Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics

Flanjak, Ivana; Kenjerić, Daniela; Bubalo, Dragan; Primorac, Ljiljana

doi:10.1007/s00217-015-2557-0

Cited by 50 publications

(58 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Some other compounds of honey such as polyphenols could contribute to hydrogen peroxide decomposition through their antioxidant activity. Flanjak et al (2016b) reported great correlation between polyphenol content in Croatian honeys and its antioxidant capacity determined by FRAP (ferric reducing antioxidant power) assay. However, clear connection between polyphenol antioxidant capacity and hydrogen peroxide accumulation in honey remains to be elucidated.…”

Section: Resultsmentioning

confidence: 99%

Glucose oxidase activity and hydrogen peroxide accumulation in Croatian honeys

Strelec

Crevar

Kovač

et al. 2018

Croat. J. Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

Ability of black locust (n = 7), chestnut (n = 3), lime (n = 5), mint (n = 3), and honeydew (n = 12) honeys to produce hydrogen peroxide upon dilution, as well as their glucose oxidase activity were investigated in the present study. The glucose oxidase (GOX) activity was determined by the standard horseradish peroxidase/o-dianisidin method, while hydrogen peroxide concentration in honey solutions of five different mass to volume ratios (1:1; 1:2; 1:4; 1:8; 1:16) by semi-quantitative method using MQuant™ peroxide test strips. The obtained results showed that chestnut, lime, honeydew and mint honeys exhibited high GOX activity (341.26 ± 128.78, 350.16 ± 124.91, 376.82 ± 69.02, 402.47 ± 60.99 µg H 2 O 2 /h g), while black locust honeys much lower GOX activity of 25.58 ± 21.87 µg H 2 O 2 /h g. The accumulation of hydrogen peroxide in serially diluted honeys has shown asymmetrical inverted U-shaped curve, where the increase in hydrogen peroxide accumulation with dilution reached a maximum point, after which its concentration rapidly declined. Hydrogen peroxide content in honey solutions of different mass to volume ratio varied from 0 to 294.1 µmol/L h. Lime and chestnut honeys generated the highest hydrogen peroxide content (264.71 ± 65.77, 245.10 ± 84.90 µmol/L h) on average, while black locust, mint and honeydew honeys at least two-fold lower amounts (113.40 ± 50.84, 127.45 ± 33.96, 112.75 ± 98.42 µmol/L h). Lack of correlation between glucose oxidase activity and hydrogen peroxide content indicates that the glucose oxidase activity does not present a reliable parameter for the prediction of hydrogen peroxide content produced in honey solutions.

show abstract

Section: Resultsmentioning

confidence: 99%

Glucose oxidase activity and hydrogen peroxide accumulation in Croatian honeys

Strelec

Crevar

Kovač

et al. 2018

Croat. J. Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…As honey originates from various single and/or multiple plant species, it is also a natural source of antioxidants such as phenolic acids, carotenoids, proteins, certain enzymes and to some extent Maillard reaction products [2][3][4][5][6]. However, the contents and composition of antioxidant compounds depend to a large extent on the floral source, and thus also on the variety of honey [7,8]. Moreover, the composition of honey is influenced by various ecophysiological factors of the field (such as global radiation, temperature, soil conditions) and processing conditions (temperature in the hive or during the preparation of the final honey) [9].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

et al. 2020

View full text Add to dashboard Cite

Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

show abstract

“…5,6 show that temperature and pH are of the highest influence on the relative permittivity (about 30% in each case) measured at both frequencies Fig. 4 The frequency dependence of the relative dielectric loss coefficient for various honey types at a temperature of 20 °C Table 2 Correlation coefficients between explanatory variables [13] Glucose content/fructose content ratio [ (1.6 and 11 kHz).…”

Section: Resultsmentioning

confidence: 99%

“…The other honey components are enzymes (invertase, glucose oxidase, catalase, and phosphatases), amino acids, organic acids, lipids, vitamins, minerals, carotenoids, phenolic acids, aromatic substances, and solid particles derived from honey collection [2]. The strong biological effects of honey and its positive influence on human health caused by prebiotic, antioxidant, antibacterial, and/or antimutagenic functionalities of certain constituents are very well proven [3][4][5]. Many parameters such as pollen source, geographical origin, climate and weather conditions, honeybee species, and also processing conditions and storage time affect composition, color, aroma, and flavor of honey [6].…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of honey: the potential usability for quality assessment

Pentoś

Łuczycka

2017

Eur Food Res Technol

View full text Add to dashboard Cite

Honey, as a valuable product of high price, is subject to illegal adulteration by adding water or inexpensive sweeteners as well as overheating. Therefore, cheap, quick, and reliable methods of honey quality assessment are of interest to the food industry and consumers alike. In this study, two dielectric honey parameters: relative permittivity and dielectric loss coefficient measured at frequencies below 1 MHz and at temperatures from 20 to 40 °C were considered as potential indicators of honey quality. For the data analysis, chemometric methods (artificial neural networks and two methods of extracting the contribution of independent variables) were employed. No significant differences in results of the relative contribution of input variables were found depending on frequency. Results lead to the conclusion that relative permittivity, which is significantly affected by pH, can be potentially useful for honey microbial contamination detection and dielectric loss coefficient, influenced mostly by HMF content, can be considered as an indicator of honey freshness.

show abstract

Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics

Cited by 50 publications

References 30 publications

Glucose oxidase activity and hydrogen peroxide accumulation in Croatian honeys

Glucose oxidase activity and hydrogen peroxide accumulation in Croatian honeys

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

Dielectric properties of honey: the potential usability for quality assessment

Contact Info

Product

Resources

About