Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry

Sergiel, Iwona; Pohl, Paweł; Biesaga, Magdalena

doi:10.1016/j.foodchem.2013.08.068

Cited by 87 publications

(66 citation statements)

References 24 publications

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“…Therefore, intervention of oxidative stress with various functional foods provides important adjunctive therapies to protect the bromobenzene‐induced liver damage (Urquiaga and others ). Phenolic acid and flavonoids can be used as antioxidants in biological organisms and exhibit a wide range of biological activities (Gülçin ) A. cerana honey are rich in polyphenols, especially caffeic acid, chlorogenic acid, and rutin, the contents of which are 122.68, 98.56, and 59.26 mg/kg, respectively, and they are superior to those of Turkish, Polish, and Spanish honey (Escriche and others ; Sergiel and others ; Can and others ).…”

Section: Discussionmentioning

confidence: 99%

Hepatoprotective Effects of the Honey of Apis cerana Fabricius on Bromobenzene‐Induced Liver Damage in Mice

Zhao

Cheng

et al. 2018

Journal of Food Science

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Apis cerana honey (honey of Apis cerana Fabricius), widely distributed in the mountain areas of East Asia, has not been studied fully. The hepatoprotective activity of A. cerana honey was evaluated against bromobenzene-induced liver damage in mice. In high dose, A. cerana honey can significantly alleviate liver injury, as is indicated by the depressed levels of serum alanine aminotransferase (ALT) (59.13%) and aspartate aminotransferase (AST) (79.71%), the inhibited malondialdehyde (MDA) content (63.30%), the elevated activities of superoxide dismutase (SOD) (73.12%) and glutathione-Px (57.24%), and the decreased expression of Transforming growth factor β1 (51.83%) induced by bromobenzene (P < 0.05). The quantitative analysis of twelve major constituents (1 to 12) of A. cerana honey was executed by high performance liquid chromatography-diode array detector. The results indicate that treatment with A. cerana honey can prevent bromobenzene-induced hepatic damage in mice. Polyphenols might be the bioactive substances attributed to its antioxidant properties and intervention of oxidative stress.

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Section: Discussionmentioning

confidence: 99%

Hepatoprotective Effects of the Honey of Apis cerana Fabricius on Bromobenzene‐Induced Liver Damage in Mice

Zhao

Cheng

et al. 2018

Journal of Food Science

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“…The antioxidant and anti-inflammatory action of honey is well documented [10,11,12,13,14] and related to its phenolic constituents [4,5,15,16]. These include phenolic acids such as caffeic acid, ellagic acid, gallic acid, syringic acid, chlorogenic acid, p-coumaric acid, ferulic acid, and the flavonoids chrysin, kaempferol, catechin, quercetin, galangin, luteolin, pinocembrin, pinobankskin, and myricetin [17,18]. Caffeic acid, benzoic acid, and gallic acid are the most common phenolic acids, and flavonoids such as quercetin, catechin, kaempferol, luteolin, and apigenin are shared among many honey types.…”

Section: Introductionmentioning

confidence: 99%

“…The highest content is often found in manuka honey, a monofloral honey derived from new Zealand, tualang honey, a Malaysian multifloral honey and the monofloral buckwheat honey obtained from several geographical sources, while the lowest phenolic content is seen in two monofloral varieties: gelam honey ( Melaleuca sp.) and acacia honey ( Pseudoacacia ) [7,17,19,20,21]. The phenolic content of honey varies between 86 and 1141 mg/kg and is related to several factors including their floral source, geographical origin [7,17,19,20,21], as well as the HPLC method used for analysis in the laboratory [22,23,24,25].…”

Section: Introductionmentioning

confidence: 99%

“…and acacia honey ( Pseudoacacia ) [7,17,19,20,21]. The phenolic content of honey varies between 86 and 1141 mg/kg and is related to several factors including their floral source, geographical origin [7,17,19,20,21], as well as the HPLC method used for analysis in the laboratory [22,23,24,25]. It is also worth noting that many researchers tend to report the total phenolic content of honey in gallic acid equivalents and the Folin–Ciocalteau method used for measuring the total phenolics tends to overestimate the values [20].…”

