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The objective of this study was to establish a conceptual approach for developing a margarine enriched with honey free from the synthetic antioxidant „α-tocopherol“ and the chemical preservative „potassium sorbate“. Five types of honey of different origins were considered. Pollen analysis revealed that four were of monofloral origin (Fabaceae, Fagaceae and Asteraceae) and one sample was polyfloral. The physico-chemical parameters of honeys and formulated margarines proved compliant with standards. The addition of honey to margarines makes them rich in phenolic compounds. Their antioxidant potential, assessed by Ferric Reducing Antioxidant Power Assay (FRAP) and CUPRAC, revealed values 6.44 (M3) and 28.79 mg GAE/100g (M4), and 22.40 (M5) and 57.32 mg GAE/100g (M2), respectively. The antibacterial power of honeys gave margarines greater microbiological stability. In addition, follow-up assessment of oxidative stability using Schaal, conjugated diene and triene, thiobarbituric acid reactive substances (TBARS) and Rancimat tests over a twelve-week storage period revealed that the honeys used offered statistically significant protection against oxidation of the lipid phase. Margarines M4 and M5 were the most resistant to oxidation, due to the quantity and the quality of the antioxidants present in the honey. Spearmane correlations showed that these Algerian honeys were an excellent source of antioxidants, and that honey flavonoids retard margarine oxidation. Chemometric analysis revealed a single homogeneous group (M1 and M2) and confirmed the correlations obtained. In conclusion, honey could be used as a natural antioxidant and preservative in margarine. [ABSTRACT FROM AUTHOR]

BACKGROUND: Honey, a product of the beehive with high nutritional and taste value, is a food much appreciated by consumers for its nutritional value and therapeutic properties such as antioxidant, anti-inflammatory and antibacterial properties. OBJECTIVE: The main objectives of this work are to evaluate the quality of Algerian honeys, their chemical composition, their antioxidant, anti-inflammatory and anti-browning enzyme activities, and to confirm the qualitative superiority of local honeys over imported honeys. METHODS: Six local and imported honeys are analyzed for their physicochemical parameters, floral origin, phenolic compound content and in vitro antioxidant and anti-inflammatory activities. The enzymatic browning inhibitory power of Algerian honeys is also tested. RESULTS: The pollen study shows that the four local honeys were of monofloral origin, while the two imported honeys are pollen-free. Local and imported honeys are compared on 17 physico-chemical and biological parameters. The results reveal that single-flower honeys generally meet international standards in terms of HMF and proline content, unlike imported honeys. These honeys have lower antioxidant levels than other honeys: polyphenols (161 to 248 mg GAE/100 g) and flavonoids (64 to 74 mg QE/100 g). There is a correlation between honey color, antioxidant contents and biological activities. CONCLUSION: Darker Algerian honeys have higher antioxidant content and better biological properties than others samples. [ABSTRACT FROM AUTHOR]

This study examined the textural and rheological properties of Algerian honeys and margarines formulated with honey and their sensory acceptance. Textural analysis shows that all honeys and margarines enriched with honey are spreadable, easy to swallow by the consumer and to adhere to a surface (bread, teeth, tongue, etc.), and have suitable adhesiveness. The hardness and elasticity values reveal that H5 honey and its M5 margarine are less hard and regain their height more quickly. The rheological analysis reveals that all honeys and formulated margarines non‐Newtonian behavior at 25 and 45°C with a G′ > G″ for each type of honey except for H1 and all margarines elaborated with honey presenting a structure of a gel. Statistical analysis shows no significant differences (p > 0.05) in mean values of activation energy, suggesting that honeys and margarines need the same energy to flow. Chemometric analysis reveals strong similarities between (H3 and H5) and (M3 and M5). Sensory acceptance of margarines enriched with honey shows that M4 and M5 margarines are the most preferred by consumers with a satisfaction rate between 60% and 80%. In conclusion, margarine formulated with honey should be introduced to the market due to their good structural properties and high acceptance. [ABSTRACT FROM AUTHOR]

ABSTRACT Introduction Globularia alypum L., belonging to the Globulariaceae family, is a perennial wild shrub found throughout the Mediterranean area, Europe, and Africa. This plant is widely used to treat many diseases, but no previous work on the phytochemical composition of the Algerian G. alypum species has yet been reported. Objective To investigate the phytoconstituents of the methanolic extract of G. alypum using an LC-ESI-QTOF-MS method. Methods Ground air-dried leaves of G. alypum were macerated with methanol at room temperature for 24 h. The supernatant was filtered and concentrated to dryness under reduced pressure in a rotary evaporator, and extracts were recovered with methanol and filtered. Afterwards, the G. alypum extract was injected into the LC-ESI-QTOF-MS system. Results The combined LC-MS/MS led to the tentative characterisation of 63 phytochemicals. In this work, a large number of compounds have been characterised in the leaf-extract analysis of this plant. Among others, 24 iridoids and secoiridoids were found, of which nine compounds have not previously been recorded in G. alypum. Also, nine unusual phenylethanoid glycosides were characterised for the first time in this species. Conclusion The method used has proved to be a valued tool for the characterisation of a wide range of compounds from G. alypum leaves. This work constitutes a detailed investigation of the chemical composition of G. alypum leaves, which are widely used in different traditional systems of medicine. Copyright © 2014 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Background: Honey is a product of the hive elaborated by the bees of the species Apis mellifera . As well as Pistacia lentiscus , is a species widely used in traditional medicine that is part of a large family of Anacardiaceae . Aims: To determine the biological properties including the antioxidant activity of the mixture of the extract of P. lentiscus berries associated with honey at different concentrations (0.5%, 2%, 4%, 8% and 12%). Methods: Physicochemical parameters and phenolic compound amounts. The antioxidant activities (reducing power, FRAP, CUPRAC, TAC, DPPH, ABTS, and ferrozine) were also tested. Results: According to the physico-chemical parameters, the honey and the mixture analyzed are in conformity with the international standards. The results of the antioxidant assay gave a significant content of total phenolic compounds for the H/DP mixtures, the sample of honey alone analyzed exerts a weak antioxidant activity compared to the two mixtures made. Conclusion: The honey and Pistacia compound constitute an important source of antioxidants which intensifies very significantly the antioxidant activity of the blend.