ISSN: 2347-467X, Vol. 08, No. (2) 2020, Pg. 570-583
Current Research in Nutrition and Food Science
www.foodandnutritionjournal.org
Analysis of Physico-Chemical characteristics of Pauttika
Honey Procured from Uttar Pradesh, India
VEENA1, VANDANA VERMA2*, AMALA UDAYAKUMAR3,
SHIKHA PANDHI4, ARVIND KUMAR5 and VINOD KUMAR PASWAN5
Department of Kriya Sharir, Faculty of Ayurveda, IMS, BHU, Varanasi, India.
Division of Germplasm Conservation and Utilization, ICAR - National Bureau of
Agricultural Insect Resources, Bangalore- 560024 Karnataka, India.
4,5
Department of Dairy Science and Food Technology, Institute of
Agricultural Sciences, BHU, Varanasi, India.
1,2
3
Abstract
Background of the Study: Ayurveda has described eight kinds of honey with
the different medicinal values that get change with the passage of time of one
year. Pauttika honey is a specific kind of honey among the eight types of honey
produced by Pauttika honey bee, which is indicated in the management of
diabetes (Prameha), obesity (Sthaulaya), dyslipidemia, etc.
Objective: To identify and standardize the type of honey and its honey bee
on scientific parameters and the characteristics as mentioned in Ayurveda.
Materials and Methods: Honey was procured from the natural honey hive
and Standard methods were used for physico-chemical analysis, sensory
evaluation, and color hunter test. Bee identification was done by an expert
entomologist.
Results: Analysis of honey, showed that procured honey was Pauttika type
of honey as described in Ayurveda and bee was identified as Apis dorsata.
Researchers also found some changes in the properties of honey after the
one year like in pH, HMF, Color, and Sensory evaluation.
Conclusion: The Physico-chemical analysis of honey samples confirmed the
good quality of Pauttika honey produced by Apis dorsata also confirms a new
variety of honey as mentioned in Ayurveda.
Introduction
The honey has been described as Madhu, Makshika
by the Ayurveda scholars with different nutritional
CONTACT
Vandana Verma
Varanasi, India.
vandana.verma04@gmail.com
Article History
Received: 11 February
2020
Accepted: 02 June
2020
Keywords
Ayurveda;
Apis dorsata;
Honey;
Madhu;
Pauttika Honey.
and medicinal values. Although its description is also
found in different traditional systems of medicine
in the world.1–3 However, Ayurveda has described
Department of Kriya Sharir, Faculty of Ayurveda, IMS, BHU,
© 2020 The Author(s). Published by Enviro Research Publishers.
This is an
Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY).
Doi: http://dx.doi.org/10.12944/CRNFSJ.8.2.23
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
eight varieties of honey with different medicinal
properties produced by eight types of honey bees.
But very few scientific research studies have been
done on the varieties and properties of honey as
well as there are no studies on the eight varieties of
honey as mentioned by the scholars of Ayurveda.
Honey (Madhu) is one of the natural untreated food
products produced from nectar by honey bees. It is
sweet in primary taste and astringent in secondary
taste; dry, cold, kindle digestion, good for color and
voice, light (easily digestible), bestows softness to
the body, is scarificant, good for heart and eyes,
pro-constipating, enters into minute channels,
reduces fat (Meda); indicated in diabetes, hiccup,
dyspnoea, cough, diarrhea, vomiting, thirst, worms
infestation and poison; alleviates all the three
Doshas-mitigates Kapha by its easy digestibility
571
Vata and Pitta by its sliminess, sweetness, and
astringency. Honey aggravates Vata, is heavy, cold,
alleviates disorders of Rakta, Pitta, and Kapha; is
union-promoter, expectorant, rough, astringent,
and sweet.4,5 Honey, if heated or taken by a person
suffering from heat becomes fatal, due to its
association with poisons. It is useful in small quantities
due to its properties- heavy, rough, astringent, and
cold properties.4,6 Honey has many nutrients and
acts as an immunomodulator (LehanKarma),7–9
gives the effect of the drug with which it combines
(Yogavahi),10,11 adjuvant to enhance drug absorption
or bioavailability of drug (Anupana),12 antibiotic,13–15
anti-oxidant,16 anti-fungal,17–21 anti-inflammatory,1 use
in the management of diabetes (Prameha),5 obesity
(Sthaulaya)5,12 and dyslipidemia,22 etc.
