Search Results (87)

Honeydew honey represents a bee-derived product with different organoleptic characteristics and distinct properties with respect to floral honey. The market interest in honeydew honey has been growing in recent years due to its higher bioactive characteristics with respect to floral honey. The need for a deeper chemical characterization aimed to evaluate a possible botanical differentiation attracted the use of different analytical approaches. The present work aims to distinguish the botanical honeydew origin by using Nuclear Magnetic Resonance (NMR) spectroscopy and a multivariate approach. Two different data pretreatments have been considered to obtain the best sample discrimination. The saccharide content significantly affects the differentiation of the botanical variety consisting of fir, oak, citrus fruits, eucalyptus, and forest mainly by using a classification approach taking advantage of the Orthogonal Signal Correction filters. Notwithstanding the botanical diversity of the honeydew honey (HDH) samples, fir honeydew (F-HDH), oak honeydew (O-HDH), and eucalyptus honeydew (E-HDH) resulted always well discriminated among all the botanical varieties investigated, while citrus fruits honeydew (CF-HD) and forest honeydew (FO-HDH) did not. In particular, F-HDH resulted characterized by sucrose, erlose, maltose, maltotriose, maltotetraose, and melezitose, E-HDH resulted enriched in α, β-glucose and β-fructose in furanosidic form, and O-HDH enriched in β-fructose in furanosidic form, isomaltose. Full article

Background: This study evaluated the polyphenolic composition, antibacterial activity, molecular docking interactions, and pharmacokinetic properties of Romanian oak and fir honeydew honeys. Methods: Spectrophotometric methods quantified total phenolic, flavonoid contents and antioxidant activity, and individual polyphenols were identified via HPLC-MS. Antibacterial efficacy against Gram-positive and Gram-negative bacteria was evaluated by determining the bacterial inhibition percentage and minimum inhibitory concentrations. The bioactive compounds identified via LC-MS analysis were used to further delineate the possible antibacterial activities in silico. Molecular docking was carried out to predict the binding interactions and complex formation of the identified compounds against protein crystal structures of the bacteria used in this study. Additionally, the pharmacokinetic profile of compounds with high inhibitory potential was assessed via ADMET (absorption, Distribution, Metabolism, Excretion, toxicity) predictors to ascertain their value. Results: Fir honeydew honey showed higher total phenolic (844.5 mg GAE/kg) and flavonoid contents (489.01 mg QUE/kg) compared to oak honeydew honey, correlating with more potent antioxidant activity (IC50 = 5.16 mg/mL). In vitro antimicrobial tests indicated a stronger inhibitory effect of fir honeydew honey, especially against Gram-positive strains like S. aureus, S. pyogenes, and L. monocytogenes, alongside certain Gram-negative strains such as E. coli and H. influenzae. Oak honeydew honey displayed selective antimicrobial action, particularly against P. aeruginosa and S. typhimurium. The docking outcomes showed rutin, rosmarinic acid, beta resorcylic acid, quercetin, ferulic acid, and p-coumaric acid have high inhibitory activities characterised by binding affinities and binding interactions against shiga toxin, riboflavin synthase, ATP-binding sugar transporter-like protein, undecaprenyl diphosphate synthase, putative lipoprotein, sortase A, and immunity protein, making them key contributors to the honey’s antimicrobial activity. Moreover, beta-resorcylic acid, quercetin, ferulic acid, and p-coumaric acid revealed interesting ADMET scores that qualify honey to serve as a good antimicrobial agent. Conclusions: These findings support their potential use as natural antibacterial agents and emphasise the value of integrating chemical, biological, and computational approaches for multidisciplinary characterisations. Full article

