The Use of the PHOTOCHEM Device in Evaluation of Antioxidant Activity of Polish Honey

Wesołowska, Monika; Dżugan, Małgorzata

doi:10.1007/s12161-016-0715-z

Cited by 25 publications

(45 citation statements)

References 32 publications

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“…A strong positive correlation (all over 0.7) between antioxidant activities measured by different methods was found which is consistent with our previous research on the antioxidant activity of honey products [3,10,23,25]. The coumarin content was not significantly correlated with antioxidant activity (coumarin vs FRAP r = 0.45; vs. DPPH r = 0.09; vs. TPC r = 0.004; PCL-ACW r = 0.16; vs. PCL-ACL r = 0.40) which may suggest that it is not active agent during the method used.…”

Section: Antioxidant Activity Of Studied Honey Productssupporting

confidence: 92%

“…The antioxidant properties of the products tested (Table 2) were evaluated with different methods (FRAP and DPPH standard tests as well as rarely used very sensitive photochemiluminescence method-PCL) [23]. Moreover, total phenolic content (TPC) was measured (Table 2).…”

Section: Antioxidant Activity Of Studied Honey Productsmentioning

confidence: 99%

“…fruit. Antioxidant activity by the PCL photochemiluminescence method for other varietal honey was determined for the first time in our previous research [23,25]. This method allows the differentiation of antioxidant activity to both types of antioxidant: water soluble (ACW kit) and lipid-soluble (ACL kit).…”

Section: Antioxidant Activity Of Studied Honey Productsmentioning

confidence: 99%

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A novel honey-based product enriched with coumarin from Melilotus flowers

et al. 2019

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Coumarin is a plant secondary metabolite responsible for the health-promoting properties of the Melilotus officinalis herb used in traditional medicine in the treatment of lymphedema and chronic venous diseases. The aim of this study was to analyze the possibility of honey enrichment with coumarin derived from sweet clover (Melilotus) in two different ways: herb honey and herb-infused honey production. Herb honey was obtained by feeding bees with sugar syrup enriched with a M. officinalis herb water infusion, whereas herbal macerates in multifloral honey were prepared with crushed flowers (fresh and dried) of M. officinalis and Melilotus albus at 20 °C in dark place for 6 months. Melilotus albus nectar honey (n = 14) was used as control. Using HPLC analysis, the highest content of coumarin (from 41.33 to 137.89 mg/kg) and its precursor o-coumaric acid (from 6.57 to 25.15 mg/kg) in M. officinalis flowers-infused honey were found. Herb honey contains 4.48 mg/kg coumarin and for the first time, this compound was determined in nectar honey from Polish M. albus honey (0.05 to 0.88 mg/kg). The addition of Melilotus flowers enhanced antioxidant activity (measured by FRAP, DPPH and PCL methods) of infused-honey in comparison to multifloral honey (control) and herb honey. The coumarin and o-coumaric acid were weakly correlated with antioxidant activity. It was found that only herb-infused honey can be proposed as the natural safe remedy for venous diseases prevention.

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Section: Antioxidant Activity Of Studied Honey Productssupporting

confidence: 92%

Section: Antioxidant Activity Of Studied Honey Productsmentioning

confidence: 99%

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A novel honey-based product enriched with coumarin from Melilotus flowers

et al. 2019

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“…As mentioned before, the literature suggests the dependence of the total phenolic content on the antioxidant activity of honey [19][20][21], but it may also be responsible for its color, e.g., [22][23][24]. However, in Polish honeys, only a few studies related to the content of phenolic compounds, color, antioxidant activity, etc., have been conducted.…”

Section: Introductionmentioning

confidence: 99%

“…However, because the results of the studies investigating the influence of organic farming on the phenolic compounds in vegetables and fruits are still not comprehensive enough and more or less inconclusive [25], this issue needs further analysis, especially considering transformation products such as honey, where plant extracts and pollen are found. The results obtained so far suggest that there is still a need to deepen the research on antioxidant properties of honey, especially considering the influence of pollens contained in it [22,23,[26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

et al. 2020

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Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

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Study on the phenolic composition and antioxidant properties of white‑, yellow‑, and black‐corn (Zea mays L.) foodstuffs

2023

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BACKGROUNDBlack corn possesses potent antioxidants, but these are mostly lost during processing. In this study we evaluated the antioxidant content of two different black (‘Millo Corvo’) corn‐based products (i.e. tortillas and cookies) subject to moderate processing. A parallel study on white and yellow corns was carried out for comparison.RESULTSRaw ‘Millo Corvo’ flour exhibited higher contents of phenolic acids, flavonoids, and particularly anthocyanins than white and yellow flours did. Phenolic acids decreased in cookies but did not in tortillas; flavonoids did not exhibit a clear tendency, and anthocyanins were always preserved. Antioxidant activity (AA) obtained for ‘Millo Corvo’ samples was twice as high as the value measured in white and yellow corns in terms of 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. The difference in AA was even more remarkable in terms of photochemiluminiscence antiradical activity. The conditions used during the cookie‐making process enabled the natural antioxidant characteristics of ‘Millo Corvo’ to be preserved. However, the conditions applied to prepare tortillas resulted in major losses.CONCLUSIONSThe initial phenolics, in particular anthocyanins, and AA of ‘Millo Corvo’ flour can be maintained during processing as long as the conditions applied are 183 °C for 20 min in the absence of a high water content. Millo corvo products possess improved antioxidant characteristics compared with those from white and yellow corns. Millo corvo is a promising black corn type to prepare health‐promoting corn‐based foodstuffs. © 2023 Society of Chemical Industry.

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The Use of the PHOTOCHEM Device in Evaluation of Antioxidant Activity of Polish Honey

Cited by 25 publications

References 32 publications

A novel honey-based product enriched with coumarin from Melilotus flowers

A novel honey-based product enriched with coumarin from Melilotus flowers

Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland

Study on the phenolic composition and antioxidant properties of white‑, yellow‑, and black‐corn (Zea mays L.) foodstuffs

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