Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands

Limited honey production worldwide leads to higher market prices, thus making it prone to adulteration. Therefore, regular physicochemical analysis is imperative for ensuring authenticity and safety. This study describes the physicochemical and antioxidant properties of Apis cerana honey sourced fro...

Full description

Bibliographic Details
Main Authors: Fahrul Huyop, Saeed Ullah, Roswanira Abdul Wahab, Nurul Huda, Gede Arya Sujana, Satrijo Saloko, Anak Agung Sagung Putri Risa Andriani, Nyoman Semadi Antara, Ida Bagus Wayan Gunam
Format: Article
Language:English
English
Published: Public Library Science 2024
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/39175/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39175/2/FULL%20TEXT.pdf
_version_ 1825715660152373248
author Fahrul Huyop
Saeed Ullah
Roswanira Abdul Wahab
Nurul Huda
Gede Arya Sujana
Satrijo Saloko
Anak Agung Sagung Putri Risa Andriani
Nyoman Semadi Antara
Ida Bagus Wayan Gunam
author_facet Fahrul Huyop
Saeed Ullah
Roswanira Abdul Wahab
Nurul Huda
Gede Arya Sujana
Satrijo Saloko
Anak Agung Sagung Putri Risa Andriani
Nyoman Semadi Antara
Ida Bagus Wayan Gunam
author_sort Fahrul Huyop
collection UMS
description Limited honey production worldwide leads to higher market prices, thus making it prone to adulteration. Therefore, regular physicochemical analysis is imperative for ensuring authenticity and safety. This study describes the physicochemical and antioxidant properties of Apis cerana honey sourced from the islands of Lombok and Bali, showing their unique regional traits. A comparative analysis was conducted on honey samples from Lombok and Bali as well as honey variety from Malaysia. Moisture content was found slightly above 20% in raw honey samples from Lombok and Bali, adhering to the national standard (SNI 8664:2018) of not exceeding 22%. Both honey types displayed pH values within the acceptable range (3.40–6.10), ensuring favorable conditions for long-term storage. However, Lombok honey exhibited higher free acidity (78.5±2.14 meq/kg) than Bali honey (76.0±1.14 meq/kg), surpassing Codex Alimentarius recommendations (50 meq/kg). The ash content, reflective of inorganic mineral composition, was notably lower in Lombok (0.21±0.02 g/100) and Bali honey (0.14±0.01 g/100) compared to Tualang honey (1.3±0.02 g/100). Electric conductivity, indicative of mineral content, revealed Lombok and Bali honey with lower but comparable values than Tualang honey. Hydroxymethylfurfural (HMF) concentrations in Lombok (14.4±0.11 mg/kg) and Bali (17.6±0.25 mg/kg) were slightly elevated compared to Tualang honey (6.4±0.11 mg/kg), suggesting potential processing-related changes. Sugar analysis revealed Lombok honey with the highest sucrose content (2.39±0.01g/100g) and Bali honey with the highest total sugar content (75.21±0.11 g/100g). Both honeys exhibited lower glucose than fructose content, aligning with Codex Alimentarius guidelines. The phenolic content, flavonoids, and antioxidant activity were significantly higher in Lombok and Bali honey compared to Tualang honey, suggesting potential health benefits. Further analysis by LC-MS/MS-QTOF targeted analysis identified various flavonoids/flavanols and polyphenolic/phenolic acid compounds in Lombok and Bali honey. The study marks the
first_indexed 2024-09-24T00:50:22Z
format Article
id ums.eprints-39175
institution Universiti Malaysia Sabah
language English
English
last_indexed 2024-09-24T00:50:22Z
publishDate 2024
publisher Public Library Science
record_format dspace
