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Chemometric classification of chestnut honeys from different regions in Turkey based on their phenolic compositions and biological activities. Food Chem 2023; 415:135727. [PMID: 36871408 DOI: 10.1016/j.foodchem.2023.135727] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023]
Abstract
The objective of this study was to investigate the phenolic composition and biological properties of chestnut honeys of 41 stations in Turkey's the Black Sea and Marmara regions. A total of sixteen phenolic compounds and organic acids were detected using HPLC-DAD and levulinic, gallic, protocatechuic, vanilic, trans-cinnamic acids and (4-hydroxyphenyl) ethanol were identified in all studied chestnut honeys. Antioxidant activities were measured by ABTS•+, β-carotene-linoleic acid, CUPRAC, DPPH•, and metal chelating assays. Antimicrobial activities were carried out against gram positive, gram negative bacteria and Candida species using well diffusion test. Anti-inflammatory activities were evaluated against COX-1 and COX-2 whereas enzyme inhibitory activities were assessed on AChE, BChE, urease, and tyrosinase. The chemometric classification of chestnut honeys were carried out using PCA and HCA and it was seen that some phenolic compounds contributed significantly to the classification of chestnut honeys from various geographical origin.
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2
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Kalaycıoğlu Z, Kanbur ED, Kolaylı S, Erim FB. Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04218-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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3
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The botanical, physicochemical, and biochemical characteristics of Northern Cyprus honeys. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04233-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Phenolic Constituents, Antioxidant and Antimicrobial Activity and Clustering Analysis of Propolis Samples Based on PCA from Different Regions of Anatolia. Molecules 2023; 28:molecules28031121. [PMID: 36770788 PMCID: PMC9920892 DOI: 10.3390/molecules28031121] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/16/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023] Open
Abstract
This study aimed to evaluate the biochemical composition and biological activity of propolis samples from different regions of Türkiye to characterize and classify 24 Anatolian propolis samples according to their geographical origin. Chemometric techniques, namely, principal component analysis (PCA) and a hierarchical clustering algorithm (HCA), were applied for the first time to all data, including antioxidant capacity, individual phenolic constituents, and the antimicrobial activity of propolis to reveal the possible clustering of Anatolian propolis samples according to their geographical origin. As a result, the total phenolic content (TPC) of the propolis samples varied from 16.73 to 125.83 mg gallic acid equivalent per gram (GAE/g) sample, while the number of total flavonoids varied from 57.98 to 327.38 mg quercetin equivalent per gram (QE/g) sample. The identified constituents of propolis were phenolic/aromatic acids (chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and trans-cinnamic acid), phenolic aldehyde (vanillin), and flavonoids (pinocembrin, kaempferol, pinobanksin, and apigenin). This study has shown that the application of the PCA chemometric method to the biochemical composition and biological activity of propolis allows for the successful clustering of Anatolian propolis samples from different regions of Türkiye, except for samples from the Black Sea region.
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Tarapoulouzi M, Mironescu M, Drouza C, Mironescu ID, Agriopoulou S. Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage. Foods 2023; 12:473. [PMID: 36766000 PMCID: PMC9914568 DOI: 10.3390/foods12030473] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/30/2022] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
The application of chemometrics, a widely used science in food studies (and not only food studies) has begun to increase in importance with chemometrics being a very powerful tool in analyzing large numbers of results. In the case of honey, chemometrics is usually used for assessing honey authenticity and quality control, combined with well-established analytical methods. Research related to investigation of the quality changes in honey due to modifications after processing and storage is rare, with a visibly increasing tendency in the last decade (and concentrated on investigating novel methods to preserve the honey quality, such as ultrasound or high-pressure treatment). This review presents the evolution in the last few years in using chemometrics in analyzing honey quality during processing and storage. The advantages of using chemometrics in assessing honey quality during storage and processing are presented, together with the main characteristics of some well-known chemometric methods. Chemometrics prove to be a successful tool to differentiate honey samples based on changes of characteristics during storage and processing.
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Affiliation(s)
- Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia 1678, Cyprus
| | - Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania
| | - Chryssoula Drouza
- Department of Agricultural Production, Biotechnology and Food Science, Cyprus University of Technology, P.O. Box 50329, Limassol 3036, Cyprus
| | - Ion Dan Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece
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The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04160-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Farkas Á, Balázs VL, Kõszegi T, Csepregi R, Kerekes E, Horváth G, Szabó P, Gaál K, Kocsis M. Antibacterial and Biofilm Degradation Effects of Hungarian Honeys Linked With Botanical Origin, Antioxidant Capacity and Mineral Content. Front Nutr 2022; 9:953470. [PMID: 35911104 PMCID: PMC9326441 DOI: 10.3389/fnut.2022.953470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Accepted: 06/21/2022] [Indexed: 11/22/2022] Open
Abstract
The aim of the study was to assess the impact of four unifloral honeys on the food-borne pathogens Pseudomonas aeruginosa and Staphylococcus aureus, by analyzing the honeys’ antibacterial and biofilm degradation effects, as well as their antioxidant activity and element content. Linden and milkweed honeys represented light colored honeys, while goldenrod and chestnut honeys the darker ones. The botanical origin of the honeys and the relative frequency of their pollen types were established with melissopalynological analysis. The antioxidant capacities were calculated by two single electron transfer based methods (TRC – Total Reducing Capacity and TEAC – Trolox Equivalent Antioxidant Capacity) and a hydrogen atom transfer based assay (ORAC – Oxygen Radical Absorbance). The amount of four main macro- and two microelements was quantified. The antibacterial activity was determined by minimum inhibitory concentration (MIC) and membrane degradation assays. Furthermore, the biofilm degradation power of the samples was studied as well. The light colored linden honey with the lowest TRC and TEAC, but with the highest ORAC antioxidant activity and high element content showed the best antibacterial and biofilm degradation effects. Meanwhile, the dark colored chestnut honey with significantly higher single electron transfer based antioxidant capacities, with high element content, but lower ORAC showed significantly higher MIC and lower membrane degradation activity than linden honey. In case of biofilm degradation, both honey types gave similarly high inhibitory effect. Goldenrod honey was similarly effective regarding its MIC properties like chestnut honey, but had significantly lower antioxidant potential and ability to disrupt bacterial membranes and biofilms. Milkweed honey was the honey type with the lowest bioactivity and element content. The honeys, unequivocally characterized by their antioxidant characters and element content, displayed different antibacterial and biofilm degradation effects. In addition, some honey traits were found to be good predictors of the antimicrobial potential of honeys: ORAC assay showed correlation with the MIC values of both bacteria, and strict correlation was found between the mineral content and the antibiofilm activity of the studied honeys. Our studies indicate that unifloral honeys, such as linden and chestnut honeys, are plant-derived products with great potential as antimicrobial agents in food preservation, exhibiting remarkable antibacterial activity against food-borne pathogens.
