| dc.creator |
Muruke, Masoud H. |
|
| dc.date |
2015-12-15T12:56:07Z |
|
| dc.date |
2015-12-15T12:56:07Z |
|
| dc.date |
2014 |
|
| dc.date.accessioned |
2018-03-27T08:19:30Z |
|
| dc.date.available |
2018-03-27T08:19:30Z |
|
| dc.identifier |
Muruke, M.H.(2014). Assessment of Antioxidant Properties of Honeys from Tanzania. Journal of Biology, Agriculture and Healthcare, 4(27): 22-32. |
|
| dc.identifier |
2225-093X |
|
| dc.identifier |
http://hdl.handle.net/123456789/136 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/2235 |
|
| dc.description |
In this study, levels and properties of antioxidants, antiradical and iron chelating activities of honeybee and
stingless bee honeys were determined using standard methods. The relationship between honey colour and the
studied antioxidants was also explored. Phenolic content of stingless bees honey samples (mean value 847.6
mgGAE/100g) was significantly higher (P<0.0001) than that of raw (412.6 mgGAE/100g) and processed (218.4
mgGAE/100g) honeybee honey samples, respectively. Mean value of flavonoid content was 84.96 mgRE/100g
for stingless bee honeys, 44.82 mgRE/100g for processed honeybee honeys and 41.60 mgRE/100g for raw
honeybee honeys. β-Carotene and lycopene content varied among the three honey categories studied. Honey
from stingless bees exhibited higher levels of the two antioxidants than honey bee honeys. Vitamin C content
ranged from 20.4 – 66.7 mg/100g in processed honey, 42.5 – 61.6 mg/100g in raw honeybees honey and from
56.2 – 67.6 mg/100g in stingless bee honeys. The number of antiradical activity units in 1 mg of honey (EAU515)
varied significantly between the honey categories (P<0.0001). The mean values were 5.21 mg/100g for
processed honeybee honeys, 6.8 mg/100g for raw honeybee honeys and 10.6 mg/100g for stingless bee honeys.
DPPH radical scavenging and iron chelating activities were highest (lowest EC50) in stingless bee honeys
compared to honeybee honeys. EC50 mean value for DPPH was lowest (4.19 mg/ml) in stingless bee honeys,
12.93 mg/ml for raw honeybees honey and 18.03 for processed honeybees’ honey. Similarly, iron chelating
activity was highest in stingless bee honeys (EC50 0.04 mg/ml) followed by raw honeybee honeys (EC50 0.057
mg/ml) and processes honeybee honeys (EC50 0.158). A diversity of honey colours ranging from light coloured
to dark honeys was recorded in the samples studied. Majority of honeybee honey colours were described as
white and light amber, while all the stingless bee honeys were between light amber and amber colours. There
were strong positive correlations among the antioxidants studied (r ≥ 0.5 at P<0.01). Honey colour intensity was
found to correlate positively with all antioxidants studied. Consistently darker honeys were found to contain
higher levels of antioxidants than lighter honeys. In overall, Tanzanian honeys studied contains high levels of
antioxidants, depicting good quality characteristics for use as food and as medicine. |
|
| dc.language |
en |
|
| dc.publisher |
www.iiste.org |
|
| dc.subject |
Antioxidants |
|
| dc.subject |
DPPH |
|
| dc.subject |
Antiradical activity |
|
| dc.subject |
Phenolics |
|
| dc.subject |
Flavonoids |
|
| dc.title |
Assessment of Antioxidant Properties of Honeys from Tanzania |
|
| dc.type |
Journal Article, Peer Reviewed |
|