Table 1: Effects of new (Nava) and one year old (Purana) honey on Body11
S.No.
New (Nava) honey
Old (Purana) honey
1
2
3
4
Nourishes to the body
Does not diminish Kapha
Laxative effect
Fresh raw honey (Ama honey)
aggravates the three Dosha
Constipating
Creates dryness
Reduces fat, Scarificant greatly
Old honey (Pakva honey) that is preserved
for many years mitigates all three Dosha
Ayurveda has also mentioned certain factors such
as time, the vessel of storage, combination with food,
exposure to heat, with which there are changes in
properties of honey and its effect on the body. Just
after the procurement, honey is named as new
honey (NavaMadhu) and after the passage of one
year of time is called old honey (PuranaMadhu).
The properties and therapeutic uses of new and
old honey are different (Table 1), so to get the
desired effects the time of collection of honey and
type of honey should be considered and advised
accordingly.
Honey is produced all over the world, but the
composition of honey and properties of honey
is influenced by a number of factors such as
geographical origin, botanical (flower) sources of
nectar, environmental and climatic conditions as
well as its harvesting, processing, and storage
techniques. 23,24 The various varieties of honey
may be grouped by the floral source; monofloral or
multi-floral and bee species like Apis dorsata, Apis
melifera, Apis crena, etc. The monofloral honey
means dominating pollen grain originated from only
one particular plant and multi-floral honey means no
dominant pollen type in sample.25
Kinds of Honey
In Ayurveda, eight varieties of honey with specific
properties have been described by different Scholars
of Ayurveda viz. Pauttika, Bhramara, Kshaudra,
Makshika, Chatra, Aarghya, Auddalaka, and Dala.26
But according to Charak Samhita, four types of
honey i.e. Makshika, Bhramara, Kshaudra, Pauttika,
derived from specific honey bee called Makshika,
Bhramara, Kshaudra, Puttika respectively.5,10
Characteristics of Pauttika Honey
Honey prepared by Puttika bees is called as
Pauttika honey, which resembles like ghee
(in color and consistency). As per the commentary
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
572
of Chakrapani have noted that “pidingala Makshika
mahetvah Puttikah, tudhdvam Pauttikam” Puttika
bees are big in size and yellowish in color27 which
lives inside hollows of big trees. This type of honey
is hot in potency, causes dryness, aggravation of
Pitta, Rakta and Vata, burning sensation, heartburn
during digestion, cures diabetes,5 etc.
3.
To standardize the quality of honey
•
•
•
•
•
Physico-chemical analysis
Minerals analysis
Sensory analysis using the hedonic scale
Color (hunter color lab) of honey
FTIR
Characteristics of Apis dorsata
Apis dorsata is a type of honey bee also called
the giant honey bee, found mainly in forested
areas of South and Southeast Asia. It is similar to
Apis mellifera in appearance but is larger in size.
They are about 17-20 mm in length, thus they
are known as the “giant” honey bees. These show
aggressive behavior against any disturbance.
Chemical and Reagents
All the chemicals and reagents used were of the
analytical grade and as per the standard method
for the analysis of honey. The analysis and reporting
of the honey samples were carried out at the
Department of Dairy Science and Food Technology,
Institute of Agricultural Sciences, BHU, India.
The entomologist Michael S. Engel has identified the
four subspecies of Apis dorsata found in different
places of the world. The subspecies Apis dorsata
dorsata (Indian giant honey bee) is primarily found
in India. They build single large nests up to 150 cm
in length and in open places on branches of high
trees or buildings.
