Abstract
Variations of Total Phenolic Content in Honey Samples Caused by Different Calibration Lines
Highlights
H ONEY has been used since the earliest times as natural food produced by honeybees (Apis mellifera L) from the nectar of blossoms or exudates of trees and plants
total phenolic contents (TPCs) values were measured for 39 honey samples by the described protocol that is a slight modification of the one introduced by Meda et al.[16]
To make possible more strict comparisons of TPCs between different studies, the determination of TPC by the Folin-Ciocalteau method should be described with more precise details, so that the experiments can be reproduced by others
Summary
H ONEY has been used since the earliest times as natural food produced by honeybees (Apis mellifera L) from the nectar of blossoms or exudates of trees and plants. It is recognized that honey has various biological properties[1] contributing beneficially to the health of human organisms.[2] The contents of minerals and natural chemicals in honey depend on various factors such as the season conditions, floral type, geographical origin, or storage, and processing conditions.[3,4,5] The focus of most analyses of honey content is mainly concentrated on the content of polyphenols, which is measured as the total phenolic content.[6,7] Polyphenols are natural phytochemical products of secondary plant metabolism having diverse biological effects, such as antiinflammatory, anti-carcinogenic, and anti-atherosclerotic effects, as a result of their antioxidant activity[1] or ability to modify cellular signalling pathways.[2] Among polyphenols present in honey, flavonoids and phenolic acids are identified as the most important groups of components showing antioxidant activity.[6,7] Higher content of polyphenols in honey and other natural food products raises their nutritional quality and, could increase the honey market price. The content of nectar of individual plant species in honey varies depending on the type of vegetation, the flowering period of plant species, as well as the time when the beekeeper produced the honey. Absolute uni-floral honey does not exist and, the chemical composition and organoleptic properties between honey samples can vary significantly
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