Sadržaj fenola i in vitro antioksidativni kapacitet monoi polifloralnih uzoraka meda sa teritorije Srbije

Milica Atanacković-Krstonošić,Mira Mikulić,Jelena Cvejić-Hogervorst,Veljko Krstonošić

doi:10.5937/ffr1901083a

Abstract

Honey is a natural product of complex composition, recognized for its numerous health benefits. It is believed that honey is especially valuable for prevention of diseases associated with oxidative stress. Antioxidative properties of honeys are mainly attributed to phenolic compounds. The aim of this paper was to determine total phenolic content (TPC) and antioxidant capacity (IC50) in 19 Serbian honeys originating from five different floral sources - three monofloral (acacia, lime, sunflower) and two polyfloral types (meadow and forest). Analyses were performed spectrophotometrically using Folin-Ciocalteu method for total phenolic content determination and DPPH• test for antioxidative capacity. Polyfloral honeys on average had up to two times higher total phenolic content as well as antioxidant capacity than monofloral. The highest phenolic content and antioxidative capacity were observed in forest (58.35 mg GAE/100 g) and meadow honeys (0.015 g/mL), respectively. Acacia honeys distinguished with the lowest values obtained in both tests (17.36 mg GAE/100 g; 0.067 g/mL). Additionally, significantly high negative correlation coefficient between TPC and IC50 values was noticed in monofloral honeys (p<0.05).

Highlights

Honey is a natural product which has been consumed for centuries because of its high nutritive value and recognized health benefits (Alvarez-Suarez et al, 2010a)
Obtained results for total phenolic content of polyfloral Serbian honeys were 3-139 mg GAE/100 g (Gašić et al, 2014), 38.5 mg GAE/100 g (Vulić et al, 2015) and 19.78 mg GAE /100 g (Čanadanović Brunet et al, 2014) which is in accordance with the results from this study
Total phenolic contents in 7 polyfloral Croatian honeys were in the range of 20.20-90.75 mg GAE/100 g (Piljac-Žegarac et al, 2009) while total phenolic content (TPC) in 7 multifloral honeys from Romania were from 23-125 mg GAE /100 g (Al et al, 2009)

Summary

Introduction

Honey is a natural product which has been consumed for centuries because of its high nutritive value and recognized health benefits (Alvarez-Suarez et al, 2010a). It is produced by bees (Apis mellifera) from nectar of plants, or from honeydew. Honey presents a complex mixture of over 200 compounds It consists of carbohydrates (70-80% w/w) - mainly glucose and fructose, water (10-20% w/w) and other minor components such as organic acids, mineral salts, vitamins, proteins, enzymes, phenolic compounds and free amino acids (Ouchemoukh et al, 2007). Polyflorals originate from several plant sources, and they can be considered as a blend of few monofloral honeys with significant nectar or honeydew contribution from different plants (Gašić et al, 2014)

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