Honeydew honey (HH) is a distinctive type of honey known for its dark colour, high mineral and polyphenol content, and pronounced biological activity. This study continues previous research on beech and chestnut honeydew honeys by presenting a comprehensive analysis of linden honeydew honey (LHH) from Bosnia and Herzegovina—a variety that, until now, has not been characterised in detail. Physicochemical parameters confirmed its classification as HH, with high electrical conductivity (1.21 mS/cm) and low moisture (15.1%). GC-MS analysis revealed a unique volatile profile dominated by α-terpinolene (17.4%), distinguishing LHH from other HH types. The sample exhibited high total phenolic content (816.38 mg GAE/kg) and moderate antioxidant capacity (1.11 mmol TE/kg). Antimicrobial testing demonstrated strong activity against Staphylococcus aureus and Methicillin-resistant Staphylococcus aureus (MRSA), with lower efficacy against Gram-negative bacteria. No cytotoxic effects were observed in HaCaT keratinocytes at concentrations up to 60 mg/mL, and wound healing assays showed improved scratch closure reaching approximately 30% after 24 h and 41% after 48 h compared to the control. These results indicate that LHH possesses promising bioactive properties and potential for dermatological application. Further studies with broader sample sets are needed to explore variability and confirm the therapeutic relevance of LHH in comparison to other honeydew types. Full article

Honey is a multifaceted substance whose composition is intricately affected by various biotic and abiotic elements generated in the bee colony’s surroundings, including botanical and geographical origins, climatic conditions, soil characteristics, and beekeeping techniques. Monofloral honeys are identified by pollen analysis and are derived from the nectar of a predominant plant species, exhibiting rich sensory and nutritional profiles, making them food matrices with unique characteristics and excellent qualities. To explore the monofloral honey potential harvested in different regions of Portugal, a comprehensive study was conducted including the determination of phenolic composition and the assessment of biological activities. In addition to this evaluation, the inter simple sequence repeat (ISSR) was used to help differentiate honeys by botanical origin. The phenolic content and the antioxidant capacity were evaluated by spectrophotometric methods, observing, in general, differences between monofloral honeys. The honey from Citrus sinensis (Silves) exhibited the lowest phenolic content, including total phenols, ortho-diphenols, and flavonoids, whereas honeydew (Vinhais) showed the highest values. Regarding the antioxidant capacity, honey from Lavandula stoechas (Almodôvar) presented the lowest values, while honeydew (Vinhais) displayed the highest values for both DPPH and FRAP assays. In relation to the ABTS assay, the honey from Metrosideros excelsa (Aveiro) exhibited the lowest values, whereas the honey from Eucalyptus spp. (Arouca) showed the highest. The ISSR marker analysis allows the distribution of the samples based on the honey’s botanical origin, suggesting its potential role in honey authentication. Full article

Honey has been used for centuries for its antibacterial and healing properties. The aim of this study was to investigate the antibacterial properties, arabinogalactan proteins (AGPs), antioxidant activities, and polyphenolic content of eight different types of New Zealand honey (clover, mānuka, beech honeydew, pōhutukawa, kānuka, rewarewa, kāmahi and thyme honey). The results showed varying antibacterial activities across the honey types, with mānuka, pōhutukawa, and kāmahi honey exhibiting significant inhibitory effects. Interestingly, all honey samples demonstrated inhibitory effects on bacterial growth at 25% concentration. Furthermore, AGPs were found in all eight honey samples, with higher amounts in kānuka, kāmahi, pōhutukawa, mānuka, and rewarewa honey. Thyme had the highest antioxidant values in terms of CUPRAC, FRAP and DPPH, while kāmahi honey had the lowest antioxidant value. Beech honeydew honey had the highest Total Flavonoid Content (TFC) values, while thyme and clover honey had the lowest TFC values. Similarly, thyme honey exhibited the highest Total Phenolic Content (TPC) value, with kāmahi and clover honey having the lowest TPC values. Furthermore, only thyme and beech honeydew New Zealand honeys contained vitamin C. The different honeys contained varying concentrations of polyphenols, with mānuka, kānuka, and pōhutukawa honeys having high amounts of quercetin, luteolin, and gallic acid, respectively. In contrast, clover honey had notable levels of chrysin, pinocembrin, caffeic acid, and pinobanksin. Overall, this study provides valuable insights into the antibacterial properties and bioactivities of native New Zealand honeys, contributing to our understanding of the potential health benefits associated with these honeys and their potential use as natural alternatives to improve human health. Full article

