Antioxidant and radical-scavenging activities of Slovak honeys – An electron paramagnetic resonance study

Zalibera, Michal; Staško, Andrej; Šlebodová, Anna; Jančovičová, Viera; Čermáková, Tatiana; Brezová, Vlasta

doi:10.1016/j.foodchem.2008.02.015

Cited by 61 publications

(42 citation statements)

References 29 publications

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“…3,[7][8][9][10][11][12]19,[28][29][30][31][32][33][34][35][36][37][38][39] (Table 4), comparable to those reported in the literature (Table 5) . The lowest reducing capacity was obtained for sample 8 for both methods.…”

Section: Determination Of Total Phenolic Content (Tpc) and Antioxidansupporting

confidence: 80%

“…[2][3][4][5][6] Among the chemical constituents, it contains a variety of organic compounds with antioxidant and radicalscavenging ability 7 and contributes to human health and nutrition, being considered a functional food. 3,[7][8][9][10][11][12] Othman 13 recently referred to an inverse honey and cancer relationship, showing sizeable evidences that honey is a natural immune booster, anti-inflammatory agent, antimicrobial agent, cancer "vaccine," and promoter for healing chronic ulcers and wounds. It was also reported various possible mechanisms by which honey may inhibit growth and proliferation of tumors or cancers.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Almeida¹,

Oliveira²,

Costa³

et al. 2016

Revista Virtual De Química

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Resumo: O objetivo deste trabalho foi avaliar a origem floral, a qualidade físico-química e a capacidade antioxidante de 15 amostras de mel, da região semi-árida do nordeste do Brasil e correlacionar os dados com a cor e o conteúdo total de fenóis (TPC). Observou-se uma predominância da cor âmbar. A maioria das amostras foi classificada como polifloral e, apenas duas amostras (amarelo claro) foram de origem monofloral. Os valores de TPC variaram de 27,0 a 92,7 mg EAG 100 g -1 de mel, sendo mais elevados em amostras mais escuras. Todas as amostras mostraram capacidade de sequestrar radicais DPPH  e poder redutor analisado pelos métodos de FRAP e CUPRAC, com melhor desempenho em amostras mais escuras. O TPC apresenta boa correlação (p<0,05) com os resultados relacionados à capacidade antioxidante. Foram observadas correlações significativas (p<0,01) entre a cor, o TPC (0,82) e também com o poder redutor, via CUPRAC (0,66). A cor mais escura do mel é um indicativo de maior teor de fenóis e maior capacidade antioxidante. As características aqui descritas enriquecem as propriedades de alimento funcional do mel e contribuem para o desenvolvimento da economia regional, fornecendo alternativas para a geração de renda familiar regional.Palavras-chave: Teor total de fenóis; capacidade antioxidante; análise físico-química; mel. AbstractThe aim of this work was to evaluate floral origin, physicochemical quality and antioxidant capacity of 15 honey samples, from a semi-arid region in the northeast of Brazil and to correlate data with color and total phenolic content (TPC). A predominance of amber color was observed. The majority of samples were classified as polifloral and only two samples (the light yellow ones) were monofloral. TPC values ranged from 27.0 to 92.7 mg GAE 100 g -1 of honey, being higher in darker samples. All samples had ability to scavenge DPPH  radicals and showed reducing potential analyzed by FRAP and CUPRAC methods, with the highest performance obtained in darker samples. TPC shows good positive correlations (p<0.05) with the methods used to evaluate antioxidant capacity. Significant correlations (p<0.01) between color and TPC (0.82) and also with reducing power, using CUPRAC (0.66) were observed. The darker color of honey is indicative of higher phenol content and antioxidant capacity. The reported characteristics give an enhanced functional food property to honey and contribute to the development of the regional economy, providing an alternative to family income increase.

