Antioxidant Activity Of Honey Research Articles

Multi-parameter joint analysis of the quality of honey

The antioxidant activity of honey is mainly evaluated based on its phenolic acid and total flavonoid content, while other parameters are not considered important. The purpose of this study is to comprehensively evaluate the impact of honey's physicochemical indicators and the altitude of the collection site on its quality. This study measured physical and chemical indicators in Dalbergia hainanensis Merr. et Chun honey (DH), blueberry honey (BH), Eriobotrya japonica Lindl. honey (EH), and Rhus chinensis Mill. honey (RH) and then combined them to comprehensively analyze the influencing factors of honey's antioxidant capacity using correlation analysis, principal component analysis (PCA), and regression analysis. The results showed that the 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS+) clearance ability of DH (17.60 ± 4.61 mg/ml) was significantly better than the other three varieties of honey (p <0.05). The results of the correlation analysis showed that the IC50 of the ABTS+ clearance rate was significantly negatively correlated with total flavonoid, Vitamin B1 (VB1), and Vitamin C (VC) content, as well as the a* and b * values, while positively correlated with elevation. The PCA results showed that the principal components (PCs) with eigenvalues exceeding 1 explained 86.28% of the variation. The IC50 of the ABTS+ clearance rate and altitude play an essential role in PC1, suggesting that two indicators are important in distinguishing different honeys. The regression analysis showed that total flavonoid and Vitamins B1 and C content, as well as elevation, are indispensable parameters affecting the antioxidant properties of honey. These results provide a reference method for evaluating the quality of honey from different places and altitudes.

Anticancerous Properties of Tetragonula travancorica (stingless bee) Honey on Reproductive Cancer Cells

Honey from stingless bee is highly regarded as a medicine in many global communities due to its nutritional and therapeutic value. There is a comparatively restricted amount of research on the biological characteristics of stingless bee honey (SBH) in contrast to Indian bee honey (IBH). Therefore, the objective of this research is to explore the anti-cancer properties of Tetragonula travancorica honey. In the present investigation, antioxidant activity of honey was evaluated using ABTS, DPPH and SOD radical scavenging assays. Anti-proliferative effects was examined on various cell lines using the MTT assay. Liquid chromatography-mass spectrometry (LCMS) analysis was employed to characterize the honey. Binding capabilities of compounds identified in SBH on estrogen receptors (ER) α and ER β were explored through Schrödinger Maestro software. Results indicated that SBH effectively scavenged ABTS, DPPH and SOD free radicals with IC50 values of 22, 36.15, and 79.85 v/v, respectively. SBH exhibited anti-proliferative activity against MCF-7 and HeLa cell lines, with IC50 values of 58.11 and 66.68 v/v, respectively. LCMS analysis, shows the presence of methyl syringate, 2-hydroxycinnamic acid, and fumaric acid in SBH which were not present in IBH. Docking experiments determined that these compounds, with the exception of fumaric acid, interacted stronger with the binding sites of ER β than ER α. The comprehensive findings from antioxidant, anti-proliferative, and docking studies underscore the potential anti-cancer properties of Tetragonula travancorica honey, particularly its heightened cytotoxicity against reproductive system cancer cell lines, such as those in the breast and cervix. Keywords : Anti-proliferative, estrogen receptor, stingless bee, cytotoxicity.

A Comprehensive HPTLC-Based Analysis of the Impacts of Temperature on the Chemical Properties and Antioxidant Activity of Honey

Honeys are commonly subjected to a series of post-harvest processing steps, such as filtration and/or radiation treatment and heating to various temperatures, which might affect their physicochemical properties and bioactivity levels. Therefore, there is a need for robust quality control assessments after honey processing and storage to ensure that the exposure to higher temperatures, for example, does not compromise the honey's chemical composition and/or antioxidant activity. This paper describes a comprehensive short-term (48 h) and long-term (5 months) study of the effects of temperature (40 °C, 60 °C and 80 °C) on three commercial honeys (Manuka, Marri and Coastal Peppermint) and an artificial honey, using high-performance thin-layer chromatography (HPTLC) analysis. Samples were collected at baseline, at 6 h, 12 h, 24 h and 48 h, and then monthly for five months. Then, they were analysed for potential changes in their organic extract HPTLC fingerprints, in their HPTLC-DPPH total band activities, in their major sugar composition and in their hydroxymethylfurfural (HMF) content. It was found that, while all the assessed parameters changed over the monitoring period, changes were moderate at 40 °C but increased significantly with increasing temperature, especially the honeys' HPTLC-DPPH total band activity and HMF content.

