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Savić Gajić IM, Savić IM, Ivanovska AM, Vunduk JD, Mihalj IS, Svirčev ZB. Improvement of Alginate Extraction from Brown Seaweed ( Laminaria digitata L.) and Valorization of Its Remaining Ethanolic Fraction. Mar Drugs 2024; 22:280. [PMID: 38921591 PMCID: PMC11204654 DOI: 10.3390/md22060280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
This study aimed to improve the conventional procedure of alginate isolation from the brown seaweed (Laminaria digitata L.) biomass and investigate the possibility of further valorization of the ethanolic fraction representing the byproduct after the degreasing and depigmentation of biomass. The acid treatment of biomass supported by ultrasound was modeled and optimized regarding the alginate yield using a response surface methodology based on the Box-Behnken design. A treatment time of 30 min, a liquid-to-solid ratio of 30 mL/g, and a treatment temperature of 47 °C were proposed as optimal conditions under which the alginate yield related to the mass of dry biomass was 30.9%. The use of ultrasonic radiation significantly reduced the time required for the acid treatment of biomass by about 4 to 24 times compared to other available conventional procedures. The isolated alginate had an M/G ratio of 1.08, which indicates a greater presence of M-blocks in its structure and the possibility of forming a soft and elastic hydrogel with its use. The chemical composition of the ethanolic fraction including total antioxidant content (293 mg gallic acid equivalent/g dry weight), total flavonoid content (14.9 mg rutin equivalent/g dry weight), contents of macroelements (the highest content of sodium, 106.59 mg/g dry weight), and microelement content (the highest content of boron, 198.84 mg/g dry weight) was determined, and the identification of bioactive compounds was carried out. The results of ultra high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry analysis confirmed the presence of 48 compounds, of which 41 compounds were identified as sugar alcohol, phenolic compounds, and lipids. According to the 2,2-diphenyl-1-picrylhydrazyl assay, the radical scavenging activity of the ethanolic fraction (the half-maximal inhibitory concentration of 42.84 ± 0.81 μg/mL) indicated its strong activity, which was almost the same as in the case of the positive control, synthetic antioxidant butylhydroxytoluene (the half-maximal inhibitory concentration of 36.61 ± 0.79 μg/mL). Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecalis, and Bacillus cereus) were more sensitive to the ethanolic fraction compared to Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, and Shigella sonnei). The obtained results indicated the possibility of the further use of the ethanolic fraction as a fertilizer for plant growth in different species and antifouling agents, applicable in aquaculture.
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Affiliation(s)
- Ivana M. Savić Gajić
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia;
| | - Ivan M. Savić
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia;
| | - Aleksandra M. Ivanovska
- Innovation Center of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Jovana D. Vunduk
- Institute of General and Physical Chemistry, Studentski Trg 12/V, 11158 Belgrade, Serbia;
| | - Ivana S. Mihalj
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovica 2, 21000 Novi Sad, Serbia; (I.S.M.); (Z.B.S.)
| | - Zorica B. Svirčev
- Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovica 2, 21000 Novi Sad, Serbia; (I.S.M.); (Z.B.S.)
- Faculty of Science and Engineering, Biochemistry, Åbo Akademi University, Tykistökatu 6A, 20520 Turku, Finland
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Tian L, Bilamjian S, Liu L, Akiki C, Cuthbertson DJ, Anumol T, Bayen S. Development of a LC-QTOF-MS based dilute-and-shoot approach for the botanical discrimination of honeys. Anal Chim Acta 2024; 1304:342536. [PMID: 38637048 DOI: 10.1016/j.aca.2024.342536] [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: 11/09/2023] [Revised: 03/14/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Honeys of particular botanical origins can be associated with premium market prices, a trait which also makes them susceptible to fraud. Currently available authenticity testing methods for botanical classification of honeys are either time-consuming or only target a few "known" types of markers. Simple and effective methods are therefore needed to monitor and guarantee the authenticity of honey. In this study, a 'dilute-and-shoot' approach using liquid chromatography (LC) coupled to quadrupole time-of-flight-mass spectrometry (QTOF-MS) was applied to the non-targeted fingerprinting of honeys of different floral origin (buckwheat, clover and blueberry). This work investigated for the first time the impact of different instrumental conditions such as the column type, the mobile phase composition, the chromatographic gradient, and the MS fragmentor voltage (in-source collision-induced dissociation) on the botanical classification of honeys as well as the data quality. Results indicated that the data sets obtained for the various LC-QTOF-MS conditions tested were all suitable to discriminate the three honeys of different floral origin regardless of the mathematical model applied (random forest, partial least squares-discriminant analysis, soft independent modelling by class analogy and linear discriminant analysis). The present study investigated different LC-QTOF-MS conditions in a "dilute and shoot" method for honey analysis, in order to establish a relatively fast, simple and reliable analytical method to record the chemical fingerprints of honey. This approach is suitable for marker discovery and will be used for the future development of advanced predictive models for honey botanical origin.
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Affiliation(s)
- Lei Tian
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
| | - Shaghig Bilamjian
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
| | - Lan Liu
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
| | - Caren Akiki
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
| | | | | | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada.
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Boškov IA, Savić IM, Grozdanić Stanisavljević NĐ, Kundaković-Vasović TD, Radović Selgrad JS, Savić Gajić IM. Stabilization of Black Locust Flower Extract via Encapsulation Using Alginate and Alginate-Chitosan Microparticles. Polymers (Basel) 2024; 16:688. [PMID: 38475369 DOI: 10.3390/polym16050688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 02/28/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024] Open
Abstract
Black locust flower extract contains various polyphenols and their glucosides contribute to the potential health benefits. After intake of these bioactive compounds and passage through the gastrointestinal tract, their degradation can occur and lead to a loss of biological activity. To overcome this problem, the bioactive compounds should be protected from environmental conditions. This study aimed to encapsulate the black flower extract in the microparticles based on biodegradable polysaccharides, alginate, and chitosan. In the extract, the total antioxidant content was found to be 3.18 ± 0.01 g gallic acid equivalent per 100 g of dry weight. Also, the presence of lipids (16), phenolics (27), organic acids (4), L-aspartic acid derivative, questinol, gibberellic acid, sterol, and saponins (2) was confirmed using the UHPLC-ESI-MS analysis. In vitro assays showed that the extract has weak anti-α-glucosidase activity and moderate antioxidant and cytotoxic activity against the HeLa cell line. The extrusion method with secondary air flow enabled the preparation of microparticles (about 270 μm) encapsulated with extract. An encapsulation efficiency of over 92% was achieved in the alginate and alginate-chitosan microparticles. The swelling study confirmed a lower permeability of alginate-chitosan microparticles compared with alginate microparticles. For both types of microparticles, the release profile of antioxidants in the simulated gastrointestinal fluids at 37 °C followed the Korsmeyer-Peppas model. A lower diffusion coefficient than 0.5 indicated the simple Fick diffusion of antioxidants. The alginate-chitosan microparticles enabled a more sustained release of antioxidants from extract compared to the alginate microparticles. The obtained results indicated an improvement in the antioxidant activity of bioactive compounds from the extract and their protection from degradation in the simulated gastric conditions via encapsulation in the polymer matrixes. Alginate-chitosan showed slightly slower cumulative antioxidant release from microparticles and better antioxidant activity of the extract compared to the alginate system. According to these results, alginate-chitosan microparticles are more suitable for further application in the encapsulation of black locust flower extract. Also, the proposed polymer matrix as a drug delivery system is safe for human use due to its biodegradability and non-toxicity.