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Affiliation(s)
- Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Pécs, Hungary
| | | | - Tamás Kõszegi
- Department of Laboratory Medicine, Medical School, University of Pécs, Pécs, Hungary
- János Szentágothai Research Center, University of Pécs, Pécs, Hungary
| | - Rita Csepregi
- Department of Laboratory Medicine, Medical School, University of Pécs, Pécs, Hungary
- János Szentágothai Research Center, University of Pécs, Pécs, Hungary
| | - Erika Kerekes
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
| | - Györgyi Horváth
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Pécs, Hungary
| | - Péter Szabó
- János Szentágothai Research Center, University of Pécs, Pécs, Hungary
- Institute of Geography and Earth Sciences, Faculty of Sciences, University of Pécs, Pécs, Hungary
| | - Krisztián Gaál
- Research Institute for Viticulture and Enology, University of Pécs, Pécs, Hungary
| | - Marianna Kocsis
- Department of Plant Biology, Institute of Biology, University of Pécs, Pécs, Hungary
- *Correspondence: Marianna Kocsis,
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Sakač M, Jovanov P, Marić A, Četojević-Simin D, Novaković A, Plavšić D, Škrobot D, Kovač R. Antioxidative, Antibacterial and Antiproliferative Properties of Honey Types from the Western Balkans. Antioxidants (Basel) 2022; 11:antiox11061120. [PMID: 35740017 PMCID: PMC9219755 DOI: 10.3390/antiox11061120] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/24/2022] [Accepted: 05/27/2022] [Indexed: 11/16/2022] Open
Abstract
This paper presents the physicochemical characteristics and antioxidative, antibacterial and antiproliferative effects of nineteen samples of different honey types (acacia, linden, heather, sunflower, phacelia, basil, anise, sage, chestnut, hawthorn, lavender and meadow) collected from different locations in the Western Balkans (Republic of Serbia, Kosovo, Bosnia and Herzegovina, and Northern Macedonia). Physicochemical parameters (moisture, pH, electrical conductivity, free acidity, and hydroxymethylfurfural [HMF]) were analysed. Based on the obtained results, all tested honey samples were in agreement with EU regulation. The antioxidant potential of honey samples was assessed by determination of total phenolic content (TPC) and evaluation of scavenging activity towards diphenilpicrylhydrazyl radicals (DPPH·). The highest phenolic content was found in basil honey (101 ± 2.72 mg GAE/100 g), while the lowest was registered in rapeseed honey (11.5 ± 0.70 mg GAE/100 g). Heather, anise, phacelia, sage, chestnut and lavender honey samples were also rich in TP, containing 80−100 mg GAE/100 g. DPPH scavenging activity varied among the samples being the highest for lavender honey (IC50 = 88.2 ± 2.11 mg/mL) and the lowest for rapeseed honey (IC50 = 646 ± 8.72 mg/mL). Antibacterial activity was estimated in vitro using agar diffusion tests and measuring minimal inhibitory concentration (MIC). Among investigated bacterial strains following resistant potencies were determined: Escherichia coli > Escherichia coli ATCC 8739 > Enterococcus faecalis > Proteus mirabilis > Staphylococcus aureus > Staphylococcus epidermidis. The linden honey from Fruška Gora (MIC values of 3.12% and 6.25% against Staphylococcus aureus and Staphylococcus epidermidis, respectively) and phacelia honey (MIC values of 6.25% and 3.12% against S.Staphylococcus aureus and Staphylococcus epidermidis, respectively) showed the strongest antibacterial activity. Antiproliferative activity was evaluated using the colorimetric sulforhodamine B (SRB) assay. The highest antiproliferative activity was obtained from linden honey sample 1 (IC50MCF7 = 7.46 ± 1.18 mg/mL and IC50HeLa =12.4 ± 2.00 mg/mL) and meadow sample 2 (IC50MCF7 = 12.0 ± 0.57 mg/mL, IC50HeLa = 16.9 ± 1.54 mg/mL and IC50HT−29 = 23.7 ± 1.33 mg/mL) towards breast (MCF7), cervix (HeLa) and colon (HT-29) cancer cells. Active components other than sugars contributed to cell growth activity.
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Affiliation(s)
- Marijana Sakač
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Aleksandar Marić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
- Correspondence: ; Tel.: +381-21-485-3754
| | - Dragana Četojević-Simin
- Oncology Institute of Vojvodina, Put doktora Goldmana 4, 21204 Sremska Kamenica, Serbia;
- Department of Pharmacy, Singidunum University, Danijelova 32, 11000 Belgrade, Serbia
| | - Aleksandra Novaković
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Dragana Plavšić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Dubravka Škrobot
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
| | - Renata Kovač
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.S.); (P.J.); (A.N.); (D.P.); (D.Š.); (R.K.)
