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Li H, Lang Y, Liu Z, Song M, Jiang A, Li N, Chen L. Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping. Food Chem 2024; 449:139226. [PMID: 38608603 DOI: 10.1016/j.foodchem.2024.139226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/30/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024]
Abstract
The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of Rhus chinensis honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. "Fruity" was the main aroma characteristic of RCHs at different stages after capping, mainly contributed by (E)-β-damascenone. Methyl salicylate might be a potential indicator for differentiating RCHs at different stages after capping. The metabolic pathway analyses revealed that the aroma compounds in RCHs undergo transformation at different stages after capping, which subsequently affects its aroma characteristics formation. This work is the first to study the dynamic changes in honey aroma characteristics after capping from multiple perspectives, and the results are of great significance for understanding the aroma characteristics after capping and quality control of honey.
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Affiliation(s)
- Hongxia Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Yaning Lang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Zhaolong Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Mei Song
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Ao Jiang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Na Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Lanzhen Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.; Key Laboratory of Risk Assessment for Quality and Safety of Bee Products, Ministry of Agriculture and Rural Affairs, Beijing 100093, China..
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Panseri S, Borgonovo F, Guarino M, Chiesa L, Piana ML, Rizzi R, Mortarino M. Monitoring Volatile Organic Compounds and Aroma Profile of Robinia pseudoacacia L. Honey at Different Storage Temperatures during Shelf Life. Foods 2023; 12:3105. [PMID: 37628103 PMCID: PMC10453254 DOI: 10.3390/foods12163105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/11/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
Bee honey has different volatile organic compound profiles that depend on the botanical origin and the state of conservation and which are mainly responsible for its specific aroma. During honey storage, the profile of these molecules and other indicators, such as 5-hydroxymethylfurfural and the diastatic index, can change depending on temperature and time. This study analyzed the variations that these parameters in acacia honey stored at three different temperatures for a total period of 550 days, using gas chromatography coupled with mass spectrometry and an electronic nose equipped with 10 different sensors. The results confirm that the composition of acacia honey varies over time due to both the reduction in the concentration of volatile molecules (e.g., formic acid, a natural acaricide) and the increase in compounds resulting from heat-dependent degradations (e.g., 5-hydroxymethylfurfural). This study supports the usefulness of the electronic nose for the early detection of aromatic alterations in honey subjected to high-temperature storage.
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Affiliation(s)
- Sara Panseri
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Federica Borgonovo
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (F.B.); (M.G.)
| | - Marcella Guarino
- Department of Environmental Science and Policy, Università degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (F.B.); (M.G.)
| | - Luca Chiesa
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Maria Lucia Piana
- Piana Ricerca e Consulenza S.r.l., Via Umbria 41, Castel San Pietro Terme, 40024 Bologna, Italy;
| | - Rita Rizzi
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
| | - Michele Mortarino
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, Italy; (S.P.); (L.C.); (R.R.)
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Wang Y, Huang Y, Cheng N, Zhao H, Zhang Y, Liu C, He L, Ma T, Li Y, Cao W. Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey. Foods 2023; 12:2730. [PMID: 37509822 PMCID: PMC10379421 DOI: 10.3390/foods12142730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/09/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Osmotolerant yeasts are considered one of the major contaminants responsible for spoilage in honey. To address the signature volatile components of jujube honey contaminated by Zygosaccharomyces rouxii, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and chemometrics analyses were used to analyze the variation of volatile substances during early contamination of mature and immature jujube honey. Undecanal, methyl butyrate, methyl 2-nonenoate, methyl hexanoate, and 2-methyl-3-pentanone were identified as signature volatiles of jujube honey contaminated with Z. rouxii. In addition, methyl heptanoate, 2,6,10-trimethyltetradecane, and heptanal were identified as potential volatile signatures for immature jujube honey. The R2 and Q2 of OPLS-DA analyses ranged from 0.736 to 0.955, and 0.991 to 0.997, which indicates that the constructed model was stable and predictive. This study has demonstrated that HS-SPME-GC-MS could be used to distinguish Z. rouxii-contaminated jujube honey from uncontaminated honey based on variation in VOCs, and could provide theoretical support for the use of HS-SPME-GC-MS for the rapid detection of honey decomposition caused by Z. rouxii, which could improve nutritional quality and reduce economic losses.
