Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys

Aljadi, Almahdi Melad; M.Y.Kamaruddin, M.Y.Kamaruddin

doi:10.1016/s0308-8146(02)00596-4

Cited by 391 publications

(317 citation statements)

References 28 publications

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“…However, ours results are similar to those obtained by Aljadi and Kamaruddin (2004) with Coconut honeys and by Baltrusaityte et al, 2007 () with Lithuania honeys.…”

Section: Radical Scavenging Effect Assaysupporting

confidence: 91%

“…Overall, dark honey revealed better antioxidant properties than clear honey (lower EC50 values). The antioxidant activity of dark honey was higher than that of clear honey, which was due to the difference in their phenolic compounds contents and consequently their floral sources, as well verified by Aljadi and Kamaruddin (2004) and Al-Mamary et al (2002) in their works with raw honey.…”

Section: Radical Scavenging Effect Assaymentioning

confidence: 57%

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Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Estevinho

Pereira

Moreira

et al. 2008

Food and Chemical Toxicology

444

255

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Phenolic compounds of dark and clear honeys from Trás-os-Montes of Portugal were extracted with Amberlite XAD-2 and evaluated for their antioxidant and antimicrobial activities. The antioxidant effect was studied using the in vitro test capacity of scavenge the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical and of reducing power of iron (III)/ferricyanide complex. The antimicrobial activity was screened using three Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus, Staphylococcus lentus) and three Gram-negative bacteria (Pseudomonas aeruginosa, Klebsiella pneumoniae and Escherichia coli). The results obtained from the partial identification of honey phenolic compounds by high-performance liquid chromatography with a diode array detector showed that p-hydroxibenzoic acid, cinnamic acid, naringenin, pinocembrin and chrysin are the phenolic compounds present in most of the samples analyzed. Antioxidant potential was dependent of honey extract concentration and the results showed that dark honey phenolic compounds had higher activity than the obtained from clear honey. In the biological assays, results showed that S. aureus were the most sensitive microrganisms and B. subtilis, S. lentus, K. pneumoniae and E. coli were each moderately sensitive to the antimicrobial activity of honey extracts. Nevertheless, no antimicrobial activity was observed in the test with P. aeruginosa.

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“…However, ours results are similar to those obtained by Aljadi and Kamaruddin (2004) with Coconut honeys and by Baltrusaityte et al, 2007 () with Lithuania honeys.…”

Section: Radical Scavenging Effect Assaysupporting

confidence: 91%

Section: Radical Scavenging Effect Assaymentioning

confidence: 57%

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Estevinho

Pereira

Moreira

et al. 2008

Food and Chemical Toxicology

444

255

View full text Add to dashboard Cite

show abstract

“…Honey contains significant antioxidant activities as well as choline and acetylcholine which are essential for brain function and as neurotransmitters [25][26][27][28][29]. Recent studies reported that honey is one of the natural preventive therapies of both cognitive decline and dementia, as it possesses antioxidant properties and it enhances the brain's cholinergic system [30].…”

Section: Introductionmentioning

confidence: 99%

Neuroprotective effects of Tualang honey against oxidative stress and memory decline in young and aged rats exposed to noise stress

Azman

Zakaria

Othman

et al. 2018

Journal of Taibah University for Science

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The neuroprotective effects of Tualang honey in stress-induced young and aged rats were investigated. Tualang honey (200 mg/kg body weight) was administered for 28 days. Stressinduced rats were subjected to loud noise 100 dB(A) 4 hours daily for 14 days. Stress exposure significantly induced memory impairment, increased brain oxidation indices, and decreased antioxidant enzymes activities and neuronal density in mPFC, CA2 and CA3 hippocampal areas in both young and aged rats. The stressed rats treated with Tualang honey showed a significant decrease in stress hormone levels and brain oxidation indices, and increase in memory, antioxidant enzymes activities, and neuronal density in mPFC and hippocampus compared to the vehicle-treated stressed rats. The protective effect of Tualang honey was more prominent in young than aged rats. These results suggest the neuroprotective effects of Tualang honey against oxidative stress and memory decline due to stress exposure and/or ageing through its antioxidant property. ARTICLE HISTORY

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“…It is well known that depending on the origin, honey contains several flavonoids such as apigenin, pinocembrin, kaempferol, quercetin, galangin, chrysin, hesperetin and phenolic acids such as ellagic, caffeic, p-coumaric and ferulic acids, most of them having antioxidant properties (Aljadi & Kamaruddin, 2004;Hausteen, 2002;Peterson & Dwyer, 1998;Yao, Datta, Tomas-Barberan, Martos, & Singanusong, 2003). However, there are very limited data indicating the relationship between antioxidant activity and brown pigment formation (BPF) as a function of heating time at different temperatures.…”

Section: Introductionmentioning

confidence: 99%

Effects of prolonged heating on antioxidant activity and colour of honey

et al. 2006

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Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys

Cited by 391 publications

References 28 publications

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Neuroprotective effects of Tualang honey against oxidative stress and memory decline in young and aged rats exposed to noise stress

Effects of prolonged heating on antioxidant activity and colour of honey

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