Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types

Kuś, Piotr Marek; Congiu, Francesco; Teper, Dariusz; Sroka, Zbigniew; Jerković, Igor; Tuberoso, Carlo Ignazio Giovanni

doi:10.1016/j.lwt.2013.09.016

Cited by 129 publications

(110 citation statements)

References 27 publications

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“…Obtained results indicate that all samples of honey can be classified as light honeys (with L* [ 50) (González-Miret et al 2005). Kuś et al (2014) obtained average L* value of 81.8, and b* of 28.4 for rapeseed honey collected in Poland in May. Contrary to our findings, the value of a* was slightly below zero (green component).…”

Section: Colour Characteristicscontrasting

confidence: 83%

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

et al. 2016

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The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (?543.0 %) and decrease of diastase activity (-24.4 %), while in FRO samples the decreasing course (-50.5 and -7.3 %, p [ 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg -1 ). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (DE = 20.37) than FRO (DE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS 450 ) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.

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Section: Colour Characteristicscontrasting

confidence: 83%

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

et al. 2016

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“…The radical scavenging potential, expressed as % inhibition, of honey collected from high and low altitude with respect to DPPH radical was in between 76.66--38.23% and 37.27-25.59% respectively ( Table 2). The average percent inhibition determined in the high altitude honey (59.53%) was found to be signifi cantly higher than [Rodríguez et al, 2012;Kuś et al, 2014]. However, the results are similar to those obtained by Socha et al [2011].…”

Section: Antioxidant Propertiessupporting

confidence: 71%

Antioxidant Properties of Honey from Different Altitudes of Nepal Himalayas

Neupane¹,

Malla²,

Kaundinnyayana³

et al. 2015

Pol. J. Food Nutr. Sci.

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Twenty two multifl oral honey samples representing central western parts of Nepal were examined spectrophotometrically for their antioxidant properties and total phenol content. The modifi ed Folin-Ciocalteu method was used to determine total phenol content and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH • ) assay for antiradical activity. In all samples, physicochemical parameters like moisture, reducing sugar, sucrose, ash, free acidity and water insoluble matter were also measured according to harmonized methods of the International Honey Commission (IHC). The results of physicochemical analysis showed that all the values, except for moisture of a small number of high altitude honey samples, are in good agreement with the current Nepalese standard. The total phenolic contents of honey, collected from high and low altitude, ranged from 154.87 to 41.90 mg gallic acid equivalent (GAE/100 g) respectively, at corresponding antiradical activity using DPPH• expressed as percent inhibition of 76.66% and 25.69%. The IC 50 values of selected high altitude honey samples ranged from 56 to 72 mg/mL. The total antioxidant properties were correlated (P<0.01) between total phenol content and antiradical activity (r=0.992). The obtained results demonstrate that the Nepalese honey collected from high altitude region contained more antioxidants than honey of low altitude region.

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“…Strong positive correlations between phenolic content, antioxidant activity and colour parameters were observed for Polish honeys as reported previously (Kuś et al . ). MICs against PA, SA and SE showed statistically significant negative correlations with a * – redness, b * – yellowness, conductivity, water content, phenolic content and the activity in FRAP and DPPH assays as well as positive correlation with L * – lightness.…”

Section: Resultsmentioning

confidence: 97%

“…A modified Folin–Ciocalteu method (Kuś et al . ) was applied. Folin–Ciocalteu reagent (0·5 ml) was mixed with 100 μ l of the aqueous honey solution (0·2 g ml −1 ), after 5 min, 3 ml of 100 g l −1 solution of Na 2 CO 3 was added.…”

Section: Methodsmentioning

confidence: 99%

Activity of Polish unifloral honeys against pathogenic bacteria and its correlation with colour, phenolic content, antioxidant capacity and other parameters

Kuś

Szweda

Jerković

et al. 2016

Lett Appl Microbiol

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Honey is a promising agent in the treatment of non-healing infected wounds. Thirty-seven unifloral samples of 14 honey varieties from Poland were analysed for their antimicrobial activity and compared with manuka honey. Several honey types exert even higher antimicrobial potential and could be introduced to wound therapy. Additionally, positive correlations of the antimicrobial activity were found, especially with yellow colour and could be important in the search and screening of the honey active against Escherichia coli.

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Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types

Cited by 129 publications

References 27 publications

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Antioxidant Properties of Honey from Different Altitudes of Nepal Himalayas

Activity of Polish unifloral honeys against pathogenic bacteria and its correlation with colour, phenolic content, antioxidant capacity and other parameters

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