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Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113235] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Simões S, Santos R, Bento-Silva A, Santos MV, Mota M, Duarte N, Sousa I, Raymundo A, Prista C. Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1422-1429. [PMID: 34388265 DOI: 10.1002/jsfa.11476] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/12/2021] [Accepted: 08/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Portugal is one of the main producers of industrial tomato and tomato paste, an important intermediate ingredient used in many added-value foods. The tomato processing industry rigorously selects the fruits by colour during mechanical harvest, picking only completely ripe fruits to produce high quality tomato paste. The latest available data shows that about 1.12 × 108 kg yr-1 of non-red/not-ripe tomatoes are left in the field, representing a major side product/field residue with great impact on the environment and for tomato producers. RESULTS The aim of the work was to use fermentation by a consortium of yeast and lactic acid bacteria to improve the nutritional quality of unripe tomato paste. A consortium of Lactobacillus plantarum, Leuconostoc mesenteroides and Kluyveromyces marxianus was selected, producing an acidic paste with olive-like flavours after 4 days of fermentation. Nutritional characterization revealed a significant improvement (P < 0.05) in the content of ascorbic acid and antioxidant potential. In addition, ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) analysis showed that the fermented green tomato paste content in glycoalkaloid α-tomatine represents no hazard to the consumer. CONCLUSION Therefore, the obtained fermented green tomato paste can be further used to produce new food products, such as salad dressings and sauces. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sara Simões
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Rafaela Santos
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | | | - Marisa V Santos
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Mariana Mota
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Noélia Duarte
- Research Institute for Medicines (iMED.Ulisboa), Faculty of Pharmacy, University of Lisbon, Lisbon, Portugal
| | - Isabel Sousa
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Anabela Raymundo
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
| | - Catarina Prista
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, School of Agronomy, University of Lisbon, Lisbon, Portugal
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Quality Assessment of Goldenrod, Milkweed and Multifloral Honeys Based on Botanical Origin, Antioxidant Capacity and Mineral Content. Int J Mol Sci 2022; 23:ijms23020769. [PMID: 35054951 PMCID: PMC8775425 DOI: 10.3390/ijms23020769] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/07/2022] [Indexed: 12/24/2022] Open
Abstract
The goal of the study was to evaluate the pollen spectrum, antioxidant capacity and mineral content of four Hungarian honey types, using multivariate statistical analysis. The light colored honeys were represented by milkweed honey and a multifloral (MF) honey with dominant pollen frequency of linden (MF-Tilia); the darker ones were goldenrod honey and a multifloral honey with Lamiaceae pollen majority (MF-Lamiaceae). The pollen spectrum of the samples was established with melissopalynological analysis. The absorbance of the honeys positively correlated with the antioxidant capacity determined with three of the used methods (TRC, TEAC, DPPH), but not with ORAC. The latter method correlated negatively also with other antioxidant methods and with most of the mineral values. MF-Tilia had high ORAC value, K and Na content. The MF-Lamiaceae had the highest K, Mg, P, S, Cu and Zn content, the last five elements showing strict correlation with the TRC method. The darker goldenrod honey had higher SET values and total mineral content, than the milkweed honey. The above character-sets facilitate identification of each honey type and serve as indicators of variety. The antioxidant levels and mineral content of honeys allowed their clear separation by principal component analysis (PCA).
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Guldas M, Gurbuz O, Cakmak I, Yildiz E, Sen H. Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112461] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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KIZILTAS H, ERKAN C. The effects of different beehives on propolis production and quality. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.20120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Aftab J, Kalaycıoğlu Z, Kolaylı S, Erim F. Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Nitrate and nitrite ions taken from food are the sources of bioavailable nitric oxide (NO) in the nitrogen cycle. Some beneficial effects of honey on health are attributed to the ability of honey to increase NO production. The variation of nitrate and nitrite levels of honey samples collected from different Anatolia regions were clarified using capillary electrophoresis technique. The sensitivities of both anions were improved with the application of the sample stacking method. Separation buffer consisted of 30 mmol L−1 formic acid and 30 mmol L−1 sodium sulfate at a pH of 4.0. The CE technique revealed that 18 honey samples contained nitrate anion ranged between 2.53 and 31.8 mg kg−1. Nitrite amounts were found in lower amounts in the honey samples as between non-detected and 0.533 mg kg−1. The observed differences in nitrate levels between honey varieties may be a way to determine honey's origin.
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Affiliation(s)
- J. Aftab
- 1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Z. Kalaycıoğlu
- 1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - S. Kolaylı
- 2 Department of Chemistry, Karadeniz Technical University, Trabzon, Turkey
| | - F.B. Erim
- 1 Department of Chemistry, Istanbul Technical University, Maslak, Istanbul, Turkey
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AKAY M, KALAYCIOĞLU Z, KOLAYLI S, BERKER B. Comparative Determination of Melittin by Capillary Electrophoretic Methods. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2021. [DOI: 10.18596/jotcsa.949188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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16
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KARATAŞ Ş, AKTÜMSEK A, DURU ME. INVESTIGATION OF BIOLOGICAL ACTIVITY OF MONOFLORAL HONEY PRODUCED IN SOUTH WESTERN ANATOLIA. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2021. [DOI: 10.21448/ijsm.909460] [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] Open
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17
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Assessment of the Botanical Origin of Polish Honeys Based on Physicochemical Properties and Bioactive Components with Chemometric Analysis. Molecules 2021; 26:molecules26164801. [PMID: 34443389 PMCID: PMC8398947 DOI: 10.3390/molecules26164801] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/04/2021] [Accepted: 08/05/2021] [Indexed: 11/17/2022] Open
Abstract
Is it possible to characterize the types of honey based on their chemical composition, their content of bioactive substances, and their physicochemical properties? The objective of this study was a comparative analysis of four types of honey from the Carpathian Foothills area, located in south-east Poland, based on the content of the main phenolic acids and proline, the mineral composition, and selected physicochemical properties. Most analyses, such as those of phenolic acids, sugars, and proline content, in honey samples were performed using chromatographic methods. These experiments demonstrated that honeydew honeys were the richest in phenolic acids, minerals, as well as oligosaccharides, compared to other honeys. Dark-colored honeys were characterized by the highest proline content. The dominant elements in all types of honey were potassium and calcium. The results of the present study show that analyses of specific phenolic acids, minerals, proline, and sugar content, in combination with chemometrics analysis, may successfully differentiate between the biological origins of honey samples and allow the preliminary verification of the samples before performing time-consuming pollen analysis.