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Affiliation(s)
- Ivana A Boškov
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - Ivan M Savić
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | | | - Tatjana D Kundaković-Vasović
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia
| | - Jelena S Radović Selgrad
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11221 Belgrade, Serbia
| | - Ivana M Savić Gajić
- Faculty of Technology in Leskovac, University of Nis, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
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Hameed OM, Shaker OM, Ben Slima A, Makni M. Biochemical Profiling and Physicochemical and Biological Valorization of Iraqi Honey: A Comprehensive Analysis. Molecules 2024; 29:671. [PMID: 38338414 PMCID: PMC10856440 DOI: 10.3390/molecules29030671] [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: 12/13/2023] [Revised: 01/27/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Our study aimed to analyze five monovarietal honeys from the Salah Eddine region in Iraq, focusing on physicochemical, antioxidant, and antimicrobial properties and polyphenolic compounds. Our objective was to evaluate the strengths and qualities of Iraqi honeys, ensuring compliance with the Codex Alimentarius standard for honey. The spectrophotometric analysis included assessments of reduced sugar (75.8-77.7%), fructose-to-glucose ratio (0.7-0.9%), sucrose (2.2-2.9%), HMF (17.23-18.87 mg/kg), and melanoidin content (0.25-0.44), which were all determined. The electrical conductivity (0.39-0.46 mS/cm) using a conductivity meter, pH (4.02-4.31), and mineral composition were determined in all samples using atomic absorption spectrometry. Antioxidant activities were spectrophotometrically determined, through DPPH free radical scavenging (7.87-95.62 mg/mL), as was the total antioxidant activity (14.26-22.15 mg AAE/g), with correlations established with biochemical constituents such as the total phenol content, highlighting the significant presence of Coumaric acid (0.38-2.34 µg/mL), Catechin (1.80-2.68 µg/mL), and Quercetin (0.30 µg/mL) using HPLC. The study also observed notable antimicrobial activities using Escherichia coli, Staphylococcus aureus, and Candida albicans on Mueller-Hinton agar as well as through diffusion technique. In conclusion, our findings, including the antioxidant and antimicrobial strengths, underscore the substantial potential of Iraqi honeys in mitigating damage and preventing the onset of various diseases, affirming their good quality and adherence to international honey standards.
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Affiliation(s)
- Omar Mohammed Hameed
- Environmental Sciences and Sustainable Development Laboratory LASED, LR 18ES32, University of Sfax, Road of Aeroport Km 0.5 BP, Sfax 3029, Tunisia;
- Department of Pathological Analysis, College of Applied Sciences, University of Samarra, Samarra 34010, Iraq;
| | - Ohood Mzahim Shaker
- Department of Pathological Analysis, College of Applied Sciences, University of Samarra, Samarra 34010, Iraq;
| | - Ahlem Ben Slima
- Department of Food Technology, High Institute of Biotechnology of Sfax, University of Sfax, Road of Aeroport Km 0.5 BP, Sfax 3029, Tunisia;
| | - Mohamed Makni
- Department of Food Technology, High Institute of Biotechnology of Sfax, University of Sfax, Road of Aeroport Km 0.5 BP, Sfax 3029, Tunisia;
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Brudzynski K. Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H 2O 2 Production and Honey Antibacterial Activity: A Perspective. Metabolites 2023; 13:metabo13040526. [PMID: 37110183 PMCID: PMC10141347 DOI: 10.3390/metabo13040526] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/29/2023] Open
Abstract
Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H2O2 is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H2O2 could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H2O2 production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H2O2 generation.
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Affiliation(s)
- Katrina Brudzynski
- Department of Drug Discovery, Bee-Biomedicals Inc., St. Catharines, ON L2T 3T4, Canada
- Department of Biological Sciences, Formerly, Brock University, St. Catharines, ON L2S 3A1, Canada
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6
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Guo J, Ding Q, Zhang Z, Zhang Y, He J, Yang Z, Zhou P, Gong X. Evaluation of the Antioxidant Activities and Phenolic Profile of Shennongjia Apis cerana Honey through a Comparison with Apis mellifera Honey in China. Molecules 2023; 28:molecules28073270. [PMID: 37050033 PMCID: PMC10097088 DOI: 10.3390/molecules28073270] [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: 03/13/2023] [Revised: 03/31/2023] [Accepted: 03/31/2023] [Indexed: 04/14/2023] Open
Abstract
This study evaluates the phenolic profile as well as the antioxidant properties of Shennongjia Apis cerana honey through a comparison with Apis mellifera honey in China. The total phenolic content (TPC) ranges from 263 ± 2 to 681 ± 36 mg gallic acid/kg. The total flavonoids content (TFC) ranges from 35.9 ± 0.4 to 102.2 ± 0.8 mg epicatechin/kg. The correlations between TPC or TFC and the antioxidant results (FRAP, DPPH, and ABTS) were found to be statistically significant (p < 0.01). Furthermore, the phenolic compounds are quantified and qualified by high performance liquid chromatography-high resolution mass spectrometry (HPLC-HRMS), and a total of 83 phenolic compounds were tentatively identified in this study. A metabolomics analysis based on the 83 polyphenols was carried out and subjected to principal component analysis and orthogonal partial least squares-discriminant analysis. The results showed that it was possible to distinguish Apis cerana honey from Apis mellifera honey based on the phenolic profile.
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Affiliation(s)
- Jingwen Guo
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Qiong Ding
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Zhiwei Zhang
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Ying Zhang
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Jianshe He
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Zong Yang
- AB Sciex Co., Ltd., Beijing 100102, China
| | - Ping Zhou
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Xiaoyan Gong
- College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
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Mosić MD, Trifković JĐ, Ristivojević PM, Milojković-Opsenica DM. Quality Assessment of Bee Pollen-Honey Mixtures Using Thin-Layer Chromatography in Combination with Chemometrics. Chem Biodivers 2023; 20:e202201141. [PMID: 36808823 DOI: 10.1002/cbdv.202201141] [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: 11/30/2022] [Revised: 01/26/2023] [Accepted: 02/09/2023] [Indexed: 02/20/2023]
Abstract
The aim of this study is to develop a rapid, effect-directed screening method for quality assessment of bee pollen-honey mixtures. The comparative antioxidant potential and phenolic content of honey, bee pollen, and the bee pollen-honey mixtures, was performed using spectrophotometry. The total phenolic content and antioxidative activity of bee pollen-honey mixtures with 20 % bee pollen share were in the range 3.03-3.11 mg GAE/g, and 6.02-6.96 mmol TE/kg, respectively, while mixtures with 30 % bee pollen share contained 3.92-4.18 mg GAE/g, and 9.69-10.11 mmol TE/kg. Chromatographic fingerprint of bee pollen-honey mixtures was performed by high-performance thin-layer chromatography with conditions developed by authors and reported for the first time. Fingerprint analysis hyphenated with chemometrics enabled authenticity assessments of honey in mixtures. Results indicate that bee pollen-honey mixtures represent a food with highly, both, nutritious characteristics and health-promoting effect.
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Affiliation(s)
- Mirjana D Mosić
- Department of Analytical Chemistry, University of Belgrade -, Faculty of Chemistry, P.O. Box 51, 11158, Belgrade, Serbia
| | - Jelena Đ Trifković
- Department of Analytical Chemistry, University of Belgrade -, Faculty of Chemistry, P.O. Box 51, 11158, Belgrade, Serbia
| | - Petar M Ristivojević
- Department of Analytical Chemistry, University of Belgrade -, Faculty of Chemistry, P.O. Box 51, 11158, Belgrade, Serbia
| | - Dušanka M Milojković-Opsenica
- Department of Analytical Chemistry, University of Belgrade -, Faculty of Chemistry, P.O. Box 51, 11158, Belgrade, Serbia
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8
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Using Front-Face Fluorescence Spectroscopy and Biochemical Analysis of Honey to Assess a Marker for the Level of Varroa destructor Infestation of Honey Bee ( Apis mellifera) Colonies. Foods 2023; 12:foods12030629. [PMID: 36766157 PMCID: PMC9914405 DOI: 10.3390/foods12030629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/27/2022] [Accepted: 01/25/2023] [Indexed: 02/05/2023] Open
Abstract
Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy and biochemical analyses. We examined whether the parameters of the honey samples' fluorescence spectra and biochemical parameters, both related to proteins and phenolics, may be connected with the level of honey bee colonies' infestation. The infestation level was highly positively correlated with the catalase activity in honey (r = 0.936). Additionally, the infestation level was positively correlated with the phenolic spectral component (r = 0.656), which was tentatively related to the phenolics in honey. No correlation was found between the diastase activity in honey and the colonies' infestation level. The results indicate that the catalase activity in honey and the PFC1 spectral component may be reliable markers for the V. destructor infestation level of the colonies. The obtained data may be related to the honey yield obtained from the apiaries.
