Physicochemical, Antimicrobial, Antioxidant and Sensory Characterization of Belete-Gera Forest Honey, Jimma, Ethiopia
| dc.contributor.advisor | Belay, Abera (PhD) | |
| dc.contributor.advisor | Debebe, Zelalem (PhD) | |
| dc.contributor.author | GlMikael, Tekleweyni | |
| dc.date.accessioned | 2022-04-15T06:37:43Z | |
| dc.date.accessioned | 2023-11-09T15:32:54Z | |
| dc.date.available | 2022-04-15T06:37:43Z | |
| dc.date.available | 2023-11-09T15:32:54Z | |
| dc.date.issued | 2018-11 | |
| dc.description.abstract | The study aimed to investigate the quality of honey based On botanical origin, physicochemical, antimicrobial, antioxidant and sem'olY properties collected ./i'om Belete -Cera forest, Jimma, Ethiopia. A total fol'/y eight samples honey samples were collectedji'om Jimma- Ethiopia and categorized into seven mono/loral honey I.Ising melissopalynology. Sugars (/i'uctose, glucose, suc/'Ose, maltose) and hydroxylmethy/iu/ilral were investigated using high per/ilrmance liquid chromatography and moisture, pH, acidity, ash, au., conductivity and colour were analysed using harmonized method of the international honey commission. The antioxidant content (phenol, flavonoid) and antioxidant activity (2, 2 -Diphenyl I-picryl hydrazyl assay, ferric reducing antioxidant power, Peroxide Radical scavenging activitie.l) were analysed using UV. Ipectrophotometer. The antimicrobial properties were analysed using disc diffi.lsion and sensruy acceptability based on seven hedonic scale. The mono/lora honey /ilund in Belete-Cera were: Eucalyptus. Cuizotia spp, Viciafaba, Trifolium, Vernonia. Hypericum and Sativa in which their total sugar content 64.67±6.181IDDg (Eucalyptus), 63.8±5. 74g11DDg (Cu izotia), 63.D8±5.14gI IDDg (Vicia/elba), 62.16±4 . ././gI IDDg (TirijiJlium), 6-I68±./35gI IDDg (Vernonia), 63.45±5.19gI IDDg (Hypericum), 64. 73±4. 44gl 1 DDg (\'(It iva), pH 4.1 D±D. 0.1 (Eucalyptus), 4.3±D.DD (Cuizotia), 4.23±D.D2 (Vicia /elba), 4.25±D.DD (Trifolium), '/D9±O.D3 (Vernonia) , 3. 7D±D. 0. 1 (Hypericum), 3. 62D±. DO (Sa tiva), moisture content 15. D±D.16 (Eucalyptus), 17. D±O. 32 (Cuizotia), 188±D.15 (Vicia faba) , 15. 8±D.32 (Tiri/olum), 19.D±0 15 (Ve rnonia). 16.2±D.29 (Hypericum). 18±D.24% (sativa). electrical conduclivity D.5D±D.D'/ (Eucalyptus), D.2D±0.D1 (Cuizotia), D.2±a DO. (Viciafaba), 0. ./2±D 12 (Tirfolium), 0. 31 ±D 0.7 (Vernonia), 0..3 7±D 0.5 (Hypericum), D. 26±D. D4mS!cm (Sat iva), HlvlF 12. 2±4. 8 (EucalyptU5), 16.1 ±3. 9 (Cuizot ia), 16.33±./.5 (Viciafaba), 21.95±D.87 (Trifolium), 18.23± 172 (Vernonia), 12. 25±4. 94 (Hypericum), 19.2D±4.2Dglkg (Sativa), au, D.53±aD4 (Eucalyptw), D56±DD1 (Cuizotia), D.59±D.DD(Vicia .fclba), D.54±D. 0.1 (TrifOlium), O.IiD±a DO. (Vernonia), D.55±D.DD(Hypericum), D.59±a DD%(Sativa), ash content D. 30±D. 0. (Eucalyptl/.l) . D.l±a 02 (Cuizitia). D.3D±D. a (Vicia .fclba), 0.1 D±a DO (TrifOlium), D. 6±0. 0.4 (Vernon ia). O. 2±{). 0. I, UI ±O. ODmglkg (Sativa) re.lpectively. Mean phenol content for Eucalypt"s, Cuizotia spp, Vicia.f(dJa, Triji)lium. Vernonia, Hypericum and Sativa were: 615.6±5.50, 536.4±4.0D, ./53. 1±3. 12 . .//3.2±2.51, 425. 0±2. DO., 406. 7±3.J3, 61.95±1.47CAElkg respectively; Flavonoid.l· had 41.50±0.84, 24.22±a 73, 31.83±O.16, Il.D9±D./I, 12. 18±D.DI, 25. 62±D. 0.8, 18.9D±D./ImgQElkg mpectively, , DPPH had -I7.4D±1.13, 5272±D.32, 42. 27±1.l3. 55. 93±D. 69, 37.29±D.II, 6D.0I±D.D87, 72.76±5.D9% respectively and peroxide radical scavenger had 636±2.82, 59.2±D.46. 863±II.D3. 72.7±636, 76.2±7.21, 82.4±7.91, 65.D±I.13% respectively. The mean sensOlY acceptance/ill' Eucalyptus and sativa taste was 5.44±D.95, 5.32±1.13 respectively: smell 5.54 ±D.95, 5. 2D±D. 94, respectively: color 5. 52±D. 78, 5.86±a83respectively and over all acceptability was 5. 78±a84, 5.58±D.99 respectively in a scale of seven. The results I!f honey indicated thai, all Ihe honey samples collected./i'om Belele-Cera/oresl area salisfY Ihe Codex, EU and Ethiopian slandard. Eucalyptus honey had the besl quality as compaieredji'Oln Ihe rest and Honey is unique on ils /loral source of the neclar ii-om which if was made and assessing Ihe physicochemical and anlioxidanl properly ofhoney'ji'om differenl area is necessaty. Key words: Anlioxidanl, Anlimicrobial, Honey, Physicochemical | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31354 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Anlioxidant | en_US |
| dc.subject | Anlimicrobial | en_US |
| dc.subject | Honey | en_US |
| dc.subject | Physicochemical | en_US |
| dc.title | Physicochemical, Antimicrobial, Antioxidant and Sensory Characterization of Belete-Gera Forest Honey, Jimma, Ethiopia | en_US |
| dc.type | Thesis | en_US |