• Title, Summary, Keyword: Sugar-honey

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Comparison of Some Antioxidative Activities of Feeding Honey from the Mixture of Extract of Rubus Coreanus Miquel and Sugar with Three Types of Honeys on the Market (복분자 추출액 급이 사양꿀과 일부 시판꿀의 항산화활성 비교)

  • Oh, Hae-Sook
    • The Korean Journal of Community Living Science
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    • v.21 no.4
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    • pp.641-649
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    • 2010
  • To make sure of the usefulness of extract of Rubus coreanus Miquel for producing functional feeding honey, we compared some antioxidative indicators of feeding honey using extract of Rubus coreanus Miquel with acacia honey, SueBee Clover honey(USA), feeding honey on the market. The water content of four honeys were 16.6~26.5%, pH were 3.18~3.70, and titratable acidity ranged 0.018~0.022%. The phenolic compound contents of SueBee Clover honey and feeding honey using extract of Rubus coreanus Miquel were 8.3 mg/100 g and 7.3 mg/100 g, respectively, and were significaltly higher thgheacacia honey and feeding honey on the market. The flavonoid contents per 100 g of honey ranged from 2.3 mg(acacia honey) to 15.0 mg(SueBee Clover honey). DPPH anion scavenging activity of four honeys were not high. 0.5~2.0 g/ml of feeding honey using extract of Rubus coreanus Miquel was 16~36% and showed a concentration-reliant figure. At the concentration of 0.25~0.75 mg/ml, the reducing power of four honeys increased concentration-dependently, and the power of 0.25 mg/ml of feeding honey using extract of Rubus coreanus Miquel was corresponding to thgt of $150{\mu}g$/ml of a vitamin C solution. ABTS radical scavenging activity of feeding honey using extract of Rubus coreanus Miquel was 43.3~68.4%; the highest activity amongst all samples. When plotting the dose-response curve, ABTS radical scavenging activity also increased as their concentration increased from 62.5 mg/ml to 500 mg/ml. The heat treatment reduced the phenolic compound contents of acacia honey and feeding honey using extract of Rubus coreanus DPPH anion scavenging activity of feeding honey on the market and feeding honey using extract of Rubus coreanus Miquel did not changed significaltly after heating for 20 min, and the three honey except SueBee Clover honey maintained the reducing power with the same treatment.

Measurement of Quality Parameters of Honey by Reflectance Spectra

  • Park, Chang-Hyun;Yang, Won-Jun;Sohn, Jae-Hyung;Kim, Jong-Hoon
    • Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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    • pp.1530-1530
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    • 2001
  • The objectives of this study were to develop models to predict quality parameters of Korean bee-honeys by visible and NIR spectroscopic technique. Two kinds of bee-honey fronl acacia and polyflower sources were tested in this study. The honeys were harvested in the spring of 2000 and stored in the storage facility at 20$^{\circ}C$ during experiments. Total of 394 samples of honey were analyzed. Reflectance spectra, moisture contents, ash, invert sugar, sucrose, F/G (fructose/glucose) ratio, HMF (hydroxymethyl furfural), and C12/C13 ratio of honeys were measured. The average values for the tested honeys were 19.9% of moisture contents, 0.12% of ash, 68.4% of invert sugar, 5.7% of sucrose, 1.27 of F/G(fructose/glucose) ratio, 14.4 mg/kg of HMF, and -19.1 of C12/C13 ratio. A spectrophotometer, equipped with a single-beam scanning monochromator (NIR Systems, Model 6500, USA) and a horizontal setup module, was used to collect reflectance data from honey. The reflectance spectra were measured in wavelength ranges of 400∼2,498 nm. with 2 nm of interval. Thirty-two repetitive scans were averaged, transformed to log(1/Reflectance), and then were stored in a microcomputer file, forming one spectrum per measurement. A sample cell and reflectance plate were made to hold honey samples constantly. Spectra of honey samples were divided into a calibration set and a validation set. The calibration set was used during model development, and the validation set was used to predict quality parameters from unknown spectra. The PLS(Partial Least Square) models were developed to predict the quality parameters of honeys. The first and the second derivatives of raw spectra were also used to develop the models with proper smoothing gap. The MSC (multiplicative scatter correction) and the SNV & Dtr.(standard normal variate and detranding) preprocessing were applied to all spectra to minimize sample-to-sample light scatter differences. The PLS models showed good relationships between predicted and measured quality parameters of honeys in the wavelength range of 1100∼2200 nm. However, the PLS analysis was not good enough to predict HMF of honeys.

