Phenolic profile and antioxidant activity of Serbian polyfloral honeys

Gašić, Uroš; Kečkeš, Silvio; Dabić, Dragana; Trifković, Jelena; Milojković‐Opsenica, Dušanka; Natić, Maja; Tešić, Živoslav Lj.

doi:10.1016/j.foodchem.2013.08.088

Cited by 104 publications

(99 citation statements)

References 23 publications

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“…The quantified levels of the phenolic compounds in Belgian honeys were significantly higher than those reported by Socha et al [13] and Wieczorek et al [17] in Polish polyfloral honeys. Similar values of TPC were observed by Gašić et al [18] in Serbian polyfloral honey, whereas significantly higher values were found in the case of honey from north western Spain [19] and in honey samples from an Atlantic European area [20].…”

Section: Total Phenolic Content (Tpc)supporting

confidence: 86%

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Jasicka-Misiak

Gruyaert

Poliwoda

et al. 2017

Journal of Chemistry

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Chemical profiling of northern Belgian polyfloral honeys was performed to analyse their phenolic compound content (flavonoids and phenolic acids). First, samples were subjected to a standard analysis of their physicochemical properties, and then, the phenolic fraction was isolated and analysed using a HPLC/PAD method. All of the tested honeys showed a common and specific phenolic profile that could be the basis for the differentiation of polyfloral honeys of the Antwerp region from other polyfloral honeys. Chromatographic data indicated a high content of ellagic acid (9.13-13.66 mg/100 g honey), as well as the flavonoid pinocembrin (1.60-1.85 mg/100 g honey) in these honeys. Ellagic acid, a compound with well-defined prohealth activities, might be used as a chemical marker for these honeys. With respect to total phenolic and flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were determined spectrophotometrically. The honey exhibited a moderate antioxidant activity, typical for light honeys.

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Section: Total Phenolic Content (Tpc)supporting

confidence: 86%

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Jasicka-Misiak

Gruyaert

Poliwoda

et al. 2017

Journal of Chemistry

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“…The content of flavonoids detected in these Colombian eucalyptus honeys was higher than that of European honeys (Meda et al 2005). These findings could be a start point to tackle a study Gasicrelated to the identification of the identification of regional origin product based on specific phenolic contents but further research is needed (Gašić et al 2014) compounds as it was intended by Gasic et al (2014), but further investigations are needed.…”

Section: -80mentioning

confidence: 62%

Características fisicoquímicas de mieles comerciales de eucalipto del suroeste de Casanare

Bonilla¹,

Chito-Trujillo²,

Ramos³

2016

CTA

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<p>Existen pocos estudios de caracterización de mieles colombianas reportados en la literatura. Es importante conocer los diferentes aspectos de las mieles nacionales para verificar el cumplimiento de los requerimientos colombianos existentes y de las regulaciones internacionales, pero también para incrementar su explotación a partir de su calidad y características distintivas. Los parámetros fisicoquímicos son factores básicos que influencian la calidad final de la miel. El objetivo de esta investigación fue evaluar la calidad de mieles comerciales de eucalipto producidas con Apis mellifera en la región de Villanueva (Colombia). Se determinaron algunos parámetros fisicoquímico,tales como: actividad acuosa (0,54), pH (5,02),acidez libre (14,58 meq kg-1), humedad (16,45 %), color (91,65 mm PFund), conductividad eléctrica (81,3 mS cm-1), minerales (cenizas, 0,81 %), azúcares reductores (69,95 %), sacarosa (1,48 %), hidroximetilfurfural (HMF, 67,29 mg kg-1), actividad diastásica (3,21 °Gothe), contenido fenólico (76,57 mg Quercetin/100 g), flavonoides (5,96 mg Gallic acid/100 g) y prolina (180,68 mg kg-1), en 24 muestras de miel siguiendo los procedimientos estandarizados. Las muestras analizadas cumplieron las regulaciones nacionales e internacionales para acidez libre, humedad y HMF. No se evidenció tratamientos de adulteración a partir del contenido de prolina, sin embargo, la baja actividad diastásica sugiere que la miel fue sometida a algún tipo calentamiento,podría ser durante su almacenamiento debido a las altas temperaturas típicas de la región de producción. Se detectaron estimaciones convencionales en los contenidos de fenólicos y flavonoides. En conclusión, las mieles evaluadas cumplen con algunos criterios de calidad requeridos para su comercialización, por lo cual es conveniente tener un mayor control del proceso de producción de mieles en el suroeste de Casanare.</p>

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“…Aqueous ethanol solutions (25-70 % v/v) are used in some work for 12-24 hours under stirring [42,43]. While the methanolic extraction is used in diferent proportions with water [1,44], there is still work using combined techniques of aqueous extraction, with heating or acidiication, and subsequent ethanol extraction [40,45]. Few studies conduct extraction with other solvents such as ethyl acetate [46].…”

Section: Evaluation Of the Phenolic Contentmentioning

confidence: 99%

Honey as a Functional Food

Luchese¹,

Prudêncio²,

Guerra³

2017

Honey Analysis

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The most well-known functional properties of honey are its antioxidant and antimicrobial activities. The bioactive components of honey are afected by the lora from which it is produced and by geographical variations. Phenolic compounds promote, among other activities, high antioxidant action, being capable of minimizing intracellular oxidative damage associated with cellular aging, apoptosis and neurodegenerative diseases. A living cell system would provide a beter platform for determining antioxidant activity, since the bioactive honey compounds can act modulating antioxidant defense gene expression. Indeed, phenolic compounds, amino acids and reducing sugars are among the substances responsible for honey antioxidant activity. Most of phenolic compounds also exert antimicrobial activity against a number of pathogens and spoilage microorganisms. The antimicrobial activity of honey is also due to the action of enzymes. In addition, honey was found to contain lactic acid bacteria (LAB), which itself produce a myriad of active compounds that remain in variable amounts in mature honey. In addition, these antioxidant compounds might play a key role as prebiotic, protecting and stimulating growth of probiotic bacteria. Oligosaccharides present in honey are well-known prebiotic substances stimulating growth, activity and protecting probiotic bacteria during passage through the gastrointestinal tract and during storage of the products. This chapter describes the main bioactive components of honey, especially with respect to the phenolic compounds and their antioxidant activity and assay methods.

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Phenolic profile and antioxidant activity of Serbian polyfloral honeys

Cited by 104 publications

References 23 publications

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Características fisicoquímicas de mieles comerciales de eucalipto del suroeste de Casanare

Honey as a Functional Food

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