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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:	Rajindran, Nanthini, Abdul Wahab, Roswanira, Nurul Huda, Nurul Huda, Julmohammad, Norliza, Mohd. Shariff, Amir Husni, Ismail, Norjihada Izzah, Huyop, Fahrul
Format:	Article
Language:	English
Published:	MDPI 2022
Subjects:	QD Chemistry
Online Access:	http://eprints.utm.my/103331/1/RoswaniraAbWahab2022_PhysicochemicalPropertiesofaNewGreen.pdf http://eprints.utm.my/103331/ http://dx.doi.org/10.3390/molecules27134164
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spelling	my.utm.1033312023-10-31T02:43:00Z http://eprints.utm.my/103331/ Physicochemical properties of a new green honey from Banggi Island, Sabah Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Julmohammad, Norliza Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul QD Chemistry 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. MDPI 2022-07-01 Article PeerReviewed application/pdf en http://eprints.utm.my/103331/1/RoswaniraAbWahab2022_PhysicochemicalPropertiesofaNewGreen.pdf Rajindran, Nanthini and Abdul Wahab, Roswanira and Nurul Huda, Nurul Huda and Julmohammad, Norliza and Mohd. Shariff, Amir Husni and Ismail, Norjihada Izzah and Huyop, Fahrul (2022) Physicochemical properties of a new green honey from Banggi Island, Sabah. Molecules, 27 (13). pp. 1-19. ISSN 1420-3049 http://dx.doi.org/10.3390/molecules27134164 DOI:10.3390/molecules27134164
institution	Universiti Teknologi Malaysia
building	UTM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Malaysia
content_source	UTM Institutional Repository
url_provider	http://eprints.utm.my/
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Julmohammad, Norliza Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul 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	Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Julmohammad, Norliza Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul
author_facet	Rajindran, Nanthini Abdul Wahab, Roswanira Nurul Huda, Nurul Huda Julmohammad, Norliza Mohd. Shariff, Amir Husni Ismail, Norjihada Izzah Huyop, Fahrul
author_sort	Rajindran, Nanthini
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	MDPI
publishDate	2022
url	http://eprints.utm.my/103331/1/RoswaniraAbWahab2022_PhysicochemicalPropertiesofaNewGreen.pdf http://eprints.utm.my/103331/ http://dx.doi.org/10.3390/molecules27134164
_version_	1781777680541155328
score	13.211869

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

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