Determining Antioxidant Activity in Honey as a Result of Haber-Wais Reaction

Kesić, Aldina; Ibrišimović-Mehmedinović, Nadira; Šestan, Almir; Crnkić, Aida; Catovic, Benjamin

doi:10.9734/bpi/nicb/v4/14087d

Cited by 1 publication

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“…Phenolics compounds are primarily responsible for antioxidant activity of honey. [28,29] Flavonoids have an important antioxidant and anti-inflammatory functions being capable to scavenge free radicals, inhibit lipoxygenase and cyclooxygenase, chelate transition metals (iron and copper), and protect α-tocopherol in LDL and to regenerate of oxidizable ascorbic acid. [30] The proportions of these compounds in honey show significant differences according to the flora source and geographical regions where honey is produced.…”

Section: Phenolic Compounds and Organic Acidsmentioning

confidence: 99%

Citrus Honeys from Three Different Regions of Turkey: HPLC‐DAD Profiling and in Vitro Enzyme Inhibition, Antioxidant, Anti‐Inflammatory and Antimicrobial Properties with Chemometric Study

Tel‐Çayan,

Çiftçi,

Taş‐Küçükaydın

et al. 2023

Chemistry & Biodiversity

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The objectives of the present study are to compare the phenolic profiles and biological activities of 15 citrus honey samples from three different locations in Turkey using a chemometric approach. The HPLC‐DAD analysis was used to determine phenolic profiles. Nineteen phenolic compounds were identified. Gallic acid (107.14‐717.04 μg/g) was recorded as the predominant compound. AF (Antalya‐Finike) had the highest antioxidant activity in ABTS•+ (IC50: 18.01±0.69 mg/mL), metal chelating (IC50: 6.20±0.19 mg/mL) and CUPRAC (A0.50: 12.05±0.68 mg/mL) assays, while it revealed the best anti‐inflammatory activity against COX‐2 (17.28±0.22%) and COX‐1 (43.28±0.91%). AM (Antalya‐Manavgat) was the most active in β‐carotene‐linoleic acid (IC50: 10.05±0.19 mg/mL), anti‐urease (38.90±0.69%), anti‐quorum sensing and antimicrobial activities. AKO1 (Adana‐Kozan‐1) in DPPH• (IC50: 34.25±0.81 mg/mL) assay, AKU1 (Antalya‐Kumluca‐1) in tyrosinase inhibition activity (37.73±0.38%) assay, AKU2 (Antalya‐Kumluca‐2) in AChE (10.55±0.63%) and BChE (9.18±0.45%) inhibition activity assays showed the best activity. Chemometric tools were applied to the phenolic compositions and biological properties. PCA and HCA ensured that 15 citrus honey samples were grouped into 3 clusters. The results showed that myricetin, kaempferol, vanillin, protocatechuic acid, rosmarinic acid, rutin, vanillic acid, gallic acid, catechin and p‐hydroxyphenyl acetic acid are phenolic compounds that can be used in the classification of citrus honeys.

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Section: Phenolic Compounds and Organic Acidsmentioning

confidence: 99%