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Effect of Liquefaction of Honey on the Content of Phenolic Compounds. Molecules 2023; 28:molecules28020714. [PMID: 36677771 PMCID: PMC9861181 DOI: 10.3390/molecules28020714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey from the nectar of blossoms. In this study, how the content of phenolic acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. The concentration of tested compounds in untreated honey and in honey liquefied in a hot water bath, ultrasonic bath and microwave oven at four microwave power levels were determined by reversed phase liquid chromatography combined with multichannel electrochemical detection. A significant decrease in the content of all compounds was observed for all melting treatments. The phenolic compounds concentration decreased on average by 31.1-35.5% using microwave at intensities 270, 450 and 900 W and the time required for the sugar crystal melting was more than 20 times less than in the case of the 80 °C water bath. The temperature of samples after the end of microwave liquefaction was 76-89 °C. Significantly higher losses of phenolic compounds were observed during ultrasound treatment (48.5%), although the maximum temperature of honey was 45 °C, and at the lowest microwaves power (50.6%).
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An updated review of extraction and liquid chromatography techniques for analysis of phenolic compounds in honey. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Horvacki N, Andrić F, Gašić U, Đurović D, Tešić Ž, Fotirić Akšić M, Milojković-Opsenica D. Phenolic Compounds as Phytochemical Tracers of Varietal Origin of Some Autochthonous Apple Cultivars Grown in Serbia. Molecules 2022; 27:7651. [PMID: 36364475 PMCID: PMC9653822 DOI: 10.3390/molecules27217651] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 03/08/2024] Open
Abstract
Domesticated international (standard) apple cultivars, together with resistant apple cultivars are the core of the Serbian apple production. Furthermore, autochthonous cultivars are characterized by a good adaptability to the local environmental conditions and represent a valuable source of genetic variability, as well as an important source of the gene pool for further breeding programs. Additionally, they show a higher phenolic content and a stronger antioxidant activity, in comparison to commercial cultivars. Therefore, they are more likely to be used as a functional food. The subjects of this study were seventeen samples of fruits and leaves from autochthonous apple cultivars, five international standard cultivars, and six resistant apple cultivars. The phenolic profile was determined using ultra-high performance liquid chromatography (UHPLC), coupled with a diode array detector and a TSQ Quantum Access Max triple-quadrupole mass spectrometer. A total of twenty compounds were quantified in the samples. Most of the analyzed phenolics were detected in higher amounts in the peel, compared to the mesocarp. The results of the multivariate analysis of variance (MANOVA) indicate that 5-O-caffeoylquinic acid is present in the highest amount in the mesocarp, while in the peel and leaves, quercetin-glycosides were detected in the highest amount. According to the MANOVA: phloretin, phlorizin, 5-O-caffeoylquinic acid, kaempferol, and p-coumaric acid are present in significantly higher levels in the autochthonous cultivars, compared to the standard and resistant ones (in both fruits and leaves). Therefore, these compounds can be used as chemical tracers of the apple varietal origin.
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Affiliation(s)
- Nikola Horvacki
- Innovation Center of the Faculty of Chemistry Ltd., Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Filip Andrić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, 11060 Belgrade, Serbia
| | - Dejan Đurović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia
| | - Milica Fotirić Akšić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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Physicochemical Profile, Antioxidant and Antimicrobial Activities of Honeys Produced in Minas Gerais (Brazil). Antibiotics (Basel) 2022; 11:antibiotics11101429. [PMID: 36290087 PMCID: PMC9598309 DOI: 10.3390/antibiotics11101429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/29/2022] Open
Abstract
Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum inhibitory and bacterial concentrations were determined for cariogenic bacteria. All honey samples met the quality standards required by international legislation, twenty compounds were detected as the main ones, the polyfloral honey was the only honey that inhibited all of the bacteria tested. Sample M6 (Coffee) was the one with the highest amount of total polyphenols, while the lowest was M4 (Cipó-uva). Regarding the antioxidant activity, M5 (Velame) had the best result and M4 (Cipó-uva) was the one that least inhibited oxidation. Of the polyfloral honeys, there was not as high a concentration of phenolic compounds as in the others. Coffee, Aroeira, Velame and Polyfloral have the best anti-radical actions. Betônica, Aroeira, Cipó-uva and Pequi inhibited only some bacteria. The best bacterial inhibition results are from Polyfloral.
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Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Salleh NA, Aziz MFA, Khatib A. Integrated Gas Chromatography–Mass Spectrometry and Liquid Chromatography-Quadruple Time of Flight-Mass Spectrometry-Based Untargeted Metabolomics Reveal Possible Metabolites Related to Antioxidant Activity in Stingless Bee Honey. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02271-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Koulis GA, Tsagkaris AS, Katsianou PA, Gialouris PLP, Martakos I, Stergiou F, Fiore A, Panagopoulou EI, Karabournioti S, Baessmann C, van der Borg N, Dasenaki ME, Proestos C, Thomaidis NS. Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry. Molecules 2022; 27:molecules27144444. [PMID: 35889316 PMCID: PMC9323402 DOI: 10.3390/molecules27144444] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 01/27/2023] Open
Abstract
Honey is a highly consumed commodity due to its potential health benefits upon certain consumption, resulting in a high market price. This fact indicates the need to protect honey from fraudulent acts by delivering comprehensive analytical methodologies. In this study, targeted, suspect and non-targeted metabolomic workflows were applied to identify botanical origin markers of Greek honey. Blossom honey samples (n = 62) and the unifloral fir (n = 10), oak (n = 24), pine (n = 39) and thyme (n = 34) honeys were analyzed using an ultra-high-performance liquid chromatography hybrid quadrupole time-of-flight mass spectrometry (UHPLC-q-TOF-MS) system. Several potential authenticity markers were revealed from the application of different metabolomic workflows. In detail, based on quantitative targeted analysis, three blossom honey markers were found, namely, galangin, pinocembrin and chrysin, while gallic acid concentration was found to be significantly higher in oak honey. Using suspect screening workflow, 12 additional bioactive compounds were identified and semi-quantified, achieving comprehensive metabolomic honey characterization. Lastly, by combining non-targeted screening with advanced chemometrics, it was possible to discriminate thyme from blossom honey and develop binary discriminatory models with high predictive power. In conclusion, a holistic approach to assessing the botanical origin of Greek honey is presented, highlighting the complementarity of the three applied metabolomic approaches.
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Affiliation(s)
- Georgios A. Koulis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Aristeidis S. Tsagkaris
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 16628 Prague, Czech Republic;
| | - Panagiota A. Katsianou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
| | - Panagiotis-Loukas P. Gialouris
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Ioannis Martakos
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Fotis Stergiou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Division of Engineering and Food Science, School of Applied Science, Abertay University, Bell Street, Dundee DD1 1HG, UK;
| | - Alberto Fiore
- Division of Engineering and Food Science, School of Applied Science, Abertay University, Bell Street, Dundee DD1 1HG, UK;
| | - Eleni I. Panagopoulou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
| | | | - Carsten Baessmann
- Bruker Daltonik GmbH, Fahrenheitstraße 4, 28359 Bremen, Germany; (C.B.); (N.v.d.B.)
| | - Noud van der Borg
- Bruker Daltonik GmbH, Fahrenheitstraße 4, 28359 Bremen, Germany; (C.B.); (N.v.d.B.)
| | - Marilena E. Dasenaki
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
- Correspondence: (M.E.D.); (N.S.T.); Tel.: +30-210-727-4326 (M.E.D.); +30-210-727-4430 (N.S.T.)
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Nikolaos S. Thomaidis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Correspondence: (M.E.D.); (N.S.T.); Tel.: +30-210-727-4326 (M.E.D.); +30-210-727-4430 (N.S.T.)
