Pune: A new scientific study by researchers at CSIR-National Chemical Laboratory (CSIR-NCL), Pune, has provided strong evidence that authentic jamun honey contains low levels of glucose and high antioxidant content, reinforcing its long-standing reputation as a healthier natural sweetener.
The study, led by Dr. Udaya Kiran Marelli, examined 82 samples of Authentic Jamun Honey collected from the Mahabaleshwar region of Maharashtra.
The research aimed to scientifically validate the unique characteristics of this indigenous honey variety and establish reliable methods for determining its authenticity.
Using advanced analytical techniques such as Nuclear Magnetic Resonance (NMR) and Mass Spectrometry (MS), the researchers developed the first comprehensive chemical profile of Authentic Jamun Honey.
This detailed metabolic profiling enabled the team to better understand the honey’s composition and identify molecular markers associated with its authenticity.
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According to the findings, authentic jamun honey consistently contains lower levels of glucose and higher levels of fructose.
This composition is generally associated with a slower release of sugar into the bloodstream, supporting the traditional belief that jamun honey may be a suitable option for individuals seeking foods with a lower glycaemic impact.
The researchers also identified several naturally occurring bioactive compounds in Authentic Jamun Honey, including phenolic acids and flavonoids.
These compounds contribute significantly to the honey’s antioxidant properties. Antioxidants are known to help protect the body against damage caused by free radicals and are widely recognized for their role in supporting overall health and well-being.
A major outcome of the study was the development of a robust scientific method for verifying Authentic Jamun Honey. The researchers observed that conventional authentication techniques, which primarily rely on pollen analysis, may not always accurately determine the floral source of honey.
In contrast, the advanced chemical profiling approach used in the study generated a unique molecular fingerprint capable of distinguishing authentic products from adulterated or mislabelled honey.
The findings come at a time when concerns surrounding honey adulteration are increasing globally. The researchers noted that the ability to accurately identify authentic jamun honey could play an important role in strengthening quality assurance measures, supporting fraud detection efforts, and establishing scientific standards for honey authentication in India.
The study is expected to improve consumer confidence in indigenous honey varieties while also enhancing the market value of authentic jamun honey and other region-specific honey products.
The research forms part of CSIR-NCL’s broader initiative to create a National Database for unique Indian honeys. As part of this effort, the laboratory has developed a prototype testing platform that, when combined with the database, can verify the authenticity and geographical origin of Indian honey varieties and assist in detecting adulteration.
The findings have been published in the international journal Applied Food Research under the title: “Metabolic profiling of Jamun (Syzygium cumini) honey: NMR and HPLC-driven studies uncover low glucose levels and high antioxidant properties.”
Publication Details
Authors: Snehal Sadashiv Waghole, Shirin Hanna Moncy, Sapna Ravindranathan, and Udaya Kiran Marelli
