Chemical Properties and Antibacterial Activities of Different Kinds of Floral Bee Honeys By Huda

143 Pages·2007·0.83 MB·English

Chemical Properties and Antibacterial Activities of Different
Kinds of Floral Bee Honeys

By
Huda Musa El Sayed Mohammed
B.Sc. (Agric.) Honours – 2003
Faculty of Agriculture,
University of Khartoum

A dissertation Submitted in Partial Fulfillment of the Requirements
for the Degree of Master of Science in Food Science and Technology

Supervisor
Prof. Abdelmoneim Ibrahim Mustafa
Department of Food Science and Technology
Faculty of Agriculture

University of Khartoum
July– 2006
Dedication

To my parents,

For their everlasting love, care, hope and dedication

For their patience and perseverance in

Assuring my every success

To my loyal teachers,

Past, present and future

To my lovely school,

Al-Worood School.

For the precious knowledge, moments and care

I always achieved

With love and respect

Huda
Acknowledgement

First I would like to thank Allah whom with his will this work was
completed. Thereafter I would like to express my sincere thanks and
gratitude to Prof. Abdelmoneim Ibrahim Mustafa for his kind supervision,
advice and discern views throughout my study.
I should also thank all my teachers and members of the Department of
Food Science and Technology, Faculty of Agriculture, University of
Khartoum for their constant encouragement and unlimited help. I am also
indebted and thankful to all my M. Sc. colleagues; we have been working
very hard and putting immense effort into getting the very best results
My thanks are also extended to the members of the Department of
Microbiology, Faculty of Veterinary Science, University of Khartoum for
their constant help and support throughout my work.
Abstract

The aim of this study was to determine the differences between the
chemical composition of three different types of bee honeys obtained from
different floral origins and produced in different regions in Sudan. This
study also aimed to investigate the effect of the three bee honey samples on
the growth of common pathogenic bacteria.
The apparent reducing sugars content, glucose content, fructose content,
fructose: glucose ratio, sucrose content, moisture content, protein content,
ash content, macro-mineral elements (K, Na, Mg and Ca), micro-mineral
elements (Cu, Co, Zn, Fe and Mn), pH, free acidity, lactone, total acidity,
total polyphenols, proline, diastase number and two physical properties:
refractive index and electrical conductivity were determined in the bee
honey samples (A, B and C).
The inhibitory effect of five different concentrations (10%, 25%, 50%,
75% and full strength) of the bee honeys samples (A, B and C) on the
growth of standard pathogenic strains of Staphylococcus aureus ATCC
(25923), Pseudomonas aeruginosa ATCC (27853) and Escherichia coli
ATCC (25922) was tested.
Highly significant differences between the bee honey samples were
obtained for moisture content (13.47 – 16.93%), fructose: glucose ratio
(1.21 – 1.35), sucrose content (1.41 – 11.03 %), free acidity (62.73 – 81.4
meq/ kg), lactone (5.08 – 9 meq/ kg), total acidity (71.73 – 88.73 meq/ kg),
diastase number (4.64 – 13.47) and refractive index (1.4944 – 1.5031).
Significant differences were observed for the following: fructose content
(42.24 – 44.36%), glucose content (32.64 – 35.08%) and the protein content
(0.67 – 0.93 %). Insignificant differences were observed for the apparent
reducing sugars content (76.76- 79.45%), ash content (0.38 – 0.57 %), pH
value (4.44 – 4.47), total polyphenols (0.11 – 0.13 %), proline content
(65.76 – 93.62 mg/ 100g) and the electrical conductivity (0.9 – 1.1 mS/ cm).
The mineral elements content was also different. Potassium was the
highest among the macro-mineral elements and iron was the highest among
the micro-mineral elements. Macro-mineral elements (ppm) ranged, K
(1500 – 2500), Na (55- 110), Mg (16.25 – 75), Ca (14.25 – 21.5) and the
micro-mineral elements (ppm), Fe (20.33 – 32.93), Cu (1.05 - 1.63), Mn
(0.83 – 1.98), Co (0.65 – 1.13), Zn (0.35 – 1.5).
The antibacterial activities of the bee honey samples (A, B and C) varied
causing different diameters of growth inhibition zones (mm). Samples A, B
and C caused the occurrence of growth inhibition zones on plates of S.
aureus and E. coli when they are in their full strength only. Sample B
caused the growth inhibition of P. aeruginosa till 50 % concentrations and
sample C till 75% concentrations. Sample B had the highest potency among
the bee honeys samples tested.
Generally, bee honeys from different floral origins vary considerably in
their chemical properties as well as their antibacterial activities.
ﺔﺣوﺮﻃﻷا ﺺﺨﻠﻣ

