Comparison of Antioxidant Enzymes in Natural and Commercial Honey (original) (raw)
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Antioxidant activity of three honey samples in relation with their biochemical components
Journal of Analytical Methods in Chemistry, 2013
The antioxidant activities based on the free radical scavenging, reducing power, and bleaching inhibition were investigated for the three commonly used honeys in Malaysia, namely, tualang, gelam, and acacia honey. The antioxidant capacity of the honey samples was correlated with their biochemical constituents such as total phenol, total flavonoid content, and total water-soluble vitamins (vitamin B1, B2, B3, B9, B12, and vitamin C). The total flavonoid content of honey samples was strongly correlated with the three antioxidative processes ( = 0.9276-0.9910). In contrast, the total water-soluble vitamins was found to be well correlated with the free radical scavenging activity ( = 0.8226). Vitamin B3 was likely to be in the highest concentration, which covered for 69-80% of the total vitamin content. A number of five phenolic acids, three flavonoids, and two organic acids had also been detected from the honey samples using UPLC-MS/MS, without sugar-removal procedure.
Antioxidant Properties of Honey and Its Role in Preventing Health Disorder
The Open Nutraceuticals Journal, 2010
Honey is being used since long time both in medical and domestic needs, but only recently its antioxidant property has come to limelight. With increasing demand for antioxidant supply in the food, honey is becoming popular as a source of antioxidant since it is rich in phenolic acids and flavonoids and other antioxidants including glucose oxidase, catalase, ascorbic acid, carotenoid derivatives, organic acids, amino acids and proteins. The antioxidants have several preventative effects against different diseases like cancer, cardiovascular diseases, inflammatory disorders, neurological degeneration, wound healing, infectious diseases and aging, which led to search for foods rich in antioxidants. Various studies on antioxidant properties of honey have been done. The present article is a short review on the antioxidant properties of honey and its role against health disorder.
Physicochemical Properties and Antioxidant Activity of Honey Brands Distributed in Tehran City, Iran
Iranian Journal of Veterinary Medicine, 2024
Background: Honey, a naturally sweet food product, exhibits several health beneficial effects. The quality of honey differs by its microbiological, physicochemical, and antioxidant properties, which can significantly vary from brand to brand and country to country. Objectives: This study aimed to assess the physicochemical properties and antioxidant activity of honey brands distributed in Tehran City, Iran, and compare these parameters with national and international standards. Methods: Five brands (Shakelli, Khansar, Golagin, Shafi, and Kral) of honey in Tehran were selected, and 5 samples of each brand were collected from supermarkets and analyzed by standard methods for physicochemical properties and antioxidant activity. The collected data were analyzed using SPSS software, version 20. Results: The results depicted significant differences among studied honey brands in all physicochemical properties (except for ash, total reducing sugars, and sucrose content) and antioxidant activity (P<0.05). The moisture, ash, pH, free acidity, total reducing sugars, sucrose, diastase, and 5-hydroxymethylfurfural (HMF) contents of honey brands ranged within 16.30%-15.34%, 0.24%-0.40%, 4.27-4.39 units, 9.15-10.68 meq/kg, 77.84%-79.74%, 3.66%-4.57%, 2.28-3.28 DN (diastase number), and 6.67-11.84 mg/kg, respectively. Thus, the physicochemical properties of studied honey brands, except for diastase activity, were within national and international legal ranges. Moreover, total phenolic contents (TPC) and radical scavenging activity (RSA) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) of honey brands ranged within 28.72-39.36 mg GAE/100 g and 63.83%-73.91%, respectively. In addition, a highly significant positive correlation was observed between TPC and RSA of DPPH of honey samples (r=0.798, P<0.01). Conclusion: The studied honey brands were of good quality and met national and international standards.
An overview on antioxidative potential of honey from different flora and geographical origins
Indian Journal of Natural Products and Resources
Honey serves as a good source of natural antioxidants and hence it is free radical scavengers that either reduces the formation of or neutralize free radicals. Honey is a healthy foodstuff for better human health and nutrition. The composition and source of honey greatly indicates about its biochemical properties. The present paper is a review of studies on the antioxidant/radical scavenging capacity of various honeys of different flora and geographical origin using spectrophotometric tests: Folin-Ciocalteu assay for phenol content, ferric reducing antioxidant assay (FRAP assay) for total antioxidant activity, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay for antiradical activity and florimetric method namely ORAC, oxygen reactive antioxidant capacity for the anti-lipoperoxidant activity. The phenolic and other compounds in honey are responsible for free-radical scavenging and antioxidant activity that produce beneficial effects in human health.
Influence of Non-Phenolic Compounds of Honey on Antioxidant Capacity
Honey is a natural product consisting of multiple components which determine its dietary and medicinal properties. Honey of different botanical origin were analyzed for in vitro antioxidant capacity and physico-chemical properties. The aim of this study was to establish relationship between non-phenolic compounds (5-hydroxymethylfurfural (HMF) and glucose oxidase (GOD)) and antioxidant capacity considering botanical origin. Antioxidant capacity was measured by the scavenging of 2.2 azino-bis-3-3 ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cations. The buckwheat honey showed the highest values of antioxidant scavenging activity, the rape honey-the lowest. HMF contribution to the antioxidant capacity was tested. It had doubtful influence on the antioxidant capacity. Bee secreted compounds (enzymes, proteins, etc.) in honey also might increase antioxidant capacity: it increased strongly in light-coloured honey, and slightly-in dark-coloured honey.