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Affiliation(s)
- Yin Wang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yuanyuan Huang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Ni Cheng
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Haoan Zhao
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Ying Zhang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Cailing Liu
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Liangliang He
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianchen Ma
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yankang Li
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Wei Cao
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Romero-Márquez JM, Navarro-Hortal MD, Orantes FJ, Esteban-Muñoz A, Pérez-Oleaga CM, Battino M, Sánchez-González C, Rivas-García L, Giampieri F, Quiles JL, Forbes-Hernández TY. In Vivo Anti-Alzheimer and Antioxidant Properties of Avocado ( Persea americana Mill.) Honey from Southern Spain. Antioxidants (Basel) 2023; 12:antiox12020404. [PMID: 36829962 PMCID: PMC9952156 DOI: 10.3390/antiox12020404] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/26/2023] [Accepted: 01/31/2023] [Indexed: 02/11/2023] Open
Abstract
There is growing evidence that Alzheimer's disease (AD) can be prevented by reducing risk factors involved in its pathophysiology. Food-derived bioactive molecules can help in the prevention and reduction of the progression of AD. Honey, a good source of antioxidants and bioactive molecules, has been tied to many health benefits, including those from neurological origin. Monofloral avocado honey (AH) has recently been characterized but its biomedical properties are still unknown. The aim of this study is to further its characterization, focusing on the phenolic profile. Moreover, its antioxidant capacity was assayed both in vitro and in vivo. Finally, a deep analysis on the pathophysiological features of AD such as oxidative stress, amyloid-β aggregation, and protein-tau-induced neurotoxicity were evaluated by using the experimental model C. elegans. AH exerted a high antioxidant capacity in vitro and in vivo. No toxicity was found in C. elegans at the dosages used. AH prevented ROS accumulation under AAPH-induced oxidative stress. Additionally, AH exerted a great anti-amyloidogenic capacity, which is relevant from the point of view of AD prevention. AH exacerbated the locomotive impairment in a C. elegans model of tauopathy, although the real contribution of AH remains unclear. The mechanisms under the observed effects might be attributed to an upregulation of daf-16 as well as to a strong ROS scavenging activity. These results increase the interest to study the biomedical applications of AH; however, more research is needed to deepen the mechanisms under the observed effects.
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Affiliation(s)
- Jose M. Romero-Márquez
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
| | - María D. Navarro-Hortal
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
| | | | - Adelaida Esteban-Muñoz
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
| | - Cristina M. Pérez-Oleaga
- Department of Biostatistics, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
- Department of Biostatistics, Universidad Internacional Iberoamericana, Arecibo, PR 00613, USA
- Department of Biostatistics, Universidade Internacional do Cuanza, Cuito 250, Angola
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain
| | - Lorenzo Rivas-García
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Sport and Health Research Centre, University of Granada, C/Menéndez Pelayo 32, 18016 Granada, Spain
| | - Francesca Giampieri
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
| | - José L. Quiles
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, 18016 Granada, Spain
- Correspondence: (J.L.Q.); (T.Y.F.-H.); Tel.: +34-95-824-1000 (ext. 20316) (J.L.Q. & T.Y.F.-H.)
| | - Tamara Y. Forbes-Hernández
- Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
- Correspondence: (J.L.Q.); (T.Y.F.-H.); Tel.: +34-95-824-1000 (ext. 20316) (J.L.Q. & T.Y.F.-H.)
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Tedesco R, Scalabrin E, Malagnini V, Strojnik L, Ogrinc N, Capodaglio G. Characterization of Botanical Origin of Italian Honey by Carbohydrate Composition and Volatile Organic Compounds (VOCs). Foods 2022; 11:foods11162441. [PMID: 36010441 PMCID: PMC9407073 DOI: 10.3390/foods11162441] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Honey is a natural sweetener constituted by numerous macro- and micronutrients. Carbohydrates are the most representative, with glucose and fructose being the most abundant. Minor honey components like volatile organic compounds (VOCs), minerals, vitamins, amino acids are able to confer honey-specific properties and are useful to characterize and differentiate between honey varieties according to the botanical origin. The present work describes the chemical characterization of honeys of different botanical origin (multifloral, acacia, apple-dandelion, rhododendron, honeydew, and chestnut) produced and collected by beekeepers in the Trentino Alto-Adige region (Italy). Melissopalynological analysis was conducted to verify the botanical origin of samples and determine the frequency of different pollen families. The carbohydrate composition (fourteen sugars) and the profile of VOCs were evaluated permitting to investigate the relationship between pollen composition and the chemical profile of honey. Statistical analysis, particularly partial least squares discriminant analysis (PLS-DA), demonstrates the importance of classifying honey botanical origin on the basis of effective pollen composition, which directly influences honey's biochemistry, in order to correctly define properties and value of honeys.