ﻞﺴ(cid:1127)(cid:1127)ﻋ ﻦ(cid:1127)(cid:1127)ﻣ فﺎﻨ(cid:1127)(cid:1127)ﺻأ ﺔ(cid:1127)(cid:1127)ﺛﻼﺜﻟ ﺔ(cid:1127)(cid:1127)ﻴﺋﺎﻴﻤﻴﻜﻟا تﺎﻔﺼ(cid:1127)(cid:1127)ﻟا ﻰ(cid:1127)(cid:1127)ﻓ تﺎ(cid:1127)(cid:1127)ﻗوﺮﻔﻟا ﺔ(cid:1127)(cid:1127)ﻓﺮﻌﻣ فﺪ(cid:1127)(cid:1127)ﻬﺑ ﺔ(cid:1127)(cid:1127)ﺳارﺪﻟا ﻩﺬ(cid:1127)(cid:1127)ه ﺖ(cid:1127)(cid:1127)ﻳﺮﺟأ
ﺔ(cid:1127)ﺳارﺪﻟا ﻩﺬ(cid:1127)ه ﺖﻓﺪ (cid:1127)ه ﺎ(cid:1127)ﻤآ . نادﻮﺴ(cid:1127)ﻟا ﻰ(cid:1127)ﻓ ﺔ(cid:1127)ﻔﻠﺘﺨﻣ ﻖﻃﺎﻨﻣ ﻰﻓ ﺞﺘﻨﻤﻟاو ﺔﻔﻠﺘﺨﻣ ﺔﻳﺮهز ردﺎﺼﻣ ﻦﻣ ﻞﺤﻨﻟا
. ﺔﺿﺮﻤﻤﻟا ﺎﻳﺮﺘﻜﺒﻟا عاﻮﻧأ ﺾﻌﺑ ﻮﻤﻧ ﻰﻠﻋ ﺔﻔﻠﺘﺨﻤﻟا ﻞﺤﻨﻟا ﻞﺴﻋ فﺎﻨﺻأ ﺮﺛأ ﺔﻓﺮﻌﻤﻟ ﺎﻀﻳأ
,زﻮ(cid:1127)(cid:1127)(cid:1127)آﻮﻠﺠﻟا :زﻮ(cid:1127)(cid:1127)(cid:1127)ﺘآوﺮﻔﻟا ﺔﺒﺴ(cid:1127)(cid:1127)(cid:1127)ﻧ ,زﻮ(cid:1127)(cid:1127)(cid:1127)ﺘآﺮﻔﻟا ,زﻮ(cid:1127)(cid:1127)(cid:1127)آﻮﻠﺠﻟا , ﺔ(cid:1127)(cid:1127)(cid:1127)ﻟﺰﺘﺨﻤﻟا تﺎﻳﺮﻜﺴ(cid:1127)(cid:1127)(cid:1127)ﻟا ﺔﺒﺴ(cid:1127)(cid:1127)(cid:1127)ﻧ ﺮﻳﺪ(cid:1127)(cid:1127)(cid:1127)ﻘﺗ ﻢ(cid:1127)(cid:1127)(cid:1127)ﺗ
,مﻮﻳدﻮﺼ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻟا ,مﻮﻴ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﺳﺎﺗﻮﺒﻟا) ىﺮ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﺒﻜﻟا ﺔ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻴﻧﺪﻌﻤﻟا ﺮ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﺻﺎﻨﻌﻟا , دﺎ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻣﺮﻟا ,ﻦﻴﺗوﺮ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﺒﻟا, ﺔ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﺑﻮﻃﺮﻟا ,زوﺮﻜﺴ(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻟا
و ﺪ(cid:1127)ﻳﺪﺤﻟا , ﻦﻴ(cid:1127)ﺻرﺎﺨﻟا , ﺖ(cid:1127)ﻟﺎﺑﻮﻜﻟا , سﺎ(cid:1127)ﺤﻨﻟا) ىﺮﻐﺼ(cid:1127)ﻟا ﺔ(cid:1127)ﻴﻧﺪﻌﻤﻟا ﺮ(cid:1127)ﺻﺎﻨﻌﻟا و ( مﻮﻴﺴ(cid:1127)ﻟﺎﻜﻟا و مﻮﻴﺴﻴﻨﻐﻤﻟا
