Evaluating the Antioxidant Properties of Unifloral Honey (Apis mellifera L.) from Ethiopia [PDF]
International Journal of Food Science, 2023 The antioxidant properties of natural honey primarily rely on the floral origin from which nectar is collected by bees. Thus, the current activity evaluated the antioxidant properties of honey based on its floral type.
Ofijan Tesfaye
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Portable NIR Spectroscopy to Simultaneously Trace Honey Botanical and Geographical Origins and Detect Syrup Adulteration [PDF]
FoodsFraudulent practices concerning honey are growing fast and involve misrepresentation of origin and adulteration. Simple and feasible methods for honey authentication are needed to ascertain honey compliance and quality.
Marco Caredda +10 more
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Phenolic compounds in Hungarian acacia, linden, milkweed and goldenrod honeys [PDF]
Current Research in Food Science, 2023 Honey is a valuable source of nutrients, minerals and phenolic compounds. Phenolic acids and flavonoids are associated with health benefits of honey and can serve as markers for distinguishing honey types.
Ágnes Farkas +4 more
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Pseudoacacia Honey of Hungarian and Slovak Origin: Selected Quality Parameters and Antioxidant Capacity [PDF]
MoleculesThe pseudoacacia species (Robinia pseudoacacia L.) are flowering plants that produce nectar and can be the sources of unifloral honey. Robinia is native to North America and is invasive in several European countries. The aim of this work was to determine
Diana Stehlíková +6 more
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Comparative Study of Phenolic Content and Antioxidant and Hepatoprotective Activities of Unifloral Quillay Tree (Quillaja saponaria Molina) and Multifloral Honeys from Chile [PDF]
PlantsHoney is a natural sweet element that bees make with flower nectar, revered for its distinct flavor, nutritional value, and potential health benefits. Chilean beekeeping has a diverse range of honey varieties, many of which are unique.
Paula Núñez-Pizarro +7 more
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Physicochemical characterization of unique unifloral honey: Euphorbia resinifera [PDF]
CyTA - Journal of Food, 2018 The physicochemical characteristics of Euphorbia resinifera honey were studied. Considering the low water content, the majority of the honeys presented a proper maturity. The values of acidity revealed the absence of inappropriate fermentation, while the
A. Moujanni +5 more
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Pollen and inorganic characteristics of Bulgarian unifloral honeys [PDF]
Czech Journal of Food Sciences, 2012 The melissopalynological characteristics, three main physicochemical parameters (water content, pH, and electrical conductivity), and 19 macro- and microelements contents of 15 honey types from throughout Bulgariathat were collected from 2006 to 2009 ...
Juliana ATANASSOVA +2 more
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Precise Discrimination Between Rape Honey and Acacia Honey Based on Sugar and Amino Acid Profiles Combined with Machine Learning [PDF]
FoodsHoney variety authentication is critical for ensuring market integrity and protecting consumer rights, especially for high-value unifloral honeys, such as acacia honey, which are frequently adulterated with low-value alternatives such as rape honey due ...
Chenyu Sun +5 more
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Journal of SpectroscopyHoney is considered as a premium food produced by honeybees. It is highly appreciated by consumers around the world and raises a major concern nowadays which is ensuring its authenticity in respect to its production and its botanical origin.
Rita El Hajj +2 more
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Recent Advances in the Analysis of Phenolic Compounds in Unifloral Honeys [PDF]
Molecules, 2016 Honey is one of the most renowned natural foods. Its composition is extremely variable, depending on its botanical and geographical origins, and the abundant presence of functional compounds has contributed to the increased worldwide interest is this ...
Marco Ciulu +3 more
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