COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF HONEY AVAILABLE IN TANGAIL, BANGLADESH

MR Linkon, UK Prodhan, Toufiq Elahi, Jalal Talukdar, Md. Abdul Alim, Md. Abdul Hakim

Abstract: The aim of the current study was the comparative analysis of the physical, biochemical and antioxidant properties of Mustard, Litchi, and Nigella honey. The physical parameters include the mean moisture content of Mustard, Litchi and Nigella honey were found 14.32%, 15.27%, and 14.12% respectively; PH content were 6.97, 5.8, 4.78; the TSS content were71%, 70%, and 73% respectively. The biochemical parameters including protein content were 1.103%, 0.57% and 0.985%; mean ash content were 0.2%, 0.19%, and0.188%, total carbohydrate content were 84.377%, 83.97% and 84.496% and the minerals contents Na were 539.238 ppm, 424.3565 ppm and 588 ppm; K were 239.216 ppm, 219.017 ppm and1063.774 ppm; Ca were 1710.499 ppm, 611.4852 ppm and 75.4 ppm for the Mustard, Litchi and Nigella honey respectively. The Antioxidant properties such as polyphenol content were found 42.572 ± 0.00529 mg gallic acid/50 ml, 30.625 ± 0.00529 mg gallic acid/50 ml and 95.5 ± 0.00529 mg gallic acid/50 ml; flavonoid content were found 1.052 ± 0.000577 mg catechin/50 ml, 0.6 ± 0.000577 mg catechin/50 ml and 2.66 ± 0.000577 mg catechin/50 ml and vitamin C content were 0.41 mg/100ml, 0.63 mg/100ml and 0.7 mg/100ml for Mustard, Litchi and Nigella honey respectively.

Keywords: Honey, Physico-chemical, Antioxidant, Polyphenol, Flavonoid

DOI: https://doi.org/10.15623/ijret.2015.0403014