It is considered the most defensive of all of the honey
bees with sharp sting up to 3 mm long and easily
penetrate clothing and even the fur of a bear and
are more defensive than the African honey bees.28,29
Various studies have reported significant differences
in the physico-chemical properties, nutritional values,
appearances, color and sensory parameters in new
and old honey and suggest about the differences
in effects after intake new or old honey.30–36 In this
manuscript, the attempt has been made to analyze
and find out the differences in new and old honey
properties in the Pauttika type of honey on standard
scientific parameters.
Materials and Methods
1.
Collection and storage of honey
2.
Identification of honey
•
•
Identification of bee specimens to ascertain
the type of honey bee.
Organoleptic evaluation as per descriptions
in Ayurveda about the specific type of honey.
Source of Collection and Storage of Honey
The present study was carried out on honey
procured from the region Uttar Pradesh, India.
To ensure the authenticity of the honey sample, the
collection was made directly from hives nested on
the Bamboo tree, Village Karim Patti, Tanda, Distt.
Ambedkar Nagar in the month of March 2018.
The procured part of the hives was collected from
groves, by pressing and squeezing in the traditional
method of the combs containing honey. It was filtered
before storage or use at room temperature. Filtered
honey was stored for one year in an airtight and
light-resistant glass container for the study.
Identification of Honey and its Bee
Bee specimen Identification
At the time of procurement of honey from natural
honey hives nested on a tree, few honey bees have
been also collected and preserved by standard
method for identification of honey bee, so that the
determination of the type of honey can be done as
described in Ayurveda and standard method.
The bees were killed using ethyl acetate after that
specimens were dry mounted37 and the identification
of Specimens of honey bees was done by the expert
entomologist in the Division of Germplasm Collection
and Characterization, ICAR-National Bureau of
Agricultural Insect Resources (NBAIR), H.A. Farm
Post, P.B. No 2491, Bellary Road, Bengaluru560024, Karnataka, India.
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
Organoleptic Evaluation
The organoleptic evaluation was done two times, first
at the time of procurement of fresh honey sample
and second after the passing of one year.
The characteristic of honey described in Ayurveda
was evaluated on organoleptic parameters such
as color, odor, consistency, taste, etc. In Charak
Samhita, four types of honey have been mentioned
viz. Makshika, Bhramara, Kshaudra, Pauttika, which
produced from specific honey bees called Makshika,
Bhramara, Kshaudra, Puttika respectively. 5,10
Amongst them, Pauttika honey resembles like ghee
(in color and consistency). Puttika bees are big in
size and yellowish in color.27
Physico-Chemical Analysis
Ash content, acid insoluble ash, viscosity, moisture
content, pH, acid value, and total soluble solids
573
were determined as per the method described
by the Association of Official Analytical Chemists
(AOAC, 1990).38 Reducing sugar content of the
honey sample was determined as per the method
recommended by Miller et al., 1959.39 Hydroxyl
methyl furfural (HMF) content in honey was
determined by following the method of Keeney
and Bassette, 1959 with slight modifications,40
the Total Phenolic Content by the method involving
Folin-Ciocalteau reagent and Gallic acid standards
Hinneburg et al., 2006. 41 Antioxidant activityDetermination of the antioxidant potential by the
DPPH inhibition method as per the procedure is
given by Mimica-Dukic et al., 2004, with slight
modifications,42 the vitamin C content by Plummer
TD, 1978 using 2,6-di- chlorophenolindophenol
with minor modifications and was expressed as mg
ascorbic acid/kg honey.43
Table 2: Physico-chemical properties of fresh and old (one year stored at room
temperature) Pauttika honey sample
S.N.
