Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach

Abstract

Twenty-nine Yemeni honey samples were analyzed to determine total phenolic and flavonoid contents using Folin-Ciocalteu and spectrophotometric technique. These tested honey samples were collected from different regions corresponding to various floral species: jujube, cactus and multifloral plants. Folin-Ciocalteu method was adopted for the analysis of total phenolic and flavonoid contents. Gallic acid and quercetin were considered as the best standards as the spectrophotometric response of these compounds are equivalent to most other phenolic acids and flavonoid compounds, respectively. The obtained results of honey samples were in a wide range; the highest phenolic acid concentration was obtained for honey produced from cactus, while the lowest value corresponded to monofloral honey from jujube. On the other hand, a broad variation was also observed in total flavonoid content; the highest value was obtained for honey collected from cactus area (S 4) and the lowest value was found in honey produced from multifloral plants (A 1).

Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents

“…The total polyphenol content was measured using the Folin-Ciocalteu colorimetric method (Yun et al, 2018;Wabaidur et al, 2020), with tannic acid as a standard solution. A total of 500 µL of Folin reagent was added to 500 µL of each sample and incubated at room temperature for 3 min.…”

Determination of bioactive components in selected varieties of pepper (Capsicum L.)

“…[53] There are numerous studies dealing with content of these chemprotective substances in various food commodities. [54][55][56] Based on the results, we can state that there were no significant differences in the content of total polyphenols between the individual observed spicy, sweet and chili varieties of peppers. The lowest TPC value was determined in the Garam F1 variety (4230 mg GAE.kg −1 DM) and the highest TPC value was recorded in the Alma variety (9939 mg GAE.kg −1 DM).…”

Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

“…These values present variation in relation to the single-flower honey samples from Rio Grande do Sul, which had values from 0.49 to 65.47 mg GAE/100 g -1 (Bueno-Costa et al, 2016). The levels of phenolic compounds in honey samples can vary according to the botanical species (Wabaidur et al, 2020) and heat treatment applied (Aydogan-Coskun et al, 2019).…”

“…There are other compounds of honey that contribute in this process, such as its osmolarity, acidity, lysozyme, phenolic phyto-chemical compounds and flavonoids (Olaitan et al, 2007;Brudzynski et al, 2012;Ewnetu et al, 2013;Hegazi et al, 2017;Hussain, 2017;Bucekova et al, 2018). The honey is a natural product, can vary depending on factors such as processing, bee species, botanical origin, a period of the year, rainfall patterns and geographic location (Silva et al, 2016;Moraes et al, 2019;Aydogan-Coskun et al, 2019;Braga et al, 2020;Wabaidur et al, 2020;Yaqub et al, 2020). These factors directly interfere with the composition of pollen and nectar collected by bees (Al-Waili et al, 2011;Bucekova et al, 2018).…”