Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Sawicki, Tomasz; Bączek, Natalia; Starowicz, Małgorzata

doi:10.17221/312/2019-cjfs

Cited by 15 publications

(21 citation statements)

References 21 publications

(29 reference statements)

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“…It was noted that, amongst the three producers of Polish-originated honeys, the TPC varied significantly at least from one producer (p < 0.05). The TPC values for multiflorous honey were similar to those obtained in a previous study by Sawicki, Bączek, and Starowicz [32], about 49 mg GAE 100 g −1 , but significantly higher for acacia honey than reported by Attanzio et al [33] for Sicilian honey. The correlation coefficients between the TPC and browning index of honeys obtained from producers 1, 2, and 3 were r = 0.96, 0.36, and 0.89, respectively.…”

Section: Total Phenolic Content (Tpc) In Different Honey Typessupporting

confidence: 89%

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Starowicz

Ostaszyk

Zieliński

2021

Foods

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Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.

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Section: Total Phenolic Content (Tpc) In Different Honey Typessupporting

confidence: 89%

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Starowicz

Ostaszyk

Zieliński

2021

Foods

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“…Sreckovic et al (2019) [ 8 ] measured lower TRC of a multifloral honey (87 mg GAE kg −1 ) compared to our multifloral ones. The Polish multifloral honeys involved in Sawiczki et al’s (2020) [ 32 ] and in Dżugan et al’s study (2018) [ 9 ] had similarly high TRC values as our MF-Lamiaceae honey. In our study, the MF- Tilia and MF-Lamiaceae presented similar TRC values as the Turkish yellowstar-thistle and parsley honeys, respectively [ 18 ].…”

Section: Resultsmentioning

confidence: 55%

Quality Assessment of Goldenrod, Milkweed and Multifloral Honeys Based on Botanical Origin, Antioxidant Capacity and Mineral Content

Kocsis

Bodó

Kőszegi

et al. 2022

IJMS

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The goal of the study was to evaluate the pollen spectrum, antioxidant capacity and mineral content of four Hungarian honey types, using multivariate statistical analysis. The light colored honeys were represented by milkweed honey and a multifloral (MF) honey with dominant pollen frequency of linden (MF-Tilia); the darker ones were goldenrod honey and a multifloral honey with Lamiaceae pollen majority (MF-Lamiaceae). The pollen spectrum of the samples was established with melissopalynological analysis. The absorbance of the honeys positively correlated with the antioxidant capacity determined with three of the used methods (TRC, TEAC, DPPH), but not with ORAC. The latter method correlated negatively also with other antioxidant methods and with most of the mineral values. MF-Tilia had high ORAC value, K and Na content. The MF-Lamiaceae had the highest K, Mg, P, S, Cu and Zn content, the last five elements showing strict correlation with the TRC method. The darker goldenrod honey had higher SET values and total mineral content, than the milkweed honey. The above character-sets facilitate identification of each honey type and serve as indicators of variety. The antioxidant levels and mineral content of honeys allowed their clear separation by principal component analysis (PCA).

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“…However, all the bioactive properties of bee products vary as affected by the geographical/regional origin, climate changes, and/or cultivation season. According to our previous research, the TPC and antioxidant capacity might also be related to the producer [10].…”

Section: Introductionmentioning

confidence: 86%

“…The antioxidant activity of different bee products has been already measured using different in vitro methods, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2 -azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and photochemiluminescence (PCL) assays, and reducing activity measured by cupric (CUPRAC) and ferric reducing antioxidant power (FRAP) [8][9][10][11]. The strongest antioxidant activity was found for propolis and pollen, followed by honey [9].…”

Section: Introductionmentioning

confidence: 99%

The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products

et al. 2022

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This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC−PDA−MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread’s and bee pollen’s antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.

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Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Cited by 15 publications

References 21 publications

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Quality Assessment of Goldenrod, Milkweed and Multifloral Honeys Based on Botanical Origin, Antioxidant Capacity and Mineral Content

The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products

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