This study aimed to evaluate the effect of two-year storage of varietal honeys (buckwheat, linden, rapeseed, honeydew, and multifloral) at various temperatures (4 °C, −18 °C, −40 °C, and −80 °C) on the content of 5-hydroxymethylfurfural (5-HMF), diastase number (DN), and color assessed in the CIE L*a*b* system. The control samples were stored at room temperature (RT, ca. 20 °C). The results indicate that storing honey at low temperatures effectively mitigates undesirable quality changes, particularly enzymatic degradation and color alterations, while preventing excessive 5-HMF accumulation. After storage, a significant (p ˂ 0.01) decrease was noted in the diastase number (DN) of the honeys, regardless of the temperature (by ca. 66.7% at RT and by 53.1% to 58.3% at low temperatures, p > 0.05). Low storage temperatures led to higher enzymatic activity in buckwheat, linden, and honeydew honeys compared to rapeseed honeys. RT significantly (p ˂ 0.01) increased 5-HMF concentration by 79.3%, whereas the cold and frozen storage conditions increased 5-HMF concentration only by 25.1% at −18 °C and 33.2% at 4 °C. The greatest color changes manifested by significant (p ˂ 0.01) darkening, with a decrease in the h° value (p ˂ 0.01), and a lower contribution of the yellow color and a greater contribution of red color (p > 0.05) in the color profile were noted in the honeys stored at RT. Storage at this temperature resulted in a significantly (p ˂ 0.01) higher total color difference of the honeys (ΔE = 9.53) compared to the other temperatures tested (3.71 < ΔE < 5.58). The low storage temperatures may elicit a positive and comparable effect on preserving the satisfactory quality of the analyzed varietal honeys. It is noteworthy that this positive effect could already be achieved at a storage temperature of +4 °C without the need to apply frozen storage temperatures, which is essential given the economic and environmental concerns. Full article

Due to rising concerns regarding the adulteration and mislabeling of honey, new directives at the European level encourage researchers to develop reliable honey authentication models based on rapid and cost-effective analytical techniques, such as vibrational spectroscopies. The present study discusses the identification of the main vibrational bands of the FT-Raman and ATR-IR spectra of the most consumed honey varieties in Transylvania: acacia, honeydew, and rapeseed, exposing the ways the spectral fingerprint differs based on the honey’s varietal-dependent composition. Additionally, a pilot study on honey authentication describes a new methodology of processing the combined vibrational data with the most efficient machine learning algorithms. By employing the proposed methodology, the developed model was capable of distinguishing honey produced in a narrow geographical region (Transylvania) with an accuracy of 85.2% and 93.8% on training and testing datasets when the Trilayered Neural Network algorithm was applied to the combined IR and Raman data. Moreover, acacia honey was differentiated against fifteen other sources with a 87% accuracy on training and testing datasets. The proposed methodology proved efficiency and can be further employed for label control and food safety enhancement. Full article

We investigated the antimicrobial properties and effects on bone resorption of Brazilian organic honeydew (OHD) from the Bracatinga tree (Mimosa scabrella Benth.), a rare honey certified with Denomination of Origin, using a periodontal disease model. Antibiofilm activity was assessed using a subgingival biofilm adhered to the Calgary device. Biofilms were treated with OHD, chlorhexidine (0.12%), or a vehicle twice daily for 1 min starting on day 3, at concentrations of 2× and 10× the minimum inhibitory concentration (MIC). We employed a ligature-induced chronic periodontal disease model and challenged it with Porphyromonas gingivalis in C57BL/6 mice. The chemical profile of OHD was analyzed using LC-ESI-IT-MS/MS. Results were evaluated by measuring bone loss and microbial composition of the ligature biofilm through DNA–DNA hybridization. OHD demonstrated significant activity against P. gingivalis (MIC 4%, MBC 6%) and reduced biofilm viability by 80% in vitro. In vivo, OHD decreased microbial populations and decreased bone loss associated with periodontal disease. Chemical analysis identified seven compounds in OHD, including five flavonoids and two lignans. This Brazilian honeydew from the Atlantic Forest exhibits strong antimicrobial properties and potential as a functional food for oral health, offering a promising alternative for the control and prevention of periodontal disease. Full article

