Abstract
It is well established that honey contains substantial antioxidant compounds that could protect cell components from the harmful action of free radicals. One can speculate that these compounds may strengthen the organism defenses and consequently prevent oxidative stress in humans. Therefore, over time, impaired cells can accumulate and lead to age-related diseases. A comparative study was carried out to assess the antioxidant activity of three varieties of honey from different botanical and geographical (Manuka honey from New Zealand, Acacia Honey from Germany and Wild carrot honey from Algeria). Manuka honey had the highest phenolic content with 899.09 ± 11.75 mg gallic acid/kg. A strong correlation between the antioxidant activities of honeys and their total phenol contents has been noticed.
Highlights
Honey contains several antioxidant compounds including catalase, glucose oxidase, phenolic acids, ascorbic acid, flavonoids, carotenoid derivatives, organic acids, Maillard reaction products, amino acids and proteins (Blasa et al, 2006; Beretta et al, 2005; D’Arcy, 2005; Inoue et al, 2005; Aljadi & Kamaruddin, 2004; Fahey & Stephenson, 2002; Frankel et al, 1998)
A comparative study was carried out to assess the antioxidant activity of three varieties of honey from different botanical and geographical (Manuka honey from New Zealand, Acacia Honey from Germany and Wild carrot honey from Algeria)
Total phenolic content was expressed as mg gallic acid equivalents (GAE)/kg of honey from a calibration curve using the equation: y = 0.0094x+0.0299 (R2 = 0.998)
Summary
Honey contains several antioxidant compounds including catalase, glucose oxidase, phenolic acids, ascorbic acid, flavonoids, carotenoid derivatives, organic acids, Maillard reaction products, amino acids and proteins (Blasa et al, 2006; Beretta et al, 2005; D’Arcy, 2005; Inoue et al, 2005; Aljadi & Kamaruddin, 2004; Fahey & Stephenson, 2002; Frankel et al, 1998). Free radicals travel through the cell, disrupting the structure of other molecules and resulting in cellular damage. Such damage is believed to contribute to aging and various health problems. Schramm et al (2003) have described the effects of consuming 1.5g/kg body weight of corn syrup or buckwheat honey on the antioxidant and reducing capacities of plasma in healthy humans. They have found that plasma total-phenolic content increased as did plasma antioxidant and reducing capacities following consumption of honey. Using native honey (1% w/v pH 7.4, 106 cells) showed strong quenching activity against lipophilic cumoxyl and cumoperoxyl radicals, with significant www.ccsenet.org/gjhs
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