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15
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Đorđević S, Nedić N, Pavlović A, Milojković-Opsenica D, Tešić Ž, Gašić U. Honey with added value – enriched with rutin and quercetin from Sophora flower. J Herb Med 2022. [DOI: 10.1016/j.hermed.2022.100580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Nedić N, Nešović M, Radišić P, Gašić U, Baošić R, Joksimović K, Pezo L, Tešić Ž, Vovk I. Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia. Front Nutr 2022; 9:941463. [PMID: 35811948 PMCID: PMC9263698 DOI: 10.3389/fnut.2022.941463] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 06/06/2022] [Indexed: 11/13/2022] Open
Abstract
This study presents a detailed characterization of 27 honey samples from the Tara Mountain region in Serbia using different comprehensive techniques and methods. The types of the honey samples were defined as monofloral (4 samples), honeydew (5 samples) and polyfloral (18 samples) honey based on determined polyphenol content, antioxidant activity, electrical conductivity and melissopalynological analyses. Physicochemical parameters such as pH (4.13–4.94), diastase activity (24.20–41.70 DN), acidity (14.60–29.70 meq/kg), content of 5-(hydroxymethyl)furfural (in range below 5, up to 16.90 mg/kg), sucrose (0.20–3.90 g/100 g), and moisture content (15.01–19.23%) confirmed the required quality of the honey samples. Sensory analysis revealed honey characteristics favorable to consumers. Analyses of 19 phenolic compounds using ultra-high-performance liquid chromatography with a diode-array detection and triple quadrupole mass spectrometry (UHPLC-DAD-MS/MS) revealed six phenolic acids and 13 other compounds from the group of flavonoids and their glycosides. In all the samples the highest content was determined for p-coumaric acid, followed by caffeic acid and pinocembrin. Besides total phenolic content and radical scavenging activity, antimicrobial activity was also examined. Most honey samples showed bactericidal activity against Staphylococcus aureus and bacteriostatic activity against Escherichia coli, while none of the honey samples inhibited the growth of Candida albicans. Chemometric analyses were applied for an in-depth study of the results to further evaluate the characteristics of the honey samples studied. Principal component analysis (PCA) was used for assessing the differences in physicochemical parameters, polyphenols content and antioxidant capacity between honey samples. The unrooted cluster tree was used to group the samples based on the melissopalynological analyses.
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Affiliation(s)
- Nebojša Nedić
- Faculty of Agriculture, Institute of Zootechnics, University of Belgrade, Belgrade, Serbia
| | - Milica Nešović
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Predrag Radišić
- BioSense Institute, Research Institute for Information Technologies in Biosystems, University of Novi Sad, Novi Sad, Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Rada Baošić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Kristina Joksimović
- Institute of Chemistry, Technology and Metallurgy, Institute of National Importance for the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Irena Vovk
- Laboratory for Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
- *Correspondence: Irena Vovk,
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17
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Jonathan Chessum K, Chen T, Hamid N, Kam R. A comprehensive chemical analysis of New Zealand honeydew honey. Food Res Int 2022; 157:111436. [DOI: 10.1016/j.foodres.2022.111436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/16/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022]
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18
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Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03939-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Pena Júnior DS, Almeida CA, Santos MCF, Fonseca PHV, Menezes EV, de Melo Junior AF, Brandão MM, de Oliveira DA, de Souza LF, Silva JC, Royo VDA. Antioxidant activities of some monofloral honey types produced across Minas Gerais (Brazil). PLoS One 2022; 17:e0262038. [PMID: 35045085 PMCID: PMC8769325 DOI: 10.1371/journal.pone.0262038] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 12/15/2021] [Indexed: 12/16/2022] Open
Abstract
This study was carried out with the objective of determining the antioxidant properties and quantification of total phenolics and flavonoids in relation to quercetin and rutin in some of the monofloral honeys produced in Minas Gerais (Brazil). In this study, 15 monofloral honey samples were obtained from different geographic regions of Minas Gerias, Brazil. The honeys were obtained from Cooperative of Beekeepers and Family Farmers of Northern Minas. To determine the antioxidant properties of honey samples, the test methods of total phenolic content, flavonoids (rutin and quercetin) and DPPH were used. As a result of the analysis of phenolic and flavonoid contents, the samples with the best results were A1-Aroeira and A4-Assa peixe. In antioxidant activity, the honey with the best EC50 results was A6-Aroeira. Differences between the antioxidant activities of the honey samples were found significantly (p< 0.01).
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Affiliation(s)
- Deosvaldo S. Pena Júnior
- Department of General Biology, Laboratory of Natural Products, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Clarice A. Almeida
- Department of General Biology, Laboratory of Natural Products, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Maria Clara F. Santos
- Department of General Biology, Laboratory of Natural Products, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Pedro Henrique V. Fonseca
- Department of General Biology, Laboratory of Natural Products, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Elytania V. Menezes
- Department of General Biology, Laboratory of Bioprospecting and Genetic Resources, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Afranio F. de Melo Junior
- Department of General Biology, Laboratory of Bioprospecting and Genetic Resources, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Murilo M. Brandão
- Department of General Biology, Laboratory of Bioprospecting and Genetic Resources, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Dario A. de Oliveira
- Department of General Biology, Laboratory of Bioprospecting and Genetic Resources, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
| | - Luciano F. de Souza
- Cooperative of Beekeepers and Family Farmers of Northern Minas, Fazenda Bahia s/n, Bocaiuva, MG, Brazil
| | - Junio C. Silva
- Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Montes Claros, MG, Brazil
| | - Vanessa de A. Royo
- Department of General Biology, Laboratory of Natural Products, Universidade Estadual de Montes Claros, Montes Claros, MG, Brazil
- Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Montes Claros, MG, Brazil
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20
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ZOU S, TAO H, CHANG YN. Characterization of antioxidant activity and analysis of phenolic acids and flavonoids in linden honey. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.76621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Shuai ZOU
- East China University of Science and Technology, China
| | - Heng TAO
- East China University of Science and Technology, China
| | - Ya-Ning CHANG
- East China University of Science and Technology, China
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21
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Skočajić D, Gašić U, Dabić Zagorac D, Nešić M, Tešić Ž, Meland M, Fotirić Akšić M. Analysis of Phenolic Compounds for the Determination of Grafts (in) Compatibility Using In Vitro Callus Cultures of Sato-Zakura Cherries. PLANTS (BASEL, SWITZERLAND) 2021; 10:2822. [PMID: 34961293 PMCID: PMC8706243 DOI: 10.3390/plants10122822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/10/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
The aim of this study was to prove that under in vitro conditions, the adhesiveness of the callus between rootstock and scion, the development of callus cells at the points of fusion, and the presence of phenolic components are closely related to the level of (in) compatibility of the grafting combinations between Sato-zakura cherry cultivars ('Amanogawa', 'Kanzan', and 'Kiku-shidare-zakura') and commercial rootstocks. Prunus avium, Prunus 'Colt', Prunus mahaleb and Prunus serrulata were used as compatible and Prunus serotina and Pyrus communis 'Pyrodwarf' were used as two potentially incompatible rootstocks. The results indicated the significant manifestations of the early signs of the incompatibility on the callus junction. Phenols, as well as tissue senescence, were very precisely localized by toluidine blue and alcian blue as well as safranin staining, which can indicate the early signs of the callus incompatibility in some grafting unions. In the callus unions of Prunus avium with 'Amanogawa' and 'Kiku-shidare-zakura' the results of chemical analyses indicated that the existence of several flavonols, flavones and phenol acids could be involved in the incompatibility process in grafted combination. The detection of flavonol astragalin in the unions can be a biomarker of compatibility between scion and the rootstock, while some polyphenols, such as neochlorogenic acid, sinapic acid, ellagic acid, caffeic acid, baicalein, naringenin, apigenin and luteolin can be used as the indicators of graft incompatibility. p-coumaric acid and ferulic acid could be used for detection of delayed incompatibility.