Straightforward purification method for the determination of the activity of glucose oxidase and catalase in honey by extracting polyphenols with a film-shaped polymer

Glucose oxidase (GOX) and catalase (CAT) regulate the amount of H2O2 in honey, by generating or consuming it, so they are related to the antibacterial and antioxidant activity of honey. However, their activities are hardly analysed, since the process requires a previous dialysis that is non-selective, very time-consuming (>24 h), eco-unfriendly (>6L of buffer) and expensive. This research shows the design and performance of a material that selectively removes the actual interferents. The film-shaped-polymer is immersed for 90́ within a honey solution (12.5 mL of buffer), where it interacts exclusively with 1,2-dihydroxybenzenes, which we proved to be the real interferents (the material contains motifs derived from phenylboronic acid to interact with 1,2-diols). Polymeric chains favour condensation to occur exclusively with 1,2-dihydroxybenzenes, excluding monosaccharides. The interferents’ removal using our designed polymer is selective, low cost (1.42€ per test), rapid and eco-friendly (saves 6L of buffer and 20.5 h of experimental workout per sample).

Comparison of Chilean honeys through MALDI-TOF-MS profiling and evaluation of their antioxidant and antibacterial potential

Honey is the most famous natural sweet substance produced by honeybees (Apis mellifera). It contains numerous functional compounds, from which health benefits are obtained. In Chile, the production of honey is associated with its unique biodiversity, but it is exported mostly, as bulk honey. This work aimed to characterize the chemical and biological properties of Chilean honey on a large scale. The use of matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF-MS) technique, combined with multivariate statistical analysis was introduced to study the chemical profiles of polyfloral honey. The use of a complementary mass spectrometry method allowed the identification of 25 different constituents in the studied honey, including hydrocarbons, acids, esters, glycoside isoprenoids, ketones, and a dihydroxyflavanone. The evaluation of biological properties in Chilean honey was measured in a representative number of polyfloral samples. For this purpose, the total phenolics and flavonoid content were measured in the selected samples. The antioxidant activity of the honey was evaluated through the ferric reducing antioxidant power assay (FRAP) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. On the other hand, the antibacterial activity was assessed by the dilution technique to determine the minimum inhibitory concentration (MIC) of the honey against seven bacterial strains, including Gram-positive and Gram-negative bacteria. The results demonstrated that the antioxidant and antibacterial activities of Chilean honey are variable and they could have similar properties in comparison with other well-recognized bioactive honey.

Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush (Plectranthus rugosus) honey from high altitude region (Kashmir Valley) of India

In this study, the combined effect of temperature (60 to 80 °C) time (10 to 15 min.) and pH (3 to 6) was employed on the anti-oxidant potential (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity-DPPH-RSA, total phenolic content-TPC, and total flavonoid content-TFC) of wild bush Indian honey from high altitudes of Kashmir Valley by using response surface methodology (RSM). The statistical analysis showed that all the process variables had a substantial effect on the responses related to DPPH-RSA, TFC, and TPC, all of which increased as temperature and time increased. With an increase in pH, the antioxidant activity of wild bush honey was significantly decreased. The heat treatment of honey at high temperature (80 °C) was found to be more efficacious than at 70 and 60 °C, respectively. The findings showed that at higher temperature, browning pigments were formed which enhanced considerably the antioxidant activity of honey.

Investigating the Changes in the Antioxidant Activity of Honey in Different Storage Conditions

Honey is a naturally sweet substance that the bee collects from the nectar of flowers and sap of plants, after adding various enzymes, processing and evaporating excess moisture, it stores it in the hive. The aim of this study is investigating the changes in the antioxidant activity of the 10 honey samples under different storage conditions [The samples were heated in water bath (48 Degree Celsius for 1 day and 80 Degree Celsius for 4 minutes), or kept at room temperature (25 Degree Celsius) for 3 and 6 months. Then they were re- evaluated for antioxidant activity]. Antioxidant activity by three methods: DPPH, beta-carotene-linoleic acid and reduction power method in honey samples evaluated. Measurements for all methods used in this research were done in three replications for each sample. Data were analyzed by SPSS software. Kolmogorov-Smirnov test was used to check the normality of the distribution of variables. The one-way ANOVA was used to compare the mean between groups. According to the results, antioxidant activity of honeys were increased under thermal condition and were decreased during storage. Storage and processing condition (thermal treatment) can cause changes in antioxidant activity as well as the quality of honey.

The Isorhamnetin-Containing Fraction of Philippine Honey Produced by the Stingless Bee Tetragonula biroi Is an Antibiotic against Multidrug-Resistant Staphylococcus aureus.