Honeydew honey is less studied than nectar honey, although it is characterized by peculiar nutritional properties. This is mainly due to its challenging production, which leads to easy counterfeiting and difficult valorization. This contribution aims to provide a comprehensive characterization of the physico-chemical, palynological, functional, and food safety properties of a large sampling of honeydew honeys collected throughout Italy. The honeydew elements, conductivity, color, antioxidant properties, total polyphenol content, hydroxymethylfurfural, major and trace elements, toxic and rare earth elements, and pesticide residues were measured in 59 samples of honeydew honey from forest, eucalyptus, fir, oak, and citrus sources. Physico-chemical and antioxidant properties were unable to differentiate the botanical origin of Italian honeydew honeys. Similarly, the mineral composition did not vary significantly, whereas rare earth elements appeared to be promising markers for classifying their origin. Multivariate analysis allowed discriminating fir honeydews from the other varieties. Concerning safety aspects, pesticide residues were detected in 90% of the samples, with fir honeydews exhibiting the lowest contamination levels, probably due to its production in less industrialized areas. Acetamiprid and imidacloprid were the most prevalent pesticide residues, but their concentrations were below the limit indicated by the EFSA. These findings suggest the need for a continuous monitoring program for contaminants to ensure safety and to assess risk. Full article

Cotton, the most widely produced natural fiber, is integral to the textile industry and sustains the livelihoods of millions worldwide. However, its quality is frequently compromised by contamination, particularly from honeydew, a substance secreted by insects that leads to the formation of sticky fibers, thereby impeding textile processing. This study investigates ultraviolet (UV) hyperspectral imaging (230–380 nm) combined with multivariate data analysis to detect and quantify honeydew contaminations in real cotton samples. Reference cotton samples were sprayed multiple times with honey solutions to replicate the natural composition of honeydew. Comparisons were made with an alternative method where samples were soaked in sugar solutions of varying concentrations. Principal component analysis (PCA) and quadratic discriminant analysis (QDA) effectively differentiated and classified samples based on honey spraying times. Additionally, partial least squares regression (PLS-R) was utilized to predict the honeydew content for each pixel in hyperspectral images, achieving a cross-validation coefficient of determination R² = 0.75 and root mean square error of RMSE = 0.8 for the honey model. By employing a realistic spraying method that closely mimics natural contamination, this study refines sample preparation techniques for improved evaluation of honeydew levels. In conclusion, the integration of hyperspectral imaging with multivariate analysis represents a robust, non-destructive, and rapid approach for real-time detection of honeydew contamination in cotton, offering significant potential for industrial applications. Full article

Honey contains natural biologically active compounds, and its preventive and healing properties are primarily linked to its antioxidant activity. The antioxidant properties of honey can be related to the botanical origin and content of phenolic compounds. We tested 84 honey samples from Poland, representing eight honey varieties: acacia, phacelia, buckwheat, linden, rapeseed, heather, goldenrod, and honeydew. High-performance liquid chromatography with photodiode-array detection (HPLC-DAD) was used to determine the phenolic compound composition of honey extracts. Total phenolic compounds (TPC) and DPPH radical-scavenging activity were also evaluated. We detected vanillin aldehyde, vanillic acid, caffeic acid, p-coumaric acid, and trans-ferulic acid, as well as flavonoid pinocembrin, in all honey varieties. The results of our study showed that honeys with high antioxidant activity were characterized by significantly higher total phenolic compounds content. Neither clustering method nor principal component analysis (PCA) showed clear separation of each honey variety, possibly due to high intra-variety diversities. We suppose that the variability of qualitative and quantitative phenolic compound composition within honey varieties may result from the region of origin, secondary nectar sources, and the time of harvest. Full article

