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Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand

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Abstract

Three types of honeys viz. Robinia pseudoacacia (RSA), Plectranthus rugosus (PR) and multifloral honey (MF) from Kashmir Himalayas of India were characterized on the basis of physicochemical, antioxidant and FTIR-ATR spectroscopic features. The physicochemical parameters indicated that ash content, electrical conductivity, redness (a*) and yellowness (b*) were higher in MF honey, moisture content, Hydroxymethylfurfural (HMF) and lightness (L*) in PR honey and Water activity (aw) and proline content in RSA honey (P ≤ 0.05). Significantly higher values of total sugar, total reducing sugar and sucrose content was observed in MF honey (P ≤ 0.05). The total phenolic content (TPC), total flavonoids, ferric reducing antioxidant power and 1, 1-diphenyl-2-picrylhydrazy-IC50 (DPPH- IC50) free radical scavenging activity showed that MF honey had significantly higher antioxidant activity (P ≤ 0.05). ATR-FTIR analysis demonstrated that the absence of peaks at broad band around 1653.454–1637.656 cm−1 in MF honey, 1185.989–1153.072 cm−1 and 918.570–916.544 cm−1 wavenumbers in PR honey thus clearly discriminating different types of honeys. The results revealed that physico-chemical, antioxidant and spectroscopic characteristics of honey types vary with geographic origin and their floral sources and MF honey have a high therapeutic potential.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Tariq Ahmad Ganaie, F. A. Masoodi & Sajad A. Rather

  2. Divison of Food Science and Technology, SKUAST-K, Jammu, Jammu and Kashmir, India

    Sajad Mohd Wani

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  1. Tariq Ahmad Ganaie
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  2. F. A. Masoodi
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  3. Sajad A. Rather
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  4. Sajad Mohd Wani
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Correspondence to F. A. Masoodi.

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Ganaie, T.A., Masoodi, F.A., Rather, S.A. et al. Physicochemical, antioxidant and FTIR-ATR spectroscopy evaluation of Kashmiri honeys as food quality traceability and Himalayan brand. J Food Sci Technol 58, 4139–4148 (2021). https://doi.org/10.1007/s13197-020-04878-5

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