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Affiliation(s)
- Dragana Skočajić
- Department of Landscape Architecture and Horticulture, Faculty of Forestry, University of Belgrade, 11030 Belgrade, Serbia; (D.S.); (M.N.)
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, 11060 Belgrade, Serbia;
| | | | - Marija Nešić
- Department of Landscape Architecture and Horticulture, Faculty of Forestry, University of Belgrade, 11030 Belgrade, Serbia; (D.S.); (M.N.)
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, 11000 Belgrade, Serbia;
| | - Mekjell Meland
- NIBIO Ullensvang, Norwegian Institute of Bioeconomy Research, Ullensvangvegen 1005, N-5781 Lofthus, Norway
| | - Milica Fotirić Akšić
- Department Fruit Science and Viticulture, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia;
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22
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Nešović M, Gašić U, Tosti T, Horvacki N, Nedić N, Sredojević M, Blagojević S, Ignjatović L, Tešić Ž. Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. RSC Adv 2021; 11:25816-25829. [PMID: 35479463 PMCID: PMC9037080 DOI: 10.1039/d1ra04250e] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 07/12/2021] [Indexed: 01/10/2023] Open
Abstract
The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food. The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health.![]()
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Affiliation(s)
- Milica Nešović
- Institute of General and Physical Chemistry Studentski trg 12-16 11158 Belgrade Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", National Institute of Republic of Serbia, University of Belgrade Bulevar Despota Stefana 142 11060 Belgrade Serbia uros.gasic.@ibiss.bg.ac.rs
| | - Tomislav Tosti
- University of Belgrade - Faculty of Chemistry Studentski trg 12-16 11158 Belgrade Serbia
| | - Nikola Horvacki
- Innovation Center, University of Belgrade - Faculty of Chemistry Studentski trg 12-16 11158 Belgrade Serbia
| | - Nebojša Nedić
- Faculty of Agriculture, Institute for Zootehnics, University of Belgrade Nemanjina 6 11080 Belgrade - Zemun Serbia
| | - Milica Sredojević
- University of Belgrade - Faculty of Chemistry Studentski trg 12-16 11158 Belgrade Serbia
| | - Stevan Blagojević
- Institute of General and Physical Chemistry Studentski trg 12-16 11158 Belgrade Serbia
| | - Ljubiša Ignjatović
- University of Belgrade - Faculty of Physical Chemistry Studentski trg 12-16 11158 Belgrade Serbia
| | - Živoslav Tešić
- University of Belgrade - Faculty of Chemistry Studentski trg 12-16 11158 Belgrade Serbia
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23
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Koulis GA, Tsagkaris AS, Aalizadeh R, Dasenaki ME, Panagopoulou EI, Drivelos S, Halagarda M, Georgiou CA, Proestos C, Thomaidis NS. Honey Phenolic Compound Profiling and Authenticity Assessment Using HRMS Targeted and Untargeted Metabolomics. Molecules 2021; 26:2769. [PMID: 34066694 PMCID: PMC8125859 DOI: 10.3390/molecules26092769] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 11/16/2022] Open
Abstract
Honey consumption is attributed to potentially advantageous effects on human health due to its antioxidant capacity as well as anti-inflammatory and antimicrobial activity, which are mainly related to phenolic compound content. Phenolic compounds are secondary metabolites of plants, and their content in honey is primarily affected by the botanical and geographical origin. In this study, a high-resolution mass spectrometry (HRMS) method was applied to determine the phenolic profile of various honey matrices and investigate authenticity markers. A fruitful sample set was collected, including honey from 10 different botanical sources (n = 51) originating from Greece and Poland. Generic liquid-liquid extraction using ethyl acetate as the extractant was used to apply targeted and non-targeted workflows simultaneously. The method was fully validated according to the Eurachem guidelines, and it demonstrated high accuracy, precision, and sensitivity resulting in the detection of 11 target analytes in the samples. Suspect screening identified 16 bioactive compounds in at least one sample, with abscisic acid isomers being the most abundant in arbutus honey. Importantly, 10 markers related to honey geographical origin were revealed through non-targeted screening and the application of advanced chemometric tools. In conclusion, authenticity markers and discrimination patterns were emerged using targeted and non-targeted workflows, indicating the impact of this study on food authenticity and metabolomic fields.
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Affiliation(s)
- Georgios A. Koulis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (A.S.T.); (R.A.); (E.I.P.); (N.S.T.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Aristeidis S. Tsagkaris
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (A.S.T.); (R.A.); (E.I.P.); (N.S.T.)
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, Prague 6—Dejvice, 16628 Prague, Czech Republic
| | - Reza Aalizadeh
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (A.S.T.); (R.A.); (E.I.P.); (N.S.T.)
| | - Marilena E. Dasenaki
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (A.S.T.); (R.A.); (E.I.P.); (N.S.T.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Eleni I. Panagopoulou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (A.S.T.); (R.A.); (E.I.P.); (N.S.T.)
| | - Spyros Drivelos
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (S.D.); (C.A.G.)
| | - Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, ul. Sienkiewicza 5, 30033 Krakow, Poland;
| | - Constantinos A. Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (S.D.); (C.A.G.)
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Nikolaos S. Thomaidis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (A.S.T.); (R.A.); (E.I.P.); (N.S.T.)
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24
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Tsagkaris AS, Koulis GA, Danezis GP, Martakos I, Dasenaki M, Georgiou CA, Thomaidis NS. Honey authenticity: analytical techniques, state of the art and challenges. RSC Adv 2021; 11:11273-11294. [PMID: 35423655 PMCID: PMC8695996 DOI: 10.1039/d1ra00069a] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 02/23/2021] [Indexed: 12/11/2022] Open
Abstract
Honey is a high-value, globally consumed, food product featuring a high market price strictly related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality schemes are prescribed based on its geographical and botanical origin. Therefore, to enhance food quality, it is of utmost importance to develop analytical methods able to accurately and precisely discriminate honey origin. In this study, an all-time scientometric evaluation of the field is provided for the first time using a structured keyword on the Scopus database. The bibliometric analysis pinpoints that the botanical origin discrimination was the most studied authenticity issue, and chromatographic methods were the most frequently used for its assessment. Based on these results, we comprehensively reviewed analytical techniques that have been used in honey authenticity studies. Analytical breakthroughs and bottlenecks on methodologies to assess honey quality parameters using separation, bioanalytical, spectroscopic, elemental and isotopic techniques are presented. Emphasis is given to authenticity markers, and the necessity to apply chemometric tools to reveal them. Altogether, honey authenticity is an ever-growing field, and more advances are expected that will further secure honey quality.
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Affiliation(s)
- Aristeidis S Tsagkaris
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague Technická 5, 166 28 Prague 6 - Dejvice Prague Czech Republic
| | - Georgios A Koulis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Georgios P Danezis
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece
| | - Ioannis Martakos
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Marilena Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens 75 Iera Odos 118 55 Athens Greece
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Panepistimiopolis Zographou 15771 Athens Greece http://trams.chem.uoa.gr/ +30 210 7274750 +30 210 7274317
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Nayaka NMD, Fidrianny I, Sukrasno, Hartati R, Singgih M. Antioxidant and antibacterial activities of multiflora honey extracts from the Indonesian Apis cerana bee. J Taibah Univ Med Sci 2020; 15:211-217. [PMID: 32647516 PMCID: PMC7336026 DOI: 10.1016/j.jtumed.2020.04.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/31/2020] [Accepted: 04/04/2020] [Indexed: 12/11/2022] Open
Abstract
OBJECTIVES Honey is an apiary product with various medicinal properties resulting from its bioactive compounds. Here, we aimed to determine the antioxidant and antibacterial properties of the Indonesian Apis cerana honey extracts and their correlation with total phenolic content (TPC) and total flavonoid content (TFC). METHODS We extracted ethyl acetate-n-hexane and two types of ethanolic extracts from crude honey. Phenols and flavonoid content were calculated using spectroscopy. The antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, and it was reflected via the antioxidant activity index (AAI). An agar diffusion test was used to test the antimicrobial activity. RESULTS The ethyl acetate extract of the Karangasem honey provided the highest amount of phenolic and flavonoid content, and the strongest antioxidant activity using DPPH and FRAP assays. The ethanolic honey extracts were active against Bacillus subtilis and Escherichia coli; in this regard, the strongest effect was noticed from the Singaraja honey extract. The positive significant correlations between TPC and AAI were observed in all samples. Similar results also appeared between phenolic and flavonoid compounds and their antibacterial activity in most of the tested samples. CONCLUSIONS In our study, honey extracts possessed antioxidant and antibacterial activities that were mostly related to the qualitative and quantitative properties of phenols and flavonoids. Geographical origin brought variations in the phytochemical profiles and bioactivities of honey.