ةﺪ(cid:1127)ﻳﺪﻌﻟا تﻻﻮ(cid:1127)ﻨﻴﻔﻟا , ﺔ(cid:1127)ﻴﻠﻜﻟا ﺔ(cid:1127)ﺿﻮﻤﺤﻟا , نﻮ(cid:1127)ﺘآﻼﻟا , ةﺮ(cid:1127)ﺤﻟا ﺔ(cid:1127)ﺿﻮﻤﺤﻟا , ﻰﻨﻴﺟورﺪﻳﻷا سﻷا, (ﺰﻴﻨﺠﻨﻤﻟا
ﻞﻴ(cid:1127)ﺻﻮﺘﻟاو رﺎﺴ(cid:1127)ﻜﻧﻻا ﻞ(cid:1127)ﻣﺎﻌﻣ ﻰ(cid:1127)هو ﺔ(cid:1127)ﻴﺋﺎﻳﺰﻴﻔﻟا تﺎﻔﺼﻟا ﺾﻌﺑو ﺰﻴﺘﺴﻳاﺪﻟا ﻢﻳﺰﻧا ﻢﻗر و ﻦﻴﻟوﺮﺒﻟا , ﺔﻴﻠﻜﻟا
. ( C و B ، A ) ﻞﺤﻨﻟا ﻞﺴﻋ فﺎﻨﺻأ ﻲﻓ ﻲﺑﺮﻬﻜﻟا
ﻞﺴ(cid:1127)(cid:1127)ﻋ, %75 , %50 , %25 , %10 ) ﺔ(cid:1127)(cid:1127)ﻔﻠﺘﺨﻣ ﺰ(cid:1127)(cid:1127)ﻴآاﺮﺗ ﺲ(cid:1127)(cid:1127)ﻤﺨﻟ ﻰ(cid:1127)(cid:1127)ﻄﻴﺒﺜﺘﻟا ﺮ(cid:1127)(cid:1127)ﺛﻷا ﺔ(cid:1127)(cid:1127)ﺳارد ﺖ(cid:1127)(cid:1127)ﻤﺗ
ﺔ(cid:1127)(cid:1127)ﺿﺮﻤﻤﻟا ﺎ(cid:1127)(cid:1127)ﻳﺮﻴﺘﻜﺒﻟا ﻦ(cid:1127)(cid:1127)ﻣ عاﻮ(cid:1127)(cid:1127)ﻧأ ﻮ(cid:1127)(cid:1127)ﻤﻧ ﻰ(cid:1127)(cid:1127)ﻠﻋ ( C و B ، A ) ﻞ(cid:1127)(cid:1127)ﺤﻨﻟا ﻞﺴ(cid:1127)(cid:1127)ﻋ فﺎﻨ(cid:1127)(cid:1127)ﺻأ ﻦ(cid:1127)(cid:1127)ﻣ (ﻒ(cid:1127)(cid:1127)ﻔﺨﻣ ﺮ(cid:1127)(cid:1127)ﻴﻏ
Escherichia coli (25922) , (25923) ATCC Staphylococcus aureus ﻰهو ﺔﻴﺳﺎﻴﻘﻟا
.(27853) ATCC Pseudomonas aeruginosa و ATCC
) ﺔ(cid:1127)ﺑﻮﻃﺮﻟا ﻦ(cid:1127)ﻣ ﻞﺴ(cid:1127)ﻌﻟا فﺎﻨ(cid:1127)ﺻأ ىﻮﺘﺤﻣ ﻰﻓ ﺔﻴﻟﺎﻋ ﺔﻳﻮﻨﻌﻣ تﺎﻗوﺮﻓ دﻮﺟو ﻰﻠﻋ ﺞﺋﺎﺘﻨﻟا ﺖﻟد
11,03 – 1,41) زوﺮﻜﺴ(cid:1127)(cid:1127)(cid:1127)ﻟا ,(1,35– 1,21)زﻮ(cid:1127)(cid:1127)(cid:1127)آﻮﻠﺠﻟا :زﻮ(cid:1127)(cid:1127)(cid:1127)ﺘآوﺮﻔﻟا ﺔﺒﺴ(cid:1127)(cid:1127)(cid:1127)ﻧ ,( % 16,93- 13,47
, ﻢ(cid:1127)(cid:1127)ﺠآ / ﺊﻓﺎ(cid:1127)(cid:1127)ﻜﻤﻠﻣ (9 - 5,08) نﻮ(cid:1127)(cid:1127)ﺘآﻼﻟا ,ﻢ(cid:1127)(cid:1127)ﺠآ / ﺊﻓﺎ(cid:1127)(cid:1127)ﻜﻤﻠﻣ (81,4 -62,73) ةﺮ(cid:1127)(cid:1127)ﺤﻟا ﺔ(cid:1127)(cid:1127)ﺿﻮﻤﺤﻟا ,(%
