Honeys derived from plants of the coastal sandplains of Western Australia: antibacterial and antioxidant activity, and other characteristics

Green, Kathryn J.; Islam, Md Khairul; Lawag, Ivan Lozada; Locher, Cornelia; Hammer, Katherine A.

doi:10.1080/00218839.2022.2073953

Cited by 13 publications

(15 citation statements)

References 33 publications

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“…The total phenolics content of triplicate samples of honey was determined as described previously [ 17 , 18 ]. In brief, a standard curve was prepared by spiking artificial honey (prepared according to Bobis et al, [ 19 ] with gallic acid standards.…”

Section: Methodsmentioning

confidence: 99%

“…The FRAP assay was carried out as described previously [ 17 ]. In brief, aqueous honey solutions (20% w/v) were reacted in triplicate with FRAP reagent and the antioxidant activity determined at 620 nm using a POLARstar Optima (BMG Labtech, Allmendgrün, Ortenberg, Germany) Microplate Reader.…”

Section: Methodsmentioning

confidence: 99%

“…The scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals was also used to determine the antioxidant activity of honeys. As described previously [ 17 ], aqueous solutions of honey (20% w/v) were reacted in triplicate with DPPH* reagent at pH 5.5. After being kept in the dark for 2 h, the absorbance was measured at 520 nm using a POLARstar Optima (BMG Labtech, Allmendgrün, Ortenberg, Germany) microplate reader.…”

Section: Methodsmentioning

confidence: 99%

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Correlation of the antibacterial activity of commercial manuka and Leptospermum honeys from Australia and New Zealand with methylglyoxal content and other physicochemical characteristics

et al. 2022

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Variation in the antibacterial potency of manuka honey has been reported in several published studies. However, many of these studies examine only a few honey samples, or test activity against only a few bacterial isolates. To address this deficit, a collection of 29 manuka/Leptospermum honeys was obtained, comprising commercial manuka honeys from Australia and New Zealand and several Western Australian Leptospermum honeys obtained directly from beekeepers. The antibacterial activity of honeys was quantified using several methods, including the broth microdilution method to determine minimum inhibitory concentrations (MICs) against four species of test bacteria, the phenol equivalence method, determination of antibacterial activity values from optical density, and time kill assays. Several physicochemical parameters or components were also quantified, including methylglyoxal (MGO), dihydroxyacetone (DHA), hydroxymethylfurfural (HMF) and total phenolics content as well as pH, colour and refractive index. Total antioxidant activity was also determined using the DPPH* (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing–antioxidant power) assays. Levels of MGO quantified in each honey were compared to the levels stated on the product labels, which revealed mostly minor differences. Antibacterial activity studies showed that MICs varied between different honey samples and between bacterial species. Correlation of the MGO content of honey with antibacterial activity showed differing relationships for each test organism, with Pseudomonas aeruginosa showing no relationship, Staphylococcus aureus showing a moderate relationship and both Enterococcus faecalis and Escherichia coli showing strong positive correlations. The association between MGO content and antibacterial activity was further investigated by adding known concentrations of MGO to a multifloral honey and quantifying activity, and by also conducting checkerboard assays. These investigations showed that interactions were largely additive in nature, and that synergistic interactions between MGO and the honey matrix did not occur.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Correlation of the antibacterial activity of commercial manuka and Leptospermum honeys from Australia and New Zealand with methylglyoxal content and other physicochemical characteristics

et al. 2022

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“…MPB was selected as the mobile phase because prior studies of honey using HPTLC analysis employed this mobile phase, allowing for cross-references to previous work. MPA, with slightly higher polarity, was chosen to ensure that more polar phenolics were also adequately separated and detected [ 36 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

The Development and Application of a HPTLC-Derived Database for the Identification of Phenolics in Honey

et al. 2022

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This study reports on the development and validation of a HPTLC-derived database to identify phenolic compounds in honey. Two database sets are developed to contain the profiles of 107 standard compounds. Rich data in the form of Rf values, colour hues (H°) at 254 nm and 366 nm, at 366 nm after derivatising with natural product PEG reagent, and at 366 nm and white light after derivatising with vanillin–sulfuric acid reagent, λ max and λ min values in their fluorescence and λ max values in their UV-Vis spectra as well as λ max values in their fluorescence and UV-Vis spectra after derivatisation are used as filtering parameters to identify potential matches in a honey sample. A spectral overlay system is also developed to confirm these matches. The adopted filtering approach is used to validate the database application using positive and negative controls and also by comparing matches with those identified via HPLC-DAD. Manuka honey is used as the test honey and leptosperine, mandelic acid, kojic acid, lepteridine, gallic acid, epigallocatechin gallate, 2,3,4-trihydroxybenzoic acid, o-anisic acid and methyl syringate are identified in the honey using the HPTLC-derived database.

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“…For phenolic compounds, GC–MS and HPLC are commonly used [ 37 ], whereas the HMF content is frequently determined by capillary electrophoresis [ 38 ] and UV/VIS spectrophotometry [ 24 ]. The antioxidant activity in vitro is commonly determined using the DPPH* (2,2-diphenyl-1-picrylhydrazyl), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays [ 39 , 40 , 41 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive HPTLC-Based Analysis of the Impacts of Temperature on the Chemical Properties and Antioxidant Activity of Honey

et al. 2022

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Honeys are commonly subjected to a series of post-harvest processing steps, such as filtration and/or radiation treatment and heating to various temperatures, which might affect their physicochemical properties and bioactivity levels. Therefore, there is a need for robust quality control assessments after honey processing and storage to ensure that the exposure to higher temperatures, for example, does not compromise the honey’s chemical composition and/or antioxidant activity. This paper describes a comprehensive short-term (48 h) and long-term (5 months) study of the effects of temperature (40 °C, 60 °C and 80 °C) on three commercial honeys (Manuka, Marri and Coastal Peppermint) and an artificial honey, using high-performance thin-layer chromatography (HPTLC) analysis. Samples were collected at baseline, at 6 h, 12 h, 24 h and 48 h, and then monthly for five months. Then, they were analysed for potential changes in their organic extract HPTLC fingerprints, in their HPTLC-DPPH total band activities, in their major sugar composition and in their hydroxymethylfurfural (HMF) content. It was found that, while all the assessed parameters changed over the monitoring period, changes were moderate at 40 °C but increased significantly with increasing temperature, especially the honeys’ HPTLC-DPPH total band activity and HMF content.

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Honeys derived from plants of the coastal sandplains of Western Australia: antibacterial and antioxidant activity, and other characteristics

Cited by 13 publications

References 33 publications

Correlation of the antibacterial activity of commercial manuka and Leptospermum honeys from Australia and New Zealand with methylglyoxal content and other physicochemical characteristics

Correlation of the antibacterial activity of commercial manuka and Leptospermum honeys from Australia and New Zealand with methylglyoxal content and other physicochemical characteristics

The Development and Application of a HPTLC-Derived Database for the Identification of Phenolics in Honey

A Comprehensive HPTLC-Based Analysis of the Impacts of Temperature on the Chemical Properties and Antioxidant Activity of Honey

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