Parameter
Fresh honey (N=3)
Old honey (N=3)
1
2
3
4
5
6
7
8
9
10
11
Ash content (%)
Acid Insoluble Ash (%)
Viscosity (cP)
Moisture Content (%)
pH value
Reducing sugar (g/100g)
Acid value (%)
TSS (ob)
HMF Content (mg/100gm)
TPC (mgGAE/g)
Antioxidant potential
(%DPPH inhibition)
Vitamin C (mg/100g)
0.28±0.02
0.12±.01
102.9±0.03
25.58±0.24
4.27±0.03
20.59±0.05
15.00 ±0.03
68.6±0.1
4.13±0.01
3±0.03
82.51±0.04
0.47±0.11
0.13±.02
100±0.04
19.20±0.36
4.10±0.07
27.49±6.29
7.67±.01
75.15±0.35
11.39±0.02
0.26±0.14
60.77±0.73
2±0.21
4±0.13
12
(TSS: total soluble solids, HMF: hydroxyl methyl furfuraldehyde, TPC: total phenolic content, N:
number of replicates, Mean ± standard deviation values)
Minerals Analysis
Analysis of minerals and heavy metals was done
as per AOAC, 1990 using Flame Atomic Absorption
Spectrophotometer (FAAS), Model AA-7000,
Shimadzu, Japan except for P, which was analyzed
spectrophotometrically as per AOAC, 1990.38
Hedonic Rating Scale
The honey sample was analyzed for different
sensory characteristics like color and appearance,
body and texture, aroma and taste, and overall
acceptability. Sensory evaluation was performed by a
panel of 9 semi-trained judges from the Department
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
of Dairy Science and Food Technology, Institute
of Agricultural Sciences, BHU, India. Sensory
evaluation was done at 27°C and 60% relative
humidity. 9-point hedonic rating scale (1 = dislike
extremely, 9 = like extremely), Amerine et al., 196544
was used for color and appearance, consistency,
flavor, mouthfeel and overall acceptability.45
Color Measurement
L-a-b values for honey using Hunter color Lab.
ColorFlex EZ model was used calibrated first using
a white tile and black tile. It measures color using
Three-dimensional scales, such as CIE L*a*b*,
which has been developed to objectively quantify
color values. This scale defines color as follows:
L* (lightness) axis: black to white (0 to 100), a*
(red-green) axis: positive values are red; negative
values are green; 0 is neutral and b* (yellow-blue)
axis: positive values are yellow; negative values are
blue; 0 is neutral. All visible colors can be quantified
within this 3-D rectangular space.45
574
FTIR spectrophotometer. A pinch of honey has
been taken and placed over the crystal present
on stage. The IR spectrum was scanned between
4000 to 400 cm-1 and transmittance was recorded.
Before scanning the sample, the background signal
was also recorded. The peaks thus obtained were
matched against the IR interpretation chart and the
functional groups were noted.
Results and Discussion
Identification of Honey Bee and Organoleptic
Evaluation
On naked eye inspection, the color of the bees was
yellowish, black. The entomologist has identified the
specimen’s honey bees as Apis dorsata.
Fourier-Transform Infrared Spectroscopy (FTIR)
Analysis
Infrared spectra of the honey sample was recorded
using the PerkinElmer spectrum version 10.4.3
As per Ayurveda, the Puttika bees are big in size
and yellowish in color,27 which lives inside hollows
of big trees. Thus, the characteristics found in the
sample of honey bees, are similar to Apis dorsata
as per the characteristics described in Ayurveda
and the report of the entomologist. The physical
characteristics of the honey samples were also the
same as the characteristics of honey produced by
Puttika honey bees as the color and consistency of
honey was similar to ghee.
Fig.1: Honey bees specimen
Fig.2: Honey bee (Apis dorsata)
Fig.3: Fresh honey
Fig.4: Old honey
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
575
ash content i.e. 0.41±0.037%48 as the one-year-old
honey value in this study. The obtained acid insoluble
ash values were 0.12% and 0.13% in fresh and old
honey, respectively.
Viscosity
The value of viscosity was 102.9 (cP) (at 20 rpm)
37 oC in freshly procured Pauttika honey and
100 (cP) in old honey (Table 2), while other studies
have reported 0.76 ± 0.22 (Pa•s) in Tualang honey
and 0.53 ± 0.06 (Pa•s) Gelam honey.49 Viscosity is
one of the most significant physical and sensory
characteristics of honey, that affects the quality and
influenced by temperature, moisture content, as
well as the presence of crystals and colloids in the
product.50
Fig.5: Size of honey bees
Thus, researchers have determined that the
collected honey was Puttika type of honey on the
basis of similarity of characteristics of honey as well
as sample honey bee (Figure 1,2,3,4 & 5).
