Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics (original) (raw)
Related papers
Critical assessment of antioxidant-related parameters of honey
International Journal of Food Science & Technology, 2015
In this study several antioxidant-related parameters were researched on Spanish honeys, setting up and optimizing some assays. Melissopalinology and colour (L*, a*, b*) were determined. Solid phase extraction (SPE) was used to obtain honeys' phenolic extracts. Total phenolics, total flavonoids and trolox equivalent antioxidant capacity (TEAC) were determined in both honeys and extracts. It was verified that total flavonoids determination in neutral media must be carried out on extracts instead of on honeys, because of sugars' interferences; likewise, extracts' colours must be corrected in this assay. The end-point for honeys' trolox equivalent antioxidant capacity (TEAC) was researched. Significant linear relationships were found between TEAC values of honeys and honeys' phenolic extracts, as well as between the results of TEAC measured at different times. Therefore, it would be possible to reliably calculate TEAC at 60 minutes (end-point), measuring the absorbance at 6 minutes, thus saving analysis time and reducing costs.
Therapeutic Potential of Commercial Honey: Antioxidant Activity
American Journal of Microbiological Research, 2018
The study was carried out to determine the therapeutic potential of commercial honey by ascertaining their antioxidant activity of four brands of (OH1, BH2, LH3 and LS4) commercial honey samples purchased from supermarkets within Choba community in Rivers State, Nigeria. The study was carried out from October 2017 to January 2018. Analysis of phenolic and flavonoids content were carried out by High Performance Liquid Chromatography (HPLC). For phenolic Florisil Column, mobile phase Toluene: cyclohexane: acetone (60:30:10) v/v, and Fluorescence detector were used with working standards of 0- 0.8 at wavelength of 765nm. Flavonoids were also analyzed by HPLC using mobile phase of 20: 10: 5 v/v and wave length of 506 nm. Results obtained from the study showed that % Vitamin E of honey sample was 0.098, 0.099, 0.105 and 0.121 while % vitamin C was highest in LS4 (0.535). % carotenoids were 0.046, 0.041, and 0.045. The highest percentage of carotenoids was in sample BH2. % proline values ...
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.
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.
Cogent food & agriculture, 2019
Scientific evidence suggests that honey is a novel antioxidant and it can reduce the risk of chronic diseases, including cancer and heart disease. It is particularly recommended for children and sportsmen as it can help to support the overall well-being of the elderly as well as the invalids. The objective of this paper is to review on honey with emphasis on its antioxidant activity, the major components responsible for the antioxidant activity, and the factors leading to the variation in the antioxidant activity of honeys. In addition, the advantages and disadvantages of basic analytical methods used for the determination of the antioxidant activities (AOA) of honey are reviewed. It is hoped that this summarized review on the various methods available for the determination of the antioxidant activity of honey can provide the scientific community with reliable information to confirm the benefits of the antioxidant effects of honey and help to provide some basic information before a more expensive and time-consuming effort of identification and characterization of the antioxidant components is embarked. From this review, we can determine that environmental and climatic conditions, the botanical origin/the plant sources, Mekuanint Lewoyehu ABOUT THE AUTHOR Mekuanint Lewoyehu is a full time Lecturer in Analytical Chemistry in the Department of Natural Resource Management, Bahir Dar University, Ethiopia. He obtained BSc. degree in Chemistry in 2014 from Adama Science and Technology University, MSc degree in Analytical Chemistry in 2018 from Bahir Dar University. Currently, he is working as a lecturer and doing research in Agricultural College of Bahir Dar University, Ethiopia. Mekuanint Lewoyehu's research area is more focused on assessment of the quality of food and agricultural products. He works on comparative assessment of physicochemical parameters, antioxidant and antibacterial activities of honey samples from different regions in Ethiopia. He also works on assessment of the level of heavy metals and other environmental pollutants in the effluent discharges of different industries.
Antioxidant Activity as Biomarker of Honey Variety
Molecules
Honey variety is commonly defined by beekeepers based on nectar flow availability and the only laboratory method to provide verification is the melissopalynological analysis. Therefore, a quick and simple method for accurate assessment of honey variety is still being researched. The aim of the study was to evaluate the antioxidant activity of honey as an indicator of variety through the use of multivariate statistical analysis. Materials for the study consisted of 90 samples of varietal Polish honeys (rape-12, tilia-10, goldenrod-11, dandelion-5, buckwheat-6, multifloral-17, nectar-honeydew-8 and coniferous honeydew-16 and leafy honeydew-5) obtained directly from apiaries. Honeys were investigated in aspect of antioxidant capacity by photochemiluminescence (PCL) methods using standard ACW and ACL kits. As the reference FRAP and DPPH methods were used. The total phenolics content (TPC) was determined through the Folin-Ciocalteu method. The strongest antioxidant activity was found for...
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.
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.