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Brugnerotto P, Silva B, Seraglio SKT, Schulz M, Blainski E, Dortzbach D, Gonzaga LV, Fett R, Costa ACO. Physicochemical characterization of honeys from Brazilian monitored beehives. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03805-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types. Molecules 2021; 26:molecules26154399. [PMID: 34361551 PMCID: PMC8347116 DOI: 10.3390/molecules26154399] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/21/2021] [Accepted: 05/27/2021] [Indexed: 11/17/2022] Open
Abstract
Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules' availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey's antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey's antioxidant activity.
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20
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Bodó A, Radványi L, Kőszegi T, Csepregi R, Nagy DU, Farkas Á, Kocsis M. Quality Evaluation of Light- and Dark-Colored Hungarian Honeys, Focusing on Botanical Origin, Antioxidant Capacity and Mineral Content. Molecules 2021; 26:2825. [PMID: 34068717 PMCID: PMC8126196 DOI: 10.3390/molecules26092825] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 01/17/2023] Open
Abstract
Melissopalynology, antioxidant capacity and mineral and toxic element contents were analyzed in eight types of Hungarian honeys. Based on color, two groups were distinguished: light honeys comprised acacia, amorpha, phacelia and linden honeys; while dark honeys included sunflower, chestnut, fennel and sage honeys, with 100 to 300 and 700 to 1500 mAU, respectively. The unifloral origin of each sample was supported using pollen analysis. The absorbance of honey correlated positively with antioxidant capacity determined by three different methods (TRC, DPPH, ORAC), and also with mineral content. The exception was the light amber linden honey with significantly higher K content and antiradical activity than other light honeys. The Mn, Zn and Fe contents were the highest in chestnut, sunflower and fennel honeys, respectively. The black meadow sage honey performed best regarding the content of other elements and antioxidant activity. The concentrations of several toxic elements were below the detection limit in the samples, indicating their good quality. The principal component analysis (PCA) revealed correlations between different antioxidant assays and minerals, and furthermore, confirmed the botanical authentication of the honeys based on the studied parameters. To our best knowledge, the present study is the first to provide a complex analysis of quality parameters of eight unifloral Hungarian honeys.
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Affiliation(s)
- Alexandra Bodó
- Faculty of Sciences, Institute of Biology, University of Pécs, 7624 Pécs, Hungary; (A.B.); (D.U.N.)
| | - Lilla Radványi
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624 Pécs, Hungary; (L.R.); (Á.F.)
| | - Tamás Kőszegi
- Department of Laboratory Medicine, Medical School, University of Pécs, 7624 Pécs, Hungary; (T.K.); (R.C.)
- János Szentágothai Research Center, 7624 Pécs, Hungary
| | - Rita Csepregi
- Department of Laboratory Medicine, Medical School, University of Pécs, 7624 Pécs, Hungary; (T.K.); (R.C.)
- János Szentágothai Research Center, 7624 Pécs, Hungary
| | - Dávid U. Nagy
- Faculty of Sciences, Institute of Biology, University of Pécs, 7624 Pécs, Hungary; (A.B.); (D.U.N.)
| | - Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624 Pécs, Hungary; (L.R.); (Á.F.)
| | - Marianna Kocsis
- Faculty of Sciences, Institute of Biology, University of Pécs, 7624 Pécs, Hungary; (A.B.); (D.U.N.)
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21
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Starowicz M, Ostaszyk A, Zieliński H. The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples. Foods 2021; 10:foods10050967. [PMID: 33925034 PMCID: PMC8146375 DOI: 10.3390/foods10050967] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/17/2021] [Accepted: 04/26/2021] [Indexed: 12/17/2022] Open
Abstract
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
- Correspondence: ; Tel.: +48-89-523-46-39; Fax: +48-89-524-01-24
| | - Anita Ostaszyk
- Sensory Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
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Transcriptomic Analysis of Pseudomonas aeruginosa Response to Pine Honey via RNA Sequencing Indicates Multiple Mechanisms of Antibacterial Activity. Foods 2021; 10:foods10050936. [PMID: 33923242 PMCID: PMC8145095 DOI: 10.3390/foods10050936] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/19/2021] [Accepted: 04/22/2021] [Indexed: 12/12/2022] Open
Abstract
Pine honey is a unique type of honeydew honey produced exclusively in Eastern Mediterranean countries like Greece and Turkey. Although the antioxidant and anti-inflammatory properties of pine honey are well documented, few studies have investigated so far its antibacterial activity. This study investigates the antibacterial effects of pine honey against P. aeruginosa PA14 at the molecular level using a global transcriptome approach via RNA-sequencing. Pine honey treatment was applied at sub-inhibitory concentration and short exposure time (0.5× of minimum inhibitory concentration –MIC- for 45 min). Pine honey induced the differential expression (>two-fold change and p ≤ 0.05) of 463 genes, with 274 of them being down-regulated and 189 being up-regulated. Gene ontology (GO) analysis revealed that pine honey affected a wide range of biological processes (BP). The most affected down-regulated BP GO terms were oxidation-reduction process, transmembrane transport, proteolysis, signal transduction, biosynthetic process, phenazine biosynthetic process, bacterial chemotaxis, and antibiotic biosynthetic process. The up-regulated BP terms, affected by pine honey treatment, were those related to the regulation of DNA-templated transcription, siderophore transport, and phosphorylation. Pathway analysis revealed that pine honey treatment significantly affected two-component regulatory systems, ABC transporter systems, quorum sensing, bacterial chemotaxis, biofilm formation and SOS response. These data collectively indicate that multiple mechanisms of action are implicated in antibacterial activity exerted by pine honey against P. aeruginosa.