Picture of Honey Bee (Apis dorsata) and Honey
(New and Old)
Tables (2,3,4&5) show the mean values and
standard deviation of the basic characteristics of the
physico-chemical analysis, AAS to obtain mineral
contents, sensory evaluation, and color appearance
of honey. The obtained data could be discussed as
the following:
Physico-Chemical Analysis of Honey
To standardized and validate the Pauttika honey,
physico-chemical characteristics of the freshly
tested Pauttika honey is compared with one-year-old
Pauttika honey (Table 2) along with previous studies.
Codex Alimentarius Commission (CAC, 2001) was
used as a standard for comparison.
Ash Content and Acid Insoluble Ash
The obtained ash values were 0.28% in fresh
honey and 0.47% in old honey, which indicates the
cleanness of the product. However, since these
values were less than the limits allowed by CAC for
floral honey (≤0.6%). Samat et al., 2017 and Islam
et al., 2017 reported the ash content in fresh honey
0.14± 0.01%46 and 0.14±0.0%, 47 respectively.
Another study on big honey has shown almost similar
Moisture
The obtained moisture content was 25.58% in the
fresh honey and 19.20% in the one-year-old honey
(Table 2). As per the international regulations CAC
(2001) the acceptable, good quality of the honey51,52
contains the maximum value of moisture is ≤21%.
But a study of S.P. Kek et al., 2018 have shown
higher values of moisture content; 26.62±0.50g/100g
in Tualang and 27.41±0.46g/100g in Gelam honey
procured by Apis dorsata bees.49 The cause of the
higher moisture content may be unprocessed honey,
collection at the time of rainy season,53 high moisture
leads to undesirable fermentation of the honey
during storage caused by the action of osmotolerant
yeasts, which results in the formation of C2H5OH
(ethyl alcohol) and CO2 (carbon dioxide). The alcohol
can be further oxidized to acetic acid and water,
which leads to a sour taste.54,55 The lower moisture
content observed in the rest of the samples may be
attributed to the hotter weather and the decreased
rainfall, especially from the beginning of the year
to the middle of the year and as it contributes to
its ability to resist the growth of micro-organisms,
fermentation, and granulation during storage thus
promoting a longer shelf life.36,47,56–58
pH Value
The parameter of pH is important during honey
extraction and storage because pH influences
its texture, stability, and shelf life.49,59 Honey is
characteristically acidic in nature, it consists
of organic acids, particularly gluconic, pyruvic,
malic and citric acids; lactones; esters; and some
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
inorganic ions, such as phosphate and chloride.60–62
The obtained values of pH are 4.27 in the fresh honey
and 4.10 in the old honey (Table 2), which were within
the recommended limits (pH 3.42 to 6.10) for fresh
honey.63 It indicates whether the various processing
conditions or 1 year of storage does not significantly
affect the pH of honey. pH value is a useful criterion of
possible microbial growth. The high acidity of honey
is an indication of the fermentation of sugars present
in the honey into organic acid, which is responsible
for two important characteristics of honey i.e. flavor
and stability against microbial spoilage. 55,64–66
The variation in pH of different honey samples are
described to be due to the floristic composition and
floral diversity of the regions.67,68
576
HMF levels provide an indication of overheating and
poor storage conditions.66,69
Acid Value and Total Soluble Solids (TSS)
The acid values were 15.00mgKoh/g and
7.62mgKoh/g and Total soluble solids 68.6 o b
and 75.15ob in freshly procured and old honey
(Table 2), respectively.
Total Phenolic Content
Total phenolic content was 3mgGAE/g and
0.26mgGAE/g in the fresh and old honey respectively
(Table 2), the finding of old honey was something
similar to 0.8 mg/g of a study of Abdulaziz S.
