Nutritional value and antioxidant activity of honeys produced in a European Atlantic area

Escuredo, Olga; Bernárdez, Montserrat Míguez; Fernández-González, María; Seijo, María Carmen

doi:10.1016/j.foodchem.2012.11.015

Cited by 250 publications

(214 citation statements)

References 29 publications

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“…This honey type could be included with the unifloral honeys produced in Spain that have the highest antioxidant activity. The relationship between the botanical origin, the total content of phenols and flavonoids, and antioxidant activity of honeys from Galicia was analysed in detail by Escuredo et al, (2013a). They concluded that chestnut honeys are the unifloral honeys with the highest antioxidant capacity when compared with other types of honey such as eucalyptus or blackberry honey.…”

Section: Discussionsupporting

confidence: 89%

“…In general, light blossom honeys have a lower mineral content than dark honeys such as honeydew, chestnut or heather. In this sense, the mineral content in chestnut honey, especially of K, P, Mg, and Ca, can be considered higher than in other blossom honeys (Küçük et al, 2007;Kropf et al, 2010;Escuredo et al, 2013a;Bilandžić et al, 2014). The presence of these elements in honey is highly dependent on the geographical origin since soil composition differs.…”

Section: Discussionmentioning

confidence: 99%

“…There is a strong relationship between the botanical origin, polyphenolic compounds, and antioxidant activity of honey (Bertoncelj et al, 2007;Lachman et al, 2010;Escuredo et al, 2013aEscuredo et al, ,b, 2015. In this sense, the dark honeys such as chestnut honey have a higher polyphenol content, and consequently, a higher antioxidant capacity (Atrouse, Oran, & Al-Abbadi, 2004).…”

Section: Relationship Between Antioxidant Activity and Physicochemicamentioning

confidence: 99%

“…There is no specific legislation for quality control of the different honey types so there is no safety assurance for consumers that demand more information (Juan-Borrás et al, 2015). Some honey types have higher values on the market because of the special sensorial properties of the honeys or for the major content of compounds with antioxidant and antimicrobial activity (Bertoncelj et al, 2007;Küçük et al, 2007;Escuredo et al, 2013a;Perna et al, 2013). Therefore, the characterisation of the different honey types, and information about their properties, increase the commercial value of this product.…”

Section: Introductionmentioning

confidence: 98%

“…Thus, in recent years, the evaluation of the antioxidant capacity of biological samples has been developed using several methods. However, in honey samples the most often used method to measure the free radicalscavenging activity (reflects total antioxidant capacity) is the DPPH method (Ferreira et al, 2009;Escuredo et al, 2013a). Chestnut forests are one of the main habitats for honey production in the mountainous areas of the Iberian Peninsula.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Rodríguez-Flores

Seijo

2016

Journal of Apicultural Science

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A b s t r a c t In recent years, authentic foodstuffs have became a major requirement for consumers and producers worldwide. Honey has increased in popularity since it is associated with a natural diet, and because of honey's authentic origin. The present study investigated the palynological characteristics, physicochemical parameters, total phenol content, flavonoid content, and radical scavenging activity of 41 sweet chestnut (Castanea sativa) honeys from the northwestern part of Spain. These honeys were characterised by high values of electrical conductivity, pH, diastase content, and colour. All the samples showed a pollen combination of Castanea sativa-Rubus-Cytisus type-Erica. Fructose and glucose were 37.2% and 25.9%, while other sugars were less than 5%. Regarding the mineral content K, was the main with a mean value of 260.2 mg/100g. Other elements as Mg with a mean value of 17.1 mg/100g, Ca (mean value of 15.8 mg/100g) and P (mean value of 12.8 mg/100g) were well represented in this honey type. The phenol and flavonoid content were high (mean values of 129.8 mg/100g and 9.0 mg/100g, respectively). Multivariate statistical techniques showed the close relationship of colour, Mg, P, phenols, melezitose, and flavonoids, and the radical scavenging activity.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Section: Relationship Between Antioxidant Activity and Physicochemicamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Rodríguez-Flores

Seijo

2016

Journal of Apicultural Science

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Carbohydrates in Honey

Hossain¹,

Barman²,

Rahman³

et al. 2023

Honey

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Elaboration of enriched margarine with lentisk oil and honey: Formulation, characterization, and monitoring of oxidative stability

Sadou,

Amessis‐Ouchemoukh,

Ouchemoukh

et al. 2023

Euro J Lipid Sci & Tech

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This study focused on the use of lentisk oil and honey as natural sources to formulate margarine with ameliorated quality and oxidative stability. For this, five margarines were formulated with honey and different concentrations of lentisk oil. Analyses were performed on oil and honey used, and then physicochemical characterization and several oxidative stability tests were applied to assess margarine quality. The results showed a significant richness of lentisk oil and honey in total phenolics and total flavonoids and expressed good antioxidant activities. As well as the evaluation of oxidative stability of enriched margarines during 3 months of storage demonstrated that margarine added with 2% lentisk oil (M1) had the best resistance properties and longer Rancimat induction time (22.26 h), better than the control and margarines added with 5% (M2), 10% (M3), and 15% (M4) lentisk oil. Globally, margarines prepared with high concentrations of lentisk oil (M2–M4) were not different from the control, whereas only M1 was permitted to ameliorate the stability of margarine with a slight influence on physicochemical parameters. The elaboration of margarine supplemented with 2% lentisk oil improves the properties of the product, which could then be applied to margarine manufacturing.

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Nutritional value and antioxidant activity of honeys produced in a European Atlantic area

Cited by 250 publications

References 29 publications

Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Characterization and antioxidant capacity of sweet chestnut honey produced in North-West Spain

Carbohydrates in Honey

Elaboration of enriched margarine with lentisk oil and honey: Formulation, characterization, and monitoring of oxidative stability

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