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Physicochemical, Phytochemical, Antioxidant, and Inhibition Properties of Key Enzymes Linked to Raw and Regular Honey

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Abstract

This research was aimed to investigate and evaluate the phytochemical, physicochemical, sensory, microbiological and pharmacological properties such as antioxidant, anticancer, anti-elastase, anti-melanogenic and anti-tyrosinase activity in connection with health, safety, food and nutritional benefits of raw (RHs) and regular (ReHs) Nigerian honey. Eighteen raw honey (RHs) samples and twelve regular honey (ReHs) samples were collected from the Republic of Nigeria. Tannin content, total phenolic content, total flavonoid content, moisture, ash, pH, EC, free acidity, proline, diastase, HMF, invertase, glucose, fructose, and sucrose were the tested phytochemical and physicochemical parameters. Fiehe, Lund and Lugol qualitative test were performed to test the purity of honey samples. The results obtained from the research showed that the quality of honey samples studied were within the recommended standard (Codex). The existence of the research findings showed that RHs proved exceptional pharmacological (anticancer, antibacterial, anti-melanogenic and antioxidant) activities against the cell line (MCF-7). The highest microbial count was observed in RHs (5.5 × 0.47 × 102 cfu/100 g). There were no observable coliform growths in the samples. The findings in this current study showed that honey samples contain better consumable quality. In conclusion, honey can be potentially used as alternative treatments for controlling infectious diseases.

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Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Petroleum Chemistry, Faculty of Science, Delta State University of Science and Technology, Ozoro, Nigeria

    Great Iruoghene Edo

  2. Department of Chemistry, Faculty of Arts and Sciences, Cyprus International University, Mersin 10, 99258, Nicosia, Turkey

    Great Iruoghene Edo

  3. Cyprus Bee and Bee Products Research Centre, Cyprus International University, Mersin 10, 99258, Nicosia, Turkey

    Great Iruoghene Edo & Erkay Ozgor

  4. Department of Biochemistry, Faculty of Science, Elizade University, Ilara Mokin, Ondo, Nigeria

    Favour Ogheneoruese Onoharigho

  5. Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro, Nigeria

    Patrick Othuke Akpoghelie

  6. Department of Agronomy, Faculty of Agriculture, Delta State University, Abraka, Delta State, Nigeria

    Oghenerume Lucky Emakpor

  7. Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Cyprus International University, Mersin 10, 99258, Nicosia, Turkey

    Erkay Ozgor

  8. Environmental Research Centre, Cyprus International University, Mersin 10, 99258, Nicosia, Turkey

    Evidence Akhayere

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  1. Great Iruoghene Edo
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  2. Favour Ogheneoruese Onoharigho
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Contributions

GIE: conceptualization, methodology, validation, formal analysis, investigation, writing—original draft, visualization, resources, writing—review and editing, supervision, project administration. FOO, POA and OLE: conceptualization, methodology, validation, formal analysis, investigation. EO and EA: visualization, resources, writing—review and editing, supervision, project administration.

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Correspondence to Great Iruoghene Edo.

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Edo, G.I., Onoharigho, F.O., Akpoghelie, P.O. et al. Physicochemical, Phytochemical, Antioxidant, and Inhibition Properties of Key Enzymes Linked to Raw and Regular Honey. Chemistry Africa 5, 1351–1364 (2022). https://doi.org/10.1007/s42250-022-00401-9

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