Alqarni et al., 2012.70 Total phenolic content is a
good criterion to determine the quality and curative
properties of honey. 71 Reportedly, polyphenols,
flavonoids, and anthocyanins are the major
bioactive compounds in foods and beverages that
contribute significantly to the taste, texture, color,
appearance, antioxidant activity, and functional
properties.72 It may be beneficial for health and may
give the therapeutic impact of chronic diseases.46,73
The presence of phenolic acids and flavonoids
in honey samples might act as a proton donator
leading to the formation of acidified honey with low
pH value.74
Reducing Sugar
Sugars are the primary constituents of honey, and
the key sugars are fructose and glucose, which is
reducing or invert sugar. The total reducing sugar
contents in the Pauttika honey samples were
20.59g/100g in the fresh honey and 27.49g/100g
in old honey (Table 2), which was less than the
limit ≥45 set by the CAC.51 The room temperature
storage may increase the reducing sugar contents
of honey because higher temperatures result in
the evaporation of water, thus resulting in more
concentrated honey.61
Antioxidant Activity (%DPPH Inhibition)
DPPH is a stable nitrogen-centered radical and has
been widely used to test the free radical scavenging
ability of various samples.67 The percentage of DPPH
scavenging activity of Pauttika honey was 82.51%
and 60.77% in the fresh and old honey respectively
(Table 2), which were similar to the previous studies;
Bangladeshi honey 70.1±0.9mg/ml47 and stored
more than one-year results was 62.77± 24.18%.58
This may be due to the presence of high amounts of
polyphenols as well as other functional components
in these honey types.47
Hydroxyl Methyl Furfuraldehyde (HMF) Content
HMF is used to determine the degree of deterioration
of the honey and to indicate the purity and
freshness of honey. The mean HMF value was
4.13mg/100g and 11.39mg/100g in fresh and old
honey respectively (Table 2), which were very less
than 60mg/kg suggested by CAC.51 M Rabiul Islam
et al., 2017 have reported a similar finding of HMF
(4.4±0.2 mg/100g) in fresh honey.47 HMF is usually
present in traces in fresh honey, but its levels tend
to increase during processing and/or due to aging
and also influenced by several other factors, such
as pH, temperature, duration of the heat process,
storage conditions and floral source; therefore,
Vitamin C
Ascorbic acid is one of the non-enzymatic antioxidant
substances present in honey.64,75,76 The ascorbic
acid content of the fresh Pauttika honey was around
2mg/100g and 4mg/100g in old honey (Table 2),
while a study by M Rabiul Islam et al., 2017 has
analyzed the vitamin C content in 10 samples of
honey (Apis dorsata), the mean value obtained was
107.3±10.8mg/kg.47 The high content of ascorbic
acid indicates a high antioxidant capacity of honey.77
Minerals Content
Analysis of mineral content is an important index
of possible environmental pollution, the presence
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
of toxic content, and a potential indicator of the
geographical origin of honey. Mineral contents
in the honey of the Pauttika honey are shown in
Table 3. In this study, a total of four elements
i.e. Ca, Fe, Mg, and Zn were quantified, and the
obtained values of these minerals are Ca (2.93ppm),
Mg (4.47ppm), Fe (0.34ppm), and Zn (4.47ppm).
577
It is well known that mineral elements are involved
in various physiological and metabolic processes,
especially in bone formation, blood clotting, muscle
contraction, and enzyme activity. Therefore, honey
is popularly used as a good source of nutritional
supplements.47
Table 3: Minerals analysis of fresh
Pauttika honey sample
S.N.
Element
Fresh honey (ppm) (N=3)
1
2
3
4
Ca
Mg
Fe
Zn
2.93±0.01
4.47±0.17
0.34±0.01
4.47±0.17
N: number of replicates
Table 4: Sensory evaluation score (by 9 points hedonic rating
scale) of fresh and old (one year stored at room temperature)
Pauttika honey (Mean ± standard deviation values)
S.N.