و (13,47-4,64) ﺰﻴﺘﺴ(cid:1127)(cid:1127)(cid:1127)ﻳاﺪﻟا ﻢﻳﺰ(cid:1127)(cid:1127)(cid:1127)ﻧا ﻢ(cid:1127)(cid:1127)(cid:1127)ﻗر ,ﻢ(cid:1127)(cid:1127)(cid:1127)ﺠآ / ﺊﻓﺎ(cid:1127)(cid:1127)(cid:1127)ﻜﻤﻠﻣ (88,73 – 71,73) ﺔ(cid:1127)(cid:1127)(cid:1127)ﻴﻠﻜﻟا ﺔ(cid:1127)(cid:1127)(cid:1127)ﺿﻮﻤﺤﻟا
ىﻮ(cid:1127)ﺘﺤﻣ ﻰ(cid:1127)ﻓ ﺔ(cid:1127)ﻳﻮﻨﻌﻣ تﺎ(cid:1127)ﻗوﺮﻓ دﻮ(cid:1127)ﺟو ﺞﺋﺎ(cid:1127)ﺘﻨﻟا تﺮﻬﻇأ ﺎﻤآ . ( 1,5031 – 1,4944 ) رﺎﺴﻜﻧﻻا ﻞﻣﺎﻌﻣ
% ( 35,08 – 32,64 ) زﻮ(cid:1127)آﻮﻠﺠﻟا ,% (44,36– 42,24 ) زﻮ(cid:1127)ﺘآﺮﻔﻟا ﻦ(cid:1127)ﻣ ﺔﻔﻠﺘﺨﻤﻟا ﻞﺴﻌﻟا فﺎﻨﺻأ
ﻦ(cid:1127)ﻣ ﺎ(cid:1127)هاﻮﺘﺤﻣ ﻰ(cid:1127)ﻓ ﻞﺴ(cid:1127)ﻌﻟا فﺎﻨ(cid:1127)ﺻأ ﻦﻴ(cid:1127)ﺑ ىﻮ(cid:1127)ﻨﻌﻣ ﺮ(cid:1127)ﻴﻏ قﺮﻓ ﺪﺟو ﺎﻤآ 0% (0,93 – 0,67) ﻦﻴﺗوﺮﺒﻟا و
4,44 ) ﻰﻨﻴﺟورﺪ(cid:1127)ﻳﻷا سﻷا ,( %0,57 - 0,38 ) دﺎ(cid:1127)ﻣﺮﻟا ,(79,45 – 76,76) ﺔﻟﺰﺘﺨﻤﻟا تﺎﻳﺮﻜﺴﻟا
/ ﻢ(cid:1127)(cid:1127)(cid:1127)ﺠﻣ ( 93,62 – 65,76 ) ﻦﻴﻟوﺮ(cid:1127)(cid:1127)(cid:1127)ﺒﻟا ,(%0,13 - 0,11) ﺔ(cid:1127)(cid:1127)(cid:1127)ﻴﻠﻜﻟا ﺔ(cid:1127)(cid:1127)(cid:1127)ﺒآﺮﻤﻟا تﻻﻮ(cid:1127)(cid:1127)(cid:1127)ﻨﻴﻔﻟا ,(4,50 –
.(mS/cm 1.1 – 0,9) ﻲﺑﺮﻬﻜﻟا ﻞﻴﺻﻮﺘﻟا و ﻢﺟ100
نﺎ(cid:1127)آ مﻮﻴﺳﺎﺗﻮﺒﻟاﺮﺼﻨﻋ نأ ﺚﻴﺣ , ﺎﻔﻠﺘﺨﻣ ﺎﻀﻳأ نﺎآ ﺔﻴﻧﺪﻌﻤﻟا ﺮﺻﺎﻨﻌﻟا ﻦﻣ ﻞﺴﻌﻟا فﺎﻨﺻأ ىﻮﺘﺤﻣ
. ىﺮﻐﺼ(cid:1127)(cid:1127)ﻟا ﺔ(cid:1127)(cid:1127)ﻴﻧﺪﻌﻤﻟا ﺮ(cid:1127)(cid:1127)ﺻﺎﻨﻌﻟا ﻦﻴ(cid:1127)(cid:1127)ﺑ ﻰ(cid:1127)(cid:1127)ﻠﻋ ﻷا نﺎ(cid:1127)(cid:1127)آ ﺪ(cid:1127)(cid:1127)ﻳﺪﺤﻟا و ىﺮ(cid:1127)(cid:1127)ﺒﻜﻟا ﺔ(cid:1127)(cid:1127)ﻴﻧﺪﻌﻤﻟا ﺮ(cid:1127)(cid:1127)ﺻﺎﻨﻌﻟا ﻦﻴ(cid:1127)(cid:1127)ﺑ ﻰ(cid:1127)(cid:1127)ﻠﻋﻷا
,( 2500 -1500 ) مﻮﻴ(cid:1127)(cid:1127)(cid:1127)ﺳﺎﺗﻮﺒﻟا (ppm) ىﺮ(cid:1127)(cid:1127)(cid:1127)ﺒﻜﻟا ﺔ(cid:1127)(cid:1127)(cid:1127)ﻴﻧﺪﻌﻤﻟا ﺮ(cid:1127)(cid:1127)(cid:1127)ﺻﺎﻨﻌﻟا ﻦ(cid:1127)(cid:1127)(cid:1127)ﻣ ﻞﺴ(cid:1127)(cid:1127)(cid:1127)ﻌﻟا فﺎﻨ(cid:1127)(cid:1127)(cid:1127)ﺻأ ىﻮ(cid:1127)(cid:1127)(cid:1127)ﺘﺤﻣ
