Abstract
Objective: The objective of the study was to explore the color intensity and antioxidative capacity of mango honey available from local niches, in and around Malda, West Bengal, India.
 Methods: Four mango honey samples: LMH1, LMH2, LMH3, and LMH4, were collected from bee hives, in and around Malda, India, and were subjected to determine the color intensity and antioxidative capacity in 2, 2-diphenyl-1-picrylhydrazyl system.
 Results: The honey samples tested had light to dark color variation with color intensity values of 583.59–1842.84 mAU. The total phenolic content (TPC) of the honey samples ranged from 434.52 to 1450.74 μg gallic acid equivalents/ml, while the total flavonoids content (TFC) ranged 39.4–72.67 mg quercetin equivalents/100 g of honey. The honey samples displayed antioxidative activity (AOA) with 9.91–76% inhibition capacity, and the IC50 values of 8.37–19.38 mg/ml. The color intensity of test honeys displayed positive correlation with the TPC (r=0.907) and TFC (r=0.863), while negative correlation between honey color intensity and IC50 values (r=−0.955) was recorded.
 Conclusion: The locally available mango honeys were rich in bioactive components displaying excellent AOA, and thus, the native honey might be utilized as the potential source of natural antioxidant in our part of the globe.
Highlights
Much attention has been given to consume natural antioxidants, nowadays, as because of the changes in the dietary habit in modern lifestyle [1] and awareness of the unnecessary side effects of the chemical antioxidants
In human body, when the activity of oxidants exceeds the activity of antioxidants and antioxidants are favored causing oxidative stress at the cellular levels, which play a role in the pathogenesis and progression of chronic as well as degenerative diseases, such as Alzheimer’s disease, atherosclerosis, heart and lung diseases, diabetes, hypertension, and cancer [2,3]. To tackle such a hostile situation, the prime thing is to exogenous administration of antioxidants that comprises micronutrients (Vitamin C and/ or Vitamin E, plant phenolics)
The color intensity test results for honey samples are represented in Table 1; the color intensity ranged
Summary
Much attention has been given to consume natural antioxidants, nowadays, as because of the changes in the dietary habit in modern lifestyle [1] and awareness of the unnecessary side effects of the chemical (synthetic) antioxidants. In human body, when the activity of oxidants exceeds the activity of antioxidants and antioxidants are favored causing oxidative stress at the cellular levels, which play a role in the pathogenesis and progression of chronic as well as degenerative diseases, such as Alzheimer’s disease, atherosclerosis, heart and lung diseases, diabetes, hypertension, and cancer [2,3]. To tackle such a hostile situation, the prime thing is to exogenous administration of antioxidants that comprises micronutrients (Vitamin C and/ or Vitamin E, plant phenolics). The honey constituents, such as, sugars, vitamins, amino acids, proteins, trace elements, and enzymes (glucose oxidase, diastase, invertase, catalase, and peroxidase) positioned this natural sweetener as a nutritionally therapeutic agent, while its (honey) bioactivities and diverse medicinal properties [5,6,7] which are mainly due the phenolic compounds, flavonoids, carotenoids, and organic acids present in the honey [8,9]
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