Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)

Current issue In press Archive About the Journal Scope Editorial Board Indexed Subscription Contact Publication fee Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy Instructions for Authors News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line

Search for Author, Title, Keyword

SEARCH

Current issue

In press

Archive

Instructions for Authors

Current issue

In press

Archive

About the Journal Scope Editorial Board Indexed Subscription Contact Publication fee

Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

Instructions for Authors

News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line

CC BY-NC-ND 3.0

ORIGINAL ARTICLE

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)

Aissam Bouhala ¹

,

Salim Ouchemoukh ²

,

Abdelhamid Moussi ³

,

Said Beldjoudi ¹

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

Pol. J. Food Nutr. Sci. 2020;70(2):169-178

DOI: https://doi.org/10.31883/pjfns/118528

References (36) Citations (5)

KEYWORDS

coastal and mountain honeys

physicochemical properties

antioxidant activity

antibacterial activity

TOPICS

Food bioactives

Nutritional biochemistry

Phenolic compounds

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.

REFERENCES (36)

1.

Alderman, D.J., Smith, P. (2001). Development of draft protocols of standard reference methods for antimicrobial agent susceptibility testing of bacteria associated with fish diseases. Aquaculture, 196(3-4), SI, 211–243.

2.

Alqarni, A.S., Owayss, A.A., Mahmoud, A.A. (2016). Physicochemical characteristics, total phenols and pigments of national and international honeys in Saudi Arabia. Arabian Journal of Chemistry, 9(1), 114–120.

3.

Alvarez-Suarez, J.M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Elisabetta D., Paola A., Stefano B., Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48(8–9), 2490–2499.

4.

Azeredo, L.C., Azeredo, M.A.A., de Souza, S.R., Dutra, V.M.L. (2003). Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chemistry, 80(4), 249–254.

5.

Azonwade, F.E., Paraïso, A., Agbangnan Dossa, C.P., Dougnon, V.T., N’Tcha, C., Mousse, W., Baba-Moussa, L. (2018). Physicochemical characteristics and microbiological quality of honey produced in Benin. Journal of Food Quality, 2018, art. no. 1896057.

6.

Belay, A., Solomon, W.K., Bultossa, G., Adgaba, N., Melaku, S. (2015). Botanical origin, color, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia. Food Chemistry, 167, 213–219.

7.

Beretta, G., Granata, P., Ferrero, M., Orioli, M., Facino, R.M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533(2), 185–191.

8.

Bueno-Costa, F.M., Zambiazi, R.C., Bohmer, B.W., Fábio, C.C., Da Silva, W.P., Zanusso, J. T., Dutra, I. (2016). Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil. LWT - Food Science and Technology, 65, 333–340.

9.

Can, Z., Yildiz, O., Sahin, H., Akyuz, E., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys : Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133–141.

10.

Cavia, M.M., Fernández-Muiño, M.A., Alonso-Torre, S.R., Huidobro, J.F., Sancho, M.T. (2007). Evolution of acidity of honeys from continental climates : Influence of induced granulation. Food Chemistry, 100(4), 1728–1733.

11.

Chaikham, P., Kemsawasd, V., Apichartsrangkoon, A. (2016). Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. Food Bioscience, 15, 19–26.

12.

Chakir, A., Romane, A., Ferrazzi, P., Luigi, G. (2016). Physicochemical properties of some honeys produced from different plants in Morocco. Arabian Journal of Chemistry, 9, Suppl. 2, S946–S954.

13.

Codex Alimentarius Commission Standards (2001). CODEX STAN 12-1981, Rev.1 (1987), Rev.2.

14.

da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.

15.

Escuredo, O., Míguez, M., Fernández-González, M., Seijo, M. C. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138(2-3), 851–856.

16.

Ferreira, I.C.FR., Aires, E., Barreira, J. C.M., Estevinho, L.M. (2009). Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry, 114(4), 1438–1443.

17.

Finola, S., Lasagno, M.C., Marioli, J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry, 100(4), 1649–1653.

18.

Flores, M.S.R., Escuredo, O., Seijo, M.C. (2015). Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chemistry, 166, 101–106.

19.

Fröschle, M., Horn, H., Spring, O. (2018). Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar. LWT - Food Science and Technology, 93, 525–533.

20.

International Honey Commission (2009). Harmonized Methods of the International Honey Commission. p. 63 [http://www.bee-hexagon.net/en/...].

21.

Karabagias, I.K., Badeka, A.V, Kontakos, S., Karabournioti, S., Kontominas, M.G. (2014). Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry, 165, 181–190.