Sensory evaluation
Fresh honey
Old honey
1
2
3
4
5
Color and appearance
Consistency
Flavor
Mouthfeel
Overall acceptance
7.0±0.00
7.0±0.00
7.34±0.5
7.0±0.00
7.08±0.12
7.2±0.60
7.0±0.5
7.7±0.67
7.8±0.67
7.4±0.33
Sensory Evaluation of Honey
The data pertaining to sensory evaluation of honey
fresh and old honey stored at room temperature
(Table 4) showed that statistically higher scores
(6.9) were given to honey at the fresh stage and the
scores for sensory quality were increased during
storage. The overall acceptance score in old honey
was 7.4 which suggests the more acceptability of
old honey than fresh.
Table 5: Color (hunter color lab) test of fresh and old (one year
stored at room temperature) Pauttika honey sample
Observation
Fresh honey (N=3)
Old honey (N=3)
L Scale
a Scale
b Scale
35.33±0.14
1.78±0.035
13.42±0.19
12.99±0.01
9.96±0.04
15.08±0.14
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
The color and appearance of fresh honey were
liked moderately (score 7) which was less than the
one-year-old Pauttika honey (liked very much score
7.2). The score of Consistency, flavor, and mouthfeel
were 7, 7.34, 7 in old and 7, 7.7, 7.8 in fresh honey,
respectively. The higher sensory evaluation scores
in old honey than fresh honey suggest that the
acceptability of old honey was more than fresh honey.
So the overall acceptance of one-year-old honey
was more acceptable than the fresh honey on the
hedonic rating scale.
Color (Hunter Color Lab)
A different trend was observed in the color hunter
lab of honey after subjection to during the storage
period, with respect to botanical origin (Table 5).
In particular, L* values were decreased in Pauttika
honey old sample after the passing of one year. Red
578
components values (a*) and yellow components
values (b*) were increased in Pauttika honey old
sample after the passing of one year.
The analysis of the hunter color lab of Pauttika honey
at the fresh and old honey whereas L* which shows
lightness and darkness of the color whereas a* scale
shows redness and greenness of the product and b*
scale shows yellowness and blueness of the product.
So, the values of L* scale in fresh honey showed
darkness, which was less dark in comparison with
old honey. The value of a* scale and b* scale of fresh
honey were having less redness and yellowness
in comparison of old honey respectively. Overall
the color of the fresh honey sample was grayish,
yellowish with less quantity of redness whereas in
the old honey was darker with yellowish and redness.
Table 6: FTIR spectroscopy of old (one year stored at room temperature) Pauttika honey
Peak
no
X(cm-1)
Y(%T)
Group
1
2
3
3291.36
2937.48
1647.18
68.98
92.14
97.28
O-H Stretching
C-H Stretching
C=0 Stretching
4
1418.78
89.26
5
1346.04
89.85
6
1259.01
91.34
7
1052.04
56.24
8
1027.89
52.32
9
10
11
916.52
864.51
817.97
85.39
81.57
74.52
12
775.15
69.77
13
620-515
Strong
Compound class
Alcohol/Amine/Carboxylic acid
Alkane/aldehyde
Primary amide/conjugated acid or aldehyde/tert.
or secondary amide/lactam/unsaturated ketone
C=N Stretching
Imine or oxime
O-H Bending
Alcohol
S-H Stretching
ThioPhenol
S=O Stretching
Sulfonate/sulfonamide/sulfuric acid
C-O Stretching
Aromatic ester
C-F Stretching
Fluoro compound
C-O Stretching
Alkyl aryl ether
S=O Stretching
Primary alcohol
C-F Stretching
Sulfoxide
C-N Stretching
Amine
CO-O-CO Stretching Anhydride
C-H Bending
1,2,4- trisubstituted
S=O stretching
Sulphoxide
C-H Bending
1,3 disubstituted
C-H Bending
Alkene
C=C bending
Alkene
C-H Bending
1,2,3 trisubstituted
C=C bending
Olefin
C-H bending
Alkane
C-X stretching
(X = Cl, Br, I) Halo compound
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
579
Fig.6: FTIR Spectrum of Pauttika honey
FTIR (Fourier-Transform Infrared Spectroscopy)
FTIR Spectrum is a technique to measure the
wavelength of a sample and find out the peak value,
characteristic bands of different functional groups.
