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Authentication of Honey from the Middle Atlas Mountains of Morocco: Physicochemical Properties, Mineral Content, Sugar, Polyphenol Profiles, and Antioxidant Capacity. | LitMetric

AI Article Synopsis

  • The study analyzes jujube honey from Morocco’s Middle Atlas, focusing on its melissopalynological, physicochemical, antioxidant, mineral, and phytochemical properties through the examination of 12 samples collected between 2019 and 2021.
  • Pollen analysis confirmed the honey's unifloral origin, with jujube pollen dominating, while various quality metrics indicated compliance with Codex Alimentarius standards and showed promising antioxidant capacity and total phenolic content.
  • Additionally, the honey exhibited bactericidal properties, with minimum inhibitory concentrations (MIC) tested against specific bacterial strains, indicating its potential health benefits and effectiveness against pathogens.

Article Abstract

The jujube honey from the Moroccan Middle Atlas area is thoroughly described in this study, which takes into account melissopalynological, physicochemical, antioxidant, mineral, and phytochemical characteristics. Twelve samples of jujube honey underwent in-depth analyses between 2019 and 2021. The honey's unifloral origin was confirmed by pollen analysis, which revealed that pollen predominated along with pollen from 21 other species. The honeys meet Codex Alimentarius criteria and displayed a variety of characteristics, including moisture content (13.7% to 18.6%), pH (3.9 to 6.4), electrical conductivity (406 to 713 μs/cm), ash content (0.31 to 1.21%), and the Invertase Index (7.1 to 26.4 U/kg). Hydroxymethylfurfural levels spanned from 1.1 to 40 mg/kg, indicating freshness. No significant differences were observed between honey groups for fructose and glucose profiles determined via GC-MS analysis. The honey samples, which varied in total phenolic content (TPC) from 48.3 mg of gallic acid equivalent (GAE)/100 g to 91.8 mg of GAE/100 g, showed strong antioxidant capacity, indicating possible health advantages. This study also revealed principal phenolic substances including gallic acid (1.18 to 6.36 mg/100 g), caffeic acid (0.07 to 3.25 mg/100 g), and -coumaric acid (0.49 to 5.04 mg/100 g). Next, the bactericidal concentrations and minimum inhibitory concentrations (MBC and MIC) of each jujube honey were additionally examined and compared with two representative bacterial strains species and using broth microdilution, with MIC values ranging between 0.03 and 0.3 mg/mL for and 0.003 to 0.03 mg/mL for . There is a correlation between various parameters and the monofloral pollen content in honey, as determined by PCA analysis.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11561629PMC
http://dx.doi.org/10.1021/acsomega.4c04284DOI Listing

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