Determination of the total phenolic, flavonoid and antioxidant activity of Sabalan Honey

Authors

1 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

2 Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Abstract

BACKGROUND: Honey is recognized as having different biological properties including antioxidant effects. Phenolic acids and flavonoids are the main antioxidant in this apiary product. OBJECTIVES: In this study eight samples of Sabalan honey were screened to evaluate the antioxidant activity, total phenolic and flavonoid content. METHODS: Antioxidant activity of honey samples was determined by DPPH (2,2-diphenyl-1-picryl hydrazyl) method and β-carotene bleaching assay, total phenolic and flavonoid by Folin-Ciocalteu and Aluminium chloride methods, in addition, in all samples, some physicochemical parameters (pH, acidity, diastase activity, existence or nonexistence of HMF) were measured according to Iranian National Standardization N92. Data were analyzed using ANOVA (one-way). RESULTS: Total phenolic and flavonoid content of honeys ranged respectively from 15.71- 41.58 (mg GAE/100g honey) and 3.80-13.20 (mg QE/100g honey). Antioxidant activity was between 23.19%-94.25%, β-carotene bleaching inhibition 69.54%-85.69%, pH ranged from 3.63-3.83, Acidity 11.99-20.50 mEq/kg , diastase activity of all samples was negative except sample No.1. All samples had positive HMF results. CONCLUSIONS: Regarding the above results, it could be concluded that the honey samples have significant antioxidant activity. All parameters of physicochemical test were according to the international specifications except diastase and HMF tests, which may be due to improper processing and storage condition, heating treatment, old honey,etc.

