Physicochemical and Sensory Attributes of Trihoney Blend (Trigona sp., Apis mellifera, and Apis dorsata) for Enhanced Antioxidant Optimization using Response Surface Methodology (RSM)

Ainin Azwani Abdul Rafa, Muhammad Ibrahim, N. Zakaria, Mohd Nur Nasyriq Anuar, Nur Aizura Mat Alewi, Radiah Abdul Ghani, F. A. Abdul Majid
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Abstract

INTRODUCTION: The therapeutic applications of honey products have been extensively studied, but the various combination of honeys as a high-antioxidant product has not been explored. This study aimed to develop an optimized three honey formulation (Trihoney) with maximal antioxidant potency and physicochemical characteristics, as well as favourable among panellists. MATERIALS AND METHODS: The three types of honey studied are; i) Trigona sp. honey (TH), ii) Apis mellifera honey (MH), and iii) Apis dorsata honey (DH). Response surface methodology (RSM) was employed to design optimal Trihoney formulation for i) total phenolic content (TPC), ii) ferric-reducing ability of plasma (FRAP), and iii) 2,2’-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging activity. Proximate and nutrient analyses, such as moisture, protein, fibre, carbohydrate, sugar, and gross energy were also conducted. Additionally, sensory evaluation was carried out to support the findings. RESULTS: Based on RSM, three optimal Trihoney formulation were developed; i) Trihoney 1 (MH15:DH10:TH45), ii) Trihoney 2 (MH15:DH10:TH25), and iii) Trihoney 3 (MH15:DH10:TH15). Trihoney 1 was the most promising formulation, exhibiting the highest TPC (0.50 mg/GAE/g), remarkable values of FRAP (230.85 AAE/g) and DPPH (86.32%). Physicochemical and sugar analysis indicated that all values complied with permitted quality standards. MH received the highest overall acceptability scores based on sensory evaluation. CONCLUSION: These findings warrant further extensive investigation of Trihoney formulation in animal studies to support its efficacy as a valuable food supplement.
利用响应面方法学(RSM)优化三蜂蜜混合物(Trigona sp.、Apis mellifera 和 Apis dorsata)的理化和感官属性以增强抗氧化性
引言:蜂蜜产品的治疗应用已得到广泛研究,但作为高抗氧化剂产品的各种蜂蜜组合尚未得到探讨。本研究旨在开发一种优化的三种蜂蜜配方(Trihoney),该配方具有最高的抗氧化效力和理化特性,并受到小组成员的青睐。材料与方法:所研究的三种蜂蜜是:i) Trigona sp. 蜂蜜(TH);ii) Apis mellifera 蜂蜜(MH);iii) Apis dorsata 蜂蜜(DH)。采用响应面法(RSM)设计了三蜂蜜的最佳配方,以满足 i) 总酚含量(TPC)、ii) 血浆铁还原能力(FRAP)和 iii) 2,2'-diphenyl-1 picrylhydrazyl(DPPH)自由基清除活性的要求。还进行了近似和营养分析,如水分、蛋白质、纤维、碳水化合物、糖和总能量。此外,还进行了感官评估以支持研究结果。结果:根据 RSM,开发出三种最佳蜂蜜配方:i) 蜂蜜 1(MH15:DH10:TH45),ii) 蜂蜜 2(MH15:DH10:TH25)和 iii) 蜂蜜 3(MH15:DH10:TH15)。Trihoney 1 是最有前景的配方,其 TPC(0.50 毫克/GAE/克)最高,FRAP(230.85 AAE/克)和 DPPH(86.32%)值显著。理化和糖分分析表明,所有数值均符合允许的质量标准。根据感官评估,MH 的总体可接受性得分最高。结论:这些发现表明,有必要在动物实验中进一步广泛调查三蜂蜜配方,以支持其作为一种有价值的食品补充剂的功效。
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