Antioxidant Capacity of Honeys from Various Floral Sources Based on the Determination of Oxygen Radical Absorbance Capacity and Inhibition of in Vitro Lipoprotein Oxidation in Human Serum Samples

Abstract

Honeys from seven different floral sources were analyzed for in vitro antioxidant capacity and total phenolic content. Antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) assay and by monitoring the formation of conjugated dienes as an index of the inhibition of copper-catalyzed serum lipoprotein oxidation. ORAC values ranged from 3.1 to 16.3 micromol Trolox equivalent/g honey. The darkest colored honeys, such as buckwheat honey, had the highest ORAC values. A linear correlation was observed between phenolic content and ORAC activity of the investigated honeys (p < 0.0001, R (2) = 0.9497). The relationship between the ORAC activity and inhibition of lipoprotein oxidation by the honeys yielded a correlation coefficient of 0.6653 (p = 0.0136). This work shows that honey may be used as a healthy alternative to sugar in many products and thereby serve as a source of dietary antioxidants.

Plant-Derived Agents with Anti-Glycation Activity

“…Raw Millefiori honey, for example, is packed full of antioxidants [86][87][88]. In addition to the direct contribution to the radical scavenging activity, the polyphenolic content also influences the honey color.…”

“…Conjugated systems of double bonds, such as those present in flavonoids, terpenes, isoprene units and long chain phenolic acids present in honey, constitute chromophores that absorb photons of visible light giving rise to colors ranging from yellow to brown. Several reports point out the positive and highly significant correlation between honey color, phenolic content and antioxidant activity [85,87,88].…”

Study of phenolic compounds as natural antioxidants by a fluorescence method

“…Flavonoids are known to inhibit lipid oxidation through both metal chelating and free radical scavenging mechanisms, whereas phenolic acids act as antioxidants via free radical trapping mechanisms [30].…”

Neuroprotective effects of Tualang honey against oxidative stress and memory decline in young and aged rats exposed to noise stress

“…Honey contains significant antioxidant activities as well as choline and acetylcholine which are essential for brain function and as neurotransmitters [25][26][27][28][29]. Recent studies reported that honey is one of the natural preventive therapies of both cognitive decline and dementia, as it possesses antioxidant properties and it enhances the brain's cholinergic system [30].…”