Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
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 antibacteria...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-04-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Altitude-Effect-on-the-Properties-of-Honeys-from-the-Region-of-Jijel-Algeria-,118528,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | 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. |
|---|---|
| ISSN: | 2083-6007 |