Antioxidant Capacity Of Honey Research Articles

Comparative Study of Phenolic Content and Antioxidant and Hepatoprotective Activities of Unifloral Quillay Tree (Quillaja saponaria Molina) and Multifloral Honeys from Chile

Honey is a natural sweet element that bees make with flower nectar, revered for its distinct flavor, nutritional value, and potential health benefits. Chilean beekeeping has a diverse range of honey varieties, many of which are unique. The quillay (Quillaja saponaria Molina, soapbark tree) is a Chilean endemic tree whose honey has not been studied in depth. We characterized various Chilean honeys with different botanical origins, with a particular focus on quillay tree honey, analyzing its total phenolic and flavonoid content and its antioxidant activities. Cytotoxicity and hepatoprotective activity were also evaluated using HuH-7 cells. The Spearman correlation between the percentage of quillay pollen in the honey samples and the total phenolic content (R = 0.72; p < 0.05), plus the oxygen radical absorbance capacity, suggests that compounds from quillay contribute to the overall antioxidant capacity of honey. Unifloral quillay honey extracts also protect hepatic cells from oxidative damage induced by peroxyl radicals generated by AAPH. This analysis sheds light on the potential of quillay tree honey, underscoring its significance as a natural source of bioactive phenolic compounds with possible hepatoprotective effects.

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage.

In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.

The Antioxidant Capacity of Monofloral Eucalyptus Flower Honey and Weed Honey Obtained from Jerash and Al-Zarqa Jordanian Governorates

Honey contains natural antioxidants that can help to get rid of free radicals and improve our health. The antioxidant capacity of honey is determined by its chemical makeup. The antioxidant capacity of Monofloral honey, including Eucalyptus flower honey and Weed honey obtained from different Jordanian governorates (Jerash and al-Zarqa) were examined using the phenolic contents (GAE), DPPH free radical scavenging test (%), and Ferric reducing/antioxidant power assay (FRAP). The Folin–Ciocalteu assay was used to assess the total phenol components in terms of the Gallic acid equivalent (GAE) in mg/g. Results showed that the Eucalyptus flower honey, and weeds honey both obtained from Jerash governorate followed by weeds honey obtained from Al-Zarqa governorate have the highest phenolic contents among the honey samples with the values of (10.6734 + 0.006) mg/g, (10.43889 + 0.012) mg/g and (10.1345+ 0.004) mg/g; respectively. The DPPH scavenging assay as compared to BHT scavenging (reference control) 59.61%, has demonstrated that the eucalyptus flower honey obtained from Al-Zarqa governorate and weeds honey obtained from Jerash governorate have exhibited the highest DPPH scavenging among honey samples with the values (12.8734+ 0.008)% and (11.5635+ 0.006)% respectively. Moreover, the reducing power tests of the reference compound ascorbic acid (0.751 mg/ml) have demonstrated that the weeds honey and eucalyptus honey both obtained from Jerash governorate have exhibited the highest reducing power with values of (15.8857+ 0.002) mg/ml and (16.8787+ 0.004) mg/ml respectively. It is important to note that honey has varying levels of antioxidant activity depending on its source and content.&nbsp

Antioxidant capacity of honey from the urban apiary: a comparison with honey from the rural apiary

Honey is a source of natural antioxidant compounds exerting several health-beneficial effects. Since urban beekeeping is quite common, the fear among potential consumers about the quality and the safety of honey produced exclusively in the cities is observed. However, the antioxidant properties of urban honey have not yet been tested. We described the antioxidant properties of linden honey from urban and rural areas. We analyzed the total phenolic content, DPPH• radical scavenging activity, Trolox equivalent antioxidant activity assay, the protein content, and catalase activity. The analysis showed that all tested parameters were significantly higher in honey from rural areas than in urban samples. The differences in the obtained results are certainly not the effect of the floral composition of honey, but rather due to the location of the honeybee colonies. It seems that the consumption of honey from urban areas for health purposes should be considered.

Evaluation of the changes in physicochemical and antioxidant properties of honey during storage

Background Despite having a lot of information about the physicochemical and antioxidant properties of honeys from different geographical regions, there is only limited information about the changes in these characteristics during long-term storage of honey. Hence, this study was conducted to evaluate these changes in five different types of honey, including alfalfa, milkvetch, lotus, thyme, and multifloral honeys, during one year of storage at room temperature.MethodsSamples were analyzed for pH, free acidity, Ash, moisture, electrical conductivity, hydroxymethylfurfural, color, total phenolic content, DPPH radical-scavenging activity and ferric reducing antioxidant power.ResultsChanges were more or less observed in all the physicochemical characteristics of honeys during the storage period. However, these changes did not exceed the maximum acceptable limits and after one-year of storage, the physicochemical properties of all types of honeys were within the standard limits except for HMF content in multifloral honey (43.89 mg/kg). Regarding the antioxidant capacity of honeys, our results showed 38.92-73.3 % decrease in DPPH radical scavenging activities and 43.29-67.0 % decrease in FRAP values of different types of honeys during the storage period.ConclusionFrom the nutritional point of view, decrease in the antioxidant capacity of honeys is of particular importance. Therefore, these levels of reduction in antioxidant capacity could certainly affect the nutritional and health benefits of honey.