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Viteri R, Zacconi F, Montenegro G, Giordano A. Bioactive compounds in Apis mellifera monofloral honeys. J Food Sci 2021; 86:1552-1582. [PMID: 33864260 DOI: 10.1111/1750-3841.15706] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/12/2021] [Accepted: 02/28/2021] [Indexed: 01/23/2023]
Abstract
Honey is a natural product with a sweet flavor. Honey is made by the honeybee (Apis mellifera L.) from the nectar of flowers or other plant secretions that are collected near the hive. These products are mixed with bee saliva and stored. Several studies have demonstrated that honey exhibits antioxidant, antimicrobial, nematicidal, antifungal, anticancer, and anti-inflammatory activities. These properties are influenced by the plants from which the secretions are harvested, from the naturally occurring compounds present in the nectar. Studies of the properties and applications of honey have distinguished honey from other natural products due to the presence of certain compounds and due its bioactive properties. The focus of this review is to discuss the identified and isolated compounds from monofloral honey produced by A. mellifera, with specific emphasis on antioxidant and antimicrobial properties of honey and its therapeutic health benefits.
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Affiliation(s)
- Rafael Viteri
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
| | - Flavia Zacconi
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile.,Instituto de Ingeniería Biológica y Médica, Escuelas de Ingeniería, Medicina y Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
| | - Gloria Montenegro
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
| | - Ady Giordano
- Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Santiago, Chile
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24
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Braghini F, Biluca FC, Schulz M, Gonzaga LV, Costa ACO, Fett R. Stingless bee honey: a precious but unregulated product - reality and expectations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1884875] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Francieli Braghini
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Fabíola C. Biluca
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Luciano V. Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Ana C. O. Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
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25
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Seraglio SKT, Schulz M, Brugnerotto P, Silva B, Gonzaga LV, Fett R, Costa ACO. Quality, composition and health-protective properties of citrus honey: A review. Food Res Int 2021; 143:110268. [PMID: 33992369 DOI: 10.1016/j.foodres.2021.110268] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 11/16/2022]
Abstract
Citrus honey is one of the most important monofloral honeys produced and consumed worldwide. This honey has pleasant sensorial characteristics, which include light color and typical aroma and flavor. Besides that, several constituents such as minerals, phenolic and volatile compounds, amino acids, sugars, enzymes, vitamins, methylglyoxal and organic acids are found in citrus honey. Moreover, potential biological properties have been associated with citrus honey. All these factors make it highly desired by consumers, increasing its market value, which can stimulates the practice of fraud. Also, citrus honey is susceptible to contamination and to inadequate processing. All these factors can compromise the quality, safety and authenticity of citrus honey. In this sense, this review aims to update and to discuss, for the first time, the data available in the literature about the physicochemical and the sensorial characteristics, composition, health properties, contamination, authenticity and adulteration of citrus honey. With this background, we aim to provide data that can guide future researches related to this honey.
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Affiliation(s)
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianópolis, SC, Brazil.
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26
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Importance of chromatographic and spectrophotometric methods in determining authenticity, classification and bioactivity of honey. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109921] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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27
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Sun LP, Shi FF, Zhang WW, Zhang ZH, Wang K. Antioxidant and Anti-Inflammatory Activities of Safflower ( Carthamus tinctorius L.) Honey Extract. Foods 2020; 9:foods9081039. [PMID: 32748813 PMCID: PMC7466186 DOI: 10.3390/foods9081039] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 12/20/2022] Open
Abstract
Safflower honey is a unique type of monofloral honey collected from the nectar of Carthamus tinctorius L. in the Apis mellifera colonies of northwestern China. Scant information is available regarding its chemical composition and biological activities. Here, for the first time, we investigated this honey's chemical composition and evaluated its in vitro antioxidant and anti-inflammatory activities. Basic physicochemical parameters of the safflower honey samples in comparison to established quality standards suggested that safflower honeys presented a good level of quality. The in vitro antioxidant tests showed that extract from Carthamus tinctorius L. honey (ECH) effectively scavenged DPPH and ABTS+ free radicals. In lipopolysaccharides (LPS) activated murine macrophages inflammatory model, ECH treatment to the cells inhibited the release of nitric oxide and down-regulated the expressions of inflammatory-relating genes (iNOS, IL-1β, TNF-α and MCP-1). The expressions of the antioxidant genes TXNRD, HO-1, and NQO-1, were significantly boosted in a concentration-dependent manner. ECH decreased the phosphorylation of IκBα and inhibited the nuclear entry of the NF-κB-p65 protein, in LPS-stimulated Raw 264.7 cells, accompany with the increased expressions of Nrf-2 and HO-1, suggesting that ECH achieved the anti-inflammatory effects by inhibiting NF-κB signal transduction and boosting the antioxidant system via activating Nrf-2/HO-1 signaling. These results, taken together, indicated that safflower honey has great potential into developing as a high-quality agriproduct.
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Affiliation(s)
- Li-Ping Sun
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
| | - Feng-Feng Shi
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
| | - Wen-Wen Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
| | - Zhi-Hao Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
- College of Animal Science (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China; (L.-P.S.); (F.-F.S.); (W.-W.Z.); (Z.-H.Z.)