Acta Scientifci Nutritional Health, 2022
Recently encountered pandemic SARS-CoV-2 infection is a serious concern in the worldwide. In order to prevent this disease and to avoid the side effects of the drugs used during the treatment of SARS-CoV-2 infection, humans turned to the consumption of natural foods including bee products. Honey is an important bee product rich in antioxidants, but should be suitable for consumption in terms of food control and safety. Therefore, the present study was undertaken to determine the physico-chemical and the antioxidant characteristics of commercial honey samples originated from 7 different regions of Turkey as well as, to interpret the results with the Turkish Food Codex and European Commission Regulation. Total antioxidant capacity including polyphenols was highest in 100g honey from Agean Region (100 mmol Ascorbic acid Eq and mg Gallic acid Eq, respectively) whereas flavonoid content was the highest in honey from Mediterranean Region. It was found that 19 honey samples (63.3%) were suitable for the Codex Honey Communiqué in terms of sucrose, invert sugar (glucose and fructose), moisture content, number of diastases, hydroxymethylfurfural (HMF), commercial glucose and pollen analyzes. The honey samples originated from seven different regions of Turkey showed more than half good quality. Their quality depends on various factors such as floral source, geographical origin, harvest seasons, packaging, processing conditions, and storage conditions. Therefore, the consumer's awareness and the education of beekeepers can improve the production and sales for good quality honey.
Physicochemical and Antioxidant Properties of Algerian Honey
The aim of the present study was to characterize the physical, biochemical and antioxidant properties of Algerian honey samples (n = 4). Physical parameters, such as pH, moisture content, electrical conductivity (EC), total dissolved solids (TDS), color intensity, total sugar and sucrose content were measured. Several biochemical and antioxidant tests were performed to determine the antioxidant properties of the honey samples. The mean pH was 3.84 ± 0.01, and moisture the content was 13.21 ± 0.16%. The mean EC was 0.636 ± 0.001, and the mean TDS was 316.92 ± 0.92. The mean color was 120.58 ± 0.64 mm Pfund, and the mean 5-hydroxymethylfurfural (HMF) content was 21.49 mg/kg. The mean total sugar and reducing sugar contents were 67.03 ± 0.68 g/mL and 64.72 ± 0.52 g/g, respectively. The mean sucrose content was 2.29 ± 0.65%. High mean values of phenolic (459.83 ± 1.92 mg gallic acid/kg), flavonoid (54.23 ± 0.62 mg catechin/kg), ascorbic acid (159.70 ± 0.78 mg/kg), AEAC (278.15 ± 4.34 mg/kg), protein (3381.83 ± 6.19 mg/kg) and proline (2131.47 ± 0.90) contents, as well as DPPH (39.57% ± 4.18) and FRAP activities [337.77 ± 1.01 µM Fe (II)/100 g], were also detected, indicating that Algerian honey has a high antioxidant potential. Strong positive correlations were found between flavonoid, proline and ascorbic acid contents and color intensity with DPPH and FRAP values. Thus, the present study revealed that Algerian honey is a good source of antioxidants.
Global Journal of Health Science, 2012
It is well established that honey contains substantial antioxidant compounds that could protect cell components from the harmful action of free radicals. One can speculate that these compounds may strengthen the organism defenses and consequently prevent oxidative stress in humans. Therefore, over time, impaired cells can accumulate and lead to age-related diseases. A comparative study was carried out to assess the antioxidant activity of three varieties of honey from different botanical and geographical (Manuka honey from New Zealand, Acacia Honey from Germany and Wild carrot honey from Algeria). Manuka honey had the highest phenolic content with 899.09 ± 11.75 mg gallic acid/kg. A strong correlation between the antioxidant activities of honeys and their total phenol contents has been noticed.
The aim of the current study was the comparative analysis of the physical, biochemical and antioxidant properties of Mustard, Litchi, and Nigella honey. The physical parameters include the mean moisture content of Mustard, Litchi and Nigella honey were found 14.32%, 15.27%, and 14.12% respectively; P H content were 6.97, 5.8, 4.78; the TSS content were71%, 70%, and 73% respectively. The biochemical parameters including protein content were 1.103%, 0.57% and 0.985%; mean ash content were 0.2%, 0.19%, and0.188%, total carbohydrate content were 84.377%, 83.97% and 84.496% and the minerals contents Na were 539.238 ppm, 424.3565 ppm and 588 ppm; K were 239.216 ppm, 219.017 ppm and1063.774 ppm; Ca were 1710.499 ppm, 611.4852 ppm and 75.4 ppm for the Mustard, Litchi and Nigella honey respectively. The Antioxidant properties such as polyphenol content were found 42.572 ± 0.00529 mg gallic acid /50 ml, 30.625 ± 0.00529 mg gallic acid /50 ml and 95.5 ± 0.00529 mg gallic acid /50 ml; flavonoid content were found 1.052 ± 0.000577 mg catechin /50 ml, 0.6 ± 0.000577 mg catechin /50 ml and 2.66 ± 0.000577 mg catechin /50 ml and vitamin C content were 0.41 mg/100ml, 0.63 mg/100ml and 0.7 mg/100ml for Mustard, Litchi and Nigella honey respectively.
2022
The present study deals with the enzyme activity of honey samples harvested from three different locations of Kannad region of Aurangabad district (M. S.), India. Diastase and invertase activity were analyzed by using Schade et al., (1958) and Siegenthaler (1977) method respectively. Results clearly indicate that the honey harvested from agricultural and forest area shows highest enzyme activity than road side area. The values of enzymes in honey were varied from location to location. This study also clearly demonstrates thin viat honey harvested from Kannad region were fresh and unheated because the honey samples have more enzyme activity. The values of diastase and invertase were within the quality regulation limits proposed by Codex standards.