Analysis of Antioxidant Properties and Volatile Compounds of Honey from Different Botanical and Geographical Origins

Sakika, Kasful Asra; Saiman, Mohd Zuwairi; Zamakshshari, Nor Hisam; Ahmed, Idris Adewale; Nasharuddin, Muhammad Nazil Afiq; Hashim, Najihah Mohd

doi:10.17576/jsm-2022-5104-13

Cited by 5 publications

(4 citation statements)

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“…They constitute about 12% of the total peak area in indigo and astragalus samples. Among pyranones, the main constituent for astragalus (10.54% of the total pyranones area) and indigo (10.94%) samples was Pyr-2-(2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, DDMP), reported in several food products, including dried plums and honey, which has been associated with both antioxidant activity and the ability to stimulate the activities of the autonomic nerves of rats [101,102] (Table 3).…”

Section: Vocs Profile Of Honeymentioning

confidence: 99%

Chemical Characterization and Biological Properties of Leguminous Honey

Fratianni,

Amato,

Ombra

et al. 2024

Antioxidants

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Honey can beneficially act against different human diseases, helping our body to improve its health. The aim of the present study was first to increase knowledge of some biochemical characteristics (amount and composition of polyphenols and volatile organic compounds, vitamin C content) of five Italian legume honeys (alfalfa, astragalus, carob, indigo, and sainfoin). Furthermore, we evaluated their potential health properties by studying their antioxidant and in vitro anti-inflammatory activities and in vitro inhibitory effects on three enzymes involved in neurodegenerative diseases (acetylcholinesterase, butyrylcholinesterase, and tyrosinase). Alfalfa honey showed the highest total polyphenol content (TPC) (408 μg g−1 of product). Indigo honey showed the lowest TPC (110 μg g−1 of product). The antioxidant activity was noteworthy, especially in the case of sainfoin honey (IC50 = 6.08 mg), which also exhibited excellent inhibitory action against butyrylcholinesterase (74%). Finally, the correlation between the biochemical and functional results allowed us to identify classes of molecules, or even single molecules, present in these five honeys, which are capable of influencing the properties indicated above.

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Section: Vocs Profile Of Honeymentioning

confidence: 99%

Chemical Characterization and Biological Properties of Leguminous Honey

Fratianni,

Amato,

Ombra

et al. 2024

Antioxidants

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“…The use of various statistical tools (i.e., PCA and HCA) confirmed the origin of 9 out of 10 samples (Mamedova & Alimzhanova, 2023). Furthermore, GC–MS identified 24 volatile compounds in honey samples coming from Malaysia, Turkey, and Yemen, revealing a classification on the basis of their botanical and geographical origin (Sakika et al., 2022). Geographical origin of 38 citrus honey samples coming from Egypt, Morocco, Greece, and Spain was also examined using different statistical tools; further research took place by applying multivariate analysis of variance (MANOVA) to distinguish additional nectar honey samples (Karabagias & Nayik, 2023).…”

Section: Evolution Of the Food Volatilomics Researchmentioning

confidence: 99%

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Kaldeli,

Zakidou,

Paraskevopoulou

2024

Comp Rev Food Sci Food Safe

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Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost‐profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and “volatilomics,” “volatiles,” “food authenticity,” “adulteration,” “origin,” “fingerprint,” “chemometrics,” and variations thereof as keywords, without chronological restriction. One hundred thirty‐seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.

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“…Likewise, catechin, naringenin, kaempferol, luteolin, and ASM Science Journal, Volume 18, 2023 3 apigenin constitute the flavonoids in Tualang honey (Talebi et al, 2020). The major volatile compounds in Tualang honey were also identified and profiled by Sakika et al (2022) using gas chromatography-mass spectrometry (Table 1). The identified volatiles belong to different chemical classes such as oxygenated compounds, hydrocarbon, and heterocyclic compounds.…”

Section: Characteristics Of Tualang Honeymentioning

confidence: 99%

“…The identified volatiles belong to different chemical classes such as oxygenated compounds, hydrocarbon, and heterocyclic compounds. Furan derivatives such as furfural are produced due to sugar degradation (Sakika et al, 2022).…”

Section: Characteristics Of Tualang Honeymentioning

confidence: 99%

Tualang Honey: A Sweet Remedy

Gengatharan¹,

Gengatharan²

2023

ASMScJ

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Honey is a sweet and sticky biological liquid that is produced by bees following the collection from plant nectars. Honey is enjoyed as a popular food product across the globe for its sweetness, flavor and texture. The benefits offered by honey as food and medicine to mankind is immense with its virtues being documented in ancient religious, medical and secular texts. The source and composition of honey greatly influences its biochemical properties while the therapeutic value of honey has been relatively associated with its antioxidant properties. Tualang honey is a Malaysian multi-floral jungle honey produced by the rock bee (Apis dorsata). Although there are various types of honey being marketed globally such as the Manuka honey, less attention was given to the Tualang honey as a commercially available food product. Also, Tualang honey is less extensively studied and characterized unlike the Manuka honey. At present, there is a growing interest in the use of honey as a nutraceutical and therapeutic lead to develop new methods of treatment. Therefore, this paper reviews the functional and therapeutic properties, such as antioxidant, anticancer, antimicrobial, antinociceptive and hepatoprotective activity of the Tualang honey suggesting its use as a potential functional food or functional food ingredient.

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Analysis of Antioxidant Properties and Volatile Compounds of Honey from Different Botanical and Geographical Origins

Cited by 5 publications

References 0 publications

Chemical Characterization and Biological Properties of Leguminous Honey

Chemical Characterization and Biological Properties of Leguminous Honey

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Tualang Honey: A Sweet Remedy

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