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Journal of Food Science and Technology

, Volume 56, Issue 2, pp 724–736 | Cite as

Quality characterization and effect of sonication time on bioactive properties of honey from North East India

  • Nikhil Kumar Mahnot
  • Sangeeta Saikia
  • Charu Lata MahantaEmail author
Original Article
  • 59 Downloads

Abstract

The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were analyzed for physicochemical properties, bioactivity and mineral content. Effect of sonication time on the bioactive properties of honey was determined. All the honey samples had good bioactive properties and high content of potassium, sodium, calcium and iron. The Jorhat sample had the highest phenolic content (296.68 ± 2.16 mg GAE/100 g) and flavonoid content (155.26 ± 2.90 μg quercetin/100 g) whereas highest DPPH radical scavenging activity with an IC50 value of 29.8 ± 0.20 g and a FRAP value of 7291.60 ± 584.6 μM Fe(II)/100 g were noted in Shillong sample. Sonication exhibited various effects on the bioactive properties of the selected honey samples based on their source and treatment time. Honey from Jorhat and Sohra exhibited good quality standards with HMF content less than 80 mg/kg.

Keywords

North-East India Honey Bioactive properties Sonication Minerals Hydroxymethylfurfural 

Notes

Acknowledgements

NKM is thankful to Department of Science and Technology, Ministry of Science and Technology, New Delhi for Grant of fellowship (DST/INSPIRE Fellowship/2013/482).

Compliance with ethical standards

Conflict of interest

We declare that there is no conflict of interest.

Supplementary material

13197_2018_3531_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 19 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Nikhil Kumar Mahnot
    • 1
  • Sangeeta Saikia
    • 1
  • Charu Lata Mahanta
    • 1
    Email author
  1. 1.Department of Food Engineering and Technology, School of EngineeringTezpur UniversityTezpurIndia

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