Since the imbalance between free radicals and antioxidants in the body plays a significant role in the physiology of common, often dangerous diseases, an emphasis is placed on enriching the daily diet with compounds characterized by antioxidant activity. Good sources of natural antioxidants are bee products such as honey, bee pollen, bee bread and propolis, and the best path for introducing the latter products into the diet is mixing them with honey. However, the characteristics of bee product mixtures are not yet fully understood. Therefore, the aim of this study is to verify the health-promoting properties of a mixture of honeydew honey and multifloral bee bread. The profile of phenolic compounds, radical scavenging activity, total phenolic content, diastase number, and also proline and HMF content were determined. The obtained results indicated the improved health-promoting value of this mixture, as increases in radical scavenging activity (from 82.7 to 88.4%), in the total content of phenolic compounds (from 74.6 to 118.8 mg·100 g⁻¹), and also in the proline content (from 64.0 to 95.5 mg·100 g⁻¹) and diastase activity (from 22.6 to 38.8 Schade units) were observed when 5% of bee bread (w/w) was added. Moreover, the bee bread addition provided two important flavonoids to the honeydew honey, i.e., rutin and kaempferol. Full article

Honey, a natural food with a rich history, is produced by honeybees and other species of bees from nectar, other plant fluids, and honeydew of sap-sucking insects. During foraging, these bees may be exposed to plant protection products (PPPs), metals, and metalloids, potentially leading to residues in honey and hive products that could have a negative impact on human safety. Recognizing the lack of an appropriate methodology for pesticide contamination of honey and other hive products, this research aims to support the need for studies on residues in pollen and bee products for human consumption to establish safe maximum residue levels (MRLs) for consumers. A UHPLC-MS/MS residues method and a modified QuEChERS extraction were applied to simultaneously determine 237 pesticide residues in honey and pollen. The study in North Sardinia analyzed honey and pollen samples from six areas for pesticide residues and verified 27 heavy metals and metalloid residues using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The data obtained showed residues at levels close to the LOQ of the method, cycloate in a few samples of pollen, and dichlorvos, zoxamide, cycloate, and chlorantraniliprole in honey samples. All samples showed the absence of heavy metal contamination. Overall, no risk to human health was identified. The results of this study confirm that honey and pollen may be a good bioindicator of environmental contamination of a wide area surrounding honeybee hives. Full article

Numerous health benefits have been attributed in the last decades to the regular consumption of fruits, vegetables, herbs and spices, along with honey, in a balanced diet. In this context, the aim of the present review was to provide the literature with the most relevant studies focusing on the determination protocols of these polyphenols and other reducing agents in selected fruits (orange, lemon, grapefruit, prunus, apricot, peach, plum, sweet cherry), spices (oregano, cinnamon, clove, saffron, turmeric) and honey of different botanical origin (nectar or honeydew). In addition, the content and the extraction methods of these compounds, along with their metabolic pathway, have been critically evaluated and discussed. Results showed that all fruits, spices and honey exhibit a considerably high antioxidant activity, which is mainly owed to their phytochemical content. Therefore, a balanced diet consisting of the combination of the foods studied herein may comprise a shield against chronic and other pathophysiological disorders and may be achieved through consecutive educational programs for consumers at an international level. Full article

In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous health benefits, may serve as an optimal alternative to sucrose. This study investigates the impact of substituting sucrose, either partially (50%) or entirely (100%), with five Sardinian honeys (commercial multifloral honey, cardoon, eucalyptus, and strawberry tree unifloral honeys, and eucalyptus honeydew honey), on the rheological properties of the doughs and the physico-chemical and technological properties of the resulting gluten-free breads. The results demonstrated that an optimal balance was achieved between the leavening and viscoelastic properties of the doughs and the physical and textural attributes of the resulting breads in gluten-free samples prepared with a partial substitution of cardoon and multifloral honeys. Conversely, the least favorable outcomes were observed in samples prepared with strawberry tree honey and eucalyptus honeydew honey at both substitution levels. Therefore, the different behavior observed among all honey-enriched gluten-free breads was likely attributable to the distinct botanical origins of honey rather than to the substitution percentages employed. Full article