alexa Evaluation of Physicochemical and Antioxidant Propertie
ISSN: 1948-5948

Journal of Microbial & Biochemical Technology
Open Access

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Research Article

Evaluation of Physicochemical and Antioxidant Properties of Raw Honey from Algeria

Moussa Ahmed1*, Baghdad Khiati2, Abdelmalek Meslem1, Saad Aissat1 and Noureddine Djebli1

1Pharmacognosy and Api-Phytotherapy Research Laboratory, Mostaganem University, Algeria

2Institute of Veterinary Sciences University Ibn-Khaldoun Tiaret, Algeria

*Corresponding Author:
Dr. Moussa Ahmed
Pharmacognosy and Api- Phytotherapy Research Laboratory
Mostaganem University, Algeria
Tel/Fax: +213 65234059
E-mail: [email protected]

Received date: July 28, 2014; Accepted date: September 10, 2014; Published date: September 17, 2014

Citation: Ahmed M, Khiati B, Meslem A, Aissat S, Djebli N (2014) Evaluation of hysicochemical and Antioxidant Properties of Raw Honey from Algeria. J Microb Biochem Technol S4:006 doi: 10.4172/1948-5948.S4-006

Copyright: © 2014 Ahmed M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited

 

Abstract

Honey production in Algeria has very long traditions dating back to ancient times. The purpose of the present work was to study the physicochemical properties and antioxidant capacity of Raw Honey of different botanical sources from Algeria. The study of the physicochemical parameters such as free acidity, pH, moisture, electrical conductivity, Hydroxymethyl furfural (HMF) content, diastase activity, invertase activity, fructose, glucose and disaccharide content were also identified and fructose/glucose ratio was calculated. Different types of honey were assessed for their contents of total phenolics and total flavonoids. The antioxidant capacity of honey was evaluated by Ferric-Reducing/Antioxidant Power Assay (FRAP) and Free Radical-Scavenging Activity (DPPH). Mean values obtained for physicochemical parameters were: pH 4.17 ± 0.2; 16.77 ± 0.2% moisture; 0.64 ± 0.01 mS/cm electrical conductivity; 17.22 ± 1.05 meq/kg free acidity; 8.46 ± 1.9 unit /kg honey invertase activity 17.44 ± 2.8 Gothe scale diastase activity and 11.65 ± 1.9 mg/kg HMF. The glucose and fructose contents of honey samples are ranged from 21.45 to 28.26 g/100 g and 25.20 to 37.64 g/100 g respectively. The polyphenol and flavonoid contents of four raw honey samples from different origins were found to range from 70.95 to 128.87 mg GAE/100 g and 8.57-21.77 mg QE/100 g respectively. The radical-scavenging activity of 2.2-diphenyl-1-picrylhydrazyl (DPPH) was found to range from 22.70% to 29.76% and the total antioxidant activity as measured by the Ferric-Reducing/ Antioxidant Power (FRAP) assay was found to range between 223.19-958.42 μM Fe(II)/kg, indicating that raw honey has good antioxidant properties. No significant correlation was found between phenolic contents and antioxidant activity. In general, the raw honeys from Algeria had a good level of quality according to the results obtained for international regulation.

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