Keywords

References

Ajlouni, S., Sujrapinyokul, P. (2009) Hydroxymethyl furfuraldehyde and amylase content in Australian honey. Food Chem. 119: 1000-1005.    
Alonso-Torre, S.R., Cavia, M.M., Fernandez-Muino, M.A., Moreno, G., Huidobro, J.F., Sancho, M.T. (2006) Evalution of acid phosphatase activity of honey from different climate. Food chem. 97: 750-757.                                                                                  
Alvarez-Suarez, J.M.S., Tulipani, D., Díaz, Y., Estevez, S., Romandini, F., Giampieri, E., Damiani, P., Astolfi, S., Bompadre, M., Battino, M. (2010) Antioxidant and antimicrobial  capacity of several monofloral Cuban honeys and their correlation with color, content and other chemical compounds, Food Chem Toxicol. 48: 2490-2499.
Alzahrani, H.A., Alsabehi, R., Boukraâ, L., Abdellah, F., Bellik, K. (2012) Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules.17: 10540-10549.  
Beretta, G., Granata, P., Ferrero, M., Orioli, M., Maffei Facino, R. (2005) Standardization of antioxidant properties of honey by a combination of spectrophotometric/ fluorimetric assays and chemometrics. Anal Chim Acta. 533: 185-191.  
Cavia, M.M., Fernandez-Munio, M.A., Alonso-Torre, J.F., Maria, T. (2007) Evaluation of acidity of honeys from continental climate: Influenced granulation. Food Chem. 100: 1728-1733.
Chua, L.S., Rahman, N.L.A., Adnan, N.A. (2013) Antioxidant activity of three honey sample in relation with their biochemical components. J Anal Methods Chem. 2013: 1-9.
Dong, R., Zheng, Y., Xu, B. (2013) Phenolic profiles and antioxidant capacities of Chinese    unifloral honeys from different botanical and geographical sources. Food Bioprocess Tech. 6: 762-770.
Escuredo, O., Silva,L.R., Valentao,P., Seijo, M.C., Andrade, P.B. (2012) Assessing Rubus Honey Value: Pollen and phenolic compounds content and antibacterial capacity. Food Chem. 130: 671-678.      
Ferreira, I.C.F.R., Aires, E., Barreira, J.C.M., Estenovinho, M. (2009) Antioxidant activity of Portuguese honey sample: different contributions of the entire honey and phenolic extract.  Food Chem. 114: 1438-1443.
Ferreres, F., Andrad, P., Tomas-Barberan, F., Soler, C. (1994) A simple extractive technique for honey flavonoid HPLC analysis. Apidologie. 25: 21-30.
Isla, M.I, Craig, R., Ordonez, C., Zampini, J., Sayago, E., Alvarez, V. (2011) Physico           chemical and bioactive properties of honey from Northwestern Argentina. LWT-Food Sci Technol. 44: 1922-1930.
Kamkar, A., Jahed Khaniki, Gh.R., Golestani, M.A., Zygham Monfared, M.M. (2012) Evaluation of physico- chemical properties of distributed honeys in Tehran city. Vet J (Pajouhesh & Sazandegi). 95: 10-17
Khalil, M.I., Sulaiman, S.A., Gan, S.H. (2010) High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year. Food Chem Toxicol. 48: 2388-2392.
Kowalski, S. (2013) Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chem. 141: 1378-1382.
Lachman. J., Orsak, M., Hejtrnànkovà. A., Castano-Tostado, E. (2012) Quality parameters and antioxidant and antibacterial properties of some Mexican honeys. J Food  Sci. 77: C121-C127. 
Moniruzzaman, M., Sulaiman, S.A., Gan, S.H. (2013) Tow-year variations of phenolics,                 flavonoids and antioxidant contents in acasia honey. Molecules.18: 14695-14710.
Perna, A., Simonetti, A., Intaglietta, I., Gambacorta, E. (2013) Antioxidant properties, polyphenol content and colorometric characteristics of different floral origin honeys from different areas of southern Italy. J Life Sci. 7: 428-436.
Petrus, K., Schwartz, H., Sontag, G. (2011) Analysis of flavonoids in honey HPLC coupled   with coulometer electrode array detection and electrospray ionization mass spectrometry. Anal Bioanal Chem. 400: 2555-63.
Pontis, J.A., da Costa, L.A.M.A., da Silva, S.J.R., Flach, A. (2014) Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Sci Technol. 34: 69-73.
Ramirez, C.M.A., Gonez à Lez, N.S.A., Sauri, D.E. (2000) Effect of the temporary thermic   treatment of honey on variation of the quality of same during storage. Apiacta. 35: 162-170.
Sahinler, N., Gul, A. (2005) Effect of heating and storage on honey Hydroxymethylfurfural and diastase activity. J Food Technol. 3: 152-157.
SanťAna, L.D.O.O., Sousa, J.P., Salgueira, F.B., Lorenzon, M.C.A., Castro, R.N. (2012) Characterization of monofloral honeys with multivariate analysis of their chemical profile and antioxidant activity. J Food Sci. 77: C135-C140.
Šarić, G., Marković, K., Major, N., Krapan, M., HruŠka, M., Vahĉić, N. (2012) Changes of            antioxidant activity and phenolic content in acasia and multifloral honey during storage. Food technol. Biotechnol. 50: 434-441.
Silici, S., Sagic, O., Ekici, L. (2010) Total phenolic content, antiradical, antioxidant and    antimicrobial activities of Rhododendron honeys. Food Chem. 121: 238-243.
Silva, L.R., Videria, R., Monteiro, A.P., Valentao, P., Nalepka, K. (2009) Physicochemical characteristics and mineral content. Microchem J. 93: 73-77.
Socha, R.,  Juszczak, L., Pietrzyk, S., Galkowska, D., Fortuna, T., witczak, T. (2011) Phenol         profile and antioxidant properties of polish honeys. Int J Life Sci. 7: 428-436. 
Sowndhararajan, K., Joseph, M.J., Arunachalam, K., Manian, S. (2010) Evaluation of                        Merremia tridentate (l.) Hallier. F. for in vitro antioxidant activity. Food Sci Biotec. 19: 663-669.
Terrab, A., Diez, M.J., Heredia, F.J. (2002) Characterization of Moroccan unifloral honeys     by their physicochemical characteristics. Food Chem. 79: 373-379.
Turkmen, N., Sari, F., Poyrazoglu, E.S., Velioglu, Y.S. (2006). Effect of prolonged heating on antioxidant activity and colour of honey. Food Chem. 95: 653-657.
Vela, L., de Lorenzo, C., Perez, R.A. (2007) Antioxidant capacity of Spanish honeys and its    correlation with polyphenol content and other physicochemical properties. J Sci Food Agric. 87: 1069-1075.

Files

Share

How to cite

Statistics