Pub Date : 2020-02-18DOI: 10.5772/intechopen.90232
N. Chin, K. Sowndhararajan
Authentication of food products is of great concern in the context of food safety and quality. In recent years, interest in honey authenticity in relation with botanical or geographical origin and adulteration has increased. Honey is a ready-to-eat natural food with high nutritional content and gives many health benefits. Authentication of honey has primary importance for both industries and consumers in combatting common honey frauds in the form of mislabeling of honey origin and adulteration with sugar or syrups. Various analytical methods are used for detecting original honey. With a diverse range of equipment and techniques, the conventional analytical methods are still being used in association with advanced techniques as they are part of preliminary screening, processing and product standards. Most of the analytical methods provide indications of pollen distribution, physicochemical parameters and profile analysis of phenolic, flavonoid, carbohydrate, amino acids, aroma and individual marker components. This review provides an overview and summary of instrumental and analytical methods available for honey authentication from conventional to recent molecular techniques. It is useful as a guide to choosing appropriate method for analysis, classification and authentication of honey.
{"title":"A Review on Analytical Methods for Honey Classification, Identification and Authentication","authors":"N. Chin, K. Sowndhararajan","doi":"10.5772/intechopen.90232","DOIUrl":"https://doi.org/10.5772/intechopen.90232","url":null,"abstract":"Authentication of food products is of great concern in the context of food safety and quality. In recent years, interest in honey authenticity in relation with botanical or geographical origin and adulteration has increased. Honey is a ready-to-eat natural food with high nutritional content and gives many health benefits. Authentication of honey has primary importance for both industries and consumers in combatting common honey frauds in the form of mislabeling of honey origin and adulteration with sugar or syrups. Various analytical methods are used for detecting original honey. With a diverse range of equipment and techniques, the conventional analytical methods are still being used in association with advanced techniques as they are part of preliminary screening, processing and product standards. Most of the analytical methods provide indications of pollen distribution, physicochemical parameters and profile analysis of phenolic, flavonoid, carbohydrate, amino acids, aroma and individual marker components. This review provides an overview and summary of instrumental and analytical methods available for honey authentication from conventional to recent molecular techniques. It is useful as a guide to choosing appropriate method for analysis, classification and authentication of honey.","PeriodicalId":164985,"journal":{"name":"Honey Analysis - New Advances and Challenges","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121059171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-27DOI: 10.5772/INTECHOPEN.86416
Justus Amuche Nweze, C. V. Olovo, E. Nweze, Obi Okechukwu John, C. Paul
Honey has been used traditionally for ages to treat infectious diseases. These amazing properties of honey are complex as a result of the involvement of various bioactive compounds. Honey is becoming sustainable as a reputable and effective therapeutic agent to practitioners of conventional medicine and to the general public. Its beneficial role has been endorsed due to its antimicrobial, antiviral, anti-inflam-matory, and antioxidant activities as well as boosting of the immune system. Also, other medical conditions discussed here which can be treated with honey include but not limited to diarrhea, gastric ulcer, canine recurrent dermatitis, diabetics, tumor, and arthritis, and honey can also be used for skin disinfection and wound healing. Most of the known factors that give honey these properties include its acidity, high sugar, hydrogen peroxide, and other non-peroxide properties. Some factors may affect the therapeutic properties of honey such as exposure to heat and light.
