Abstract
Twenty-nine Yemeni honey samples were analyzed to determine total phenolic and flavonoid contents using Folin-Ciocalteu and spectrophotometric technique. These tested honey samples were collected from different regions corresponding to various floral species: jujube, cactus and multifloral plants. Folin-Ciocalteu method was adopted for the analysis of total phenolic and flavonoid contents. Gallic acid and quercetin were considered as the best standards as the spectrophotometric response of these compounds are equivalent to most other phenolic acids and flavonoid compounds, respectively. The obtained results of honey samples were in a wide range; the highest phenolic acid concentration was obtained for honey produced from cactus, while the lowest value corresponded to monofloral honey from jujube. On the other hand, a broad variation was also observed in total flavonoid content; the highest value was obtained for honey collected from cactus area (S4) and the lowest value was found in honey produced from multifloral plants (A1).
Highlights
An enchanting viscous sweetener usually made by honey bees is known as honey (Farooq Khan & Maqbool, 2008)
The total phenolic acids and flavonoid contents were determined as GAE and QUE equivalent using the two calibration curves
The average value (39.6 ± 0.65 mg QUE/100 g of honey) of phenolic content of the 29 honey samples is similar to the reported average values of few French and Greek honeys (Amiot et al, 1989; Hussein et al, 2011), Acacia tortilis (S4) honeys showed the highest levels of phenolic compounds (86.80 mg GAE/100 g) among the analyzed samples
Summary
An enchanting viscous sweetener usually made by honey bees is known as honey (Farooq Khan & Maqbool, 2008). The biological properties of honey including its antioxidant activity are mainly due to the presence of flavonoids and phenolic acids (Costa et al, 2019). The antioxidants found in natural honeys include organic acids, amino acids, proteins, polyphenols, carotenoids, etc (Khalil et al, 2010; Mohamed et al, 2009) These characteristic key constituents in honey are approximately the same, the specific chemical composition of natural honeys differs with respect to the plant species on which the bees collect the nectar (Atrouse et al, 2004; Duarte et al, 2018; Ebenezer & Olugbenga, 2010; Omafuvbe & Akanbi, 2009). The flavonoid composition, which plays an important role for evaluating the quality of honey can be affected by different factors such as the climatic conditions and the plant species
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