Comparative Study of the Antioxidant and Enzyme Inhibitory Activities of Two Types of Moroccan Euphorbia Entire Honey and Their Phenolic Extracts

Abstract

Honey is a natural food product very famous for its health benefits for being an important source of antioxidant and phenolic compounds. Euphorbia honeys obtained from different regions of Morocco were evaluated for their ability to inhibit acetylcholinesterase, lipoxygenase, tyrosinase and xanthine oxidase activities. Their antioxidant properties were evaluated using the: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, nitric oxide scavenging activity (NO) and scavenging ability of superoxide anion radical. Then, the phenolic extracts of the same entire honey samples were evaluated by liquid chromatography coupled to diode array detection and mass spectrometry (LC-DAD-MS) and tested for the biological activities previously evaluated on the entire honeys, in order to conduct a comparative study between both (honey and phenolic extracts). The chromatographic profiles for the studied Euphorbia honey extracts were different. Phenolic compounds gallic acid, 4-hydroxybenzoic acid and p-coumaric acid were detected in all samples, whereas kampferol was only present in two samples. Physicochemical parameters and total phenolic content were also determined. Entire honey that recorded the highest rate of phenols was sample M6 (E. resinifera) = 69.25 mg GAE/100 g. On the other hand, the phenolic extracts had better antioxidant and enzyme inhibitory activities than the entire honeys, regardless the monofloral honey type. In conclusion, the studied Euphorbia honeys may have a great potential as antioxidant, anti-inflammatory and anti-tyrosinase sources for pharmaceutical and cosmetic applications.

Biological Evaluation of Avocado Residues as a Potential Source of Bioactive Compounds

“…Elastase, hyaluronidase (HYALase) and collagenase enzymes are responsible for, respectively, elastin, hyaluronic acid (HYAL) and collagen regulation, the main substances in the extracellular matrix (ECM) and closely related in order to maintain its structural organisation, structure integrity and elasticity. These enzymes, under ROS overproduction, promote skin-aging phenomena through fibre-network depletion, leading to the loss of skin elasticity, decrease in holding-water capacity and consequent skin disorders such as skin sagging, wrinkle formation and eczemas, among others [ 78 , 79 , 80 , 81 , 82 ].…”

Chemical Profile, Antioxidant and Enzyme Inhibition Activities of Natural Saudi Sidr and Talh Honeys

“…Proteins and free amino acids (2 %), acids (0.5 to 1 %), minerals (1 %) vitamins and enzymes (1 %) were also identified [14,15] . The pharmacological activities of honey are frequently imputed to the presence of polyphenols [10] . Also the differences in phenolic profiles of honey types and their abundance influences the honey color, aroma and taste [16] .…”

Editorial to Special Issue—Composition and Biological Properties of Bee Products

“…Honey continues to be the most studied bee product, with 60% of articles addressing this thematic [ 1 , 2 , 3 , 4 , 5 , 6 ] and, more specifically, its biological properties [ 1 , 2 , 3 , 4 ]. Only one article was focused on the effect of heavy metals, pesticides, and antibiotic residues on the quality of honey [ 5 ], and only one article had the honey of the African stingless bee Meliponula ferruginea as its study objective [ 6 ].…”

“…Antioxidant [ 1 , 2 , 4 ], antimicrobial [ 2 , 3 ], and anti-inflammatory activities [ 2 ] were also reported for honey samples from diverse geographical and botanical origins. Boutoub et al [ 4 ] reported that the capacity of seven honey samples of Euphorbia origin from Morocco for scavenging the free radicals nitric oxide ( • NO), superoxide anion radicals (O •− ), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) could be attributed to the phenolic fraction since they presented better activity after separating these secondary metabolites from the honey. In contrast, Alevia et al [ 2 ] found higher antioxidant activity of raw honeys from Spain than the methanolic extracts.…”

“…Moreover, the digests also presented higher antioxidant activity than the extracts. The inhibition of several enzyme (acetylcholinesterase, tyrosinase, lipoxygenase, xanthine oxidase, and hyaluronidase) activities was also evaluated in Moroccan [ 4 ] and Spanish honeys, respectively [ 2 ], as well as in the respective aqueous or methanolic extracts, and, in both cases, the activities were better in the extracts. Starowicz et al [ 1 ] demonstrated a relationship between the browning index, color, total phenolics, and antioxidant activity of monofloral (acacia, buckwheat, heather, and linden) and multifloral honeys from Poland.…”