Study on the Physicochemical and Antioxidant Properties of Nigella Honey

Khan Md. Murtaja Reza Linkon; Utpal Kumar Prodhan; Md. Abdul Hakim; Md. Abdul Alim

doi:doi:10.11648/j.ijnfs.20150402.13

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Study on the Physicochemical and Antioxidant Properties of Nigella Honey

Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)

Received: 18 January 2015 Accepted: 15 February 2015 Published: 2 March 2015

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Abstract

Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI	10.11648/j.ijnfs.20150402.13
Page(s)	137-140
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Nigella Honey, Antioxidant, Heavy Metal, Phenolic Compounds

References

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[18]	AOAC (2005) Official methods of Analysis of AOAC, International, Washington, DC: Association of Official Analytical Chemist (1990). 16:1546.
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Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim. (2015). Study on the Physicochemical and Antioxidant Properties of Nigella Honey. International Journal of Nutrition and Food Sciences, 4(2), 137-140. https://doi.org/10.11648/j.ijnfs.20150402.13

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ACS Style

Khan Md. Murtaja Reza Linkon; Utpal Kumar Prodhan; Md. Abdul Hakim; Md. Abdul Alim. Study on the Physicochemical and Antioxidant Properties of Nigella Honey. Int. J. Nutr. Food Sci. 2015, 4(2), 137-140. doi: 10.11648/j.ijnfs.20150402.13

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AMA Style

Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim. Study on the Physicochemical and Antioxidant Properties of Nigella Honey. Int J Nutr Food Sci. 2015;4(2):137-140. doi: 10.11648/j.ijnfs.20150402.13

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@article{10.11648/j.ijnfs.20150402.13,
  author = {Khan Md. Murtaja Reza Linkon and Utpal Kumar Prodhan and Md. Abdul Hakim and Md. Abdul Alim},
  title = {Study on the Physicochemical and Antioxidant Properties of Nigella Honey},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {137-140},
  doi = {10.11648/j.ijnfs.20150402.13},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.13},
  abstract = {Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.},
 year = {2015}
}

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TY  - JOUR
T1  - Study on the Physicochemical and Antioxidant Properties of Nigella Honey
AU  - Khan Md. Murtaja Reza Linkon
AU  - Utpal Kumar Prodhan
AU  - Md. Abdul Hakim
AU  - Md. Abdul Alim
Y1  - 2015/03/02
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.13
DO  - 10.11648/j.ijnfs.20150402.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 137
EP  - 140
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.13
AB  - Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.
VL  - 4
IS  - 2
ER  -

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Author Information

Khan Md. Murtaja Reza Linkon

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh
Utpal Kumar Prodhan

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh
Md. Abdul Hakim

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh
Md. Abdul Alim

Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail, Bangladesh

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Plain Text BibTeX RIS

APA Style

Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim. (2015). Study on the Physicochemical and Antioxidant Properties of Nigella Honey. International Journal of Nutrition and Food Sciences, 4(2), 137-140. https://doi.org/10.11648/j.ijnfs.20150402.13

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ACS Style

Khan Md. Murtaja Reza Linkon; Utpal Kumar Prodhan; Md. Abdul Hakim; Md. Abdul Alim. Study on the Physicochemical and Antioxidant Properties of Nigella Honey. Int. J. Nutr. Food Sci. 2015, 4(2), 137-140. doi: 10.11648/j.ijnfs.20150402.13

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AMA Style

Khan Md. Murtaja Reza Linkon, Utpal Kumar Prodhan, Md. Abdul Hakim, Md. Abdul Alim. Study on the Physicochemical and Antioxidant Properties of Nigella Honey. Int J Nutr Food Sci. 2015;4(2):137-140. doi: 10.11648/j.ijnfs.20150402.13

Copy | Download

@article{10.11648/j.ijnfs.20150402.13,
  author = {Khan Md. Murtaja Reza Linkon and Utpal Kumar Prodhan and Md. Abdul Hakim and Md. Abdul Alim},
  title = {Study on the Physicochemical and Antioxidant Properties of Nigella Honey},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {137-140},
  doi = {10.11648/j.ijnfs.20150402.13},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.13},
  abstract = {Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Study on the Physicochemical and Antioxidant Properties of Nigella Honey
AU  - Khan Md. Murtaja Reza Linkon
AU  - Utpal Kumar Prodhan
AU  - Md. Abdul Hakim
AU  - Md. Abdul Alim
Y1  - 2015/03/02
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.13
DO  - 10.11648/j.ijnfs.20150402.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 137
EP  - 140
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.13
AB  - Honey is a remarkable complex natural liquid and rich in phenolic compounds, which act as natural antioxidants and are becoming increasingly popular because of their potential role in contributing to human health. The intent of the current study was to characterize the physical, chemical, biochemical and antioxidant properties of the Nigella honey sample. The physicochemical glimpse, such as moisture, pH, Total Soluble Solid (TSS), protein, ash, total carbohydrate, energy, Thermal Effect of Food (TEF), minerals and heavy metal content were measured applying various laboratory and mathematical techniques. Several biochemical and antioxidant tests were done to determine the antioxidant properties of Nigella honey sample. The mean moisture content was 14.331±0.377 %, pH content was 4.78, Total Soluble Solid (TSS) content was 73 %, protein content was 0.985 %, mean ash content was 0.188±0.071 %, total carbohydrate content was 84.496 %, energy content was 350.4721 Kcal/100 g, Thermal Effect of Food (TEF) content was 35.05 Kcal/100 g and the minerals and heavy metal content named Na, K, Ca, Mg, Fe and Pb were 558 ppm, 1063.774 ppm, 75.4 ppm, 58.8471 ppm, 344.2112 ppm and 5.6 ppm respectively. The antioxidant glimpse, such as polyphenol content was 95.5± 0.0052 mg Gallic acid/ 50 ml, flavonoid content was 2.66 ± 0.000577 mg catechin/ 50 ml and vitamin C content was 0.69mg/100ml, were detected, indicating that Nigella honey contributes a high antioxidant potential. Thus, the study revealed that Nigella honey is a good source of antioxidants.
VL  - 4
IS  - 2
ER  -

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