Preponderance of Bioactive Medicinal Compounds and ATR-FTIR Spectroscopy of Coriander and Mustard Floral Honey from <i>Apis mellifera</i>

Abstract

The physicochemical, total phenolics, flavonoids, and antioxidant activity were evaluated for biochemical characterization of coriander and mustard floral honey. The total phenolics, flavonoids and antioxidant activity were analyzed using UV-VIS spectrophotometer. Fourier transform infrared spectroscopy (FT-IR) FT-IR menunjukkan adanya alkohol, asam karboksilat, ester, eter, fenol, amina, dan

Luminescence carbon quantum dots: synthesis using pistachio as precursor, investigating optical properties, application for Co 2+ detection in water media and photodegradation of organic dyes

“…The FT-IR spectrum of pure pistachio have a assigned-peak to O-H stretching at 3350 cm − 1 and some peaks corresponding to C-H at 3007 (C-H stretching alkene groups), 2952 and 2854 (CH or CH 2 stretching aliphatic groups ), 1461 (CH aliphatic bending groups) [48], 1380 (CH 3 in proteins) [49] and 722 cm − 1 (CH ≡ CH). There are another the main peaks at 1746, 1655, 1640, 1546, 1240 and 1162 cm − 1 which can be attributed to C = O, NH 3 [50], C = C [51], amid II [52], stretching C-N, C-O-C stretching, C-O ring vibrations in carbohydrates [53], respectively. FT-IR spectrum of reveals a broad and strong peaks at 3225 cm-1 corresponding to OH and NH symmetric and asymmetric stretching, noting that the broadening is due to hydrogen binding [54].…”

Fourier Transform Infrared Spectroscopy Use in Honey Characterization and Authentication: A systematic review

“…41 Samples of honey experiencing heterogeneous crystallization will result in a lower concentration of glucose and soluble solids in the top layer and a decrease in hydrogen bonds (O−H) between water and glucose, with an increase in free water. 32,42 Minimal sample preparation is required when using FTIR. 31 In the laboratory, honey samples were heated to dissolve sugar crystals (generally by using a water bath) to 30 °C, 43 35 °C for 20 min, 44 40 °C, 45 50 °C, 46 50 °C for 30 min, 47 50 °C for 1 h, 15 and 70 °C.…”

“…31 In the laboratory, honey samples were heated to dissolve sugar crystals (generally by using a water bath) to 30 °C, 43 35 °C for 20 min, 44 40 °C, 45 50 °C, 46 50 °C for 30 min, 47 50 °C for 1 h, 15 and 70 °C. 42 When the heating period was not mentioned, samples were heated until crystal dissolution and adequate viscosity. After heating, samples were usually cooled at room temperature and homogenized (e.g., using a vortex).…”

“…15,44,46 In one work, samples were subjected to 30 °C for 48 h to remove air bubbles from honey, after a 50 °C for 1 h heat treatment, 48 while in another work, honey was subjected to centrifugation at 3500 rpm to separate beeswax followed by filtration through a straining cloth. 42 A mild heat treatment is necessary to achieve a suitable viscosity while preventing chemical changes in honey (e.g., 40 °C). Mild heating can inhibit the antimicrobial activity of honey (e.g., 45 °C for 1 h), reduce vitamin C content (e.g., 42 °C at 15 min), and increase hydroxymethylfurfural (or 5hydroxymethyl-2-furaldehyde, HMF) concentrations (e.g., 80 °C for 1 h).…”

Bioactive compounds in Apis mellifera monofloral honeys

“…Cilantro honey had an IC 50 value of 4.59 mg/mL, while Mustard honey had an IC 50 of 4.64 mg/mL. FT‐IR spectra analysis indicated the presence of alcohol, carboxylic acids, esters, phenols, and amines in both monofloral honey samples (Khan et al., 2017). Another honey from different geographic regions of India, Karanj honey ( Pongammia pinnata ) shows antimutagenic potential (Saxena et al., 2017).…”