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Section: Determination Of Total Phenolic Content (Tpc) and Antioxidansupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Almeida¹,

Oliveira²,

Costa³

et al. 2016

Revista Virtual De Química

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“…The fact that the anti-oxidants have several preventive effects against different diseases, such as cancer, coronary diseases, inflammatory, disorders, neurological degeneration, and aging led to research for food rich in anti-oxidants. Anti-oxidant activity of honey and scavenging of free radicals that demonstrated in some previous studies may play an important role in the protective effects of honey, [29][30][31]30 reported that honey has the potential capability to serve as an important source of natural anti-oxidants in human nutrition. Little is known about the individual components of honey that are responsible for its anti-oxidant activity.…”

Section: Effect Of Honeymentioning

confidence: 90%

Effects of Nigella sativa (Kalonji) and Honey on Lipid Profile of Hyper lipidemic Smokers

Bhatti¹,

Inayat²,

Uzair³

et al. 2016

IJPER

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Background:Hyper lipidemia refers to the excess of lipids in the blood of patients. The present study was carried out to investigate the effect of Nigella sativa (kalonji) and honey as compared with Atorvastatin on the lipid profile of hyper lipidemia patients with habit of smoking. Methodology: Purposes, 60 patients (3 groups of 20) of 35-65 years were selected. These patients were treated with 1 g of Nigella sativa (kalonji) seed, one tablespoon of honey, and Atorvastatin 10 mg daily in the morning at fasting for a period of 30 days. Results: The results obtained showed that Nigella sativa (kalonji), honey as well as Atorvastatin lowered significantly the levels of total cholesterol (TC), low density lipoproteins (LDL) and triglycerides (TGs) after 30 days of treatment. On the other hand, all the treatments increased HDL levels significantly after 30 days treatments were non-significant on TC and LDL levels of smokers. But after 30 days of treatment, Atorvastatin was significantly more effective than honey and Nigella sativa (kalonji). Honey reduced TGs level of smokers significantly over Nigella sativa (kalonji) and Atorvastatin. Conclusion: It can be concluded that both Nigella sativa (kalonji) and honey were as effective as Atorvastatin or more effective in some cases in reducing TC, LDL and TGs of hyper lipidemic smokers significantly while HDL levels were increased significantly.

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“…The procedure for the determination of total phenolic content was adapted from Zalibera et al (2008) with some modifications. 50 μL of the honey or methanolic extract was added to 125 μL of FolinCiocalteu reagent.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

Adeboye¹,

Babajide²,

Fayemi³

2015

Afr. J. Food Sci.

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The effect of physicochemical properties (moisture content, total acidity, total phenolic content and viscosity) of honey on the microbial shelf stability of cassava-wheat composite bread was investigated. The percentage weights of the sugar (sucrose) required in the formulated recipe was substituted with different types of honey at the same level (70% sucrose: 30% honey). Freshly baked and cooled cassava-wheat composite bread loaves were stored on shelf at ambient temperature and the total aerobic bacteria and mould counts were determined after 4 and 6 days. The physicochemical analyses revealed that the total acidity, total phenolic content, moisture and viscosity of the different types of honey used varied. The physicochemical properties of the various honey used influenced the microbial shelf stability of the cassava-wheat composite bread. Highest total aerobic bacteria counts of 0.25 × 104 cfu/g was recorded for the cassava-wheat composite bread baked with Hamba honey 2 which had significant (p ≤ 0.05) lowest total acidity (42.41 mEq/kg) and total phenolic contents (48.97 GAE/100 g) as well as significant (p ≤ 0.05) highest % moisture after 4 days of storage. However, the incorporation of dark and golden honey with higher total acidity and total phenolic contents compared with other types of honey used, resulted in the least mould counts of 0.42 × 104 and 0.45 × 104 cfu/g, respectively, after 6 days of storage. The physicochemical properties of honey could enhance the microbial shelf stability of baked bread if the minimum inhibitory concentration of the honey after baking is employed.

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Antioxidant and radical-scavenging activities of Slovak honeys – An electron paramagnetic resonance study

Cited by 61 publications

References 29 publications

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Antioxidant Capacity, Physicochemical and Floral Characterization of Honeys from the Northeast of Brazil

Effects of Nigella sativa (Kalonji) and Honey on Lipid Profile of Hyper lipidemic Smokers

Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread

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