Section: Introductionmentioning

confidence: 99%

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Honey and Cancer: Current Status and Future Directions

2016

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Cancer is a leading cause of death worldwide and poses a challenge to treatment. With overwhelming evidence of the role played by diet and lifestyle in cancer risk and prevention, there is a growing interest into the search for chemopreventative or chemotherapeutic agents derived from natural products. Honey is an important source of bioactive compounds derived from plants and recent years have seen an increased interest in its anticancer properties. This review examines the role of honey in targeting key hallmarks of carcinogenesis, including uncontrolled proliferation, apoptosis evasion, angiogenesis, growth factor signalling, invasion, and inflammation. The evidence for honey as an adjunct to conventional cancer therapy is also presented. The review also highlights gaps in the current understanding and concludes that, before translation of evidence from cell culture and animal studies into the clinical setting, further studies are warranted to examine the effects of honey at a molecular level, as well as on cells in the tumour environment.

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“…Some of the most important phenolic compounds reported in honeys are phenolic acids (caffeic, chlorogenic, coumaric, ellagic, ferulic, gallic, homogentisic, phenyllactic, protocatecuic, syringic and vanillic acids) and flavonoids (apigenin, chrysin, galangin, hesperetin, kaempferol, luteolin, myricetin, pinobanksin, pinocembrin, quercetin and tricetin) and their derivatives (Pyrzynska and Biesaga 2009;Ka skonien_ e and Venskutonis 2010;da Silva et al 2013;Sergiel et al 2014). Higher phenolic acid and flavonoid concentrations indicate better quality honey; they are also responsible for honey's color, sensory characteristics and antioxidant activities (Bogdanov et al 2008;Alvarez-Suarez et al 2010Campone et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Phenolic Acid and Flavonoid Composition of Malaysian Honeys

Moniruzzaman

Sulaiman

Gan

2016

Journal of Food Biochemistry

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In the present study, the phenolic acid and flavonoid composition of eight different honeys (acacia, pineapple, gelam, longan, borneo, rubber tree, sourwood and tualang honeys) originating from different regions of Malaysia are reported. Solid phase extraction followed by high performance liquid chromatography (HPLC) was used for their identification and quantification. A total of thirteen different phenolic compounds consisting of seven flavonoids and six phenolic acids were investigated. Among these phenolic compounds, five phenolic acids (gallic, caffeic, coniferic, benzoic and trans‐cinnamic acids) and five flavonoids (catechin, myricetin, naringenin, hesperetin and kaempferol) were detected in the investigated honeys. Longan and tualang honeys contained the highest number (n = 7 for each) of phenolic compounds, while only five phenolic compounds were detected in acacia, borneo and rubber tree honeys. Among the phenolic acids, benzoic acid was the most abundant (75%) followed by caffeic acid, catechin, myricetin, gallic acid and naringenin. The mean concentrations of caffeic, gallic and benzoic acids as well as catechin in the analyzed Malaysian honeys were 2.49, 0.81, 0.64 and 0.61 mg/kg, respectively. Overall, our results indicate that the investigated Malaysian honeys are a good source of different types of phenolic acids and flavonoids, which are important antioxidants. Practical Applications The study provides an overview on phenolic and flavonoid composition of several types of Malaysian honeys. The phenolic composition of some honeys from Malaysia is reported for the first time in this study. The data can be useful for future in vivo studies that involve evaluation of honey's medicinal properties and provide an insight into the type of honey in Malaysia that contains high antioxidant properties. In addition, the sample preparation technique (solid phase extraction) used in this study can provide a basis for the extraction of similar phenolic compounds in other types of honey.

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Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry

Cited by 87 publications

References 24 publications

Hepatoprotective Effects of the Honey of Apis cerana Fabricius on Bromobenzene‐Induced Liver Damage in Mice

Hepatoprotective Effects of the Honey of Apis cerana Fabricius on Bromobenzene‐Induced Liver Damage in Mice

Honey and Cancer: Current Status and Future Directions

Phenolic Acid and Flavonoid Composition of Malaysian Honeys

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