spelling ums.eprints-391752024-07-15T04:11:15Z https://eprints.ums.edu.my/id/eprint/39175/ Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands Fahrul Huyop Saeed Ullah Roswanira Abdul Wahab Nurul Huda Gede Arya Sujana Satrijo Saloko Anak Agung Sagung Putri Risa Andriani Nyoman Semadi Antara Ida Bagus Wayan Gunam DS631-632 Ethnography TX341-641 Nutrition. Foods and food supply Limited honey production worldwide leads to higher market prices, thus making it prone to adulteration. Therefore, regular physicochemical analysis is imperative for ensuring authenticity and safety. This study describes the physicochemical and antioxidant properties of Apis cerana honey sourced from the islands of Lombok and Bali, showing their unique regional traits. A comparative analysis was conducted on honey samples from Lombok and Bali as well as honey variety from Malaysia. Moisture content was found slightly above 20% in raw honey samples from Lombok and Bali, adhering to the national standard (SNI 8664:2018) of not exceeding 22%. Both honey types displayed pH values within the acceptable range (3.40–6.10), ensuring favorable conditions for long-term storage. However, Lombok honey exhibited higher free acidity (78.5±2.14 meq/kg) than Bali honey (76.0±1.14 meq/kg), surpassing Codex Alimentarius recommendations (50 meq/kg). The ash content, reflective of inorganic mineral composition, was notably lower in Lombok (0.21±0.02 g/100) and Bali honey (0.14±0.01 g/100) compared to Tualang honey (1.3±0.02 g/100). Electric conductivity, indicative of mineral content, revealed Lombok and Bali honey with lower but comparable values than Tualang honey. Hydroxymethylfurfural (HMF) concentrations in Lombok (14.4±0.11 mg/kg) and Bali (17.6±0.25 mg/kg) were slightly elevated compared to Tualang honey (6.4±0.11 mg/kg), suggesting potential processing-related changes. Sugar analysis revealed Lombok honey with the highest sucrose content (2.39±0.01g/100g) and Bali honey with the highest total sugar content (75.21±0.11 g/100g). Both honeys exhibited lower glucose than fructose content, aligning with Codex Alimentarius guidelines. The phenolic content, flavonoids, and antioxidant activity were significantly higher in Lombok and Bali honey compared to Tualang honey, suggesting potential health benefits. Further analysis by LC-MS/MS-QTOF targeted analysis identified various flavonoids/flavanols and polyphenolic/phenolic acid compounds in Lombok and Bali honey. The study marks the Public Library Science 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39175/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39175/2/FULL%20TEXT.pdf Fahrul Huyop and Saeed Ullah and Roswanira Abdul Wahab and Nurul Huda and Gede Arya Sujana and Satrijo Saloko and Anak Agung Sagung Putri Risa Andriani and Nyoman Semadi Antara and Ida Bagus Wayan Gunam (2024) Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands. PLoS ONE. pp. 1-15. ISSN 1932-6203 https://doi.org/10.1371/journal.pone.0301213
spellingShingle DS631-632 Ethnography
TX341-641 Nutrition. Foods and food supply
Fahrul Huyop
Saeed Ullah
Roswanira Abdul Wahab
Nurul Huda
Gede Arya Sujana
Satrijo Saloko
Anak Agung Sagung Putri Risa Andriani
Nyoman Semadi Antara
Ida Bagus Wayan Gunam
Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands
title Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands
title_full Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands
title_fullStr Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands
title_full_unstemmed Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands
title_short Physicochemical and antioxidant properties of Apis cerana honey from Lombok and Bali Islands
title_sort physicochemical and antioxidant properties of apis cerana honey from lombok and bali islands
topic DS631-632 Ethnography
TX341-641 Nutrition. Foods and food supply
url https://eprints.ums.edu.my/id/eprint/39175/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39175/2/FULL%20TEXT.pdf
work_keys_str_mv AT fahrulhuyop physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT saeedullah physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT roswaniraabdulwahab physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT nurulhuda physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT gedearyasujana physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT satrijosaloko physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT anakagungsagungputririsaandriani physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT nyomansemadiantara physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands
AT idabaguswayangunam physicochemicalandantioxidantpropertiesofapisceranahoneyfromlombokandbaliislands