Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs.
- 1Department
of Chemistry and Food Toxicology, Faculty of Biology and Agriculture,
University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland. mdzugan@ur.edu.pl.
- 2Department
of Chemistry and Food Toxicology, Faculty of Biology and Agriculture,
University of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.
- 3Department
of Bioenergy Technology, Faculty of Biology and Agriculture, University
of Rzeszów, Ćwiklińskiej 1a, 35-601, Rzeszów, Poland.
Abstract
Three
groups of products enriched with herbs were studied: (1) commercial
herb honeys (n = 5) produced by bees fed a syrup with an herbal extract, (2) natural herbal
honey (n = 3) produced by bees from the nectar of herbs, and (3)
creamed multifloral honey with added dried herbs (n = 5). As a control,
multifloral honey (n = 5) was used. The physicochemical parameters
(i.e., sugar extract, water content, specific rotation, conductivity,
hydroxymethylfurfural content, pH and acidity), sugar profiles (HPLC
analysis), antioxidant activity and total phenolic compounds content of
the studied samples were compared. Although great diversity in the basic
properties of the studied products was observed, they were comparable
to multifloral honey and complied with honey regulations. Significant
differences in sugar composition were observed, and adversely positive
rotation (excluding nettle herb honey) was detected in group 1, likely
resulting from the change in bee feeding. The best antioxidant activity
for creamed honeys with dried herbs (group 2) was investigated, whereas
herb honeys (group 1) exhibited similar antioxidant properties as
multifloral honey. The use of controlled feeding of bees appears to be
an effective method of enriching honey with desirable plant bioactive
components to create innovative bee products.
