Physico-chemical examination and enzymatic activity of Manuka Doctor 30 and 70 MGO honey types compared to some types of honey from the Llap region
Session
Agriculture, Food Science and Technology
Description
Recently, there is a growing demand worldwide from consumers for natural foods and foods that claim to boost immunity as well as for better human health. Honey has an advantage in this regard as it contains oligosaccharides in addition to a wide range of other valuable nutrients. Honey, one of the main products of bees, is a sweet viscous juice made from plant nectar.
The International Honey Commission (IHC) has proposed certain ingredients as quality criteria for honey. These ingredients include: moisture content, electrical conductivity, reducing sugars, sucrose content, minerals, free acidity and hydroxy methyl furfuralin (HMF) etc.
The purpose of this research is that through the determination of physico-chemical parameters, biochemical and enzymatic activity and using classical and advanced methods to make a comparison between the two honey samples from New Zealand and samples from the Llap region. Simultaneously, in this research analyzed which of the samples has a better quality.
Samples were analyzed for physicochemical parameters including pH, free acidity, moisture content, ash content, electrical conductivity, reducing sugars, as well as diastase enzyme content, HMF content. pH values ranged from 3.86 to 4.92 while free acidity varied from 8.65 to 10.46 meq / kg honey. Conductivity electrical (0.587- 0.813 mS / cm), ash content (0.328- 0.545%), high copper level in sample from Llap region, reducing sugars (48.24 - 67.64%), moisture content (13.71 - 14.20%), and HMF content (10.49-12.53 mg / kg honey) were detected. The results obtained from this study showed that honey samples taken from New Zealand in the study area are of better quality than samples from the Llap region and complement national and international standard borders.
Keywords:
Honey, HMF, Diastase, Quality.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.320
Recommended Citation
Humolli, Lirika; Rifati-Nixha, Arleta; and Dermaku, Miribane, "Physico-chemical examination and enzymatic activity of Manuka Doctor 30 and 70 MGO honey types compared to some types of honey from the Llap region" (2022). UBT International Conference. 329.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/329
Physico-chemical examination and enzymatic activity of Manuka Doctor 30 and 70 MGO honey types compared to some types of honey from the Llap region
UBT Kampus, Lipjan
Recently, there is a growing demand worldwide from consumers for natural foods and foods that claim to boost immunity as well as for better human health. Honey has an advantage in this regard as it contains oligosaccharides in addition to a wide range of other valuable nutrients. Honey, one of the main products of bees, is a sweet viscous juice made from plant nectar.
The International Honey Commission (IHC) has proposed certain ingredients as quality criteria for honey. These ingredients include: moisture content, electrical conductivity, reducing sugars, sucrose content, minerals, free acidity and hydroxy methyl furfuralin (HMF) etc.
The purpose of this research is that through the determination of physico-chemical parameters, biochemical and enzymatic activity and using classical and advanced methods to make a comparison between the two honey samples from New Zealand and samples from the Llap region. Simultaneously, in this research analyzed which of the samples has a better quality.
Samples were analyzed for physicochemical parameters including pH, free acidity, moisture content, ash content, electrical conductivity, reducing sugars, as well as diastase enzyme content, HMF content. pH values ranged from 3.86 to 4.92 while free acidity varied from 8.65 to 10.46 meq / kg honey. Conductivity electrical (0.587- 0.813 mS / cm), ash content (0.328- 0.545%), high copper level in sample from Llap region, reducing sugars (48.24 - 67.64%), moisture content (13.71 - 14.20%), and HMF content (10.49-12.53 mg / kg honey) were detected. The results obtained from this study showed that honey samples taken from New Zealand in the study area are of better quality than samples from the Llap region and complement national and international standard borders.