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Affiliation(s)
- Raffaello Tedesco
- Department of Environmental Sciences, Informatics and Statistics, University of Venice, Ca’ Foscari, Via Torino 155, 30172 Venice Mestre, Italy
- Centro Ricerca e Innovazione, Fondazione Edmund Mach (FEM), Via E.Mach 1, San Michele all’Adige, 38010 Trento, Italy
| | - Elisa Scalabrin
- Department of Environmental Sciences, Informatics and Statistics, University of Venice, Ca’ Foscari, Via Torino 155, 30172 Venice Mestre, Italy
- National Research Council, Polar Science Institute, Via Torino 155, 30172 Venice Mestre, Italy
| | - Valeria Malagnini
- Centro Ricerca e Innovazione, Fondazione Edmund Mach (FEM), Via E.Mach 1, San Michele all’Adige, 38010 Trento, Italy
| | - Lidija Strojnik
- Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
| | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
| | - Gabriele Capodaglio
- Department of Environmental Sciences, Informatics and Statistics, University of Venice, Ca’ Foscari, Via Torino 155, 30172 Venice Mestre, Italy
- Correspondence:
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Paiva-Santos AC, Ferreira L, Peixoto D, Silva F, Soares MJ, Zeinali M, Zafar H, Mascarenhas-Melo F, Raza F, Mazzola PG, Veiga F. Cyclodextrins as an encapsulation molecular strategy for volatile organic compounds – pharmaceutical applications. Colloids Surf B Biointerfaces 2022; 218:112758. [DOI: 10.1016/j.colsurfb.2022.112758] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 08/01/2022] [Accepted: 08/04/2022] [Indexed: 01/07/2023]
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7
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Headspace volatile compounds fluctuations in honeydew honey during storage at in-house conditions. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03921-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hunter M, Kellett J, Toohey K, Naumovski N. Sensory and Compositional Properties Affecting the Likeability of Commercially Available Australian Honeys. Foods 2021; 10:foods10081842. [PMID: 34441619 PMCID: PMC8393184 DOI: 10.3390/foods10081842] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 11/16/2022] Open
Abstract
Honey’s composition and appearance is largely influenced by floral and geographic origins. Australian honeys are frequently sourced from supermarkets; however, properties associated with consumer preference and likeability remain relatively unknown. The aim of this study was to complete sensory and compositional analyses on a selection of commercially available Australian honeys. Samples (n = 32) were analysed for visual, olfactory and taste characteristics, with overall likeability assessed by the trained sensory panel (n = 24; M = 12). Compositional analysis included colour intensity (mAU); phenolic content; antioxidant characteristics (DPPH, CUPRAC); and physicochemical properties (pH, viscosity, total soluble solids). There were 23 honey samples that were significantly less liked when compared to the most liked honey (p < 0.05). The likeability of honey was positively associated with perceived sweetness (p < 0.01), and it was negatively associated with crystallisation; odour intensity; waxy, chemical, and fermented smell; mouthfeel; aftertaste; sourness; bitterness and pH (All p’s < 0.05). The price (AUD/100 g) was not associated with likeability (p = 0.143), suggesting price value potentially does not influence consumer preferences. Conclusively, differences in likeability between the honey samples demonstrate that consumer perception of sampled honeys is diverse. Honey preference is primarily driven by the organoleptic properties, particularly perceived negative tastes, rather than their antioxidant capacity or phenolic content.
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Affiliation(s)
- Maddison Hunter
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Correspondence:
| | - Jane Kellett
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
| | - Kellie Toohey
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Prehabilitation, Activity, Cancer, Exercise and Survivorship (PACES) Research Group, University of Canberra, Canberra, ACT 2617, Australia
| | - Nenad Naumovski
- Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (J.K.); (K.T.); (N.N.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Canberra, ACT 2617, Australia
- Department of Nutrition-Dietetics, School of Health Science and Education, Harokopio University, 176 71 Athens, Greece
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Khounganian R, Auda S, Al-Zaqzouq R, Al-Zaqzouq R, Al-Semari H, Shakeel F. Effect of two different delivery systems of honey on the healing of oral ulcer in an animal model. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4211-4219. [PMID: 33071342 PMCID: PMC7520499 DOI: 10.1007/s13197-020-04459-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2020] [Accepted: 04/15/2020] [Indexed: 01/22/2023]
Abstract
Honey had several healing properties which includes antibacterial, anti-inflammatory and antioxidant properties. Hence, the aim of this study was to evaluate the effect of two different systems of honey on the healing of experimentally created traumatic oral ulcers in rats. Traumatic ulcers were created on the lower labial mucosa on male rats using 50% acetic acid. The rats were subsequently divided into three groups; in group one and two, the ulcers were treated with honey gel and honey adhesive respectively, whereas the third group received no treatment. The ulcers were macroscopically and microscopically studied. A statistical significant difference was observed in macroscopic investigation among the three groups in the 3rd and 7th day (p < 0.05). However, there were no statistical significant findings by the 15th day although a complete clinical healing was virtually observed in most of the cases. Histological examination shows a statistical significant difference within each of the three groups over time (p < 0.05). On the other hand, the mean rank values for the honey gel group were significantly higher in comparison to the other groups over time (p < 0.05). The therapeutic value of honey gel appears to be more effective than the mucoadhesive form in shortening the duration of wound healing.
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Affiliation(s)
- Rita Khounganian
- Department of Oral Medicine and Diagnostic Sciences, College of Dentistry, King Saud University, Riyadh, Saudi Arabia
| | - Sayed Auda
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Al-Azhar University, Asyût, Egypt
| | - Rana Al-Zaqzouq
- Saudi Board Resident in Pediatric Dentistry, Riyadh, Saudi Arabia
| | | | | | - Faiyaz Shakeel
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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