Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products (original) (raw)
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Global Journal of Health Science, 2012
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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.
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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.
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Honey is a natural food produced by bees from the nectar of flowers and is a mixture of carbohydrates, amino acids, enzymes, vitamins and many bioactive compounds. Due to its special composition, honey is a functional food with antibacterial, anti-inflammatory and antioxidant properties. Studies have shown that honey’s properties depend mainly on the vegetable source from which it is obtained, but also on the processing type and storage. This research aims to evaluate the antioxidant capacity of sunflower honey compared to meadow honey by assessing total phenolic content, total flavonoid content, total antioxidant activity, free radicals scavenging activity and reducing power. For the determination of total phenols and flavonoids, antioxidant capacity and reducing power, spectrophotometric methods were used. To assess free radicals scavenging activity, chemiluminometric methods were used. Meadow honey showed the highest concentration of polyphenols (143.29 ± 9.12 mg GAE / kg) and fl...
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.
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.