ISSN 2063-5346
For urgent queries please contact : +918130348310

Comparative analysis of Physiochemical, Antioxidant, Antibacterial, NMR and Rheological properties of honey from different locations of Himachal Pradesh, India (Apis mellifera)

Main Article Content

Shagun Rana, Farhan Bhat, Ankush Sharma, Meenakshi Sharma
» doi: 10.48047/ecb/2023.12.9.290


The current research was conducted to analyse the multifloral honey samples from different districts of Himachal Pradesh for their proximate antioxidant, antimicrobial, structural characteristics and rheological characteristics of Apis mellifera honey obtained from different districts of Himachal Pradesh. Physical characteristics such as pH (3.497±0.009 to 4.533±0.028), moisture content (17.493±0.006 to 23.055±0.00289), electrical conductivity (0.137±0.003 to 1.923±0.015), acidity (25.67±1.15 to 30.67±1.5), specific gravity (1.353±0.003 to 1.407±0.009), total ash (0.2±0 to 0.451±0.001), total carbohydrates (76.24±0.631 to 82.303±0), total reducing sugar (67.227±0 to 73.04±0.042), fructose (34.433±0.01 to 39.043 ±0.011), sucrose (0.873±0.009 to 1.197±0.003), glucose (32.797±0.007 to 37.67±0.086), fructose/glucose ratio (0.941±0.001 to 1.153±colour analysis (25.333±0.333 to 125.293±3.979) were analyzed. To determine the antioxidant properties tests such as FRAP (2.563±0.003 to 3.48±0.015), DPPH (15.707±0.093 to 18.817±0.005) and ABTS (0.187±0.003 to 0.847±0.03) assays were performed and procured honey showed highest antioxidant activities. Several strong positive and negative correlation was observed among physiochemical and antioxidant parameters. A significant difference (p<0.001 and p<0.005) was observed in physiochemical properties and antioxidant properties whereas all studied honey samples showed greater zone of inhibition which ranged from 7 to 30 mm towards bacterial growth. Further study of honey is done on structural characteristics of honey where three major sugars were identified in all the samples (α-D-glucose, β- D-glucose and β-D-xylose). In addition, honey's viscosity under the temperature ranges from 0–50°C. All studied samples showed Newtonian behaviour in the whole temperature ranges in slopes and intercepts of loss modulus (G″) versus angular frequency (ω). In general, all study honey samples had a good level of quality and the findings are in line with FSSAI (2018) and international standards.

Article Details