UPM Institutional Repository

Comparison of selected local honey with Manuka honey based on their nutritional and antioxidant properties


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


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.

Download File

[img] Text (Abstract)

Download (5kB)

Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.26656/fr.2017.4(S1).S12
Publisher: Rynnye Lyan Resources
Keywords: Antioxidant activity; Malaysian raw honey; Proximate composition; Total phenolic content
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 18 May 2022 01:57
Last Modified: 18 May 2022 01:57
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.26656/fr.2017.4(S1).S12
URI: http://psasir.upm.edu.my/id/eprint/88220
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item