22.

Kek, S.P., Chin, N.L., Yusof, Y.A., Tan, S.W., Chua, L.S. (2014). Total phenolic contents and colour intensity of Malaysian honeys from the Apis spp. and Trigona spp. bees. Agriculture and Agricultural Science Procedia, 2, 150–155.

23.

Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526–534.

24.

Kumar, A., Gill, J.P.S., Bedi, J.S., Manav, M., Ansari, M.J., Walia, G.S. (2018). Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins. Food Research International, 108, 571–583.

25.

Liu, J.R., Ye, Y.L., Lin, T.Y., Wang, Y.W., Peng, C.C. (2013). Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan. Food Chemistry, 139, 938–943.

26.

Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G. (2005). Determination of total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577.

27.

Molan, P. C. (1992). The antibacterial activity of honey. 1. The nature of antibacterial activity. Bee World, 73(1), 5–28.

28.

Mouhoubi-Tafinine, Z., Ouchemoukh, S., Tamendjari, A. (2016). Antioxydant activity of some Algerian honey and propolis. Industrial Crops & Products, 88, SI, 85–90.

29.

Ouchemoukh, S., Louaileche, H., Schweitzer, P. (2007). Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18(1), 52–58.

30.

Pasias, I.N., Kiriakou, I.K., Proestos, C. (2017). HMF and diastase activity in honeys: a fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chemistry, 229, 425–431.

31.

Ribeiro, R.D.O.R., Mársico, E.T., Carneiro, C. da Silva, Monteiro, M.L.G., Conte, C.A., Mano, S., de Jesus, E.F.O. (2014). Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR). LWT - Food Science and Technology, 55(1), 90–95.

32.

Saxena, S., Gautam, S., Sharma, A. (2010). Physical, biochemical and antioxidant properties of some Indian honeys. Food Chemistry, 118(2), 391–397.

33.

Sousa, J.M., de Souza, E., Marques, G., Meireles, B., Cordeiro, Â., Gullónd, B., Pintado, M.M., Magnani, M. (2016). Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region. Food Research International, 84, 61–68.

34.

Subbiah, B., Stembridge, A.L., Morison, K.R. (2015). Measurement and calculation of the electrical conductivity of model honey solutions. Melbourne, Australia: APCChE 2015 Congress, 27 September - 1 October 2015, 2261-2269 [https://search.informit.com.au...].

35.

Tahir, H.E., Xiaobo, Z., Zhihua, L., Jiyong, S., Zhai, X., Wang, S., Mariod, A.A. (2017). Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy. Food Chemistry, 226, 202–211.

36.

Tenore, G.C., Ritieni, A., Campiglia, P., Novellino, E. (2012). Nutraceutical potential of monofloral honeys produced by the Sicilian black honeybees (Apis mellifera ssp. sicula). Food and Chemical Toxicology, 50(6), 1955–1961.

CITATIONS (5):

1.

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey
Gürkan Türk, Kemal Şen
Journal of Food Processing and Preservation

2.

Tolerance of Ziziphus and Acacia honeys to one year storage conditions and altitude
Khalid Khan, Hamed Ghramh, Mohammed Babiker, Zubair Ahmad, Mogbel El-Niweiri, Essam Ibrahim, Eid Brima, Mohammed Mohammed
Journal of King Saud University - Science

3.

From the Beehives: Identification and Comparison of Physicochemical Properties of Algerian Honey
Mokhtar Guerzou, Hani Aouissi, Ahlem Guerzou, Juris Burlakovs, Salaheddine Doumandji, Andrey Krauklis
Resources

4.

Barevnost a obsah některých biologicky aktivních látek v medu
Jan Šubert, Jozef Kolář, Jozef Čižmárik
Česká a slovenská farmacie

5.

Elaboration of enriched margarine with lentisk oil and honey: Formulation, characterization, and monitoring of oxidative stability
Dyhia Sadou, Nadia Amessis‐Ouchemoukh, Salim Ouchemoukh, Rabha Ayad, Nawel Guenaoui, Amar Otmani, Mostapha Bachir‐bey, Samir Hadjal, Khodir Madani
European Journal of Lipid Science and Technology

Submit your paper

Instructions for Authors

Share

RELATED ARTICLE

Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality

Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods

Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity

Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies

Antibacterial Effect of Sea Buckthorn (Hippophae rhamnoides L.) Fruit Extract on Radish Seeds Prior to Sprouting

Indexes

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

© 2006-2024 Journal hosting platform by Bentus

Scroll to top