 25–27.
   Google Scholar
• Jalil, M., Kasmuri, A., & Hadi, H. (2017). Stingless bee honey, the natural wound healer: A review. Skin Pharmacology and Physiology, 30(2), 66–75. https://doi.org/10.1159/000458416
   PubMed Web of Science ®Google Scholar
• James, O. O., Mesubi, M. A., Usman, L. A., Yeye, S. O., & Ajanaku, K. O. (2009). Physical characteristics of some honey samples from North-Central Nigeria. International Journal of Physical Sciences, 4, 464–470.
   Google Scholar
• Jeffrey, A. E., & Echazarreta, C. M. (1996). Medical uses of honey. Revista Biomedica, 7, 43–49.
   Google Scholar
• Julie, I., Dee, C., Shona, E. B., & Tim, H. (2008). Antibacterial activity of honey from the Australian stingless bee Trigona carbonaria. International Journal of Antimicrobial Agents, 32, 89–90.
   PubMed Web of Science ®Google Scholar
• Kadri, S. M., Zaluski, R., & Orsi, R. d O. (2017). Nutritional and mineral contents of honey extracted by centrifugation and pressed processes. Food Chemistry, 218, 237–241. https://doi.org/10.1016/j.foodchem.2016.09.071
   PubMed Web of Science ®Google Scholar
• Karabagias, I. K., Badeka, A., Kontakos, S., Karabournioti, S., & Kontominas, M. G. (2014). Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics. Food Chemistry, 146, 548–557. https://doi.org/10.1016/j.foodchem.2013.09.105
   PubMed Web of Science ®Google Scholar
• Lusby, P. E., Coombes, A. L., & Wilkinson, J. M. (2005). Bactericidal activity of different honeys against pathogenic bacteria. Archives of Medical Research, 36(5), 464–467. https://doi.org/10.1016/j.arcmed.2005.03.038
   PubMed Web of Science ®Google Scholar
• Mato, I. S., Huidobro, J. F., Simal-Lozano, J. S., & Sancho, M. T. (2006). Rapid determination of nonaromatic organic acids in honey by capillary zone electrophoresis with direct ultraviolet detection. Journal of Agricultural and Food Chemistry, 54(5), 1541–1550. https://doi.org/10.1021/jf051757i
   PubMed Web of Science ®Google Scholar
• Moniruzzaman, M., Khalil, M. I., Sulaiman, S. A., & Gan, S. H. (2013). Physicochemical and antioxidant properties of Malaysian honeys produced by Apiscerana, Apisdorsata and Apismellifera. BMC Complementary Alternative Medicine, 13, 1–12.
   PubMed Web of Science ®Google Scholar
• National Honey Board. (2003). Honey: Health and therapeutic qualities. National Honey Board, Longman 28.
   Google Scholar
• Ough, C. S. (1975). Further investigations with glucose oxidase-catalase enzyme systems for use with wine. American Journal of Enology and Viticulture, 26, 30–36.
   Web of Science ®Google Scholar
• Pontis, J. A., Costa, L. A., Silva, S. J., & Flach, A. (2014). Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Science and Technology, 34, 69–73.
   Web of Science ®Google Scholar
• Rebiai, A., & Lanez, T. (2015). Comparative study of honey Collected from different flora of Algeria. Journal of Fundamental and Applied Sciences, 6(1), 48–55. https://doi.org/10.4314/jfas.v6i1.4
   Google Scholar
• Silva, P. M., Gauche, C., Gonzaga, L. V., Oliveira Costa, A. C., & Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323. https://doi.org/10.1016/j.foodchem.2015.09.051
   PubMed Web of Science ®Google Scholar
• Slaa, E. J., Chaves, L., Malagodi, B. K., & Hofstede, F. E. (2006). Stingless bees in applied pollination: practice and perspectives. Apidologie, 37(2), 293–315. https://doi.org/10.1051/apido:2006022
   Web of Science ®Google Scholar
• Sohaimy, S. A., Masry, S. H. D., & Shehata, M. G. (2015). Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences, 60(2), 279–287. https://doi.org/10.1016/j.aoas.2015.10.015
   Google Scholar
• Tomotani, E. J., das Neves, L. C. M., & Vitolo, M. (2005). Oxidation of glucose to gluconic acid by glucose oxidase in a membrane bioreactor. Applied Biochemistry and Biotechnology, 121(1–3), 0149. https://doi.org/10.1385/ABAB:121:1-3:0149
   PubMed Web of Science ®Google Scholar
• Tornuk, F., Karaman, S., Ozturk, I., Toker, O. S., Tastemur, B., Sagdic, O., Dogan, M., & Kayacier, A. (2013). Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Industrial Crops and Products, 46, 124–131. https://doi.org/10.1016/j.indcrop.2012.12.042
   Web of Science ®Google Scholar
• Villettaz, J. C. (1986). A New method for the production of low alcohol wines and better balanced wines. Proceedings of the Sixth Australian Wine Industry Technical Conference 125–128.
   Google Scholar
• White, J. W. JR., & Doner, L. W. (1980). Honey composition and properties: Beekeeping in the United States. Agriculture Handbook No. 335, Revised October 1980, 82–91.
   Google Scholar