The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends

Abstract

Many imported honeys distributed on the Polish market compete with local products mainly by lower price, which can correspond to lower quality and widespread adulteration. The aim of the study was to compare honey samples (11 imported honey blends and 5 local honeys) based on their antioxidant activity (measured by DPPH, FRAP, and total phenolic content), protein profile obtained by native PAGE, soluble protein content, diastase, and acid phosphatase activities identified by zymography. These indicators were correlated with standard quality parameters (water, HMF, pH, free acidity, and electrical conductivity). It was found that raw local Polish honeys show higher antioxidant and enzymatic activity, as well as being more abundant in soluble protein. With the use of principal component analysis (PCA) and stepwise linear discriminant analysis (LDA) protein content and diastase number were found to be significant (p < 0.05) among all tested parameters to differentiate imported honey from raw local honeys.

SDS-PAGE Protein and HPTLC Polyphenols Profiling as a Promising Tool for Authentication of Goldenrod Honey

“…Total phenolic and flavonoid content in honey and plant extracts samples were determined according to procedures described by us previously [ 13 ]. In the case of honeys, 5% solutions in distilled water were used, and in the case of plant extracts, crude extracts diluted properly were taken for analysis.…”

“…Antioxidant capacity using DPPH and FRAP methods was determined according to procedures described by us previously [ 13 ]. The CUPRAC method was applied according to Matłok et al [ 15 ].…”

“…To protect the health of consumers and reduce the unfair practice of honey adulteration, the different approaches used to assess the authenticity of honey, specifically by the application of advanced instrumental techniques, have been proposed. The protein and other nitrogen compounds have been rarely studied [ 8 , 9 , 10 , 11 , 12 , 13 ].…”

Assessment of the Botanical Origin of Polish Honeys Based on Physicochemical Properties and Bioactive Components with Chemometric Analysis

“…Honey classification is mainly performed based on the biological origin of the samples, and less often on the geographical one. Multivariate statistical analysis can also be used to detect adulteration in honey, and to indicate poor-quality honeys [ 58 ].…”

Biochemical Reactions and Their Biological Contributions in Honey

“…The sources of acid phosphatase in honey are pollens, nectar, and yeast. The enzyme could be used as a marker for the botanical origin of honey and as an indicator of honey fermentation [ 37 , 38 , 39 ] ( Table 1 ). The activity of acid phosphatase in honey is affected by the pH and climate conditions [ 39 ].…”