ﺮ(cid:1127)(cid:1127)ﺻﺎﻨﻌﻟاو ( 21,5 – 14,25) مﻮﻴﺴ(cid:1127)(cid:1127)ﻟﺎﻜﻟا ,( 75 - 16.25 ) مﻮﻴﺴ(cid:1127)(cid:1127)ﻴﻨﻐﻤﻟا ,( 110 – 55 ) مﻮﻳدﻮﺼ(cid:1127)(cid:1127)ﻟا
, ( 1,63 – 1,05 ) سﺎ(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﺤﻨﻟا ,( 32,93 – 20,33) ﺪ(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻳﺪﺤﻟا ,(ppm) ىﺮﻐﺼ(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻟا ﺔ(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)(cid:1127)ﻴﻧﺪﻌﻤﻟا
.(1,5 – 0,35) ﻦﻴﺻرﺎﺨﻟا و ( 1,13 – 0,65) ﺖﻟﺎﺑﻮﻜﻟا ,( 1,98 – 0,83)ﺰﻴﻨﺠﻨﻤﻟا
ﺔ(cid:1127)ﺿﺮﻤﻤﻟا ﺎ(cid:1127)ﻳﺮﻴﺘﻜﺒﻟا ﻮ(cid:1127)ﻤﻧ ﻰ(cid:1127)ﻠﻋ ﺔ(cid:1127)ﺛﻼﺜﻟا ﻞ(cid:1127)ﺤﻨﻟا ﻞﺴ(cid:1127)ﻋ فﺎﻨ(cid:1127)ﺻﻷ ﻰ(cid:1127)ﻄﻴﺒﺜﺘﻟا ﺮ(cid:1127)ﺛﻷا نأ ﺞﺋﺎ(cid:1127)ﺘﻨﻟا تﺮﻬﻇأ
ﺎ(cid:1127)ﻳﺮﻴﺘﻜﺑ ﻮ(cid:1127)ﻤ ﻧ ﻂﻴ(cid:1127)ﺒﺜﺗ ﻰ(cid:1127)ﻟإ تدأ C , B , A تﺎﻨﻴﻌﻟا .رﺎﻄﻗﻷا ﺔﻔﻠﺘﺨﻣ ﻂﻴﺒﺜﺗ تﺎﻋﺎﻄﻗ ﻰﻄﻋأو ﺎﻔﻠﺘﺨﻣ نﺎآ
. ىﺮ(cid:1127)ﺧﻷا تاﺰﻴآﺮﺘﻟﺎ(cid:1127)ﺑ ﺮﺛﺎ(cid:1127)ﺘﺗ ﻢ(cid:1127)ﻟ و ﻒ(cid:1127)ﻔﺨﻤﻟاﺮﻴﻏ ﻞ(cid:1127)ﺤﻨﻟا ﻞﺴ(cid:1127)ﻋ ماﺪﺨﺘ(cid:1127)ﺳا ﺪ(cid:1127)ﻨﻋ E. coli و S. aureus
. %75 ﺰ(cid:1127)ﻴآﺮﺗ ﻰ(cid:1127)ﺘﺣ C ﺔ(cid:1127)ﻨﻴﻌﻟاو %50 ﺰ(cid:1127)ﻴآﺮﺗ ﻰﺘﺣ P. aeruginosa ﺎﻳﺮﻴﺘﻜﺑ ﻮﻤﻧ ﺖﻄﺒﺛ B ﺔﻨﻴﻌﻟا
. ﺔﺿﺮﻤﻤﻟا ﺎﻳﺮﻴﺘﻜﺒﻟا ﻮﻤﻧ ﻂﻴﺒﺜﺗ ﻰﻓ ةﻮﻗ ﻰﻠﻋﻷا ﻰه B ﺔﻨﻴﻌﻟا
ﻰ(cid:1127)(cid:1127)ﻓ ﻒ(cid:1127)(cid:1127)ﻠﺘﺨﺗ ﺔﻔﻠﺘﺨﻤﻟاﺔﻳﺮهﺰﻟاردﺎﺼ(cid:1127)(cid:1127)ﻤﻟا ﻦ(cid:1127)(cid:1127)ﻣ ﻞ(cid:1127)(cid:1127)ﺤﻨﻟا ﻞﺴ(cid:1127)(cid:1127)ﻋ فﺎﻨ(cid:1127)(cid:1127)ﺻأ نأ ﺞﺋﺎ (cid:1127)(cid:1127)ﺘﻨﻟا ﺖﺤ(cid:1127)(cid:1127)ﺿوأ , ﺎ(cid:1127)(cid:1127)ﻣﻮﻤﻋ
. ﺔﺿﺮﻤﻤﻟا ﺎﻳﺮﺘﻜﺒﻟا ﻮﻤﻧ ﻂﻴﺒﺜﺗ ﻰﻠﻋ ﺎهﺮﺛأو ﺔﻴﺋﺎﻴﻤﻴﻜﻟا ﺎﻬﺗﺎﻔﺻ
LIST OF CONTENTS