Honey exhibits antibacterial and antioxidant activities that are ascribed to its diverse secondary metabolites. In the Philippines, the antibacterial and antioxidant activities, as well as the bioactive metabolite contents of the honey, have not been thoroughly described. In this report, we investigated the in vitro antibacterial and antioxidant activities of honey from Apis mellifera and Tetragonula biroi, identified the compound responsible for the antibacterial activity, and compared the observed bioactivities and metabolite profiles to that of Manuka honey, which is recognized for its antibacterial and antioxidant properties. The secondary metabolite contents of honey were extracted using a nonionic polymeric resin followed by antibacterial and antioxidant assays, and then spectroscopic analyses of the phenolic and flavonoid contents. Results showed that honey extracts produced by T. biroi exhibits antibiotic activity against Staphylococcal pathogens as well as high antioxidant activity, which are correlated to its high flavonoid and phenolic content as compared to honey produced by A. mellifera. The bioassay-guided fractionation paired with Liquid Chromatography Mass Spectrometry (LCMS) and tandem MS analyses found the presence of the flavonoid isorhamnetin (3-methylquercetin) in T. biroi honey extract, which was demonstrated as one of the compounds with inhibitory activity against multidrug-resistant Staphylococcus aureus ATCC BAA-44. Our findings suggest that Philippine honey produced by T. biroi is a potential nutraceutical that possesses antibiotic and antioxidant activities.

Potent antioxidant peptides derived from honey major protein enhance tolerance of eukaryotic cells toward oxidative stress

Honey is known for its medicinal benefits and receiving renewed attention as natural medicine. Studies on health benefits of honey attributed its antioxidant activity to phenolic compounds, but the contribution of proteins and peptides to the antioxidant activity of honey is lacking. The aim of this study was to explore the contribution of proteins and peptides to the antioxidant activity of honey, which remained obscure for decades.Total honey proteins (THP) were isolated by dialysis method and hydrolyzed through simulated gastrointestinal digestion. The hydrolysates were fractionated using size-exclusion chromatography. The antioxidant activity was determined by using superoxide radical-scavenging, DPPH reduction and intracellular ROS assays.THP was shown to exhibit superoxide-scavenging activity but its pepsin-hydrolysate (HP-p) showed superior scavenging activity. The HP-p produced five peptide fractions (P1~P5) when fractionated on Sephacryl S-100 size-exclusion column. The five fractions showed superoxide-scavenging activities and DPPH reducing activities, whereas the slow-eluting peptide fractions (P3 and P4) were the most potent. MALDI-TOF/MS analysis identified a pentapeptide (TSNTF) as the dominant peptide in the active fractions P3 and P4. Human colonic epithelial cells treated with P3 and P4 peptides exhibited lower intracellular ROS, when oxidative stress was induced by H2O2 or diethyl maleate (DEM), indicating strong tolerance to oxidative stress. The viabilities of human cells or yeast cells were largely decreases under oxidative stress, but treated cells with P3 and P4 showed higher viability compared with the untreated cells. The results are the first to describe a novel antioxidant peptide from honey that confer ex vivo anti-oxidative function within a complicated milieu of eukaryotic cells and pave the way for its potential as nutraceutical or therapeutic peptide for risk-reduction of oxidative-stress and related diseases.Graphical abstract

Use of kinetic data to model potential antioxidant activity: Radical scavenging capacity of Australian Eucalyptus honeys

Antioxidant activity of honeys may be beneficial in wound healing processes by protecting cells against lipid oxidation. The DPPH assay assesses the efficacy of antioxidant molecules to reduce DPPH• to DPPHH. Studies determining EC50 are limited by single time-point determinations of antioxidant effect and can miss vital information about the rate of antioxidant response. Acquisition of kinetic data allows determination of the radical scavenging capacity (RSC) of honeys. The purpose of this study was to determine the RSC of 53 honeys from 16 species of Australian Eucalyptus trees and four samples of New Zealand manuka (Leptospermum scoparium) honey. Whereas honeys could not be differentiated based on EC50 values, significant differences were observed for RSC, supporting collection of kinetic data for honey analysis. The greatest RSC was observed for New Zealand manuka (4.6 ± 0.3 × 10−5 mg.mL−1.min−1), grey ironbark (E. paniculate; 3.4 ± 0.2 × 10−5 mg.mL−1.min−1) and river red gum honeys (E. camaldulensis; 3.2 ± 0.2 × 10−5 mg.mL−1.min−1).

