Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys

Nascimento, Kelly Souza do; Sattler, J.; Macedo, Luciene Fagundes Lauer; González, Carol Viviana Serna; Melo, Illana Louise Pereira de; Araújo, Elias da Silva; Granato, Daniel; Sattler, Aroni; Almeida-Muradian, Lígia Bicudo de

doi:10.1016/j.lwt.2018.01.016

Cited by 122 publications

(95 citation statements)

References 33 publications

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“…The IC 50 values ranged from 186.85 mg mL −1 (being the least effective) to 8.20 mg mL −1 (being the most effective) as shown in Table S2. In previous studies, IC 50 values ranged from 4.2 to 106.72 mg mL −1 (Liberato et al , ), 12.56 to 152.40 mg mL −1 (Can et al , ) and 25.45 to 294.26 mg mL −1 (do Nascimento et al , ). Therefore, it can be inferred that the tested Kenyan honey had DPPH radical scavenging potential comparable with those reported by other scholars.…”

Section: Resultssupporting

confidence: 93%

Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya

Mokaya

Bargul

Irungu

et al. 2019

Int J of Food Sci Tech

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Summary There is limited information about the relative composition and health benefits of various honey consumed across Africa. This study aimed at estimating the bioactive constituents, in vitro radical scavenging and antibacterial activities of 16 kinds of honey obtained from different geographical locations in Kenya. Manuka 5 + honey was included for comparison. Some of the tested honey had biochemicals and bioactivities similar to or higher than Manuka 5 + honey. The honey exhibited DPPH radical scavenging ability, with several types of honey showing superior scavenging potential than Manuka 5 + honey, owing to their high phenol content. All types of honey inhibited the growth of E. coli and further showed a substantial amount of nonperoxide antimicrobial activity. The geographical origin of honey had an influence on its bioactive contents. Overall, these findings suggest that Kenyan honey has great therapeutic potential, and thus, its clinical application should not be overlooked.

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Section: Resultssupporting

confidence: 93%

Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya

Mokaya

Bargul

Irungu

et al. 2019

Int J of Food Sci Tech

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“…Rodríguez et al [46] observed that the avocado honey had a maximum level of HMF of 27.1 mg·kg −1 . Another study, focused on the quality of honey from Rio Grande do Sul State (Brazil), reported values of 0.47-22.72 mg HMF·kg −1 of honey, which met the quality requirements established by both Brazilian legislation (upper limit of 60 mg HMF·kg −1 ) and international standards (Codex, 2001-maximum of 40 mg HMF·kg −1 ) [47].…”

Section: Hmf Contentmentioning

confidence: 85%

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Pauliuc

Dranca

Oroian

2020

Foods

141

121

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The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters.Foods 2020, 9, 306 2 of 22 authentication of the botanical and geographical origin. Monofloral honey is more expensive than polyfloral honey; honey labeled as having a certain floral origin must come entirely or largely from the specific floral source and exhibit the organoleptic, physicochemical and microscopic characteristics of the honey source, as provided in international food standards [2,11].Considering that bees feed on various plants, pure monofloral honey is generally very rare. The identification of the origin of honey and the proof of its authenticity has become an important problem with the globalization of the honey market, involving about 150 countries [13]. The interest in identifying the floral origin of honey has increased in recent years due to the high preference of consumers for certain types of honey. Consumer preferences often vary depending on different sensory perceptions and medicinal properties. Thus, numerous research has been published to date, which aimed to develop reliable methods for indicating the floral origin of honey [14].Pollen analysis can be successfully used for the identification of the floral origin of honey. Therefore, melissopalinology should usually be supplemented by physicochemical and organoleptic analysis. Thus, to classify honey by botanical origin, a global interpretation of all results is required [15]. The melissopalynological analysis consists of counting the pollen grains and classify the honey according to its principal pollen grain percentage, for some honey such as sunflower, raspberry, rape and mint the principal pollen must reach at least...

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“…They are a kind of phytochemicals, which have a wide variety of nutritional and health properties, such as hypoglycemic activity, hypolipidemic activity and antibacterial activity (Kemperman et al, 2013;Shahidi and Ambigaipalan, 2015). The antioxidation, total phenolic and total lavonoid content of various plant extract depending on the extraction methods, extracting solvents, botanical origin and seasons (Rebaya et al, 2015;Chaithada et al, 2018;Nascimento et al, 2018). Green leafy plants are rich in antioxidants, helping to inhibit a variety of tumors and reduce the risk factors of heart disease (Pandiyan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Correlation between total flavonoid content and total phenolic content on antioxidant activity of ethanol extracts from three cultivars of papaya leaves

Chaithada

Whenngean

Fungfueng

et al. 2020

ijrps

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The aim of this study was to elucidate the correlation between total lavonoid content and total phenolic content on antioxidants activity of ethanol extracts from three cultivars of papaya leaves: 'Holland,' 'Khak Dam' and 'Red Lady.' All crude extracts were investigated to ind antioxidant capacity in DPPH radical scavenging. The result indicated that the ethanol extract of 'Red Lady' papaya leaves exhibited the highest level of DPPH radical scavenging activity with the IC 50 of 0.18 mg/mL, followed by the 'Khak Dam' and 'Holland' papaya leaves having an IC 50 value of 0.24 and 0.44 mg/mL, respectively. The ethanol extract from 'Red Lady' papaya leaves showed the highest level of total lavonoid content (TFC) of 276.72 ± 1.04 µgQE/g DW and total phenolic content (TPC) of 169.85 ± 6.54 mgGAE/g DW. All three cultivars showed a distinctive correlation between IC 50 and the content of both total lavonoid and total phenolic with a negative relationship of Pearson's correlation of -0.922 and -0.940, respectively.

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Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys

Cited by 122 publications

References 33 publications

Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya

Bioactive constituents, in vitro radical scavenging and antibacterial activities of selected Apis mellifera honey from Kenya

Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Correlation between total flavonoid content and total phenolic content on antioxidant activity of ethanol extracts from three cultivars of papaya leaves

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