Comprehensive Evaluation of Antioxidant Properties and Volatile Compounds of Sudanese Honeys

Abstract

Honey samples were collected from different floral and geographical origins. The total phenolic, flavonoid, carotenoid, antioxidant contents, FRAP/DPPH (ferric reducing antioxidant power/1,1‐diphenyl‐2‐picrylhydrazy) assays and the color characteristics were determined spectrophotometrically. The honey samples exhibited high radical‐scavenging activity (DPPH%) ranging from 50.41 ± 0.8 to 70.5 ± 0.9%, FRAP from 556.9 ± 15.0 to 1,340.2 ± 8.7 mM and phenolic from 79.4 ± 1.9 to −232.7 ± 0.2 mg GAE/100 g. The volatiles were identified by means of solid phase microextraction–gas chromatography/mass spectrometry (SPME‐GC/MS). Alcohols, aldehydes, acids, ketones, terpenes, phenols and hydrocarbon represented the most abundant compounds in honeys among the 69 volatile components identified. Correlation between phytochemical and antioxidant assay parameters was found to be statistically significant (P < 0.05). In addition, principal component analysis based on the data of GC‐MS was employed to study and obtain the important volatile classes that contributed to the differentiation of the honey samples analyzed. Remarkable variations were observed in the phytochemical, antioxidant and volatile compounds from different botanical origins. Practical Applications Antioxidants are extensively used in the food industry to avoid the development of toxic oxidation products and extend the shelf life. Because of the growing concern among consumers about the use of artificial antioxidants, there has been a great interest in the identification and use of natural antioxidants. The present study reveals that honeys studied are a promising source of natural antioxidants and might be a good antioxidant in the management of chronic diseases commonly associated with oxidative stress as well as food preservatives. Additionally, the volatile compounds were also identified by using solid phase microextraction–gas chromatography/mass spectrometry and honey samples were classified based on the volatile data. The results demonstrated that this method could be used for classification of honey in apiculture industry.

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

“…Total phenolic content (TPC) was quantified using the Folin–Ciocalteu procedure previously described (Tahir, Xiaobo, Zhihua, & Yaodi, ) with some modifications. A portion (200 µL) of the strawberry extract or coating solution mentioned above was transferred into a test tube and mixed with 2 mL of Folin–Ciocalteu reagent followed by mixing via a vortex mixture.…”

“…DPPH radical scavenging activity (RSA%) was done according to our previously reported method (Tahir et al, ) with some modification. Briefly, 0.1 mL of the strawberry extract or 1,000 µL of coating solutions were mixed with 3 mL of DPPH 0.02 mg/mL prepared in methanol.…”

Interaction effects on a gold nanoparticle-based colorimetric assay for antioxidant capacity evaluation of polyphenols

“…5 Several in vitro chemical-based methods, with different advantages and disadvantages, have been critically evaluated and extensively applied including 1,1-diphenyl-2picrylhydrazyl (DPPH) and 2,2-azino-bis-(3ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging assays and ferric reducing antioxidant power (FRAP) assay. 6 However, despite the number of TAC analytical methods, there is no well-validated and standard quantitative method that can provide a reliable and adequate evaluation of the TAC due to the complexity of chemical composition and antioxidant action. Thus, it is still desirable to develop novel approaches for TAC estimation.…”

Voltammetric, spectroscopic, and cellular characterization of redox functionality of eckol and phlorofucofuroeckol‐A: A comparative study

“…The dietary antioxidants have been regarded as chemicals presenting antioxidant activities by direct radical scavenging activities as well as by induction of phase II enzyme (Mladenka, Zatloukalová, Filipský, & Hrdina, 2010;Zhang, Du, Wei, Wang, & Shen, 2018). The polyphenols, occurring as secondary plant metabolites, are one of the most extensively studied dietary antioxidants (Croft, 2016;Shen et al, 2016;Tahir, Zou, Li, & Zhu, 2015;Wang et al, 2017).…”