A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors

We have developed a new method for the rapid (2 h) and inexpensive (materials cost < 0.02 €/sample) “2-in-1” determination of the total phenolic content (TPC) and the antioxidant activity (AOX) in honey samples. The method is based on hydrophilic colorimetric films with diazonium groups, which react with phenols rendering highly colored azo groups. The TPC of the sample is correlated to its trolox equivalent antioxidant capacity (TEAC). The intensity of the color allows us to determine both TPC and TEAC of the sample by the analysis of a picture taken with a smartphone that is analysed by the use of the color-definition-parameters (RGB). The controlled light conditions and the systematic use of the same camera avoid the periodical calibration of the system improving the efficiency of the method. Thus, it is a simple method carried out by non-specialized personnel and it involves much lower money and time investment compared to traditional methods.

Flowers, Pollen and Honey for Use in the Treatment of Parkinson`s Disease

Honey is nectar collected from plants and produced by honeybees Apis mellifera. It has variable sensory and bioochemical properties due to climate and environmental conditions as well as the different origins of the plants in which it is harvested. Studies have shown that the antioxidant potential of honey varies greatly with the source of flowers. Vicia faba L. also known in Turkey as `bakla,` is a genus of the family Fabaceae that is widely grown in Asia. It is abundant in L-DOPA, a therapeutic agent used in Parkinson`s disease diagnosis. In this study, a sample of honey has been obtained from a monofloral source in the greenhouse environment where only vicia faba l. was found. The biochemical properties and antioxidant activities of this honey sample were studied. Vicia faba L. flowers grown in greenhouse conditions and pollen and honey produced by bees fed from this flowers were analyzed with HPLC method. The results were quite surprising. L-DOPA content is 4.23% in flowers, 0.98% in pollen and 0.076% in honey. This leads to the conclusion that Parkinson`s patients can continue treatment by using only pollen and honey produced by bees that feed on Vicia faba L. flowers. In addition, antioxidant activity of flowers, pollen and honey was analyzed by spectrophotometric methods. Parallel results were obtained with the results previously studies.

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and ferulic acids, apigenin, rutin, kaempferol-3-glucoside, isorhamnetin-3-glucoside, quercetin, luteolin, kaempferol were detected in sunflower-cornflower honey. Pasteurisation significantly decreased caffeic acid in astragalus honey and other detected phenolics showed no significant difference after heat treatments. The impact of liquefaction process is lower than the pasteurisation process in terms of quantitatively phenolic compounds changes.

The influence of temperature on the antioxidant potential in different types of honey*

Honey is the most popular bee product consumed by humans. It is known for its nutritional properties and health benefits, which include neuroprotective effects, the support of the circulatory system, and the beneficial influence it has on skin and respiratory system disorders. The aim of this study was to determine the influence of water temperature used for the preparation of honey solutions on their antioxidant potential. Material and methods. The study material included buckwheat honey, black locust honey, and rape honey. Honey solutions (1%) were prepared using distilled water with the temperatures: 25°C, 70°C, 80°C, and 90°C. The antioxidant activity of samples was measured with spectrophotometric method using synthetic radical DPPH. The antioxidant activity of honey was between 0.29 to 78.50% of DPPH inhibition, depending on the type of honey and the temperature of water used for the preparation of solutions. Buckwheat honey was characterised by the highest antioxidant potential. A significant, directly proportional correlation was observed between the antioxidant potential and the temperature of buckwheat and rape II honey solutions. In the case of buckwheat honey, rape honey I and black locust honey, the highest antioxidant potential was achieved in solutions prepared using distilled water at 90°C, whereas in the case of rape honey II, the highest values were observed at 80°C and 90°C. The lowest inhibition of the DPPH radical was observed in solutions at 70°C in all of the honey types. In the case of the studied honeys, it is even advisable to prepare water solutions at 80°C or 90°C in order to increase its antioxidant potential, e.g. by adding honey to tea or milk.

Phenolic and flavonoid content, and antioxidant activity of honey from Kosovo

In this study, the phenolic and flavonoid content, as well as antioxidant activity of one-hundred honey samples of different botanic origin were analyzed. Eighty-six of these samples are originated from different regions in Kosovo, while the rest fourteen are imported samples that can be found in the Kosovo market. To determine the content of phenolics, flavonoids, and antioxidant activity (2,2-diphenyl-l-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)), spectrophotometric methods were used. Total phenolic content ranged from 25.76 ± 10.16 to 84.17 ± 30.14 mg GAE/100 g honey, total flavonoid content ranged from 1.11 ± 0.62 to 7.51 ± 3.75 mg CE/100 g honey, FRAP activity varies from 3.65 ± 1.96 to 22.39 ± 12.86 mg TE/100 g honey, while DPPH activity varies from 0.73 ± 0.34 to 2.61 ± 0.93 mg TE/100 g and 22.23 ± 7.82 to 66.92 ± 23.18%, respectively. Due to the correlation matrix, total phenolic content shows positive correlation in all honey samples (mean value of all samples, FRAP: 0.829 and DPPH: 0.804); and total flavonoid content shows also positive correlation within all samples (FRAP: 0.834 and DPPH: 0.813).

