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ORIGINAL ARTICLE
Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
1
Faculty of Nature and Life Sciences, University of Mohammed Seddik Benyahia, Jijel, BP 98, Ouled Aissa, Jijel 18000, Algeria
2
Faculty of Nature and Life Sciences, Applied Biochemistry Laboratory, A. Mira University, Bejaia 06000, Algeria
3
Laboratory of Genetic, Biotechnology and Valorization of Bio-Resources, University of Biskra, 07000 Biskra, Algeria
Submission date: 2019-10-05
Final revision date: 2020-02-09
Acceptance date: 2020-02-28
Online publication date: 2020-04-08
Publication date: 2020-04-08
Corresponding author
Aissam Bouhala
Faculty of Nature Science and Life, University of Mohammed Seddik Benyahia, Jijel, 18000, Jijel, Algeria
Faculty of Nature Science and Life, University of Mohammed Seddik Benyahia, Jijel, 18000, Jijel, Algeria
Pol. J. Food Nutr. Sci. 2020;70(2):169-178
KEYWORDS
Jijelcoastal and mountain honeysphysicochemical propertiesantioxidantsantioxidant activityantibacterial activity
TOPICS
ABSTRACT
Coastal and mountainous honey samples were collected from different regions in Jijel (Algeria) to evaluate their moisture content, electrical conductivity, ash content, pH, acidity, protein content, color parameters, antioxidants content, radical scavenging activity, reducing power, and antibacterial activity, to reveal the differences between coastal and mountain honeys and to determine the correlation between altitude and different parameters. The results indicate that Jijelian honeys were dark with acceptable physicochemical properties and a good bioactive potential. Escherichia coli was sensitive to Jijelian honeys while Staphylococcus aureus and Pseudomonas aeruginosa were more resistant. Coastal honeys had statistically significantly higher pH, electrical conductivity, ash content, color intensity, hydroxymethylfurfural (HMF) content, and reducing power than the mountainous samples (p<0.05), while the total acidity was higher in the mountain honeys (p<0.05). The altitude was significantly negatively correlated with HMF content, electrical conductivity, ash content, and pH. The correlation coefficients were -0.510, -0.405, -0.360, and -0.355, respectively.
ACKNOWLEDGEMENTS
The authors thank Pr. Khelili and Pr. Belghobsi for providing the Laboratory of Pharmacology and Phytochemistry (University of Jijel- Algeria) and Pr. Jamie Ellis for providing the Laboratory of Honeybee Research & Extension Lab (University of Florida- USA) to perform some analyses.
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