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A Study on Saccharides in Honey via HPLC (HPLC에 의한 벌꿀의 당성분에 관한 연구)

  • 김완구;정희선
    • Journal of Environmental Health Sciences
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    • v.8 no.2
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    • pp.57-65
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    • 1982
  • Saccharides in Korean honey have been analyzed by traditional wet chemical methods and several chromatographic technics gas, paper, column and thin layer chromatography. A simple, rapid and versatile method for the separation and determination of saccharides via high performance liquid chromatography were used eluting with $H_2O : CH_CN$ at 25:75, at a flow rate of 1.0ml/min. Acasia honey contained 36.8% fructose, 31.4% glucose, 1.7% sucrose and bush clover honey held 34.4% fructose, 32.3% glucose and 30% sucrose. Difference on the regional distribution were not found in the quantity of saccharides (42 species). The quality of inferior honey was assumed to contain much maltose, sugar and glucose than common honey.

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The Study on the Enzyme Activities in Korean Bee Honey (한국산 벌꿀의 효소활성에 관한 연구)

  • 김성자
    • Journal of Environmental Health Sciences
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    • v.4 no.1
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    • pp.47-50
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    • 1977
  • This report is intended to describe as brief as possible the result of study on purity of the Korean Bee Honey. Purity of bee honey was measured by scaling the enzyme activities of two different honey groups: such as, the standard group and control group each including the samples of honey originated from the resource of acarcia, chestnut or miscellaneous origin. The samples of honey were collected from different sources: to wit, honey belonging to the standard group were collected from the township of Seoboo, Yangju county, Kyunggido province, Korea, while honey belonging to the control group were collected from the street side shops, market or the companies producing the secondary food from honey. The results of this study were summarized as follow: 1. It was found that honey belonging to the standard group contained less moisture than those belonging to the control group. Republic of Korea Ministry of Health and Social Affairs Food Control Regulation stipulates that honey must contain moisture less than 20%. The samples of' both groups contained moisture more than 20%, although honey belonging to the control group were relatively more so than honey belonging to the standard group. 2. Honey belonging to the standard group were found stronger in sugar reduction activities than those belonging to the control group. It was also noted that honey of acracia origin was strongest in reduction activities of the three different origin in the same group. 3. $\alpha$-Amylase and $\beta$-amylase were discovered to have activated more strongly in honey belonging to the standard group than those belonging to the control group. The enzyme activitie, varied depending on the origin of plant where honey comes from. For instance, honey of miscellaneous origin indicated the strongest activities in $\alpha$-amylase while honey of chestnut origirt indicated strongest in $\beta$-amylase.

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Acceptability Characteristics of Omija Dasik according to the Kinds of Sugar (당 종류에 따른 오미자 다식의 기호도 특성)

  • 정외숙;안상희
    • Journal of the East Asian Society of Dietary Life
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    • v.12 no.3
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    • pp.210-217
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    • 2002
  • This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

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Chemical Composition in Relation to Quality Evaluation of Korean Honey (한국산꿀의 품질특성)

  • Chung, Won-Chul;Kim, Man-Wook;Song, Ki-Joon;Choi, Eon-Ho
    • Korean Journal of Food Science and Technology
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    • v.16 no.1
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    • pp.17-22
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    • 1984
  • Quality of five kinds of honey were evaluated. Honey had total soluble sugar above 96% on the dry weight and a little amount of protein. The mineral composition varied with the kinds of honey, but all tested honey showed the highest content of K and Na, and a considerable amount of Fe, Mg, Ca, Zn, and P. Free sugars were mainly composed of fructose and glucose. The fructose/glucose ratio of honey was 1.0-1.39. Buckwheat honey showed comparatively higher content of sucrose and maltose. All tested honey were analyzed to give pH 3.23-4.32, total acid 10.5-23.9 meq/kg, hydroxymethylfurfural 0.58-21.31 mg/kg, diastatic activity 13.95-36.59.

