Issue

Vol. 36 No. 3 (2024): Vol 36 Issue 3, 2024

Copyright (c) 2024 Huynh Cang Mai, Phu Thuong Nhan Nguyen, Ngoc Lan Thi Nguyen, Ngoc Diep Thi Duong, Bao Viet Nguyen, Dinh Huong Tran, Thanh Tra Tran Thi, Minh Hoang Le, Tai Huan Phan

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Physico-chemical Properties and Biological Activity of Honey from Two Districts of Tien Giang Province, Vietnam

https://doi.org/10.14233/ajchem.2024.31217
Huynh Cang Mai
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0002-1146-2871
Thuong Nhan Phu Nguyen
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0002-3494-7230
Ngoc Lan Thi Nguyen
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0003-0097-0130
Ngoc Diep Thi Duong
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
Bao Viet Nguyen
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0003-3024-5298
Dinh Huong Tran
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0002-1849-9554
Thanh Tra Thi Tran
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0002-7115-0773
Minh Hoang Le
Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City 700000, Vietnam
Tai Huan Phan
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 700000, Vietnam
https://orcid.org/0000-0002-7457-7975

Corresponding Author(s) : Huynh Cang Mai

maihuynhcang@hcmuaf.edu.vn

Asian Journal of Chemistry, Vol. 36 No. 3 (2024): Vol 36 Issue 3, 2024

Abstract

This study was conducted to determine the physico-chemical properties and biological activity of honey collected from the Tan Phu Dong and Cai Be districts of Tien Giang province, Vietnam. The results showed that the 19% and 20% moisture content honey from Tan Phu Dong district had viscosities of 1075 Cp and 1013.33 Cp, insoluble solid contents of 0.12% and 0.09%, acidities of 32.49 mg/1000 g and 30.49 mg/1000 g, diastase index of 4.5 Schade and 4.09 Schade, free reducing sugar content of 65% and 67%, HMF contents of 0.98 mg/100 g and 0.86 mg/100 g and antioxidant activity of 0.47 and 0.52 mg vitamin C equiv./mg dry wt, respectively. The honey from Cai Be district with 22% moisture content, viscosities, insoluble solid content, acidity, diastase index, free reducing sugar, HMF content and DPPH antioxidant activity displayed as 619 Cp, 0.119%, 46.41 mg/1000 g, 5 Schade, 60.28%, 0.38 mg/100 g and 0.45 mg vitamin C equiv./mg dry wt, respectively.