- Correspondence:
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28
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Pereira JR, da R. Campos AN, de Oliveira FC, Silva VR, David GF, Da Silva JG, Nascimento WW, Silva MH, Denadai ÂM. Physical-chemical characterization of commercial honeys from Minas Gerais, Brazil. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100644] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Fast economic electrochemical assay for vitamins and heavy mineral components in honey samples of different botanical origin. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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30
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Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, Costa ACO. Use of visible spectrophotometric fingerprint and chemometric approaches for the differentiation of Mimosa scabrella Bentham honeydew honey. Journal of Food Science and Technology 2020; 57:3966-3972. [PMID: 33071318 DOI: 10.1007/s13197-020-04425-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2020] [Accepted: 04/03/2020] [Indexed: 01/05/2023]
Abstract
Honeydew honeys, including bracatinga (Mimosa scabrella Bentham) honeydew honey, are highly appreciated due to its nutritional and sensory properties. Therefore, fast and inexpensive methods must be developed to differentiate this distinct class of honey. Although methods using the visible spectrophotometric fingerprint (VSF) have never been used to differentiate bracatinga honeydew honey and blossom honey, this technique appears to be a viable alternative, successfully used in the differentiation and fraud detection of various foods, including honeys from other botanical sources. In this sense, the present study aimed to verify the existence of a specific VSF for bracatinga honeydew honey and blossom honey and differentiate both type of honeys using the VSF associated with chemometric analysis. The VSF of 30 bracatinga honeydew honeys harvested in three different years (2014, 2016, and 2018) and 21 blossom honeys (harvested in 2016) were evaluated. The existence of a different VSF for bracatinga honeydew honeys and blossom honeys allowed the satisfactory differentiation of both types of honeys. Additionally, bracatinga honeydew honey presented a unique VSF, independent of the year of harvest, which can be exploited as a fingerprint of this type of honey, contributing to its authenticity.
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Affiliation(s)
- Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC Brazil
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31
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Investigation of Variations of Invertase and Glucose Oxidase Degrees against Heating and Timing Options in Raw Honeys. J CHEM-NY 2020. [DOI: 10.1155/2020/5398062] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. The optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960–178.266 enzyme unit per kilogram (U/kg) and 20.179–24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one.
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32
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Fechner DC, Hidalgo MJ, Ruiz Díaz JD, Gil RA, Pellerano RG. Geographical origin authentication of honey produced in Argentina. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100483] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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33
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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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34
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Abdelghani JI, Abu-Nameh ES, Zaitoun ST, Abu-Zir AI. Preliminary study of the influence of mineral content on quality parameters of Jordanian-origin honey collected from different geographical regions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4817-4825. [PMID: 31741506 PMCID: PMC6828924 DOI: 10.1007/s13197-019-03942-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/30/2017] [Accepted: 10/19/2017] [Indexed: 06/10/2023]
Abstract
In this work, physicochemical properties of eight honey samples harvested from different regions over Jordan were investigated. Quality parameters including free acidity, pH, conductivity, 5-hydroxymethylfurfural (5-HMT) and diastase activity were monitored for freshly harvested samples and during storage time over 24-month. The level of minerals (Na, K, Mg, Ca, Fe, Ni, Cu, Hg, Pb and As) in samples were quantified and found to be highly variable. The combined mineral content in the collected honeys was following the trend: multi-floral-Madaba (275.17 mg/kg) < multi-floral-Southern Shouna (600.83 mg/kg) < Centaurea iberica-Irbid (654.42 mg/kg) < Ziziphus Spina Christi-Al-Ghour (747.14 mg/kg) < Urginea maritima-Petra (752.52 mg/kg) < Echinopspolyceras-Karak (830.41 mg/kg) < Eucalyptus-Al-Azraq (1117.1 mg/kg) < multi-floral-Jerash (2297.57 mg/kg). As indicated from the trend, the mineral content in multi-floral-Jerash was notably high even when compared with international values. Harmful elements such as Cu, Hg, Pb and As were not detected providing higher nutritional value for the local honey. For fresh honeys, analysis revealed that samples rich with minerals have lower moisture, higher acidity, lower pH, and lower diastase activity. After 24-month storage, samples of higher minerals manifested higher values of 5-HMF and this supported that minerals would speed up glucose conversion.
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Affiliation(s)
- Jafar I. Abdelghani
- Department of Chemistry, The Hashemite University, P.O. Box 150459, Zarqa, Jordan
| | - Eyad S. Abu-Nameh
- Department of Chemistry, Faculty of Science, Al-Balqa Applied University, Al-Salt, Jordan
| | - Shahera T. Zaitoun
- Department of Plant Production and Protection, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan
| | - Adnan I. Abu-Zir
- Department of Chemistry, Faculty of Science, Al-Balqa Applied University, Al-Salt, Jordan
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35
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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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36
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Fast and simple method using DLLME and FAAS for the determination of trace cadmium in honey. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.06.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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37
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Jara-Palacios MJ, Ávila FJ, Escudero-Gilete ML, Gómez Pajuelo A, Heredia FJ, Hernanz D, Terrab A. Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03316-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods. Food Chem 2019; 297:124979. [PMID: 31253311 DOI: 10.1016/j.foodchem.2019.124979] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/15/2019] [Accepted: 06/10/2019] [Indexed: 11/21/2022]
Abstract
Oak honeydew and chestnut honeys often share the same production area in Atlantic landscapes. Consequently these honeys have common physicochemical properties and pollen composition, making their differentiation by routine methods, a difficult task. The increase in the demands of consumers for clear honey labelling, identifying floral make-ups and the substantial health properties of both honey types, make it necessary to improve methods to differentiate the honeys. Statistical multivariate techniques were used to study the differences in the physicochemical composition and pollen spectra between chestnut honey and oak honeydew honey. Palynological analysis, moisture, pH, electrical conductivity, hydroxymethylfurfural, diastase number, colour, phenolic content, minerals and sugars were used for this purpose. The variables that had more weight in the differentiation by principal component analysis were Castanea, Cytisus type, CIELab coordinates (a* and L), RSA, Mg and trehalose; 97.6% of the honey samples were correctly classified by linear discriminant analysis.
