Fluorimetric profiles, flavonoid and polyphenols content of acacia, meadow and honeydew honey samples and their correlation with colour intensity of honey

Srabović, N.; Smajlović, Arnel; Softić, Almira; Špralja, N.; Ramić, N.

doi:10.5281/zenodo.3643456

Cited by 1 publication

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“…Acacia honey had a flavonoid content of 92.42 mg QE/100 g, higher than that of other authors [66,72]. The flavonoid content of knotweed honey obtained by us was 29.95 mg QE/100 g, lower than that obtained by [62], but it belongs within the limits of 11.97-44.54 QE/100 g obtained by [72].…”

Section: Chemical Compositioncontrasting

confidence: 66%

“…Linden honey had the highest content of flavonoids, 263.86 mg QE/100 g, among the samples analysed, these being above the values recorded in the literature [66]. Acacia honey had a flavonoid content of 92.42 mg QE/100 g, higher than that of other authors [66,72]. The flavonoid content of knotweed honey obtained by us was 29.95 mg QE/100 g, lower than that obtained by [62], but it belongs within the limits of 11.97-44.54 QE/100 g obtained by [72].…”

Section: Chemical Compositionmentioning

confidence: 50%

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Chemical Composition, Antioxidant and Antimicrobial Activity of Some Types of Honey from Banat Region, Romania

et al. 2022

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Honey is a natural product with multiple health benefits. The paper presents the chemical characterization and the antioxidant and antimicrobial potential of ten types of honey (knotweed, linden, wild cherry, acacia, honeydew, oilseed rape, sunflower, phacelia, plain polyflora and hill polyflora) from the Banat region, Romania. We studied the water content, dry matter, impurities, acidity and pH of honey. We also determined the content of reducing sugar, minerals and flavonoids and the total phenolic content. All honey samples analysed showed good nutritional characteristics according to the standard codex for honey. From the analysis of the mineral content of the honey samples, we observed a variability in the macro and microminerals, influenced by the botanical origin, ranging between 0.25% (wild cherry honey) and 0.54% (honeydew). The toxic metals’ (Cd and Pb) levels met the standard for almost all samples analysed except for knotweed. The flavonoid content of the samples ranged from 9.29 mg QE/100 g for wild cherry honey to 263.86 mg QE/100 g for linden honey, and for polyphenols between 177.6 mgGAE/100 g for acacia honey and 1159.3 mgGAE/100 g for honeydew. The best antioxidant capacity was registered in the case of linden honey (79.89%) and honeydew (79.20%) and the weakest in acacia (41.88%) and wild cherries (50.4%). All studied honey samples showed antimicrobial activity, depending on the type of honey, concentration and strain analysed. The novelty of this study is given by the complex approach of the study of honey quality, both from the perspective of chemical attributes and the evaluation of the antimicrobial potential on specific strains in correlation with the botanical and geographical origin of the analyzed area.

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Section: Chemical Compositioncontrasting

confidence: 66%