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Affiliation(s)
- Ni Made D.M.W. Nayaka
- Pharmaceutical Biology Department, School of Pharmacy- Bandung Institute of Technology, Jl. Ganesa 10, Bandung, Indonesia
| | - Irda Fidrianny
- Pharmaceutical Biology Department, School of Pharmacy- Bandung Institute of Technology, Jl. Ganesa 10, Bandung, Indonesia
| | - Sukrasno
- Pharmaceutical Biology Department, School of Pharmacy- Bandung Institute of Technology, Jl. Ganesa 10, Bandung, Indonesia
| | - Rika Hartati
- Pharmaceutical Biology Department, School of Pharmacy- Bandung Institute of Technology, Jl. Ganesa 10, Bandung, Indonesia
| | - Marlia Singgih
- Pharmaceutical Biology Department, School of Pharmacy- Bandung Institute of Technology, Jl. Ganesa 10, Bandung, Indonesia
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Terzo S, Mulè F, Amato A. Honey and obesity-related dysfunctions: a summary on health benefits. J Nutr Biochem 2020; 82:108401. [PMID: 32454412 DOI: 10.1016/j.jnutbio.2020.108401] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/16/2020] [Accepted: 03/30/2020] [Indexed: 12/12/2022]
Abstract
Honey is a natural product, containing flavonoids and phenolic acids, appreciated for its therapeutic abilities since ancient times. Although the bioactive potential is linked to the composition, that is variable depending on mainly the botanical origin, honey has antioxidant and anti-inflammatory properties. Therefore, honey, administered alone or in combination with conventional therapy, might result useful in the management of chronic diseases that are commonly associated with oxidative stress and inflammation state. Obesity is a metabolic disorder characterized by visceral adiposity. The adipose tissue becomes hypertrophic and undergoes hyperplasia, resulting in a hypoxic environment, oxidative stress and production of pro-inflammatory mediators that can be responsible for other disorders, such as metabolic syndrome and neurodegeneration. Experimental evidence from animals have shown that honey improves glycemic control and lipid profile with consequent protection from endothelial dysfunction and neurodegeneration. The purpose of the present review is to summarize the current literature concerning the beneficial effects of honey in the management of the obesity-related dysfunctions, including neurodegeneration. Based on the key constituents of honey, the paper also highlights polyphenols to be potentially responsible for the health benefits of honey. Further well-designed and controlled studies are necessary to validate these benefits in humans.
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Affiliation(s)
- Simona Terzo
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Palermo, Italy; Department of Neuroscience and cell biology, University of Palermo, Palermo, Italy.
| | - Flavia Mulè
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Palermo, Italy.
| | - Antonella Amato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Palermo, Italy.
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Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants (Basel) 2020; 9:antiox9010044. [PMID: 31947997 PMCID: PMC7022265 DOI: 10.3390/antiox9010044] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/01/2020] [Accepted: 01/02/2020] [Indexed: 02/06/2023] Open
Abstract
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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29
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Comparative study of the chemical composition and biological potential of honey from different regions of Serbia. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104420] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Nešović M, Gašić U, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić Ž. Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. RSC Adv 2020; 10:2462-2471. [PMID: 35496084 PMCID: PMC9048719 DOI: 10.1039/c9ra08783d] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/06/2020] [Indexed: 11/21/2022] Open
Abstract
The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm−1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region. The research subject of this paper was a detailed physicochemical analysis of 28 honey samples from the northern part of Montenegro.![]()
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Affiliation(s)
- Milica Nešović
- Institute of General and Physical Chemistry
- 11158 Belgrade
- Serbia
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”
- National Institute of Republic of Serbia
- University of Belgrade
- 11060 Belgrade
- Serbia
| | - Tomislav Tosti
- Faculty of Chemistry
- University of Belgrade
- 11158 Belgrade
- Serbia
| | | | - Rada Baošić
- Faculty of Chemistry
- University of Belgrade
- 11158 Belgrade
- Serbia
| | | | | | - Živoslav Tešić
- Faculty of Chemistry
- University of Belgrade
- 11158 Belgrade
- Serbia
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Geana EI, Ciucure CT. Establishing authenticity of honey via comprehensive Romanian honey analysis. Food Chem 2019; 306:125595. [PMID: 31610324 DOI: 10.1016/j.foodchem.2019.125595] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/08/2019] [Accepted: 09/24/2019] [Indexed: 11/16/2022]
Abstract
Assessing the authenticity of honey is a serious problem that has gained much interest internationally because honey has frequently been subject to various fraudulent practices, including mislabelling of botanical and geographical origin and mixing with sugar syrups or honey of lower quality. To protect the health of consumers and avoid competition, which could create an unstable market, consumers, beekeepers and regulatory bodies are interested in having reliable analytical methodologies to detect non-compliant honey. This paper gives an overview of the different approaches used to assess the authenticity of honey, specifically by the application of advanced instrumental techniques, including spectrometric, spectroscopic and chromatographic methods coupled with chemometric interpretation of the data. Recent development in honey analysis and application of the honey authentication process in the Romanian context are highlighted, and future trends in the process of detecting and eliminating fraudulent practices in honey production are discussed.
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Affiliation(s)
- Elisabeta-Irina Geana
- National Research & Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, 4th Uzinei Street, 240050 Rm. Valcea, Romania.
| | - Corina Teodora Ciucure
- National Research & Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, 4th Uzinei Street, 240050 Rm. Valcea, Romania
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Ciucure CT, Geană EI. Phenolic compounds profile and biochemical properties of honeys in relationship to the honey floral sources. PHYTOCHEMICAL ANALYSIS : PCA 2019; 30:481-492. [PMID: 31025476 DOI: 10.1002/pca.2831] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 02/21/2019] [Accepted: 03/03/2019] [Indexed: 06/09/2023]
Abstract
INTRODUCTION Honey has been considered to have therapeutic properties since ancient times and among the factors responsible for such activity are phenolic compounds including phenolic acids and flavonoids from different natural sources. OBJECTIVE This study investigated the phenolic compounds profile and bioactive properties of different honey types from Romanian flora in order to develop reliable tools for honey floral origin, thus contributing to the honey traceability in the European Union context. MATERIAL AND METHODS Thirty-three honey samples were examined, including unifloral (acacia and rape), polyfloral, honeydew honeys and mixture honeys. Phenolic acids and flavonoids were isolated from the water soluble honey matrix using a solid-phase extraction (SPE) method and analysed by ultra-high-performance liquid chromatography diode array detector electrospray ionisation mass spectrometry (UHPLC-DAD-ESI/MS). Honey bioactive properties were measured in honey dissolved in 80% ethanol using UV-visible spectrophotometric methods. Multivariate statistical tools (principal component analysis and hierarchical clustering analysis) were used for honey classification. RESULTS The results of this study confirm that honey samples had similar, but quantitatively different, phenolic acids and flavonoids profiles and bioactive properties, related with honey floral source. Coloured honeys, such as honeydew honey, show high phenolic composition and bioactive properties and implicitly a high therapeutic potential compared with the other floral honeys. CONCLUSION Distinctive clusters obtained by principal component analysis enabled us to consider that honeydew and polyfloral honeys could be distinguished from acacia and rape honey with the analytical methods developed. Based on this study, the methods might be promising tools for honey traceability, which needs to be explored on a larger set of samples with different regional floral origins in future studies.
