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Physicochemical properties of a new green honey from Banggi Island, Sabah

Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness sees the commodity being sold at a high market price. Therefore, green honey is prone to adulteration by unscrupulous individuals, possibly compromising the health of those consuming this food commodity for its...

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Main Authors:	Nanthini Rajindran, Roswanira Abdul Wahab, Nurul Huda, Norliza Julmohammad, Amir Husni Mohd Shariff, Norjihada Izzah Ismail, Fahrul Huyop
Format:	Article
Language:	English
Published:	Molecular Diversity Preservation International 2022
Subjects:	QL360-599.82 Invertebrates TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/42369/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42369/ https://doi.org/10.3390/molecules27134164
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spelling	my.ums.eprints.423692024-12-23T03:18:24Z https://eprints.ums.edu.my/id/eprint/42369/ Physicochemical properties of a new green honey from Banggi Island, Sabah Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Norliza Julmohammad Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop QL360-599.82 Invertebrates TX341-641 Nutrition. Foods and food supply Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness sees the commodity being sold at a high market price. Therefore, green honey is prone to adulteration by unscrupulous individuals, possibly compromising the health of those consuming this food commodity for its curative properties. Moreover, an established standard for reducing sugar in green honey is unavailable. Ipso facto, the study aimed to profile green honey’s physical and chemical properties, such as its pH, moisture content, free acidity, ash content, electroconductivity, hydroxymethylfurfural (HMF), total phenolic content, total flavonoid content, DPPH, colour, total sugar content, total protein content, and heavy metals as well as volatile organic compounds, the data of which are profoundly valuable in safeguarding consumers’ safety while providing information for its quality certification for local consumption and export. The results revealed that the honey’s physicochemical profile is comparable to other reported kinds of honey. The honey’s naturally green colour is because of the chlorophyll from the nectar from various flowers on the island. The raw honey showed free acidity between 28 and 33 Meq/100 g, lower than the standard’s 50 Meq/100 g. The hydroxymethylfurfural content is the lowest compared to other reported honey samples, with the total phenolic content between 16 and 19 mg GAE/100 g. The honey’s reducing sugar content is lower (~37.9%) than processed ones (56.3%) because of water removal. The protein content ranged from 1 to 2 gm/kg, 4- to 6-fold and 2-fold higher than local and manuka honey, respectively. The exceptionally high content of trans-4-hydroxyproline in raw honey is its source of collagen and other healing agents. Interestingly, low levels of arsenic, lead, nickel, cadmium, copper, and cobalt were detected in the honey samples, presumably due to their subterranean hives. Nevertheless, the honey is fit for general consumption as the concentrations were below the maxima in the Codex Alimentarius Commission of 2001. Molecular Diversity Preservation International 2022 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42369/1/FULL%20TEXT.pdf Nanthini Rajindran and Roswanira Abdul Wahab and Nurul Huda and Norliza Julmohammad and Amir Husni Mohd Shariff and Norjihada Izzah Ismail and Fahrul Huyop (2022) Physicochemical properties of a new green honey from Banggi Island, Sabah. Molecules, 27. pp. 1-19. https://doi.org/10.3390/molecules27134164
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English
topic	QL360-599.82 Invertebrates TX341-641 Nutrition. Foods and food supply
spellingShingle	QL360-599.82 Invertebrates TX341-641 Nutrition. Foods and food supply Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Norliza Julmohammad Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop Physicochemical properties of a new green honey from Banggi Island, Sabah
description	Green honey is exclusively available on the island of Banggi in Sabah, and its uniqueness sees the commodity being sold at a high market price. Therefore, green honey is prone to adulteration by unscrupulous individuals, possibly compromising the health of those consuming this food commodity for its curative properties. Moreover, an established standard for reducing sugar in green honey is unavailable. Ipso facto, the study aimed to profile green honey’s physical and chemical properties, such as its pH, moisture content, free acidity, ash content, electroconductivity, hydroxymethylfurfural (HMF), total phenolic content, total flavonoid content, DPPH, colour, total sugar content, total protein content, and heavy metals as well as volatile organic compounds, the data of which are profoundly valuable in safeguarding consumers’ safety while providing information for its quality certification for local consumption and export. The results revealed that the honey’s physicochemical profile is comparable to other reported kinds of honey. The honey’s naturally green colour is because of the chlorophyll from the nectar from various flowers on the island. The raw honey showed free acidity between 28 and 33 Meq/100 g, lower than the standard’s 50 Meq/100 g. The hydroxymethylfurfural content is the lowest compared to other reported honey samples, with the total phenolic content between 16 and 19 mg GAE/100 g. The honey’s reducing sugar content is lower (~37.9%) than processed ones (56.3%) because of water removal. The protein content ranged from 1 to 2 gm/kg, 4- to 6-fold and 2-fold higher than local and manuka honey, respectively. The exceptionally high content of trans-4-hydroxyproline in raw honey is its source of collagen and other healing agents. Interestingly, low levels of arsenic, lead, nickel, cadmium, copper, and cobalt were detected in the honey samples, presumably due to their subterranean hives. Nevertheless, the honey is fit for general consumption as the concentrations were below the maxima in the Codex Alimentarius Commission of 2001.
format	Article
author	Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Norliza Julmohammad Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop
author_facet	Nanthini Rajindran Roswanira Abdul Wahab Nurul Huda Norliza Julmohammad Amir Husni Mohd Shariff Norjihada Izzah Ismail Fahrul Huyop
author_sort	Nanthini Rajindran
title	Physicochemical properties of a new green honey from Banggi Island, Sabah
title_short	Physicochemical properties of a new green honey from Banggi Island, Sabah
title_full	Physicochemical properties of a new green honey from Banggi Island, Sabah
title_fullStr	Physicochemical properties of a new green honey from Banggi Island, Sabah
title_full_unstemmed	Physicochemical properties of a new green honey from Banggi Island, Sabah
title_sort	physicochemical properties of a new green honey from banggi island, sabah
publisher	Molecular Diversity Preservation International
publishDate	2022
url	https://eprints.ums.edu.my/id/eprint/42369/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42369/ https://doi.org/10.3390/molecules27134164
_version_	1819911290992197632
score	13.235796

Physicochemical properties of a new green honey from Banggi Island, Sabah

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