Commercial processing of honey does not negatively affect the nutrient content or antioxidant activity, according to a new research which is being presented at the Federation of American Societies for Experimental Biology (FASEB) Conference in Boston from 20-24 April.
The researchers noted that this study goes against the consideration that raw honey is nutritionally superior to processed honey, largely because processing removes most of the pollen.
For the study, the researchers selected five random samples of raw honey from a total of twenty-two, 55-gallon drums of canola honey from Canada.
The twenty-two drums were then blended and processed using standardized commercial processing techniques (which included filtering with diatomaceous earth) and two additional random samples were selected (processed honey). All samples were evaluated for micronutrient content, hydro- and lipophilic antioxidant capacity and pollen content.
The results showed that while processing significantly reduced the pollen content of the honey, it did not affect the nutrient content or antioxidant activity. The researchers concluded that the micronutrient profile of honey is not associated with its pollen content and is not affected by commercial processing.
Lead researcher of the study David Ropa said that pollen can get transferred into the honey during this process; however, honey is not produced from pollen; it is produced by the use of nectar.
"Because the levels of pollen vary so greatly from one honey sample to the next, pollen levels are not a valid indicator of honey quality," Ropa added.
The study was funded by the National Honey Board, coordinated by Ropa Science Research and presented at the conference by Dr. Katherine Beals, a consultant for the National Honey Board.
The National Honey Board is a federal research and promotion board under USDA oversight that conducts research, marketing and promotion programs to help maintain and expand markets for honey and honey products.