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Affiliation(s)
- Corina Teodora Ciucure
- National Research & Development Institute for Cryogenics and Isotopic Technologies (ICSI Rm. Valcea), Râmnicu Vâlcea, Romania
| | - Elisabeta-Irina Geană
- National Research & Development Institute for Cryogenics and Isotopic Technologies (ICSI Rm. Valcea), Râmnicu Vâlcea, Romania
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Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Shen S, Wang J, Chen X, Liu T, Zhuo Q, Zhang SQ. Evaluation of cellular antioxidant components of honeys using UPLC-MS/MS and HPLC-FLD based on the quantitative composition-activity relationship. Food Chem 2019; 293:169-177. [PMID: 31151598 DOI: 10.1016/j.foodchem.2019.04.105] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/15/2019] [Accepted: 04/26/2019] [Indexed: 01/27/2023]
Abstract
Antioxidant molecules in honey contributed to various biological effects, but antioxidant components markers in honey are required to be investigated further. Phenolic compounds, flavonoids and free amino acids were analyzed using UPLC-MS/MS and HPLC-FLD from 39 honey samples, in which fennel honey was firstly investigated. Based on the quantitative composition-activity relationship, the cellular antioxidant activity (CAA) assay of various honeys is closely related with the interaction of some phenolic compounds (isoferulic acid, 3,4-dihydroxy benzoic acid, 4-hydroxy benzoic acid, chlorogenic acid, caffeic acid, gallic acid, cryptochlorogenic acid, p-coumaric acid, salicylic acid), flavonoids (isosakuranetin, sakuranetin, pinocembrin, vitexin, taxifolin, galangin, luteolin, chrysin) and free amino acids (Tyr, Gly, Ile, Glu, Val, Phe, Leu, Asp, His, Pro, Ala). The results would be beneficial for the understanding of the nutritional values, exploitation and utilization of honeys with different floral origins, further contributable to the market development and consumption choice of honey.
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Affiliation(s)
- Shi Shen
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Jingbo Wang
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Xi Chen
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Tingting Liu
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Qin Zhuo
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Shuang-Qing Zhang
- National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
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Šedík P, Horská E, Ivanišová E, Kačániová M, Krasnodębski A. Consumer behaviour of young generation in slovakia towards cocoa-enriched honey. POTRAVINARSTVO 2019. [DOI: 10.5219/1013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The new trend of healthy lifestyle increases consumers´ attention towards superfoods or functional food. Due to this fact, honey enriched with various healthy foods such as cocoa, cinnamon, ginger or dried fruits has started to appear on the European market. The aim of this research paper was to investigate consumer´s perception and preferences for cocoa-enriched honey. Consumer research was based on questionnaire survey extended by product testing. This survey was conducted in 2018 (February and March) and in total 257 young Slovak consumers between 18 - 30 years participated. Each respondent tested and evaluated sensory attributes of the product (taste, aroma, colour and texture) using a 5-point scale. Statistical analyses included Friedman test, Mann-Whitney U test, Fisher's Exact Test, Pearson Chi-square test and Cramer'V coefficient. Results showed that the cocoa-enriched honey was evaluated as tasty, aromatic, gently, delicious, special, with ideal sweetness and amount of cocoa. All sensory attributes were evaluated positively (2 - good). Females were more interested in the purchase of this product. Moreover, the product would be purchased mostly by respondents who consider it a healthier alternative to commercial chocolate spreads or by those who consider their eating habits healthy. Laboratory tests revealed that the antioxidant activity of the product was higher in comparison to normal honey. In conclusion, the obtained information could be used in product positioning, promotion and designing appropriate marketing strategy.
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Atanacković-Krstonošić M, Cvejić-Hogervorst J, Krstonošić V, Mikulić M. Phenolic content and in vitro antioxidant capacity of mono-and polyfloral honeys originating from Serbia. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1901083a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Shen S, Wang J, Zhuo Q, Chen X, Liu T, Zhang SQ. Quantitative and Discriminative Evaluation of Contents of Phenolic and Flavonoid and Antioxidant Competence for Chinese Honeys from Different Botanical Origins. Molecules 2018; 23:molecules23051110. [PMID: 29738446 PMCID: PMC6099688 DOI: 10.3390/molecules23051110] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 05/02/2018] [Accepted: 05/05/2018] [Indexed: 12/30/2022] Open
Abstract
Phenolics and flavonoids in honey are considered as the main phytonutrients which not only act as natural antioxidants, but can also be used as floral markers for honey identification. In this study, the chemical profiles of phenolics and flavonoids, antioxidant competences including total phenolic content, DPPH and ABTS assays and discrimination using chemometric analysis of various Chinese monofloral honeys from six botanical origins (acacia, Vitex, linden, rapeseed, Astragalus and Codonopsis) were examined. A reproducible and sensitive ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was optimized and validated for the simultaneous determination of 38 phenolics, flavonoids and abscisic acid in honey. Formononetin, ononin, calycosin and calycosin-7-O-β-d-glucoside were identified and quantified in honeys for the first time. Principal component analysis (PCA) showed obvious differences among the honey samples in three-dimensional space accounting for 72.63% of the total variance. Hierarchical cluster analysis (HCA) also revealed that the botanical origins of honey samples correlated with their phenolic and flavonoid contents. Partial least squares-discriminant analysis (PLS-DA) classification was performed to derive a model with high prediction ability. Orthogonal partial least squares-discriminant analysis (OPLS-DA) model was employed to identify markers specific to a particular honey type. The results indicated that Chinese honeys contained various and discriminative phenolics and flavonoids, as well as antioxidant competence from different botanical origins, which was an alternative approach to honey identification and nutritional evaluation.
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Affiliation(s)
- Shi Shen
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Jingbo Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Qin Zhuo
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Xi Chen
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Tingting Liu
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
| | - Shuang-Qing Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 29 Nanwei Rd, Beijing 100050, China.
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Nascimento KSD, Gasparotto Sattler JA, Lauer Macedo LF, Serna González CV, Pereira de Melo IL, da Silva Araújo E, Granato D, Sattler A, de Almeida-Muradian LB. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.016] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Deng J, Liu R, Lu Q, Hao P, Xu A, Zhang J, Tan J. Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey. Food Chem 2018; 252:243-249. [PMID: 29478537 DOI: 10.1016/j.foodchem.2018.01.115] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 12/14/2017] [Accepted: 01/16/2018] [Indexed: 11/28/2022]
Abstract
The biochemical properties of buckwheat honey, including contents of sugars, proteins, total phenols, methylglyoxal (MGO), minerals and phenolic compounds, were determined in comparison with those of manuka honey. Buckwheat honey has higher contents of sugars, proteins and total phenols but a lower content of MGO than manuka honey. Buckwheat honey contains abundant minerals involved in a number of vital functions of the human body as does manuka honey, and has even higher contents of Fe, Mn and Zn. In buckwheat honey, p-hydroxybenzoic acid, chlorogenic acid and p-coumaric acid are the dominant phenolic compounds. Moreover, the antibacterial and cellular antioxidant activities of buckwheat honey were compared with those of manuka honey. Buckwheat honey exhibits antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, comparable with manuka honey, and the cellular antioxidant activity of buckwheat honey is higher than that of manuka honey. Our results suggest that buckwheat honey has great nutritional and commercial potentials.
