Dr. Krishnasree V

It also supports the economy of the country as street foods are gathering a lot of attention through food tourism as well. On the other hand, a large number of population is thriving on it as a means of livelihood. However, the safety and hygienic practices followed in these food vending system requires large reforms. In this regard, the present study was undertaken to understand the awareness of street food handlers on food safety and to determine the microbial contamination of the street foods. The current investigation revealed that even though, majority of the food vendors were aware of the safe food handling practices, it was not followed appropriately during food preparation which resulted in higher levels of microbial contamination in their produce. The study also throws light on the methods that could achieve a sustainable food safety in the street food vending systems in the country.

The nutrient profile and antioxidant activity of the major bee honeys viz., Apis cerana indica F. (Ac), Apis mellifera L. (Am), Apis dorsata F. (Ad), Apis florea F. (Af) and Trigona iridipennis S. (Ti) from their raw and processed obtained in the southern zone of Kerala were analyzed. It was observed the energy content ranged from 328 to 353 kcal and carbohydrate content from 80.25 to 88 g/100g. The protein
content was negligible and the major amino acid proline was detected only in raw and processed Ad honey (4.5 mg each) and T. iridipennis (8, 3 mg) honeys. With respect to the mineral content potassium was detected at higher levels among all the honeys, which ranged from 30.5 to 52 mg/100g among the raw honeys and from 28 to 47.5 mg /100g among the processed honeys. The iron content was recorded from 0.54 to 1.4 mg/100g among the raw honeys and from 0.24 to 1.3 mg/100g among the processed honeys. The trace elements analyzed were zinc (0.04 to 5 mg/100g), copper (0.002 to 0.13 mg/100g) and manganese (0.001 to 0.35 mg/100g). All the honeys showed good to moderate levels of antioxidant activity (100 to 500 μg/ml) with the highest being in T. iridipennis honey. Significant reduction (1%) of antioxidant activity was exhibited among the processed honeys.

Each honey is unique on the basis of chemistry, quantity and combination of the various components that attributes towards its quality. The control and characterization of quality are of great importance and interest in apiculture. Henceforth the present study analyzed the quality parameters of honeys from different bee origin and compared the results with the quality criteria laid by European Union Directive for honeys. Processing was noted to have detrimental
effect on several quality parameters of honeys; in spite of which it was remarkably within the critical limits. Moisture and electrical conductivity were within the limits as specified by EU, while slight elevation was noticed in honeys viz., Apis mellifera and Apis florea in their ash content, sucrose content and acidity. Hydroxymethyl furfural content and diastase activity of the honeys were within the levels of EU directive. The microbial analysis indicated that none of the honeys analyzed were infested with pathogenic coliforms.

Methanolic extract (Me) of vanilla pods and commercial vanilla, hexane (He), benzene (Be), ethyl acetate (Ea), n-butanol (nBu) and aqueous (Aq) fractions of methanolic extract of vanilla pods and commercial vanilla essence were analyzed for radical scavenging activities viz. DPPH radical, hydroxyl radical, superoxide radical and nitric oxide radical scavenging activities to screen the best fraction of the methanolic extract (Me) of the samples that posses the highest free radical scavenging activity. All the fractions and methanolic extract of both the samples have individualized and concentration dependent activities. Methanolic extract, benzene, ethyl acetate and aqueous fractions of vanilla pods showed comparatively better scavenging activities with IC 50 values ranging from 64-485µg/ml in various assays conducted whereas, of vanilla essence, ethyl acetate, hexane, n-butanol and benzene fractions were better with IC 50 values ranging from 61-489µg/ml. The correlation between each fractions of samples were carried out using ANOVA at a level of p< 0.05 and p<0.001.

The commonly cultivated honey from the Indian bees (Apis cerana indica F.) was selected in the raw unprocessed form to study its physicochemical characteristics and antioxidant property. Various physiochemical parameters like moisture, electrical conductivity, acidity, hydroxy methyl furfural content and sugar profile were analyzed and compared with the composition criteria of honey set by EU Directive. It was found that Indian bee honey has acceptable quality limits so that it can be upgraded to the European markets. The radical scavenging activity of honey tested using DPPH assay showed that its percentage radical scavenging activity was 95.55% at 500µg concentration (p< 0.05).Hence due to the high therapeutic potential it can also be utilized in the food industries as a functional food ingredient.

The present study aimed at elucidating the protective role of honeys produced by the five bee species that prevail
in Kerala namely, Apis cerana indica F., Apis mellifera L., Apis dorsata F., Apis florea F. and Trigona iridipennis S.
in their raw and processed form against oxidative stress and free radicals. The major phytochemicals screened
were polyphenols, flavonoids, and flavonols. The antioxidant potency of the honeys was analyzed using in vitro
antioxidant assays namely, 2, 2 diphenyl-1-picrylhydrazyl assay and nitric oxide scavenging assay. The results
indicated that the honeys in pure form were having a higher rate of antioxidant activity compared to processed
honeys as processing reduce the thermolabile phytochemicals.

One of the paradoxes of life on this planet is that the molecule that sustains aerobic
life, oxygen, is not only essential for energy metabolism and respiration, but it has been
implicated in many diseases and degenerative conditions. Cancer is one such degenerative
global epidemic. According to WHO, death from cancer is expected to increase up to
104% worldwide by 2020? There is no curable treatment for majority of the malignancies,
where all therapeutic regimes produce varying side effects, including hematological
toxicity.
Hence, scientists of this century are more in favor of natural ways to take care of
this disease imbibing the utilization of natural products like antioxidants from nature. This
brings hope of improved treatment for human tumors by means of these natural products
that inhibit tumor cell growth and metastasis, as well as those that induce apoptosis.

The present study aimed to explore the antibacterial efficacy of the honey produced by the five bee species that prevail in Kerala namely, Apis cerana indica F. (Ac), Apis mellifera L. (Am), Apis dorsata F. (Ad), Apis florea F. (Af) and Trigona irridipennis S. (Ti). Antibacterial study was carried out against seven bacterial strains of which three were gram positive and four were gram negative. The results obtained were compared with standard antibiotic ampicilline. It was found that the antibacterial efficacy was more in the honeys when they were taken in the pure form. The antimicrobial activity was analyzed by measuring the zone inhibition diameter (ZID) exhibited by the honey against the pathogen. Key words: antibacterial efficacy, zone inhibition diameter, Trigona irridipennis S. (Ti), Apis mellifera L. (Am), gram positive and gram negative bacterial strains.

Honey has a plethora of researches that related to its use in many disease conditions along with its recognition as a complete food for improving general health among humans irrespective of their age group. Literature so far highlights the floral specificity in the therapeutic properties of honey. In the present investigation honeys from different bee origin were collected in the raw and processed form and their therapeutic effects were ascertained. The antidiabetic property of the honeys was analyzed using the in vitro alpha amylase and alpha glycosidase enzyme inhibition assays. Among the honeys analyzed raw (77.61 % and 80.46 % at 500 µg/ml) and processed (64.84 % and 78.29 % at 500 µg/ml) Trigona honeys were found to have highest percentage of inhibition against alpha amylase and alpha glucosidase enzyme, respectively. The honeys analyzed were having moderate glycemic index and glycemic load values. This opens up scope for its utilization by diabetic people who prefer to have sugar occasionally.