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39
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Zhang X, Zhang S, Qing X, Lu Z. A New Strategy for Rapid Classification of Honeys by Simple Cluster Analysis Method Based on Combination of Various Physicochemical Parameters. Chem Res Chin Univ 2019. [DOI: 10.1007/s40242-019-8321-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Composition of acacia honeys following processing, storage and adulteration. Journal of Food Science and Technology 2019; 56:1245-1255. [PMID: 30956304 PMCID: PMC6423237 DOI: 10.1007/s13197-019-03587-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/09/2019] [Accepted: 01/14/2019] [Indexed: 12/04/2022]
Abstract
This study investigated the effect of different treatments (centrifugation and filtration; heating; adulteration with sugar syrups, and storage) and collection variables (year and region of the country) on the physicochemical properties of 44 Hungarian acacia honeys. The characteristics measured were diastase activity, hydroxyl-methyl-furfural (HMF), total phenolic content (TPC), electrical conductivity (EC), colour, pH, proline, moisture, sucrose, fructose and glucose contents, and concentration of eleven elements (As, B, Cd, Cr, Fe, K, Mg, Na, P, S, Zn). Centrifugation and filtration reduced the concentration of all examined parameters, except for moisture. Heating reduced diastase activity, proline and total phenolic concentrations and increased HMF concentration and colour value. Adulteration with sugar syrups had adverse effects on the diastase activity, proline, moisture and sugar concentrations, EC, colour and pH. Two-year storage reduced diastase activity, HMF, proline and TPC concentrations and increased sucrose concentrations. The collecting area influenced Na, Fe and As concentration, but the collecting year had no effect on the examined parameters. It is concluded that method and region of honey collection, duration of storage and processing all have major effects on the quality of acacia honey. Applied sugar syrup, although it affected honey quality, would be difficult to detect in the finished product.
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Seraglio SKT, Silva B, Bergamo G, Brugnerotto P, Gonzaga LV, Fett R, Costa ACO. An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res Int 2019; 119:44-66. [PMID: 30884675 DOI: 10.1016/j.foodres.2019.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 12/22/2018] [Accepted: 01/13/2019] [Indexed: 01/08/2023]
Abstract
Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.
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Affiliation(s)
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4711-4718. [PMID: 30482967 PMCID: PMC6233437 DOI: 10.1007/s13197-018-3415-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2018] [Accepted: 09/05/2018] [Indexed: 11/30/2022]
Abstract
The aim of this study was to evaluate the influence of honey botanical origins on rheological parameters. In order to achieve the correlation, fifty-one honey samples, of different botanical origins (acacia, polyfloral, sunflower, honeydew, and tilia), were investigated. The honey samples were analysed from physicochemical (moisture content, fructose, glucose and sucrose content) and rheological point of view (dynamic viscosity-loss modulus G″, elastic modulus G', complex viscosity η*, shear storage compliance-J' and shear loss compliance J″). The rheological properties were predicted using the Artificial Neural Networks based on moisture content, glucose, fructose and sucrose. The models which predict better the rheological parameters in function of fructose, glucose, sucrose and moisture content are: MLP-1 hidden layer is predicting the G″, η* and J″, respectively, MLP-2 hidden layers the J', while MLP-3 hidden layers the G', respectively. The physicochemical and rheological parameters were submitted to statistical analysis as follows: Principal component analysis (PCA), Linear discriminant analysis (LDA) and Artificial neural network (ANN) in order to evaluate the usefulness of the parameters studied for honey authentication. The LDA was found the suitable method for honey botanical authentication, reaching a correct cross validation of 94.12% of the samples.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sorina Ropciuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Sergiu Paduret
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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43
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Determination of Vitamin B2 Content in Black, Green, Sage, and Rosemary Tea Infusions by Capillary Electrophoresis with Laser-Induced Fluorescence Detection. BEVERAGES 2018. [DOI: 10.3390/beverages4040086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Vitamin B2, also known as riboflavin (RF) is an essential micronutrient for human health and must be obtained from dietary sources. Plants biosynthesize riboflavin and are important dietary sources of vitamin B2 for humans. Our present study reports sensitive detection of vitamin B2 in widely consumed tea infusions, namely black, green, sage and rosemary tea infusions, by a capillary electrophoresis method combined with laser induced fluorescence detection. Moreover, the correlation between the vitamin B2 content of tea plants with their total phenolics (TPs) and antioxidant capacity are evaluated in this study. Whereas green teas have the highest TPs and antioxidant capacity, the highest RF content is in sage infusions. The RF content ranged between 0.34 and 10.36 µg/g for all tea samples studied. Comparing the RF content of tea samples found in this study to the RF content of known RF sources, tea infusions are proposed as important dietary sources of vitamin B2.
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Bergamo G, Tischer Seraglio SK, Gonzaga LV, Fett R, Costa ACO. Mineral profile as a potential parameter for verifying the authenticity of bracatinga honeydew honeys. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, Costa ACO. Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation. Food Res Int 2018; 116:745-754. [PMID: 30717004 DOI: 10.1016/j.foodres.2018.09.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/21/2018] [Accepted: 09/06/2018] [Indexed: 10/28/2022]
Abstract
Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.
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Affiliation(s)
- Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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Gül A, Pehlivan T. Antioxidant activities of some monofloral honey types produced across Turkey. Saudi J Biol Sci 2018; 25:1056-1065. [PMID: 30174502 PMCID: PMC6117250 DOI: 10.1016/j.sjbs.2018.02.011] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 02/11/2018] [Accepted: 02/15/2018] [Indexed: 11/18/2022] Open
Abstract
This study was conducted with the aim of determining the chemical, biochemical properties, and antimicrobial capabilities of some of the monofloral honeys produced in Turkey. In this study, 23 different monofloral honey samples were obtained from diverse geographical regions of Turkey. Floral origin of the honey samples was determined by melissopalinological analyses. Additionally, antioxidant properties were determined. To determine the antioxidant properties of honey samples, four test methods of total phenolic content, DPPH, iron reduction power and β-carotene linoleic acid emulsion method were used. As a result of the antioxidant activity analysis among the honey samples, rhododendron and parsley honey showed most prominent results in terms of the amount of phenolic compounds and antioxidant activity. On the other hand, acacia and citrus honey samples showed least antioxidant activity. A positive correlation was determined between four methods. Differences between antioxidant activities of honey samples were significantly found (P < 0.01).