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Quality Properties of Honey in Korean Commercial Markets (국내 유통되는 벌꿀의 품질특성)

  • Kim, Jae-Young;Song, Ha-Yeon;Moon, Jin-Ah;Shin, Min-Hong;Baek, Seung-Hwa
    • Korean Journal of Food Science and Technology
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    • v.46 no.4
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    • pp.432-437
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    • 2014
  • This study was carried out to examine the quality properties of honey in Korean commercial markets. The moisture content, stable carbon isotope ratio, invert sugar, cane sugar, and hydroxy-methylfurfural (HMF) contents of honey were measured according to the Korea Food Code and AOAC's (Association of Official Analytical Chemists) official methods. The stable carbon isotope ratio ranged from -25.18‰ to -12.60‰, which clearly differed between honey of $C_3$ origin (flower) and $C_4$ origin (artificial). Results of quality measurements revealed a moisture content of 18.12 to 19.70%, fructose content of 36.10 to 43.94%, glucose content of 22.61 to 31.91%, sucrose content of 1.56 to 4.75%, invert sugar content of 64.89 to 72.79%, and HMF content of 4.10 to 78.66 mg/kg. These values demonstrate that the quality of the tested honey meets the standard criteria of the Korean Food Code and Codex. However, it is necessary to reconsider the appropriate criteria for imported honey because it is circulated in the market through a long distribution process.

The Effect of Honey Concentration on the Quality of Honeyed Ginseng in the Process of Manufacturing Honeyed Ginseng (봉밀의 농도가 인삼정과의 품질에 미치는 영향)

  • Kim, Hae-Jung;Jeong, Dong-Sin;Ju, Hyeon-Gyu
    • Journal of Ginseng Research
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    • v.9 no.1
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    • pp.128-134
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    • 1985
  • In order to study the effect of honey concentration on the quality of honeyed ginseng in the process of manufacturing honeyed ginseng, honeyed ginseng was manufactured under the various condition of honey concentration, 40 brix, 50 brix, 60 brix and 70 brix and the approximate composition, the yield and organoleptic test of them were investigated. The results obtained were as follows. 1. The higher honey concentration was used, the yield of honeyed ginseng was increased. 2. The higher honey concentration was used, the amount of total sugar was increased while the amount of crude saponin, crude protein. crude fat, crude fiber and crude ash was decreased. 3. Free sugars of honeyed ginseng consist of rhamnose, xylose, fructose, glucose, sucrose and maltose, 4. The amount of saponin lost in the process of manufacturing honeyed ginseng was 2.5%-5.0%, therefore honey concentration was not so effective on the loss of saponin. 5. According to organoleptic test, H-3 and H-2 treating honey concentration at 60 brix and 50 brix was the best and better of all.

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Effect of Honey on the Change of Enzyme Activity in Rats (벌꿀이 흰쥐의 효소활성에 미치는 영향)

  • 정동현;백승화;박성수
    • The Korean Journal of Food And Nutrition
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    • v.10 no.1
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    • pp.65-73
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    • 1997
  • The purpose of the study was to find an effect of honey on the enzyme activity of Sprague Dawley rats. All experimental rats were fed ad libitum for seven weeks with 68% saccharide diet and at same time fed administratively with 10% and 20% water solution of acacia, sumac, polyflower honey, and sucrose, respectively. The level of LDH activity in serum of rat taken diet with acasia, sumac, and polyflower honey were increased in comparison with the control group. The level of $\alpha$-HBDH activity in serum of rat taken diet with acasia, sumac, polyflower honey, and sugar solution were increased than that other honey solution. The level of GOT and GPT activity in serum was increased by the feeding of solution of 20% acacia honey. The level of ICD activity in serum of rat taken diet with sumac honey was increased but was decreased notably by the feeding of polyflower honey. The level of G-6-P DH activity in whole blood of rat taken diet with honey solutions were decreased, but the level of aldolase activity in serum of rat taken diet with honey solutions were increased.

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

  • Yoon, Ji Won;Lee, Da Gyeom;Lee, Hyun Jung;Choe, Juhui;Jung, Samooel;Jo, Cheorun
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.494-501
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    • 2017
  • This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.