Page
Dedication……………………………………………………………………………………………... i
Acknowledgement …………………………………………….………………………………... ii
Abstract ………………………………………………………..……………………………………... iii
Arabic Abstract …………………………………………………………………………………... v
List of Tables……………………………………..………………………………………………... xiv
List of Figures ………………………………..…………………………………………………... xv
List of Plates ………..…………………………..…………………………………………………... xvi
CHAPTER ONE: INTRODUCTION……………………………………………... 1
CHAPTER TWO: LITERATURE REVIEW……………………………… 3
2.1 Definition of honey 3
2.2 Kinds of bee honeys…………..………………………………………………………….. 3
2.2.1 Origin ………………………………………………………………………………………… 3
2.2.2 Methods of processing …………………………………………………………. 4
2.2.3 Styles of honey…………………………………………….. 4
2.3 The transformation of nectar to honey by honeybees …………….. 4
2.4 The microscopic analysis of bee honeys.................................... 5
2.4.1 The geographical origin of bee honeys ………………………. 6
2.4.2 The botanical origin of bee honeys………………………........ 6
2.5 Authenticity and quality of bee honey………………………………………. 7
2.6 Chemical properties of bee honeys ……………………………. 8
2.6.1 Carbohydrates..………………..…………………..……………………………… 8
2.6.1.1 Mono- and disaccharides. …………………..……………………………….. 9
2.6.1.2 Tri- and higher saccharides.…………………..…………………………….. 11
2.6.1.3 Effect of storage on honey carbohydrates …………………. 11
2.6.2 Moisture content.…………..………………….…………………………………….. 11
2.6.3 Proteins.…………………....………………………………………………………. 12
2.6.3.1 Amino acids.……………..……………………...…………………………………. 13
2.6.4 Ash and minerals content.…..……… ……………………………. 15
2.6.5 Acids ….………..…………………………………………………………. 16
2.6.6 pH value……..…………………………………….……………………………………. 17