Evaluation of the antioxidant activity of honey in the peroxidation of rat liver microsomes.

Honey is a substance produced by bees and other social insects, from nectar or molasses that they gather on living plants and that transform or elaborate by evaporating water and action of enzymes, segregated by them, being stored in the alveoli or honeycomb cells. A prior investigation indicated that the total antioxidant activity of honey is primarily provided by its phenolic composition. Polyphenols mainly exert their antioxidant activity by neutralizing free radicals. The objective of this study was to investigate the antioxidant effect of honey on the peroxidation of hepatic microsomes membranes. Rat liver microsomes were incubated with different concentrations of honey (25, 50, 100, 200 mg) in an in vitro non-enzymatic ascorbic acid-Fe+2 system in order to determine the oxidative effect on membranes and to quantify peroxidation level in standardized conditions. The microsomal peroxidation was quantified in a liquid scintillation counter Packard 1900 TR by chemiluminescence in cpm (counts per minute). Microsomal membranes without honey were used as controls. Analyzing the effect of honey was observed that the total cpm/mg protein originated from light emission: chemiluminescence, was statistically lower in samples obtained from honey group than in the control group (without honey), the antioxidant effect found was dependent concentration.

Chemical Composition, Nutritional Functions, and Antioxidant Activities of Honeys in Africa

Abstract Honey production in Africa is considered an integral part of folk medicine and provides an opportunity for poor rural communities to increase their economic sustainability. In this review, we provide and discuss the data available on the positive nutritional value and health properties of honey harvested from Africa. Besides sugar, honey contains protein and amino acids, with proline which is about 50% of the total amino acids, vitamins, enzymes, some minerals (Na, K, Mg, Ca, Zn, Cu, Mn, Fe, P, S), trace elements (Mn, Ni, Li, F, I, Cl, Sr, Co) and polyphenol compounds. The paper reviewed studies on the use of African honey with anti-inflammatory, antioxidant, antibacterial, antifungal, anti-breast cancer, antidiabetic and antimycotic properties and also its positive effects on infertility (asthenozoospermia), febrile neutropenia and diabetic foot ulcers.

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

SummaryPhenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral and Manuka) had more pronounced effect on honey properties than processing conditions. The conductivity was related to ash content and colour of honey. Total sugar, fructose and glucose content in all samples were not significantly different. Melissopalynological analysis was used to verify the botanical source of honey samples. Predominant pollen was identified. Results characterising antioxidant properties (DPPH radicals, hydroxyl radicals, and carbon‐centred radicals scavenging activity) were confirmed via both Electron Spinning Resonance and oxygen radical absorbance capacity (ORAC). They showed that only hydroxyl radicals scavenging activity and ORAC were significantly different. Type and amount of phenolics in honey samples identified using HPLC could differentiate botanical source. Gallic acid and kaempferol were potential marker phenolics for longan honey. Multivariate statistical analysis allowed discrimination of honey from different botanical sources based on their phenolic profiles.

Physicochemical characterization and antioxidant activity of honey withEragrostisspp. pollen predominance

Physicochemical characterization and antioxidant activity of honey with<i>Eragrostis</i>spp. pollen predominance

Antioxidant activities of honeybee products and their mixtures.

In this study, the total phenolic content (TPC), antioxidant activity, and free radical scavenging activities (FRSA) of 70 samples comprising honeybee products (honey, pollen, royal jelly, and propolis) and their mixtures were determined. The TPC was determined in accordance with the Folin-Ciocalteu method, antioxidant activity with phosphomolybdenum, and FRSA with the 1,1-diphenyl-2-picryl hydrazyl (DPPH) assays. Honeybee propolis showed the greatest TPC, antioxidant activity, and FRSA followed by pollen, honey, and royal jelly, respectively. A positive correlation was observed between TPC and antioxidant activity of honey, pollen and mixed samples (respectively, r=0.91, r=0.93 and r=0.92) (p<0.01). Similarly, honey and mixed samples exhibited positive correlations with TPC and FRSA (respectively, r=0.98 and r=0.92) (p<0.01). It was concluded that honeybee products and their mixtures have antioxidant activity and FRSA and these effects may be attributed to their phenolic content.