Comparison of Proximate Components, Free Sugar, Vitamin C and Minerals of 16 Kinds of Honey produced in Korea with Manuka Honey
![]() |
Paik, Weon-Ki
(Division of Life Science & Chemistry, Daejin University)
Kwak, Ae-Kyung (Division of Life Science & Chemistry, Daejin University) Lee, Myeong-Lyeol (Dept. of Agricultural Biology, Rural Development Administration, National Academy of Agricultural Science) Choi, Yong-Soo (Dept. of Agricultural Biology, Rural Development Administration, National Academy of Agricultural Science) Kim, Hye-Kyung (Dept. of Agricultural Biology, Rural Development Administration, National Academy of Agricultural Science) Choi, Kyungsuk (Dept. of Food Science and Nutrition, Daejin University) |
1 | Blaser MJ (1990) Helicobacter pylori and the pathogenesis of gastroduodenal inflammation. J Infect Dis 161: 626-633. DOI |
2 | Chang HG, Bae JH, Lee DT, Chun SK, Kim JG (1987) Mineral constituents of honey produced in Korea. Korean J Food Sci Technol 19: 426-428. |
3 | Chen LA, Mehta M, Berenbaum AR, Zangerl Engeseth NJ (2000) Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J Agric Food Chem 48: 4997-5000. DOI |
4 | Chung DH, Baek SH (2002) Antibacterial activity of honeys on the Staphyloccus aureus. Korean J Food & Nutr 15: 158-164. |
5 | Chung WC, Kim MW, Song KJ, Choi EH (1984) Chemical composition in relation to quality evaluation of Korean honey. Korean J Food Sci Technol 16: 17-22. |
6 | Ferreres FA, Tomas-Barberan BI Gil, Tomas-Lorents F (1991) An HPLC technique for flavonoid analysis in honey. J Sci Food Afric 56: 49-56. DOI |
7 | Han JG, Kim K, Kim DY, Kim SK (1985) Composition, the chages of diastase activity and hydroxymethylfurfural content during storage of the various honey samples. Korean J Food Sci Technol 17: 155-162. |
8 | Hase S, Aid Y, Kawamura UU (1978) The Mineral Composition of Honey. Shokuhin Soga Kenkyusho Kenkyu Hokoku. Japan. pp 33-89. |
9 | Hawer WD, Ha JH, Nam YJ (1992) The assessment of honey by stable carbon isotope anal. Anal Sci Technol 5: 229-234. |
10 | Jeong CJ, Bae YI, Lee HJ, Shim KH (2003) Chemical components of propolis and its ethanolic extracts. J Korean Soc Food Sci Nut 32: 501-504. DOI |
11 | Jung ME, Kim CJ, Paik HD, Oh JW, Lee SK (2011) Comparision of mineral, hydroxy methyl furfural content and SDS-PAGE pattern of proteins in different honeys. Korean J Food Sci Ani Resour 31: 241-249. DOI |
12 | Kim BN, Kim TJ, Cheigh HS (1994) Free amino acid, sugar and enzyme activity of honey harvested in Kangwon area. J Korean Soc Food Nutr 23: 680-685. |
13 | Korean Nutrition Society (2010) Dietary Reference Intakes for Koreans. p 485. |
14 | Kim ES, Rhee CO (1996) Comparison of quality attributes of Korean native bee honey and foreign bee by K/Na ratio. J Kor Sic Food Nutr 25: 672-679. |
15 | Kim HK, Lee MY, Hong IP, Choi YS, Kim NS, Lee MY, Lee SC (2010) Antioxidant and antimicrobial capacity of several monofloral honey correlation with phenolic and flavonoid contents. Korean J Apiculture 25: 275-282. |
16 | Kim JY, Song HY, Moon JA, Shin MH, Baek SH (2014) Quality properties of honey in Korean commercial markets. Korean J Food Sci Technol 46: 432-437. DOI |
17 | Lee ML, Kim HK, Lee MY, Choi YS, Kim HB, Chung HG, Kim SH (2007) Antiooxidant and antibacterial capacity of chestnut(Castanea crenata var. dulcis) honey produced in Korea. Korean J Apiculture 22: 147-152. |
18 | Lee SU, Kim KS, Kim KR, Cho ST, Lee KJ, Kim KH (1971) Studies on tasty constitudents in various foodstuffs. Korean J Food Sci Technol 3: 168-171. |
19 | Lee SW, Kim HJ, Hwangbo S (2001) Studies on the chemical characteristics of Korean propolis. Korean J Food Sci Ani Resour 21: 383-384. |
20 | Lee SW, Hwangbo S, Kim HJ (2002) Antimicrobial activities of Korean propolis. Korean J Food Sc Ani Resour 22: 66-71. |
21 | Ministry of Food and Drug Safety (2013) Food Code. Notification 2013-2014. Ministry of Food and Drug Safety, Cheongju, Korea. |
22 | Ozcan M, Arslan D, Ceylan DA (2006) Effect of inverted saccharose on some properties of honey. Food Chem 99: 24-26. DOI |
23 | Park HK, Kim SB, Shim CH (2008) Antimicrobial activity of water soluble propolis. Korean J Food & Nutr 21 15-21. |
24 | Rural Development Administration (2010) Agricultural Technology Report http://www.rda.go.kr/board accessed on 30. 9. 2015. |
25 | Park HY, Oh HW, Park DS, Chang YD (1995) Antimicrobial activities of honeybee propolis extracts in Korea. Korean J Apiculture 18: 53-56. |
26 | Rashed MN, Soltan ME (2004) Major and trace elements in different types of Egyptian mono-floral and non-floral bee honeys. J Food Comp Anal 17: 725-735. DOI |
27 | Rural Development Administration (2012) Standard Food Composition Table. 8th revision pp 82-83. |
28 | Rhim JY, Moon TS, Jung SH, Lee KY, Lyu SY, Shim CS, Park WB (2002) Antimicrobial activities of combined extract of aloe vera with propolis against oral pathogens. J Korean Soc Food Sci Nutr 31: 899-904. DOI |
29 | Sabatier S, Amiot MJ, Tacchini M, Aubert S (1992) Identification of flavonoids in sunflower honey. J Food Sci 57: 773-777. DOI |
30 | Shallenberger RS, Guild WE, Morse RA (1975) Detecting Honey Blended with Sugar Syrup. New York Food and Life Science, 8: 8. |
31 | Shin H, Ustunol Z (2005) Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestina bacteria. Food Res Int 38: 721-728. DOI |
32 | Son TR (2003) Studies on the antimicrobial effect of extracts of propolis. J Fd Hyg Safety 18: 184-194. |
33 | Watanabe K, Rahmasari R, Matsunaga A, Haruyama T, Kobayashi N (2014) Anti-influenza viral effects of honey in vitro:Potent high activity of manuka honey. Arch Med Res 45: 359-365. DOI |
34 | Yanniotis S, Skaltsi S, Karaburnilti S (2006) Effect of moisture content on the viscosity of honey at different temperatures. J Food Eng 72: 372-377. DOI |
35 | Wilix DJ, Molan PC, Harfoot CG (1992) A comparison of the sensitivity of wound-infecting species of bacteria to the antibacterial activity of manuka honey and other honeys. J Appl Bacteriol 73: 338-394. |
![]() |