2.6.7 Enzymes...…………………………………..………………………………………… 18
2.6.7.1 Invertase.……………………….…………..………………………………………… 18
2.6.7.2 Diastase.…………………………….…..………………………………………….. 18
2.6.7.3 Glucose oxidase.………..……………..……………………………………….. 20
2.6.7.4 Catalase.………………….……..………………………………………………………. 21
2.6.7.5 Acid phosphatase…..………………………………………………………………. 21
2.6.7.6 Beta glucosidase………..………………………………………………….. 22
2.6.8 Hudroxymethylfurfural (HMF) ..……………………………………… 22
2.6.8.1 Effect of storage conditions and heat treatment on (HMF)
content: …………………………………………………………….. 23
2.6.9 Vitamins ………………….………………………………………………………………… 23
2.6.10 Lipids ……………………………………………………… 24
2.6.11 Aroma and flavour…………..……………………………………….. 25
2.6.12 Acetylcholine………………………………………………. 25
2.6.13 Oestrogenic substances……………………………………. 26
2.6.14 Toxic substances……………………………………………. 26
2.7 Physical properties of bee honey………………………………. 26
2.7.1 Hygroscopicity………………………………………………. 26
2.7.2 Viscocity………………………………………………………. 27
2.7.3 Specific gravity……………………………………………….. 27
2.7.4 Color…………………………………………………………. 27
2.7.5 Optical rotation………………………………………………. 28
2.7.6 Refractive index………………………………………………. 28
2.7.7 Electrical conductivity………………………………………. 29
2.7.8 Granulation or crystallization……………………………….. 29
2.7.9 Fermentation………………………………………………… 30
2.8 Uses of bee honey…………………………………………….. 30
2.8.1 The biological effects of bee honey…………………………. 31
2.8.2 The use of bee honey as a medicine …………………………. 32
2.8.2.1 The use of bee honey as a medicine in Islam……………… 32
2.8.2.2 The therapeutic uses of bee honey…………………………. 33
2.8.2.2.1 The antimicrobial activity of bee honey…………………. 34
2.8.2.2.1.1 The antibacterial activity of bee honey………………… 35