RESUMO
OBJECTIVE: The study aimed to assess the composition of MO and honey from different areas in South Sulawesi. METHODS: This was a laboratory examination study. Several macro and micronutrients were measured including water, crude protein, crude lipid, Ca, Mg, Na, P, and K. Also, polyphenol and flavonoid were measured. RESULT: The results showed that variation of water, protein, and lipid in MO were 9.2-9.4%, 24.2-29.8%, and 8.43-9.6% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in MO were 1.63-2.2%, 0.36-0.53%, 0.18-0.43%, 012-0.22% and 0.67-0.76%, respectively. The variation of polyphenol and flavonoid of MO were 0.24-0.34% and 192-209ppm, respectively. On the other hand, the variation of water, protein, and lipid in different types of honey were 21.1-25.4%, 1.1-1.6%, and 0.01-0.09% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in honey were 632-1040%, 216-378%, 361-555%, 20-57% and 1570-2848%, respectively. Polyphenol and flavonoids from three different kinds of honey were also varied at 0.06-011% and 14.4-35.8ppm, respectively. CONCLUSION: We conclude that chemical compositions in MO from three areas were almost similar but they were varied enough in honey which was higher in Trigona sp.
Assuntos
Mel , Moringa oleifera , Animais , Abelhas , Humanos , Indonésia , ÁguaRESUMO
Objective: The study aimed to assess the composition of MO and honey from different areas in South Sulawesi. Methods: This was a laboratory examination study. Several macro and micronutrients were measured including water, crude protein, crude lipid, Ca, Mg, Na, P, and K. Also, polyphenol and flavonoid were measured. Result: The results showed that variation of water, protein, and lipid in MO were 9.29.4%, 24.229.8%, and 8.439.6% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in MO were 1.632.2%, 0.360.53%, 0.180.43%, 0120.22% and 0.670.76%, respectively. The variation of polyphenol and flavonoid of MO were 0.240.34% and 192209 ppm, respectively. On the other hand, the variation of water, protein, and lipid in different types of honey were 21.125.4%, 1.11.6%, and 0.010.09% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in honey were 6321040%, 216378%, 361555%, 2057% and 15702848%, respectively. Polyphenol and flavonoids from three different kinds of honey were also varied at 0.06011% and 14.435.8 ppm, respectively. Conclusion: We conclude that chemical compositions in MO from three areas were almost similar but they were varied enough in honey which was higher in Trigona sp. (AU)