干旱区生态环境知识资源中心(Arid): Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region

Arid

DOI	10.1155/2020/7383018
	Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region
	El Menyiy, Nawal; Akdad, Mourad; Elamine, Youssef; Lyoussi, Badiaa
通讯作者	Lyoussi, Badiaa
来源期刊	JOURNAL OF FOOD QUALITY
ISSN	0146-9428
EISSN	1745-4557
出版年	2020
卷号	2020
英文摘要	An examination of possible effect of hot desert climate on microbiological safety and physicochemical and antioxidant properties of honey marketed in the province of Errachidia in Morocco was made. The assessment of microbiological properties showed no alarming sign of microbiological contamination or quality deterioration. This can be seen by the low moisture content in all analysed samples, which was below 20% (the maximum allowed in honey), and acid pH which was raging from 3.32 +/- 0.05 to 4.37 +/- 0.12. The ash content values ranged between 0.02 +/- 0.01% and 0.23 +/- 0.001%, and the electrical conductivity ranged between 87.4 +/- 0.42 and 1148.06 +/- 2.16 mS/cm. Considering the mineral content, the potassium was the most abundant species in all the analysed samples. The phenol content values varied from 17.35 +/- 2.15 mg GAE/100 g in H7 to 219.026 +/- 2.26 mg GAE/100 g in H9. Similarly, the same behavior was seen in the case of the other bioactive subfamilies of phenolic compound flavonoid content. Hence, the highest value of flavonoids, flavones, and flavanols was detected in H9, and the minimum value was observed in sample H7. A negative correlation was found between the bioactive fraction of honey samples and free radical scavenging activity assessed as IC50, the concentration of honey that scavenges 50% of the used free radicals. The bioactive fraction, the antioxidant assays, and their correlation values showed the same profile in comparison to the honey samples of other Moroccan regions.
类型	Article
语种	英语
国家	Morocco
开放获取类型	gold
收录类别	SCI-E
WOS记录号	WOS:000542523800001
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/319653
作者单位	Univ Sidi Mohamed Ben Abdellah, Fac Sci, Lab Physiol Pharmacol & Environm Hlth, Fes, Morocco
推荐引用方式 GB/T 7714	El Menyiy, Nawal,Akdad, Mourad,Elamine, Youssef,et al. Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region[J],2020,2020.
APA	El Menyiy, Nawal,Akdad, Mourad,Elamine, Youssef,&Lyoussi, Badiaa.(2020).Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region.JOURNAL OF FOOD QUALITY,2020.
MLA	El Menyiy, Nawal,et al."Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region".JOURNAL OF FOOD QUALITY 2020(2020).