Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review

Álvarez-Suarez, José M.; Tulipani, Sara; Romandini, Stefania; Vidal, Alexis; Battino, Maurizio

doi:10.2174/157341109789077768

Cited by 91 publications

(61 citation statements)

References 78 publications

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“…The determination of the total phenolic content has also been regarded as a promising method of studying the floral origins of honeys [45]. It has been reported that the botanical and geographical region from which the honey is collected not only affects the phenolic and flavonoid concentrations but also pollen distribution and the eventual antioxidant activities of the honey.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey

Moniruzzaman

Sulaiman

Khalil

et al. 2013

Chemistry Central Journal

114

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BackgroundThe aim of the present study was to evaluate the physical, biochemical and antioxidant properties of four Malaysian monofloral types of honey (gelam, longan, rubber tree and sourwood honeys) compared to manuka honey.Several physical parameters of honey, such as pH, moisture content, electrical conductivity (EC), total dissolved solids (TDS), color intensity, total sugar and sucrose content, were measured. A number of biochemical and antioxidant tests were performed to determine the antioxidant properties of the honey samples. Hydroxymethylfurfural (HMF) levels were determined using high performance liquid chromatography.ResultsThe mean pH, moisture content, EC and TDS of Malaysian honey were 3.90 ± 0.12, 17.01 ± 3.07%, 0.59 ± 0.17 mS/cm and 294.87 ± 81.96 ppm, respectively. The mean color and HMF level was 102.07 ± 41.77 mm Pfund and 49.51 ± 0.12 mg/kg, respectively. Sourwood honey contained the highest contents of phenolics (580.03 ± 0.38 mggalic acid/kg) and flavonoids (156.82 ± 0.47 mgcatechin/kg) with high DPPH radical scavenging activity (59.26 ± 3.77%) as well as ferric reducing power [648.25 ± 0.90 μM Fe (II)/100 g]. Sourwood honey also exhibited the highest color intensity. Several strong positive correlations were observed amongst the different antioxidant parameters and the various antioxidant tests.ConclusionThis is the first time that the antioxidant potential of both sourwood and rubber tree honeys have been reported. Our results indicated that Malaysian honey (specifically sourwood honey and longan honey) is a good source of antioxidants compared to Manuka honey.

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Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey

Moniruzzaman

Sulaiman

Khalil

et al. 2013

Chemistry Central Journal

114

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“…Thus, identifying and quantifying the total phenolic content are of significance, considering the initial assessment of the properties of honey. These substances can also be used as indicators of botanical and/or geographical origin and the source of honey [16]. The total phenolic contents of the analysed honeys related to gallic acid (mg of GAE/100 g of honey; 2 = 0.9970) are presented 4…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Jasicka-Misiak

Gruyaert

Poliwoda

et al. 2017

Journal of Chemistry

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Chemical profiling of northern Belgian polyfloral honeys was performed to analyse their phenolic compound content (flavonoids and phenolic acids). First, samples were subjected to a standard analysis of their physicochemical properties, and then, the phenolic fraction was isolated and analysed using a HPLC/PAD method. All of the tested honeys showed a common and specific phenolic profile that could be the basis for the differentiation of polyfloral honeys of the Antwerp region from other polyfloral honeys. Chromatographic data indicated a high content of ellagic acid (9.13-13.66 mg/100 g honey), as well as the flavonoid pinocembrin (1.60-1.85 mg/100 g honey) in these honeys. Ellagic acid, a compound with well-defined prohealth activities, might be used as a chemical marker for these honeys. With respect to total phenolic and flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were determined spectrophotometrically. The honey exhibited a moderate antioxidant activity, typical for light honeys.

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“…For this reason, many authors suggest running multiple antioxidant methods to obtain a better estimation of the antioxidant capacity of food extracts (Alvarez-Suarez, Tulipani, Romandini, Vidal, & Battino, 2009;Prior, Wu, & Schaich, 2005;Seeram et al, 2008). The APCI values were calculated to give an equal weight to all methods used to quantify the antioxidant capacity of the SCG extracts (Table 3).…”

Section: Phenolic Content Antioxidant Capacity and Amounts Of Cqas Imentioning

confidence: 99%

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

Belviso

Ghirardello

Rantsiou

et al. 2014

Food Research International

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Wet spent coffee grounds (SCG) from espresso capsules, a post-consumer organic solid residue produced worldwide, were analysed to determine their chemical and microbiological stability during storage. In particular, the changes in the total phenolic content and antioxidant capacity (based on two free radical scavenging assays and one oxygen radical absorbance assay) were determined on espresso SCG stored in capsules for up to one month at room temperature in a container open to the air. Phenolic compounds were also identified and quantified using high performance liquid chromatography coupled with diode array and mass detectors.Microbiological analysis was performed in parallel on the same stored SCG to determine the total counts and quantify the main microbial groups present during the storage. The total phenolic content, antioxidant capacity and the most important bioactive compounds, such as the total

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Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review

Cited by 91 publications

References 78 publications

Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey

Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey

Chemical Profiling of Polyfloral Belgian Honey: Ellagic Acid and Pinocembrin as Antioxidants and Chemical Markers

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

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