Effect of thermal treatment on physicochemical and antioxidant properties of honey

Industrial treatments of commercial honeys during extraction and storage affect the quality of honey. One of the most common treatments in the honey industry is thermal treatment which could make some changes in the physicochemical and antioxidant properties of honey. This study was conducted to determine the effect of thermal treatment at 63 °C for 10, 20 and 30 min on physicochemical and antioxidant properties of lotus, thyme, and multifloral honeys. Samples were analyzed for pH, free acidity, moisture, hydroxymethylfurfural (HMF), color, total phenolic content, DPPH° radical-scavenging activity and ferric reducing antioxidant power (FRAP). Changes were more or less observed in all the physicochemical characteristics of honeys during the thermal treatment. However, among the physicochemical characteristics, increase in HMF content and decrease in total phenolic contents were more evident. Considering the antioxidant capacity of honeys, decreases in DPPH° radical scavenging activity of thyme honeys and FRAP values of thyme and lotus honeys during the thermal treatment were observed. Changes made in physicochemical characteristics of honeys during the thermal treatment are merely important from the standpoint of compliance with national and international legal limits. However, from the nutritional point of view, decrease in the antioxidant capacity of honeys is of particular importance and may affect the nutritional and health benefits of honey.

Honey-The Natural Sweetener become a Promising Alternative Therapeutic:A Review

To date, researchers pay more attention to medicines with natural origin and believe that natural products may be efficient therapeutics in comparison with the synthetic drugs. One of the most important natural products is honey. Honey has a very complex chemical composition that varies depending on the botanical source. It has been used both as food and medicine since ancient times. It has been reported to have an antimicrobial effect on many pathogenic microorganisms. Antioxidant capacity of honey is important in many disease conditions and is due to a wide range of compounds including phenolics, peptides, organic acids, enzymes. Honey also been reported as an alternative medicine for gastrointestinal, cardiovascular, inflammatory states. It is also useful as anticancer, antidiabetic and weight management agent. Beside the medicinal values, it also acts as prebiotic compound and so it stimulates the growth of probiotics. This review covers the history, composition and some important medical uses of honey.

Evaluation of Physicochemical and Antioxidant Properties of Raw Honey from Algeria

Honey production in Algeria has very long traditions dating back to ancient times. The purpose of the present work was to study the physicochemical properties and antioxidant capacity of Raw Honey of different botanical sources from Algeria. The study of the physicochemical parameters such as free acidity, pH, moisture, electrical conductivity, Hydroxymethyl furfural (HMF) content, diastase activity, invertase activity, fructose, glucose and disaccharide content were also identified and fructose/glucose ratio was calculated. Different types of honey were assessed for their contents of total phenolics and total flavonoids. The antioxidant capacity of honey was evaluated by Ferric-Reducing/Antioxidant Power Assay (FRAP) and Free Radical-Scavenging Activity (DPPH). Mean values obtained for physicochemical parameters were: pH 4.17 ± 0.2; 16.77 ± 0.2% moisture; 0.64 ± 0.01 mS/cm electrical conductivity; 17.22 ± 1.05 meq/kg free acidity; 8.46 ± 1.9 unit /kg honey invertase activity 17.44 ± 2.8 Gothe scale diastase activity and 11.65 ± 1.9 mg/kg HMF. The glucose and fructose contents of honey samples are ranged from 21.45 to 28.26 g/100 g and 25.20 to 37.64 g/100 g respectively. The polyphenol and flavonoid contents of four raw honey samples from different origins were found to range from 70.95 to 128.87 mg GAE/100 g and 8.57-21.77 mg QE/100 g respectively. The radical-scavenging activity of 2.2-diphenyl-1-picrylhydrazyl (DPPH) was found to range from 22.70% to 29.76% and the total antioxidant activity as measured by the Ferric-Reducing/ Antioxidant Power (FRAP) assay was found to range between 223.19-958.42 μM Fe(II)/kg, indicating that raw honey has good antioxidant properties. No significant correlation was found between phenolic contents and antioxidant activity. In general, the raw honeys from Algeria had a good level of quality according to the results obtained for international regulation.

Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions

Honey serves as a good source of natural antioxidants, which are effective in reducing the risk of occurrence of several diseases. This study was undertaken to address the limited knowledge regarding the polyphenolic content, antioxidant and DNA damage inhibitory activities of honeys produced in arid regions and compare them with well-recognized honeys from non-arid regions. Different types of honey were assessed for their contents of total phenolics, total flavonoids, and certain types of phenolic compounds. The antioxidant capacity of honey was evaluated by ferric-reducing/antioxidant power assay (FRAP), free radical-scavenging activity (DPPH), nitric oxide (NO) radical-scavenging assay, total antioxidant activity, and DNA damage. Results clearly showed significant differences among honeys with all the evaluated parameters. Results also showed that one or more types of honey from arid regions contained higher levels of phenolic compounds, free radical-scavenging activities, or DNA damage inhibitory activities compared with the evaluated honeys from non-arid regions.

