Antioxidant, physicochemical and antimicrobial propertiesof honey in two seasons from different regions in Khorasan province

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BASIRI SH.; GHEYBI F.; BASIRI N.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:92 Page(s): 89-98

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Title

Antioxidant, physicochemical and antimicrobial propertiesof honey in two seasons from different regions in Khorasan province

Author(s)

BASIRI SH. | GHEYBI F. | BASIRI N. | Issue Writer Certificate

Keywords

Antioxidant propertiesQ1

PhysicochemicalQ1

MicrobialQ1

Natural HoneyQ1

Abstract

Honey is a useful food substantial thatit has important role in human diet. Honey has many nutritional and medicinal properties. The purpose of this research is to determine the effect of honey production area and its harvest time on the Physicochemical and Antioxidant properties of Natural Honey. Honey samples were collected from three areas of Shirvan, Kashmar and Neyshabour in Khorasan Province in two different seasons, spring and autumn. The honey was completely pure and was made from natural flowers in the region. In this research, some Physicochemical, antioxidant and Microbial properties of honey samples were evaluated. The results showed that spring honey samples with a moisture content (16. 6%) and brix (81. 36%) had the highest and lowest moisture content and Brix degree respectively than the samples harvested in the fall. Also, spring honey with a color intensity of 0. 005%, had a brighter color than the autumn samples. Also, spring honey had more phenolic compounds (0. 067 mg/kg honey) and higher antioxidant and antibacterial properties (respectively 61. 1856, 100%) than the fall samples. Among honey samples, Kashmar honey had the highest antioxidant capacity (54. 3) and honey Neishabour had the highest amount of phenolic compounds (0. 052 mg/kg). AntiMicrobial effect of Shirvan honey samples was the highest (83. 33%). All honey samples did not contain sulfite reducing bacteria that indicated correct hygienic management in honey processing and showed good Microbial quality of honey samples. All of the honey samples did not contain sulfite reducing bacteria, which show proper hygienic management in honey processing and appropriate Microbial quality of honey samples.

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APA: Copy

BASIRI, SH., GHEYBI, F., & BASIRI, N.. (2019). Antioxidant, physicochemical and antimicrobial propertiesof honey in two seasons from different regions in Khorasan province. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(92 ), 89-98. SID. https://sid.ir/paper/71767/en

Vancouver: Copy

BASIRI SH., GHEYBI F., BASIRI N.. Antioxidant, physicochemical and antimicrobial propertiesof honey in two seasons from different regions in Khorasan province. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(92 ):89-98. Available from: https://sid.ir/paper/71767/en

IEEE: Copy

SH. BASIRI, F. GHEYBI, and N. BASIRI, “Antioxidant, physicochemical and antimicrobial propertiesof honey in two seasons from different regions in Khorasan province,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 92 , pp. 89–98, 2019, [Online]. Available: https://sid.ir/paper/71767/en

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