Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey

Akalın, Hüsne; Bayram, Mustafa; Anlı, R. Ertan

doi:10.1002/jib.396

Cited by 44 publications

(47 citation statements)

References 52 publications

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“…In the subsequent technological stages of the mead-making process, pH values of meads decreased successively. Acidity is of great importance to the fermented beverages as it affects their taste and microbiological stability [ 8 ]. A significant drop in pH value may cause a decrease in the fermentation efficiency of a yeast strain [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…A significant drop in pH value may cause a decrease in the fermentation efficiency of a yeast strain [ 26 ]. Other investigations addressing the physicochemistry of meads demonstrated their pH values to be at a similar [ 8 ] or a negligibly higher level [ 22 , 26 ].…”

Section: Resultsmentioning

confidence: 99%

“…The content of biologically active compounds in meads and, hence, their antioxidative capabilities depend on many factors like, e.g., type of honey, heat processing of wort, and parameters of fermentation process, but also the type of additives used, i.e., herbs, spices, or fruits [ 8 , 9 , 10 ]. The latter contain multiple compounds which elicit antioxidative effects [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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“…Honey is also a natural source of flavonoids, phenolic acids, and derivatives of phenolic acids [1,17,18,[23][24][25][26][27][28][29][30][31][32][33][34][35], and the phenolic content of honey is believed to determine its biological properties, especially its antioxidant potential. Furthermore, acaetin, caffeic acid, quercetin, galangin, and kaempferol, as well as other phenolic compounds present in honey, may offer promise as pharmaceuticals in the treatment of cardiovascular diseases [1].…”

Section: Chemical Compounds Present In Honeymentioning

confidence: 99%

Honey and Its Phenolic Compounds as an Effective Natural Medicine for Cardiovascular Diseases in Humans?

Olas

2020

Nutrients

103

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Honey is a sweet, viscous syrup produced by the honey bee (Apis mellifera). It is probably the first natural sweetener ever discovered, and is currently used as a nutritious food supplement and medicinal agent. The aim of the present mini-review is to summarize and update the current knowledge regarding the role of honey in CVDs based on various experimental models. It also describes the role of its phenolic compounds in treating CVDs. Many such phenolic and flavonoid compounds, including quercetin, kaempferol, apigenin, and caffeic acid, have antioxidant and anti-platelet potential, and hence may ameliorate cardiovascular diseases (CVDs) through various mechanisms, such as by decreasing oxidative stress and inhibiting blood platelet activation. However, as the phenolic content of a particular type of honey is not always known, it can be difficult to determine whether any observed effects on the human cardiovascular system may be associated with the consumption of honey or its constituents. Therefore, further experiments in this area are needed.

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“…Mead is a traditional alcoholic beverage (alcoholic strength, by volume, between 8 and 18%) produced by the fermentation by yeasts of diluted honey. The production of mead has been the focus of numerous studies . However, few reports consider the volatile profile of mead and even fewer consider the production and characterisation of sparkling mead.…”

Section: Introductionmentioning

confidence: 99%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

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Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography-flame ionisation detection and gas chromatography-mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.

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Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey

Cited by 44 publications

References 52 publications

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Honey and Its Phenolic Compounds as an Effective Natural Medicine for Cardiovascular Diseases in Humans?

Impact of fining agents on the volatile composition of sparkling mead

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