Traditional and modern uses of natural honey in human diseases: a review.

Honey is a by-product of flower nectar and the upper aero-digestive tract of the honey bee, which is concentrated through a dehydration process inside the bee hive. Honey has a very complex chemical composition that varies depending on the botanical source. It has been used both as food and medicine since ancient times. Human use of honey is traced to some 8000 years ago as depicted by Stone Age paintings. In addition to important role of natural honey in the traditional medicine, during the past few decades, it was subjected to laboratory and clinical investigations by several research groups and it has found a place in modern medicine. Honey has been reported to have an inhibitory effect on around 60 species of bacteria, some species of fungi and viruses. Antioxidant capacity of honey is important in many disease conditions and is due to a wide range of compounds including phenolics, peptides, organic acids, enzymes, and Maillard reaction products. Honey has also been used in some gastrointestinal, cardiovascular, inflammatory and neoplastic states. This review covers the composition, physico-chemical properties and the most important uses of natural honey in human diseases.

Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing

The paper presents the results of microwave irradiation and conventional heating of honey. These two kinds of thermal treatment result in the formation of 5-hydroxymethyl-2-furfural (HMF), and changes in the antioxidant potential of honeys, which were studied as well. Four types of honey (honeydew, lime, acacia, buckwheat) were analyzed. Honey samples were subjected to conventional heating in a water bath (WB) at 90°C up to 60min or to the action of a microwave field (MW) with constant power of 1.26W/g of the sample up to 6min. Changes in the antioxidant capacity of honeys were measured as a percentage of free radical (ABTS+and DPPH) scavenging ability. Changes in the total polyphenols content (TPC) (equivalents of gallic acid mg/100g of honey) were also determined. Formation of HMF in honey treated with a microwave field was faster in comparison with the conventional process. Changes in the antioxidant properties of honey subjected to thermal or microwave processing might have been botanical origin dependent.

SENSORY ATTRIBUTES AND ANTIOXIDANT CAPACITY OF SPANISH HONEYS

ABSTRACT Twenty‐two honey samples from Spain have been assayed in relation to (1) their sensory and physicochemical characteristics; and (2) their radical‐scavenging capacity against the stable free radical DPPH. Sensory analysis has been carried out by means of descriptive profiling with a trained panel. In previous studies, a strong correlation of the physicochemical parameters, (1) net absorbance and (2) electrical conductivity, was observed, with the radical‐scavenging capacity. Interestingly, some correlations were also observed between the mentioned radical‐scavenging capacity and some sensory parameters. Statistical analysis showed that sensory parameters of bitterness and color were directly correlated with the honey antioxidant capacity, whereas the parameters sweetness and crystallization degree were negatively correlated. In terms of sensory appreciation, bitterness and dark color are sensory parameters indicative of the honey scavenging capacity, which is greater in dark honeys, mainly honeydews. PRACTICAL APPLICATIONSThe main weight of this work is devoted to the sensory analysis of honeys by the use of objective scales, and to study the relation between these appreciations with the antioxidant properties of artisanal honeys. The main practical application is to improve the knowledge of the consumer about honey, its characteristics and properties, in order to provide criteria for selection. The direct correlation established between some sensory parameters and the antioxidant capacity of honey may enable the consumer to have an idea about the antioxidant capacity of the product. So, the intake of darker and less sweet honeys, which have higher antioxidant activities, in combination with other natural and better‐known foodstuffs rich in antioxidants (fruit, vegetables, olive oil, red wine, among others), can be introduced in the frame of an adequate diet.

Effect of Processing and Storage on Antioxidant Capacity of Honey

ABSTRACT: The impact of heat and filtration on the antioxidant capacity of clover and buckwheat honey during storage was analyzed. Processing clover honey did not significantly impact antioxidant capacity (determined by oxygen radical absorbance capacity [ORAC] assay); processing lowered the antioxidant capacity of buckwheat honey (33.4%). The antioxidant capacity of honeys was reduced after 6 mo of storage with no impact of storage temperature or container type detected at the end point of the storage period. Processed and raw clover honey antioxidant capacity decreased about 30%. Processed buckwheat honey decreased 24% in antioxidant capacity, whereas raw buckwheat honey decreased 49%. Antioxidant capacity of processed and raw honeys was similar after storage. Phenolic profiles, peroxide accumulation, 5‐(hydroxymethyl)‐2‐furaldehyde (HMF), gluconic acid, and total phenolics were also analyzed. The impact of storage on antioxidant components of processed and raw honey was complex.