{"title":"Therapeutic Properties of Honey","authors":"Justus Amuche Nweze, C. V. Olovo, E. Nweze, Obi Okechukwu John, C. Paul","doi":"10.5772/INTECHOPEN.86416","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86416","url":null,"abstract":"Honey has been used traditionally for ages to treat infectious diseases. These amazing properties of honey are complex as a result of the involvement of various bioactive compounds. Honey is becoming sustainable as a reputable and effective therapeutic agent to practitioners of conventional medicine and to the general public. Its beneficial role has been endorsed due to its antimicrobial, antiviral, anti-inflam-matory, and antioxidant activities as well as boosting of the immune system. Also, other medical conditions discussed here which can be treated with honey include but not limited to diarrhea, gastric ulcer, canine recurrent dermatitis, diabetics, tumor, and arthritis, and honey can also be used for skin disinfection and wound healing. Most of the known factors that give honey these properties include its acidity, high sugar, hydrogen peroxide, and other non-peroxide properties. Some factors may affect the therapeutic properties of honey such as exposure to heat and light.","PeriodicalId":164985,"journal":{"name":"Honey Analysis - New Advances and Challenges","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132514884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-23DOI: 10.5772/INTECHOPEN.88211
B. Cruz, L. Ronqui, Priscila Scharnoski, Patrícia Scharnoski, Marina Carvalho Peruzzolo, P. R. Santos, A. L. Halak, Priscila Wielewski, Juliana Mosconi Magro, Katlin Fernanda de Araujo
In addition to being used as food, honey has been used as an alternative medicine for thousands of years. Honey has a great potential to be used as a medicine because it is not suitable for micro-organisms, it is very acidic and has a very high sugar content, which causes an osmotic effect that prevents the growth of some micro-organisms, moreover, in some honey, hydrogen peroxide is found, which has a strong antibacterial effect. However, properties and appearances of honey vary greatly according to the floral source in which the bee collects the nectar, so some honey also have a strong antioxidant and anti-inflammatory activity. Recently, there are several studies, mainly in vitro , that prove the effectiveness of honey for various medical purposes due to its components and its antibacterial, anti-inflammatory, antioxidant, antiviral, antifungal, and anticancer properties.
{"title":"Health Benefits of Honey","authors":"B. Cruz, L. Ronqui, Priscila Scharnoski, Patrícia Scharnoski, Marina Carvalho Peruzzolo, P. R. Santos, A. L. Halak, Priscila Wielewski, Juliana Mosconi Magro, Katlin Fernanda de Araujo","doi":"10.5772/INTECHOPEN.88211","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.88211","url":null,"abstract":"In addition to being used as food, honey has been used as an alternative medicine for thousands of years. Honey has a great potential to be used as a medicine because it is not suitable for micro-organisms, it is very acidic and has a very high sugar content, which causes an osmotic effect that prevents the growth of some micro-organisms, moreover, in some honey, hydrogen peroxide is found, which has a strong antibacterial effect. However, properties and appearances of honey vary greatly according to the floral source in which the bee collects the nectar, so some honey also have a strong antioxidant and anti-inflammatory activity. Recently, there are several studies, mainly in vitro , that prove the effectiveness of honey for various medical purposes due to its components and its antibacterial, anti-inflammatory, antioxidant, antiviral, antifungal, and anticancer properties.","PeriodicalId":164985,"journal":{"name":"Honey Analysis - New Advances and Challenges","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114893600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-18DOI: 10.5772/INTECHOPEN.86927
Andrés Camou-Guerrero, Alejandro Reyes-González, Octavio Reyes Salas, E. Ramírez-Arriaga, Ernesto Peña, Jaime Martínez, Dayan Lucero Romero-Martínez, Ana Lilia Torres-Juárez
The demand for stingless bees’ products (pot-honey and pot-pollen) has increased. No formal quality standards have been defined, which is very complex, because of the variety of species and types of honey specific to each region. For this reason, it is important to deepen the understanding of stingless bees’ honey characteristics. From the above, the aim of this chapter is to present the advances in the characterization of botanical origin of stingless bees’ honey, and the analysis of their physicochemical properties in the Alto Balsas, Michoacán, Mexico, as a way to contribute to the strengthening of new local economic strategies, generating information on the quality of the honey produced in the region.
{"title":"Pot-Pollen and Pot-Honey from Stingless Bees of the Alto Balsas, Michoacán, Mexico: Botanical and Physicochemical Characteristics","authors":"Andrés Camou-Guerrero, Alejandro Reyes-González, Octavio Reyes Salas, E. Ramírez-Arriaga, Ernesto Peña, Jaime Martínez, Dayan Lucero Romero-Martínez, Ana Lilia Torres-Juárez","doi":"10.5772/INTECHOPEN.86927","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.86927","url":null,"abstract":"The demand for stingless bees’ products (pot-honey and pot-pollen) has increased. No formal quality standards have been defined, which is very complex, because of the variety of species and types of honey specific to each region. For this reason, it is important to deepen the understanding of stingless bees’ honey characteristics. From the above, the aim of this chapter is to present the advances in the characterization of botanical origin of stingless bees’ honey, and the analysis of their physicochemical properties in the Alto Balsas, Michoacán, Mexico, as a way to contribute to the strengthening of new local economic strategies, generating information on the quality of the honey produced in the region.","PeriodicalId":164985,"journal":{"name":"Honey Analysis - New Advances and Challenges","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114902775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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