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Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats
Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Medknow Publications Pvt Ltd
2010
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/ https://www.ncbi.nlm.nih.gov/pubmed/22131701 http://dx.doi.org/10.4103/0974-8520.72363 |
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author | Annapoorani, A. Anilakumar, K. R. Khanum, Farhath Murthy, N. Anjaneya Bawa, A. S. |
author_facet | Annapoorani, A. Anilakumar, K. R. Khanum, Farhath Murthy, N. Anjaneya Bawa, A. S. |
author_sort | Annapoorani, A. |
collection | PubMed |
description | Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey and honey mixed with ghee, and their effect on daily food intake and organ weights of rats. The specific gravity of samples showed a significant decrease in honey and ghee samples heated to 140°C. The pH of honey heated to 140°C was elevated with a reduction in the specific gravity. There was a significant rise in hydroxymethyl furfuraldehyde (HMF) in 60º and 140°C heated honey samples. The browning and total antioxidant of honey mixed ghee samples was significantly higher when compared to ghee samples. Further, the authors have also evaluated the effects of consumption of heated honey, ghee, honey mixed with equal amount of ghee and heated honey mixed with heated ghee in rats. The feeding of heated honey and honey mixed with ghee for 6 weeks showed no significant change in the food intake, weight gain and relative organ weights. The study revealed that the heated honey mixed with ghee produces HMF which may cause deleterious effects. |
format | Online Article Text |
id | pubmed-3215355 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2010 |
publisher | Medknow Publications Pvt Ltd |
record_format | MEDLINE/PubMed |
spelling | pubmed-32153552011-11-30 Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats Annapoorani, A. Anilakumar, K. R. Khanum, Farhath Murthy, N. Anjaneya Bawa, A. S. Ayu Original Article Honey and ghee are the two food substances used widely in our diet. In Ayurveda, it is quoted that heated honey and honey mixed with equal amount of ghee produce deleterious effects. Hence, it was of our interest to study the physicochemical characteristics and chemical constituents of heated honey and honey mixed with ghee, and their effect on daily food intake and organ weights of rats. The specific gravity of samples showed a significant decrease in honey and ghee samples heated to 140°C. The pH of honey heated to 140°C was elevated with a reduction in the specific gravity. There was a significant rise in hydroxymethyl furfuraldehyde (HMF) in 60º and 140°C heated honey samples. The browning and total antioxidant of honey mixed ghee samples was significantly higher when compared to ghee samples. Further, the authors have also evaluated the effects of consumption of heated honey, ghee, honey mixed with equal amount of ghee and heated honey mixed with heated ghee in rats. The feeding of heated honey and honey mixed with ghee for 6 weeks showed no significant change in the food intake, weight gain and relative organ weights. The study revealed that the heated honey mixed with ghee produces HMF which may cause deleterious effects. Medknow Publications Pvt Ltd 2010 /pmc/articles/PMC3215355/ /pubmed/22131701 http://dx.doi.org/10.4103/0974-8520.72363 Text en Copyright: © AYU (An International Quarterly Journal of Research in Ayurveda) http://creativecommons.org/licenses/by-nc-sa/3.0 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Annapoorani, A. Anilakumar, K. R. Khanum, Farhath Murthy, N. Anjaneya Bawa, A. S. Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
title | Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
title_full | Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
title_fullStr | Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
title_full_unstemmed | Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
title_short | Studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
title_sort | studies on the physicochemical characteristics of heated honey, honey mixed with ghee and their food consumption pattern by rats |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3215355/ https://www.ncbi.nlm.nih.gov/pubmed/22131701 http://dx.doi.org/10.4103/0974-8520.72363 |
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