Physicochemical properties and phenolic content of honey from different floral origins and from rural versus urban landscapes

Kavanagh, Saorla; Gunnoo, Jessica; Passos, Thayse Marques; White, Blánaid

doi:10.1016/j.foodchem.2018.08.035

Cited by 89 publications

(93 citation statements)

References 37 publications

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“…The present study has confirmed earlier findings about honey composition and its link to the floral source, geographical origin, and climatic conditions, not only with the antioxidant activity [15][16][17][18] but also with their characteristic phenolic profile.…”

Section: Phenolic Compound Profilessupporting

confidence: 92%

“…It is, however, difficult to compare values with the literature because of different presentation of the results (e.g., expressed as percentage inhibition of DPPH or further radicals). Nevertheless, the results obtained by other authors show high variability in honeys [15][16][17][18], indicating that the floral source, geographical origin, and ecophysiological conditions affect the antioxidant properties of honey. For instance, Bertoncelj et al [51] noted DPPH-IC 50 values from 8.1 to 13.9 mg/mL for Slovenian honeys, Zhao et al [44] [53] showed antioxidant activity (DPPH assay) ranging from 8.5 to 238.4 µmol TE/100 g, whereas honeys from Southern Africa ranged from 42 to 372 µmol TE/100 g [56].…”

Section: Total Antioxidant Activity (Aox)mentioning

confidence: 82%

“…Nonetheless, honey can contain some variety-specific compounds that may be used as markers of their botanical origin [3,14]. Hence, the floral source, along with the geographical origin and climatic conditions, influence antioxidant properties of honey [15][16][17][18]. Consequently, the properties of the same variety of honey might be different in the diverse regions of the world.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

et al. 2020

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Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

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Section: Phenolic Compound Profilessupporting

confidence: 92%

Section: Total Antioxidant Activity (Aox)mentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

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Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

et al. 2020

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“…Honey and bee products are a valuable and rich source of biologically active substances [1][2][3][4]. They have been used for centuries in traditional folk medicine due to their wide spectrum of antibacterial, antiradical, antioxidant, and anticancer activity, as well as their supporting effect in prevention and treatment of many diseases [5][6][7][8]. For this reason, bee products can be attractive components of health-supporting and functional foods, due to their significant antioxidant potential [9].…”

Section: Introductionmentioning

confidence: 99%

“…For this reason, bee products can be attractive components of health-supporting and functional foods, due to their significant antioxidant potential [9]. Among the compounds having antioxidant properties, the most important are certain proteins and amino acids, carotenoids, phenolic compounds and flavonoids, ascorbic acid, organic acids, and Maillard reaction products [4,5,10]. The antioxidant profile of honey and other bee products and their biological activity depends on many factors, including the plant species that is the source of nectar and their varieties, as well as season of the year, climate and environmental conditions, genetic factors, and others [4,11,12].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters

2020

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Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability.

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Protective Effects of Some Graded Iranian Honey Samples Against Cold Water Immersion‐Induced Gastric Ulcers in Rats

Mohammadi,

Tahergorabi,

Sharifzadeh

et al. 2024

Food Science & Nutrition

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Honey has a rich history of treating gastrointestinal diseases due to its diverse bioactive compounds. This study evaluated the protective effects of select Iranian honeys against cold water immersion stress (CWIS)‐induced ulcers in rats. Forty male Wistar rats (250–280 g) were randomly assigned to eight groups (n = 5): control, CWIS, and groups treated with strong (eucalyptus, Annaab, and Jangale) and weak honeys (Chand Giah, Sumaq, Gaz) + CWIS. Honey selection was based on antioxidant capacity, phenolic content, and protein concentration. Rats received 20% honey in water (1 mL/kg) orally twice daily for 14 days; controls received water. After a 24‐h fast, rats underwent 3‐h CWIS to induce ulcers. Serum samples were analyzed for malondialdehyde (MDA), total antioxidant capacity (TAC), thiol groups, tumor necrosis factor alpha (TNF‐α), and interleukin 6 (IL‐6) levels. Stomachs were assessed for ulcer severity (gastric ulcer index), gastric juice volume, and histopathological changes. Honey types were categorized as strong (eucalyptus, Annaab, and Jangale) or weak (Chand Giah, Sumaq, and Gaz) based on total phenolic content, antioxidant effects (FRAP and DPPH), and protein levels. Ulcer group showed significant increases in MDA (64%) and TNF‐α and IL‐6 levels (98.5% and 111.6%), and decreases in ferric reducing antioxidant power and 2,2‐diphenyl‐1 picrylhydrazyl (FRAP, DPPH, and thiol levels [26%, 14.39%, and 26%]) compared to controls. Strong honey groups exhibited 50% lower gastric ulcer index compared to weak honey groups. This study showed that strong honeys, due to their higher phenolic, total protein, and antioxidant content, offer greater protection against gastric damage and oxidative stress compared to weaker honeys. These results highlight the importance of bioactive compounds in honey's therapeutic properties. Therefore, high‐quality honeys with higher phenolic content can be considered as therapeutic supplements for gastrointestinal disorders, especially those caused by oxidative stress and inflammation.

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Physicochemical properties and phenolic content of honey from different floral origins and from rural versus urban landscapes

Cited by 89 publications

References 37 publications

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters

Protective Effects of Some Graded Iranian Honey Samples Against Cold Water Immersion‐Induced Gastric Ulcers in Rats

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