Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities

Abstract

Thirty chestnut and twenty‐six of floral honeys were collected from different regions of Turkey. The amounts of phenolic compounds in honeys were determined by high performance liquid chromatography‐diode array detection. The antioxidant capacities were determined by ABTS and CHROMAC methods. The total phenolic content of honeys were determined by spectrophotometric method using the Folin‐Ciocalteu reagent. Caffeic, protocatechuic, and p‐hydroxybenzoic acids are the major phenolic compounds with the contents of 44.52, 17.48, and 21.50 mg/kg, respectively in chestnut honeys. Chestnut honeys exhibited the higher antioxidant and better antimicrobial activities, and than the floral honeys. Floral honeys contain similar amounts of propolis flavonoids such as pinocembrin, chrysin, and galangin. The results show that these flavonoids can be used as chemical markers in honey samples. Practical applications Honey is an important natural product that contains major compounds including glucose and fructose and minor components such as amino acids, organic acids, enzymes, vitamins, proteins, phytochemical substances mainly flavonoids and other phenolic compounds. Plants are important sources of natural compounds that contain polyphenolic derivatives such as flavonoids and phenolic acids. These bioactive compounds can be transferred from plants to honey. Polyphenolic compounds were recognized as the major components responsible for health‐promoting properties of honey. This article evaluates the antimicrobial and antioxidant activities and phenolic compounds of chestnut and floral honeys. The chemical content and biological properties of honey have been studied extensively in many but there are a few studies in our knowledge about the determination of phenolic compounds in chestnut honey.

Antioxidative Effect of Turkish Chestnut Bee Pollen on Dna Oxidation System and Its Phenolic Compounds

“…The chromatogram of chestnut bee pollen; 1, syringic acid; 2, hyperoside; 3, kaempherol; 4, isorhamnetin; 5, pinocembrin; 6, chrysin; 7, galangin. Güneş et al (2016) have used the same method to determine the phenolic content of chestnut honeys. Gallic acid content was found to be considerably low in chestnut honeys as well as in chestnut bee pollen.…”

“…HPLC separation of phenolics was performed with a gradient elution using two mobile phase system (phase A: 1% formic acid; phase B: 100% methanol). The elution programs were: 0-10 min 5% B, 10-15 min 15% B, 15-20 min 30% B, 20-30 min 40% B, 30-50 min 45% B, 50-52 min 60% B, 52-60 min 80% B, 60-70 min 80% B, 70 min 5% B (Güneş et al, 2016).…”

“…Güneş et al(2016) have used the CHROMAC method to determine the antioxidant capacities of chestnut honeys. The antioxidant capacity results were found between 10.80±0.01 and 22.00±1.00 mg of TE kg of chestnut honey.…”

The antioxidant properties of the chestnut bee pollen extract and its preventive action against oxidatively induced damage in DNA bases

“…The antioxidant capacities of CBPE were found to be 73.09 ± 1.07 mg TE/g, 22.65 ± 0.05 mg TE/g, and 3.06 ± 0.11 mM of CBP by the CHROMAC, ABTS, and FRAP methods, respectively. The CHROMAC assay is suitable for screening and measuring the radical scavenging properties of chestnut honey (Güneş et al, ). During the CHROMAC assay, antioxidant compounds in honey reduce Cr(VI) to Cr(III) at low pH values; therefore, the absorbance of the sample was decreased after the reduction.…”

“…ABTS is classified as an electron transfer assay (ET) that is based on the capacity of an antioxidant that reacts with an oxidant compound. The antioxidant capacities of CBPE determined by CHROMAC and ABTS methods were quite higher than those of 30 chestnut and 26 floral honey samples (Güneş et al, ). The FRAP assay is the most common ET‐based assay to determine the antioxidant capacity for in vitro studies.…”