Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties
This study aimed to determine and compare the proximate composition, sugars content and antioxidant properties of selected Malaysian raw honey (Tualang, Gelam, Kelulut, Wild, and Pineapple) with Manuka honey. Proximate analysis (energy, carbohydrate, protein, fat, ash, moisture and total dietary fib...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88220/ http://psasir.upm.edu.my/id/eprint/88220/1/ABSTRACT.pdf |
| _version_ | 1848860577414250496 |
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| author | Kau, Zae Ting Azlan, Azrina Abu Bakar Sajak, Azliana Khoo, Hock Eng Chin, Nyuk Ling M. F., Md Noh N., Mustafa Khalid |
| author_facet | Kau, Zae Ting Azlan, Azrina Abu Bakar Sajak, Azliana Khoo, Hock Eng Chin, Nyuk Ling M. F., Md Noh N., Mustafa Khalid |
| author_sort | Kau, Zae Ting |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aimed to determine and compare the proximate composition, sugars content and antioxidant properties of selected Malaysian raw honey (Tualang, Gelam, Kelulut, Wild, and Pineapple) with Manuka honey. Proximate analysis (energy, carbohydrate, protein, fat, ash, moisture and total dietary fibre), sugar analysis (fructose, sucrose, glucose and maltose), total phenolic content (TPC) and antioxidant analysis (DPPH radical scavenging activity and linoleic acid oxidation assay) were conducted on the honey samples. The proximate analysis and sugar analysis results for all honeys were within Codex Alimentarius Commission guidelines. In general, Malaysian honeys exhibited lower level of carbohydrates (80.27% to 82.32%), energy (324.18 kcal/100 g to 331.20 kcal/100 g), ash (0.17% to 0.28%) and protein (0.24% to 0.26%, except for Gelam 0.45%) but higher in moisture (17.07% to 19.08%) and fat (0.10% to 0.36%) contents compared to Manuka honey. No significance differences (P>0.05) was detected in total sugar among the honey samples. Overall, among the selected honeys, Kelulut honey has the highest energy content, lowest moisture level, fat content and fructose level. Meanwhile, Wild honey showed the highest phenolic content and antioxidant activities. |
| first_indexed | 2025-11-15T12:47:27Z |
| format | Article |
| id | upm-88220 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:47:27Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-882202022-05-18T01:57:35Z http://psasir.upm.edu.my/id/eprint/88220/ Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties Kau, Zae Ting Azlan, Azrina Abu Bakar Sajak, Azliana Khoo, Hock Eng Chin, Nyuk Ling M. F., Md Noh N., Mustafa Khalid This study aimed to determine and compare the proximate composition, sugars content and antioxidant properties of selected Malaysian raw honey (Tualang, Gelam, Kelulut, Wild, and Pineapple) with Manuka honey. Proximate analysis (energy, carbohydrate, protein, fat, ash, moisture and total dietary fibre), sugar analysis (fructose, sucrose, glucose and maltose), total phenolic content (TPC) and antioxidant analysis (DPPH radical scavenging activity and linoleic acid oxidation assay) were conducted on the honey samples. The proximate analysis and sugar analysis results for all honeys were within Codex Alimentarius Commission guidelines. In general, Malaysian honeys exhibited lower level of carbohydrates (80.27% to 82.32%), energy (324.18 kcal/100 g to 331.20 kcal/100 g), ash (0.17% to 0.28%) and protein (0.24% to 0.26%, except for Gelam 0.45%) but higher in moisture (17.07% to 19.08%) and fat (0.10% to 0.36%) contents compared to Manuka honey. No significance differences (P>0.05) was detected in total sugar among the honey samples. Overall, among the selected honeys, Kelulut honey has the highest energy content, lowest moisture level, fat content and fructose level. Meanwhile, Wild honey showed the highest phenolic content and antioxidant activities. Rynnye Lyan Resources 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88220/1/ABSTRACT.pdf Kau, Zae Ting and Azlan, Azrina and Abu Bakar Sajak, Azliana and Khoo, Hock Eng and Chin, Nyuk Ling and M. F., Md Noh and N., Mustafa Khalid (2020) Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties. Food Research, 4 (suppl. 1). 205 - 213. ISSN 2550-2166 https://www.myfoodresearch.com/vol-49474supplementary-1.html 10.26656/fr.2017.4(S1).S12 |
| spellingShingle | Kau, Zae Ting Azlan, Azrina Abu Bakar Sajak, Azliana Khoo, Hock Eng Chin, Nyuk Ling M. F., Md Noh N., Mustafa Khalid Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties |
| title | Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties |
| title_full | Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties |
| title_fullStr | Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties |
| title_full_unstemmed | Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties |
| title_short | Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties |
| title_sort | comparison of selected local honey with manuka honey based on their nutritional and antioxidant properties |
| url | http://psasir.upm.edu.my/id/eprint/88220/ http://psasir.upm.edu.my/id/eprint/88220/ http://psasir.upm.edu.my/id/eprint/88220/ http://psasir.upm.edu.my/id/eprint/88220/1/ABSTRACT.pdf |