The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Starowicz, Małgorzata; Ostaszyk, Anita; Zieliński, Henryk

doi:10.3390/foods10050967

Cited by 33 publications

(32 citation statements)

References 38 publications

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“…In black grass honey has a higher average value for TPC (20.12 ± 0.55 mg/100g) compared to rapeseed honey [60]. The difference in values is influenced by several factors, including the geographical origin, the "purity" of the honey and the storage conditions [61]. The flavonoid content in the analyzed honey samples ranged from 28.41 mg QUE/kg honey for rapeseed honey to 151.72 mg QUE/kg honey for manna honey (Table 3).…”

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 98%

Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova

Chirsanova¹,

Capcanari²,

Boistean³

et al. 2021

FNS

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There are many studies that compare the quality and biological characteristics of honey with distinct geographical and botanical origins. However, the physico-chemical and biological properties of different types of honey in the same production regions are rarely mentioned. The honey used in this study: sunflower honey, rapeseed honey, manna honey and polyflora honey, came from GT "Malai C" in Taraclia village, Causeni district in the southern part of the Republic of Moldova and belonged to the flowering season of year 2020. Following the polynecological analysis, it was found that two types of honey are monofloral with a dominant pollen content of Helianthus spp. (49.15% -93.12%) in sunflower honey and Brassica spp. (52.17% -70.11%) in rapeseed honey. Mana honey and polyflora contain several types of pollen. Thus, four types were identified in manna honey, including: Acer platanoides (29.11% -30.11%), Quercus robur (28.67% -29.99%), Rubus idaeus (21.55% -28.78%), Taraxacum officinale (22.21% -28.76%). Polyflora honey contains: Helianthus annuus (24.91% -31.11%), Brassica napus (23.45% -29.18%), Tilia (28.95% -31.92%). Based on a Pfund scale, it was found that the color of the honey varied from a lighter shade for rapeseed honey (water amber 7.66 ± 3.002 mm) to a darker color for sunflower honey and polyflora (extra light amber 34.366 ± 21.01 mm and 36.04 ± 1.115 mm respectively). Spectrophotometric determination of phenolic compounds in honey samples showed that their content ranged from 38.18 mg GAE/kg honey for rapeseed honey to 831.09 mg GAE/kg honey for manna honey. At the same time, the flavonoid content ranged from 28.41 mg QUE/kg honey for rapeseed honey to 151.72 mg QUE/kg honey for manna honey. Mana honey showed a better antioxidant activity than the other honey samples in the study (72.03%). The reported results suggest that manna honey has the best potential and its consumption in the human diet as food with valuable biological properties can be How to cite this paper: Chirsanova, A.,

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Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 98%

Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova

Chirsanova¹,

Capcanari²,

Boistean³

et al. 2021

FNS

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“…Thus, the phenolic content of licorice extracts can increase with heat treatment [21]. Previous reports showed that heat treatment of honey increased melanoidin formation, and the degree of browning coincided with the increase in antioxidant activity [24]. Therefore, WH-130 showed higher antioxidant capacity than WC in the ABTS + and DPPH radical-scavenging assays, which have been widely used to determine antiradical activities of samples based on the capacity to transfer electrons or hydrogen atoms [32].…”

Section: Discussionmentioning

confidence: 98%

“…The browning index of licorice extracts (WC and WH-130) was recorded based on their absorbance value at 420 nm (A 420 ) measured using a microplate reader (BioTek, Winooski, VT, USA). Higher values of absorbance at 420 nm correspond to higher browning index [23,24].…”

Section: Determination Of Browningmentioning

confidence: 99%

Antioxidant and Anti-Melanogenic Activities of Heat-Treated Licorice (Wongam, Glycyrrhiza glabra × G. uralensis) Extract

Kang

Jang

et al. 2021

CIMB

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Melanin is a brown or black pigment that protects skin from ultraviolet radiation and reactive oxygen species (ROS). However, overproduction of melanin is associated with lentigines, melasma, freckles and skin cancer. Licorice has shown antioxidant, anti-tumor, anti-platelet, anti-inflammatory and immunomodulatory activities and is used as a natural treatment for skin whitening. We aimed to confirm the potential of Wongam, a new cultivar of licorice developed by the Rural Development Administration (RDA), as a whitening agent in cosmetics. In addition, we verified the effect of heat treatment on the bioactivity of licorice by comparing antioxidant and anti-melanogenic activities of licorice extract before and after heating (130 °C). The heat-treated licorice extract (WH-130) showed higher radical-scavenging activities in the ABTS+ (2,2′-azino-bis-(3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. In addition, WH-130 inhibited melanogenesis more effectively due to downregulation of tyrosinase in B16F10 melanoma cells than non-heated licorice extract. Moreover, heat treatment increased total phenolic content. In particular, isoliquiritigenin, an antioxidant and anti-melanogenic compound of licorice, was produced by heat treatment. In conclusion, WH-130, with increased levels of bioactive phenolics such as isoliquiritigenin, has potential for development into a novel skin whitening material with applications in cosmetics.

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“…During heat treatment, antioxidant capacity is improved through chemical reactions such as the Maillard reaction [39]. Melanoidin, a brown polymer produced by the reaction between sugar and amino acids in the Maillard reaction, has high antioxidant activity due to its high radical-scavenging activity and ability to chelate metals [40]. HL-2 extract had higher TPC than NL and HL-1 extracts (Table 3).…”

Section: Discussionmentioning

confidence: 99%

Heat Treatment Improves UV Photoprotective Effects of Licorice in Human Dermal Fibroblasts

Park

Ji²,

Seo

et al. 2021

Processes

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External stimulation of the skin by ultraviolet B (UVB) radiation induces oxidative stress or inflammation, causing skin aging and skin cancer. Glycyrrhiza uralensis (licorice) has been used as a medicinal plant for its antioxidant, anti-inflammatory, antiviral, antimicrobial, anticarcinogenic, and hepatoprotective properties. The present study analyzed the effects of thermal processing on the bioactivities of licorice. Heat-treated licorice (HL) extracts had better antioxidant and anti-inflammatory activities than nontreated licorice (NL) extract. HL extracts also had higher total phenol contents than NL extract. In particular, contents of isoliquiritigenin, an antioxidant and anti-inflammatory substance of licorice, increased in proportion to the skin-protection effects of HL extracts. Heat treatment increased the contents of phenolic compounds such as isoliquiritigenin in licorice extract, which improved the UV photoprotective effect of licorice in human dermal fibroblasts.

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The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Cited by 33 publications

References 38 publications

Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova

Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova

Antioxidant and Anti-Melanogenic Activities of Heat-Treated Licorice (Wongam, Glycyrrhiza glabra × G. uralensis) Extract

Heat Treatment Improves UV Photoprotective Effects of Licorice in Human Dermal Fibroblasts

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