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Affiliation(s)
- Jianling Deng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Doietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, PR China
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Doietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, PR China.
| | - Peiyan Hao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Anqi Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Jiuliang Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, PR China; Key Laboratory of Environment Correlative Doietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, PR China
| | - Jun Tan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Wuhan Engineering Research Center of Bee Products on Quality and Safety Control, Wuhan 430070, PR China
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Ouchemoukh S, Amessis-Ouchemoukh N, Gómez-Romero M, Aboud F, Giuseppe A, Fernández-Gutiérrez A, Segura-Carretero A. Characterisation of phenolic compounds in Algerian honeys by RP-HPLC coupled to electrospray time-of-flight mass spectrometry. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.084] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Guffa B, Nedić NM, Dabić Zagorac DČ, Tosti TB, Gašić UM, Natić MM, Fotirić Akšić MM. Characterization of Sugar and Polyphenolic Diversity in Floral Nectar of Different 'Oblačinska' Sour Cherry Clones. Chem Biodivers 2017; 14. [PMID: 28699201 DOI: 10.1002/cbdv.201700061] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Accepted: 07/08/2017] [Indexed: 11/10/2022]
Abstract
'Oblačinska' sour cherry, an autochthonous cultivar, is the most planted cultivar in Serbian orchards. Since fruit trees in temperate zone reward insects by producing nectar which 'quality' affects the efficiency of insect pollination, the aim of this study was analyzing of sugars and polyphenolics in floral nectar of 16 'Oblačinska' sour cherry clones with different yielding potential. The contents of sugars and sugar alcohols were analyzed by ion chromatography, while polyphenolic profile was established using liquid chromatography/mass spectrometry technique. Fourteen sugars and six sugar alcohols were detected in nectar samples and the most abundant were fructose, glucose, and sucrose. Eleven polyphenols were quantified using available standards, while another 17 were identified according to their exact masses and characteristic fragmentations. Among quantified polyphenols, rutin, naringenin, and chrysin were the most abundant in nectar. Principal component analysis showed that some polyphenol components (naringin, naringenin, and rutin) together with sugars had high impact of spatial distribution of nectar samples on score plot.
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Affiliation(s)
- Basem Guffa
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Zemun, Serbia
| | - Nebojša M Nedić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Zemun, Serbia
| | - Dragana Č Dabić Zagorac
- Innovation Center, Faculty of Chemistry Ltd, University of Belgrade, Studentski trg 12-16, 11000, Belgrade, Serbia
| | - Tomislav B Tosti
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000, Belgrade, Serbia
| | - Uroš M Gašić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000, Belgrade, Serbia
| | - Maja M Natić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000, Belgrade, Serbia
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Azevedo MS, Valentim-Neto PA, Seraglio SKT, da Luz CFP, Arisi ACM, Costa ACO. Proteome comparison for discrimination between honeydew and floral honeys from botanical species Mimosa scabrella Bentham by principal component analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4515-4519. [PMID: 28337740 DOI: 10.1002/jsfa.8317] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/03/2017] [Accepted: 03/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the increasing valuation and appreciation of honeydew honey in many European countries and also to existing contamination among different types of honeys, authentication is an important aspect of quality control with regard to guaranteeing the origin in terms of source (honeydew or floral) and needs to be determined. Furthermore, proteins are minor components of the honey, despite the importance of their physiological effects, and can differ according to the source of the honey. In this context, the aims of this study were to carry out protein extraction from honeydew and floral honeys and to discriminate these honeys from the same botanical species, Mimosa scabrella Bentham, through proteome comparison using two-dimensional gel electrophoresis and principal component analysis. RESULTS The results showed that the proteome profile and principal component analysis can be a useful tool for discrimination between these types of honey using matched proteins (45 matched spots). Also, the proteome profile showed 160 protein spots in honeydew honey and 84 spots in the floral honey. CONCLUSION The protein profile can be a differential characteristic of this type of honey, in view of the importance of proteins as bioactive compounds in honey. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mônia Stremel Azevedo
- Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil
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44
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Pascual-Maté A, Osés SM, Fernández-Muiño MA, Sancho MT. Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures. SEPARATION AND PURIFICATION REVIEWS 2017. [DOI: 10.1080/15422119.2017.1354025] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Ana Pascual-Maté
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Sandra M. Osés
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Miguel A. Fernández-Muiño
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - M. Teresa Sancho
- Nutrition and Bromatology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
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45
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Soares S, Amaral JS, Oliveira MBP, Mafra I. A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin. Compr Rev Food Sci Food Saf 2017; 16:1072-1100. [DOI: 10.1111/1541-4337.12278] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/18/2017] [Accepted: 05/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sónia Soares
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana S. Amaral
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
- Escola Superior de Tecnologia e Gestão; Inst. Politécnico de Bragança; Bragança Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
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46
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Akalın H, Bayram M, Anlı RE. Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.396] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hüsne Akalın
- Agriculture and Livestock; Rebuplic of Turkey Ministry of Food; Ankara Turkey
| | - Mustafa Bayram
- Deparment of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
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47
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Lucci P, Saurina J, Núñez O. Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2016.12.006] [Citation(s) in RCA: 138] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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48
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Leyva-Daniel DE, Escobedo-Avellaneda Z, Villalobos-Castillejos F, Alamilla-Beltrán L, Welti-Chanes J. Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.01.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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Wang Q, Cai WJ, Yu L, Ding J, Feng YQ. Comprehensive Profiling of Phytohormones in Honey by Sequential Liquid-Liquid Extraction Coupled with Liquid Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:575-585. [PMID: 28032995 DOI: 10.1021/acs.jafc.6b04234] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Honey exhibits various nutritional and medicinal functions, which are highly related to the active components; thus, the exploration of new compounds in honey is of great importance. Because honey is a byproduct of flower nectar, which is rich in phytohormones, the existence of phytohormones in honey is anticipated. In this research, a method for comprehensive profiling of 49 phytohormones in honey was developed by sequential liquid-liquid extraction (LLE) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS). Good linearities for 49 phytohormones were obtained with correlation coefficients (R) larger than 0.9913. The limits of detection (LODs) were in the range of 0.2-628.2 pg/mL. Satisfied reproducibility and reliability were achieved by evaluation of the intra- and interday precisions with relative standard deviations (RSDs) less than 15.8% and relative recoveries ranging from 80.4 to 123.7%. The method was further applied to analyze the phytohormones in 14 monofloral raw honey samples and 3 commercial honey samples. The existence of 34 phytohormones was confirmed, including 14 cytokinins (CKs), 8 gibberellins (GAs), 5 brassinosteroids (BRs), indole-3-acetic acid (IAA), indole-3-butyric acid (IBA), abscisic acid (ABA), salicylic acid (SA), jasmonic acid (JA), jasmonoyl-leucine (JA-Leu), and jasmonoyl-phenylalanine (JA-Phe). In addition, the content and species of phytohormones varies in different kinds of honey. The study is beneficial to fully illustrate the phytohormone profile of honey and contributive to elucidate the mechanism of its nutritional and medicinal functions.
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Affiliation(s)
- Qing Wang
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Wen-Jing Cai
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Lei Yu
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Jun Ding
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
| | - Yu-Qi Feng
- Key Laboratory of Analytical Chemistry for Biology and Medicine (Ministry of Education), Department of Chemistry, Wuhan University , Wuhan, Hubei 430072, People's Republic of China
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50
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Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy. Food Chem 2017; 226:202-211. [PMID: 28254013 DOI: 10.1016/j.foodchem.2017.01.024] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 12/28/2016] [Accepted: 01/06/2017] [Indexed: 11/24/2022]
Abstract
Fourier transform infrared with attenuated total reflectance (FTIR-ATR) and Raman spectroscopy combined with partial least square regression (PLSR) were applied for the prediction of phenolic compounds and antioxidant activity in honey. Standards of catechin, syringic, vanillic, and chlorogenic acids were used for the identification and quantification of the individual phenolic compounds in six honey varieties using HPLC-DAD. Total antioxidant activity (TAC) and ferrous chelating capacity were measured spectrophotometrically. For the establishment of PLSR model, Raman spectra with Savitzky-Golay smoothing in wavenumber region 1500-400cm-1 was used while for FTIR-ATR the wavenumber regions of 1800-700 and 3000-2800cm-1 with multiplicative scattering correction (MSC) and Savitzky-Golay smoothing were used. The determination coefficients (R2) were ranged from 0.9272 to 0.9992 for Raman while from 0.9461 to 0.9988 for FTIT-ART. The FTIR-ATR and Raman demonstrated to be simple, rapid and nondestructive methods to quantify phenolic compounds and antioxidant activities in honey.
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