ABSTRACT

Introduction: The literature related to Ayurveda mentions that newly collected honey makes the body fat and as the honey gets older, it attains the ability to scrape off the deposited fat/lipid underneath the skin and in blood vessels. Objectives: The analysis was conducted to study the change of chemical constituents of honey in two different samples based on its time after collection. Material and methods: The samples of honey were purchased from bee keeper and market and stored for a year to make them old. Just before study, the newly collected honey samples were also purchased from both. All four samples were tested for total protein, total lipid, total carbohydrate, ash content, moisture content, total solids, energy value, HMF level, reducing sugars, total phenols and total flavonoids. The study was conducted at Central Food Technological Research Institute (CFTRI), Mysore. Results and Conclusion: In comparison, there was not much difference in proximate analysis of the Nava vs Purana in both the honey samples. HMF and total phenols were more in Purana Madhu samples. Bee-keeper's sample had higher amounts of protein, ash and moisture than the market samples; low levels of total carbohydrates, reducing sugars and high energy. The higher amount of HMF, phenols and flavonoids in it indicate its potency in anti-oxidant activity. The Purana Madhu bought from the bee keeper had the highest moisture (25.5%). The storage at ambient temperature for one year increased total phenols, flavonoids and HMF concentration while it reduced the concentration of reducing sugars. The honey stored for a year exhibited its ability to be a potent diet in oxidative stress related disorders. Keywords: Ayurveda, Flavonoids, HMF, Madhu, Poly Phenols, Proximate analysis, Reducing sugars
Publication date: 01/06/2024

https://ijbpas.com/pdf/2024/June/MS_IJBPAS_2024_8077.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.6.8077