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Affiliation(s)
- Aziz Gül
- Mustafa Kemal University, Faculty of Agriculture, Department of Animal Science, Hatay, Turkey
| | - Tuba Pehlivan
- Gaziantep University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, Gaziantep, Turkey
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Dżugan M, Tomczyk M, Sowa P, Grabek-Lejko D. Antioxidant Activity as Biomarker of Honey Variety. Molecules 2018; 23:E2069. [PMID: 30126199 PMCID: PMC6222484 DOI: 10.3390/molecules23082069] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 08/14/2018] [Accepted: 08/17/2018] [Indexed: 12/13/2022] Open
Abstract
Honey variety is commonly defined by beekeepers based on nectar flow availability and the only laboratory method to provide verification is the melissopalynological analysis. Therefore, a quick and simple method for accurate assessment of honey variety is still being researched. The aim of the study was to evaluate the antioxidant activity of honey as an indicator of variety through the use of multivariate statistical analysis. Materials for the study consisted of 90 samples of varietal Polish honeys (rape-12, tilia-10, goldenrod-11, dandelion-5, buckwheat-6, multifloral-17, nectar-honeydew-8 and coniferous honeydew-16 and leafy honeydew-5) obtained directly from apiaries. Honeys were investigated in aspect of antioxidant capacity by photochemiluminescence (PCL) methods using standard ACW and ACL kits. As the reference FRAP and DPPH methods were used. The total phenolics content (TPC) was determined through the Folin-Ciocalteu method. The strongest antioxidant activity was found for buckwheat, while the weakest was found for rape honeys regardless of the used method. Results of the used methods were positively correlated (r = 0.42 to 0.94). Analysis conducted by PCL method confirmed that the minor fraction of honey antioxidants exhibits hydrophobic properties. Clear separation of honey varieties using PCA and Clustering method indicate that antioxidant activity can be a useful parameter for determining the botanical origin of honey.
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Affiliation(s)
- Małgorzata Dżugan
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35601 Rzeszów, Poland.
| | - Monika Tomczyk
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35601 Rzeszów, Poland.
| | - Patrycja Sowa
- Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35601 Rzeszów, Poland.
| | - Dorota Grabek-Lejko
- Department of Biotechnology and Microbiology, Faculty of Biology and Agriculture, University of Rzeszów, Zelwerowicza 4, 35-601 Rzeszów, Poland.
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Kolayli S, Can Z, Çakir HE, Okan OT, Yildiz O. An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. TURKISH JOURNAL OF BIOCHEMISTRY 2018. [DOI: 10.1515/tjb-2017-0174] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Objective
The purpose of this study was therefore to investigate various physicochemical properties, phenolic composition and antioxidant capacities of the oak honey, large quantities of which are produced in the Thrace region of Northwest Turkey.
Methods
Hunter color values (Lab), optical rotation, electrical conductivity, moisture and ash were measured as physicochemical determinants. Sugar, proline content, mineral, phenolic acids, total phenolic flavonoids contents were evaluated as chemical parameters. Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging were used as antioxidant determinants.
Results
The results determined that dark-colored honeys (mean 24.95±8.35 L) have proline levels (649.82±203.90 mg/kg), total phenolic content (TPC) (67.29±13.10 mgGAE/100 g) and total flavonoid content (TFC) (10.14±4.78 mgQE/100 g), a high ratio of fructose/glucose (1.65±0.18). Rutin (11.14±8.50 μg/g), p-coumaric acid (6.97±5.80 μg/g) and protocatechuic acid (6.12±4.39 μg/g) were the major phenolic components, and quercetin was also detected in varying amounts in all samples. Potassium (2523±0.28 mg/kg), calcium (63.40±3.20 mg/kg) and magnesium (38.88±0.65 mg/kg) were the major minerals in the honeys.
Conclusion
Our results showed that physicochemical properties, phenolic compounds, antioxidant capacity, sugar and mineral contents successfully distinguish the geographical origins of oak honey. These findings will contribute to a more accurate evaluation of oak honey in the literature.
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Abstract
Honey-rich composition in biologically active compounds makes honey a food products highly appreciated due to the nutritional and healthy properties. Food-manufacturing is very prone to different types of adulterations and fraudulent labelling making it urgent to establish accurate, fast and cost-effective analytical techniques for honey assessment. In addition to the classical techniques (e.g., physicochemical analysis, microscopy, chromatography, immunoassay, DNA metabarcoding, spectroscopy), electrochemical based-sensor devices have arisen as reliable and green techniques for food analysis including honey evaluation, allowing in-situ and on-line assessment, being a user-friendly procedure not requiring high technical expertise. In this work, the use of electronic tongues, also known as taste sensor devices, for honey authenticity and assessment is reviewed. Also, the versatility of electronic tongues to qualitative (e.g., botanical and/or geographical origin assessment as well as detection of adulteration) and quantitative (e.g., assessment of adulterants levels, determination of flavonoids levels or antibiotics and insecticides residues, flavonoids) honey analysis is shown. The review is mainly focused on the research outputs reported during the last decade aiming to demonstrate the potentialities of potentiometric and voltammetric multi-sensor devices, pointing out their main advantages and present and future challenges for becoming a practical quality analytical tool at industrial and commercial levels.
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50
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Macro-element ratios provide improved identification of the botanical origin of mono-floral honeys. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3057-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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