Keywords

Honey Moisture content Physico-chemical properties Biological activity Vietnam
Mai, H. C., Nguyen, T. N. P., Thi Nguyen, N. L., Thi Duong, N. D., Nguyen, B. V., Tran, D. H., … Phan, T. H. (2024). Physico-chemical Properties and Biological Activity of Honey from Two Districts of Tien Giang Province, Vietnam. Asian Journal of Chemistry, 36(3), 743–748. https://doi.org/10.14233/ajchem.2024.31217
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. F.H.I.D. Segers, C. Grüter, C. Menezes, S. Mateus and F.L.W. Ratnieks, J. Apic. Res., 61, 598 (2022); https://doi.org/10.1080/00218839.2022.2114711
  2. A. Aranda-Rickert, C. Rothen, P. Diez, A.M. González and B. Marazzi, Ann. Bot., 120, 765 (2017); https://doi.org/10.1093/aob/mcx075
  3. M. Arawwawala and S. Hewageegana, J. Apither., 2, 9 (2017); https://doi.org/10.5455/ja.20170208043727
  4. A. Islam, I. Khalil, N. Islam, M. Moniruzzaman, A. Mottalib, S.A. Sulaiman and S.H. Gan, BMC Complement. Altern. Med., 12, 177 (2012); https://doi.org/10.1186/1472-6882-12-177
  5. V.R. Pasupuleti, L. Sammugam, N. Ramesh and S.H. Gan, Oxid. Med. Cell. Longev., 2017, 1 (2017); https://doi.org/10.1155/2017/1259510
  6. S.A. Meo, S.A. Al-Asiri, A.L. Mahesar and M.J. Ansari, Saudi J. Biol. Sci., 24, 975 (2017); https://doi.org/10.1016/j.sjbs.2016.12.010
  7. P.V. Rao, K.T. Krishnan, N. Salleh and S.H. Gan, Rev. Bras. Farmacogn., 26, 657 (2016); https://doi.org/10.1016/j.bjp.2016.01.012
  8. H. Wang, L. Li, X. Lin, W. Bai, G. Xiao and G. Liu, J. Sci. Food Agric., 103, 6767 (2023); https://doi.org/10.1002/jsfa.12720
  9. A. Ghorab, M.S. Rodríguez-Flores, R. Nakib, O. Escuredo, L. Haderbache, F. Bekdouche and M.C. Seijo, Foods, 10, 225 (2021); https://doi.org/10.3390/foods10020225
  10. S.K.T. Seraglio, B. Silva, G. Bergamo, P. Brugnerotto, L.V. Gonzaga, R. Fett and A.C.O. Costa, Food Res. Int., 119, 44 (2019); https://doi.org/10.1016/j.foodres.2019.01.028
  11. T.N. Pham, T.V. Nguyen, D.T. Le, L.M.N. Diep, K.N. Nguyen, T.H.N. To, T.H. Le and Q.V. Nguyen, AgriEngineering, 4, 1116 (2022); https://doi.org/10.3390/agriengineering4040069
  12. L.B. de Almeida-Muradian, K.M. Stramm, A. Horita, O.M. Barth, A. da Silva de Freitas and L.M. Estevinho, Int. J. Food Sci. Technol., 48, 1698 (2013); https://doi.org/10.1111/ijfs.12140
  13. S. Popek, Food Chem., 79, 401 (2002); https://doi.org/10.1016/S0308-8146(02)00391-6
  14. N. Sakaè and M. Sak-Bosnar, Talanta, 93, 135 (2012); https://doi.org/10.1016/j.talanta.2012.01.063
  15. D.O. Kim, K.W. Lee, H.J. Lee and C.Y. Lee, J. Agric. Food Chem., 50, 3713 (2002); https://doi.org/10.1021/jf020071c
  16. M. Blasa, M. Candiracci, A. Accorsi, M.P. Piacentini, M.C. Albertini and E. Piatti, Food Chem., 97, 217 (2006); https://doi.org/10.1016/j.foodchem.2005.03.039
  17. S. Saxena, S. Gautam and A. Sharma, Food Chem., 118, 391 (2010); https://doi.org/10.1016/j.foodchem.2009.05.001
  18. S. Yanniotis, S. Skaltsi and S. Karaburnioti, J. Food Eng., 72, 372 (2006); https://doi.org/10.1016/j.jfoodeng.2004.12.017
  19. B. Mossel, B. Bhandari, B. D’Arcy and N. Caffin, Int. J. Food Prop., 6, 87 (2003); https://doi.org/10.1081/JFP-120016626
  20. A. Albu, C.G. Radu-Rusu, I.M. Pop, G. Frunza and G. Nacu, Agriculture, 11, 247 (2021); https://doi.org/10.3390/agriculture11030247
  21. L. González-Ceballos, M.A. Fernández-Muiño, S.M. Osés, M.T. Sancho, S. Ibeas, J.A. Reglero-Ruiz and S. Vallejos, Food Chem., 355, 129629 (2021); https://doi.org/10.1016/j.foodchem.2021.129629
  22. M. Tkáè, L. Vorlová, I. Borkovcová and J. Golian, Emir. J. Food Agric., 34, 268 (2022); https://doi.org/10.9755/ejfa.2022.v34.i4.2851
  23. M. Alcoléa, M.B. Santana Jr., K.A. de Moura Oliveira, L. Tussolini, M.A. Gonçalves Leite, A.C. Honorio-França, E. Luzia França and P.B. Pertuzatti, Food Funct., 15, 1310 (2023); https://doi.org/10.1039/D3FO03620K
  24. S. Mushtaq, Z. Imtiyaz, A.F. Wali, A. Khan, S.M. Rashid, I. Amin, A. Ali, M.U. Rehman and A. Arafah, in eds.: M.U. Rehman and S. Majid, Therapeutic Applications of Honey and its Phytochemicals, In: Honey: A Powerful Natural Antioxidant and Its Possible Mechanism of Action, Singapore, Springer, pp. 11–29 (2020).
  25. M. Solayman, U.M. Shapla and I. Khalil, in eds.: M.I. Khalil, S.H. Gan and B.H. Goh, Honey, In: Furfural and Hydroxymethylfurfural, Wiley, pp. 152–166 (2023).
  26. A. Choudhary, V. Kumar, S. Kumar, I. Majid, P. Aggarwal and S. Suri, Toxin Rev., 40, 545 (2021); https://doi.org/10.1080/15569543.2020.1756857
  27. U.M. Shapla, M. Solayman, N. Alam, M.I. Khalil and S.H. Gan, Chem. Cent. J., 12, 35 (2018); https://doi.org/10.1186/s13065-018-0408-3
  28. G. Manickavasagam, M. Saaid, V. Lim, M.I.Z.M. Saad, N.A.S. Azmi and R. Osman, J. Food Sci., 88, 1466 (2023); https://doi.org/10.1111/1750-3841.16535
  29. S. Bogdanov, C. Lüllmann, P. Martin, W. Von Der Ohe, H. Russmann, G. Vorwohl, L.P. Oddo, A.G. Sabatini, G.L. Marcazzan, C. Flamini, R. Piro, M. Morlot, J. Lhéritier, R. Borneck, P. Marioleas, A. Tsigouri, J. Kerkvliet, A. Ortiz, T. Ivanov, B. D’Arcy, B. Mossel and P. Vit, Bee World, 80, 61 (1999); https://doi.org/10.1080/0005772X.1999.11099428
  30. P.M. Da Silva, C. Gauche, L.V. Gonzaga, A.C.O. Costa and R. Fett, Food Chem., 196, 309 (2016); https://doi.org/10.1016/j.foodchem.2015.09.051
  31. A. Afshari, M. Ram and S. Mohamadi, Int. J. Food Sci., 2022, 3827742 (2022); https://doi.org/10.1155/2022/3827742
  32. S.K. Yap, N.L. Chin, N.N.A.K. Shah, L.T.L. Than and K. Niranjan, J. Sci. Food Agric., 102, 5440 (2022); https://doi.org/10.1002/jsfa.11898
Read More
Author biographies is not available.
Download
AJC-36-3-29
Statistic
Read Counter : 0 Download : 0