Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components

Abstract

The antioxidant activities based on the free radical scavenging, reducing power, and bleaching inhibition were investigated for the three commonly used honeys in Malaysia, namely, tualang, gelam, and acacia honey. The antioxidant capacity of the honey samples was correlated with their biochemical constituents such as total phenol, total flavonoid content, and total water-soluble vitamins (vitamin B1, B2, B3, B9, B12, and vitamin C). The total flavonoid content of honey samples was strongly correlated with the three antioxidative processes (r = 0.9276–0.9910). In contrast, the total water-soluble vitamins was found to be well correlated with the free radical scavenging activity (r = 0.8226). Vitamin B3 was likely to be in the highest concentration, which covered for 69–80% of the total vitamin content. A number of five phenolic acids, three flavonoids, and two organic acids had also been detected from the honey samples using UPLC-MS/MS, without sugar-removal procedure.

Gelam Honey and Ginger Potentiate the Anti Cancer Effect of 5-FU against HCT 116 Colorectal Cancer Cells

“…Despite accumulating evidence suggesting the potential of honeys in combating colorectal cancer, there is not much evidence regarding local Gelam honey having anticancer effect and especially colon cancer in particular. There might be differences in the anti-cancer property attributed to differences in the composition of biochemical constituents between different types of honeys (Gheldof et al, 2002;Khalil et al, 2011;Chua et al, 2013). The work documented here is an extension to our previous work in colon adenocarcinoma cell line HT 29 where, we found that Gelam honey exhibited higher chemopreventative effects on HT 29 colon cancer cell line than Nenas honey by inducing apopotosis and suppressing inflammation possibly through its antioxidant property (Wen et al, 2012).…”

Effect of honey on oxidation, chlorination and nitration by purified equine myeloperoxidase

“…It has been demonstrated a strong correlation between the contents of phenolic compounds in honeys from various floral sources and their antioxidant capacities and antibacterial activities [32][33][34]. The darker the honey, the higher its phenolic content and its anti-oxidative power [35,36].…”

Review on methods for preservation and natural preservatives for extending the food longevity

“…Other than vitamins, they believe that these compounds give contribution to the antioxidant capacity for honey samples. 45 Besides honey, chitosan is the preferable antioxidant agent in animal origin. 46 Most of the study of oxidative activities of chitosan shows it can delay the lipid oxidation and hinder the reactive oxygen species in biological system and foods.…”