The value obtained in the Pauttika honey sample is
mentioned in Table 6 & Fig 6.
FTIR spectroscopy has shown the presence of
different characteristic peak value with various
functional compounds such as alcohol, carboxylic
acid, alkyne, amine salt, alkane, imine/oxime,
alkene, conjugated alkene, cyclic alkene, alkene,
sulfate, phenol, sulfonate, sulfonamide, sulfuric
acid, sulfone, fluoro compound, aromatic ester,
alkyl aryl ether, primary alcohol, sulfoxide, amine,
1,2,4- trisubstituted, 1,3 disubstituted, halo compound,
1,4 disubstituted or 1,2,3,4- tetrasubstituted,
1,2,3 trisubstituted, 1,2 disubstituted that may be
responsible for various medicinal properties.
Strength, Recommendation, and Limitations of
the Study
The naturally procured honey has been identified
as Pauttika honey a specific kind described in
Ayurveda is one of the strengths of the present study.
Pauttika honey has various medicinal properties; viz.
hypolipidemic action, indicated in diabetes, etc. which
can be further useful for the treatment of some kind
of diseases. Characteristics of honey are influenced
by a number of factors such as geographical origin,
botanical (flower) sources of nectar, environmental
and climatic conditions as well as it’s harvesting,
processing, and storage techniques, but researchers
have taken only one sample of honey from one state.
So, there can be further research on various samples
of honey and honey bees procured from the different
places in India, and identification of eight kinds of
honey bees and honey could be done as mention in
Ayurveda texts. The experimental and clinical studies
could be conducted on various kind of honey and
their properties as mentioned in the Ayurvedic text.
FTIR spectroscopy has reported various functional
groups. Further research on the analysis of subcompounds of this honey may be conducted.
Conclusion
This study was the first attempt to standardize and
validate Pauttika honey as mentioned in Ayurveda
texts and as per modern parameters viz. physicochemical analysis, organoleptic characters, hedonic
scale, and hunter color lab, etc. The honey bee
was identified as Apis dorsata and the Physicochemical analysis of honey samples confirmed the
good quality of honey according to the standards
set by the Codex Alimentarius Commission. FTIR
spectroscopy showed the presence of various
functional compounds that may be responsible for
VEENA et al., Curr. Res. Nutr Food Sci Jour., Vol. 8(2) 570-583 (2020)
various medicinal properties. The standard analysis
of honey sample confirms that the procured honey
was Pauttika types of honey among the eight kinds
of honey as already mentioned in the ancient texts
of Ayurveda. Analysis of fresh and old honey showed
a difference in the organoleptic evaluation, hedonic
scale, color, and physico-chemical analysis which is
consistent with the difference in properties of fresh
and old honey as mentioned in Ayurveda. The overall
acceptability of old honey was found better than fresh
honey after getting the above analysis.
Acknowledgments
The author expresses her sincere gratitude to her
supervisor and co-authors for their guidance and
providing basic facilities during this study. Grateful
580
to Professor Ida Tiwari, Department of Chemistry
(Forensic Science), Satyaprakash Singh, Shbbir
Raza Khan, Priya Aradhya Ekka, Madhu lika,
Aman, Imran Khan, Suraj to providing support. I
acknowledge sincere thanks to Head of Department
of Kriya Sharir, Department of Dairy Science and
Food Technology, BHU and Division of Germplasm
Conservation and Utilization, ICAR- National Bureau
of Agricultural Insect Resources, Bangalore- 560024
Karnataka, India.
Funding
Nil, This study did not get funding from anywhere
Conflict of Interest
The authors have no conflict of interest to declare.
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