The Application of Ultrasound in Honey: Antioxidant Activity, Inhibitory Effect on α-amylase and α-glucosidase, and In Vitro Digestibility Assessment

Abstract

In the present study, the effects of ultrasound (10, 20, and 30 min) on the bioactive compounds, antioxidant capacity, enzymatic inhibition, and in vitro digestion of six honey extracts from the Oaxaca state, Mexico, were analyzed. Significant differences were found in each honey extract with respect to the ultrasonic treatment applied (p < 0.05). In the honey extract P-A1 treated with 20 min of ultrasound, the phenols reached a maximum concentration of 29.91 ± 1.56 mg EQ/100 g, and the flavonoids of 1.92 ± 0.01 mg EQ/100 g; in addition, an inhibition of α-amylase of 37.14 ± 0.09% was noted. There were also differences in the phases of intestinal and gastric digestion, presenting a decrease in phenols (3.92 ± 0.042 mg EQ/100 g), flavonoids (0.61 ± 0.17 mg EAG/100 mg), antioxidant capacity (8.89 ± 0.56 mg EAG/100 mg), and amylase inhibition (9.59 ± 1.38%). The results obtained from this study indicate that, in some honeys, the processing method could increase the concentration of bioactive compounds, the antioxidant capacity, and the enzymatic inhibition; however, when subjected to in vitro digestion, the properties of honey are modified. The results obtained could aid in the development of these compounds for use in traditional medicine as a natural source of bioactive compounds.

Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep Erythrocytes

“…Recent studies have shown that oxidative stress is involved in the development and progression of various diseases such as cardiovascular diseases, tumors, and inflammation, and is one of the pathogenic mechanisms of such diseases [ 22 , 23 , 24 ]. Free radicals induce oxidative stress, and antioxidants can scavenge excessive free radicals produced in the body, due to which they have been a hot topic of research.…”

Efficiency of Microwave and Ultrasound-Assisted Extraction as a Green Tool for Polyphenolic Isolation from Monofloral Honeys

“…Therefore, 10 min was chosen as the optimal extraction time for extraction of honey polyphenols because a shorter extraction time can save time and costs. In the study by Peláez-Acero et al [35], significant differences were found in extracts of six Mexican honey samples with respect to the ultrasonic treatment applied (10, 20, and 30 min), and the polyphenols reached a maximum concentration with 20 min of ultrasound. According to Borrás-Enríquez et al [36], an increase in the concentration of polyphenolic compounds from mango manilla residues was observed between 10 and 20 min, while a decrease in concentration was observed for a period longer than 20 min.…”

“…A mass of honey sample (1 ± 0.001 g) was mixed with 25 mL of aqueous ethanol solution (70%, v/v) and stirred in a magnetic stirrer for 15 min. Then, extraction was carried out in an ultrasonic bath (Elmasonic P, Elma Schmidbauer GmbH and Co., Singen, Germany) varying sonication time (10, 20, 30 min), temperature (35,50, 65 • C), and ultrasound amplitude (30, 60, 90%). The extracts were filtered (no.…”

“…The sonication time (10, 20, 30 min), temperature (35,50, 65 • C), and ultrasound amplitude (30, 60, 90%) were varied to determine the optimal UAE conditions for the extraction of mint honey polyphenols, and their influence on TPC is shown in Table 4. In this study, the effect of ultrasound amplitude on the TPC of mint honey extracts was significant (p = 0.03), while extraction temperature and sonication time had no significant effect.…”

“…Therefore, the objective of our study was to determine the optimal conditions for MAE (irradiation time (5, 10, 15 min), temperature (60, 80, 100 • C), and microwave power (300, 450, 600 W)) and for UAE (sonication time (10, 20, 30 min), temperature (35,50,65 • C), and ultrasound amplitude (30, 60, 90%) of polyphenols from monofloral honey and to compare the extraction efficiency in terms of polyphenol content and antioxidant capacity. The polyphenol content of the monofloral honey extracts obtained at optimal MAE and UAE conditions was determined using UPLC ESI/MS 2 analysis, and the antioxidant capacity was determined using ORAC, ABTS, and DPPH assays, respectively.…”