Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2015 | 65 | 2 |
Tytuł artykułu

Antioxidant properties of honey from different altitudes of Nepal Himalayas

Treść / Zawartość
Warianty tytułu
Języki publikacji
Twenty two multifloral honey samples representing central western parts of Nepal were examined spectrophotometrically for their antioxidant properties and total phenol content. The modified Folin-Ciocalteu method was used to determine total phenol content and 2,2-diphenyl-1-picrylhy-drazyl radicals (DPPHO assay for antiradical activity. In all samples, physicochemical parameters like moisture, reducing sugar, sucrose, ash, free acidity and water insoluble matter were also measured according to harmonized methods of the International Honey Commission (IHC). The results of physicochemical analysis showed that all the values, except for moisture of a small number of high altitude honey samples, are in good agreement with the current Nepalese standard. The total phenolic contents of honey, collected from high and low altitude, ranged from 154.87 to 41.90 mg gallic acid equivalent (GAE/100 g) respectively, at corresponding antiradical activity using DPPH expressed as percent inhibition of 76.66% and 25.69%. The IC50 values of selected high altitude honey samples ranged from 56 to 72 mg/mL. The total antioxidant properties were correlated (P<0.01) between total phenol content and antiradical activity (r=0.992). The obtained results demonstrate that the Nepalese honey collected from high altitude region contained more antioxidants than honey of low altitude region.
Opis fizyczny
  • School of Health and Allied Sciences, Pokhara University, Lekhnath-12, Kaski, PO Box No.427, Nepal
  • School of Health and Allied Sciences, Pokhara University, Lekhnath-12, Kaski, PO Box No.427, Nepal
  • School of Health and Allied Sciences, Pokhara University, Lekhnath-12, Kaski, PO Box No.427, Nepal
  • School of Health and Allied Sciences, Pokhara University, Lekhnath-12, Kaski, PO Box No.427, Nepal
  • School of Health and Allied Sciences, Pokhara University, Lekhnath-12, Kaski, PO Box No.427, Nepal
  • Faculty of Biotechnology, College of Applied Life Science, Jeju National University, Jeju 690–756, Republic of Korea
  • 1. Aljadi A.M., Kamaruddin M.Y., Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem., 2004, 85, 513-518.
  • 2. Beretta G., Granata P., Ferrero M., Orioli M., Maffei F.R., Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal. Chim. Acta., 2005, 533,185-191.
  • 3. Bertoncelj J., Dobersek U., Jamnik M., Golob, T., Evaluation of phenolic content, antioxidant activity and colour of Solvenian honey. Food Chem., 2007, 105, 822-828.
  • 4. Blasa M., Candiracci M., Accorsi A., Piacentini M.P., Albertini M.C., Piatti E., Raw Millefiori honey is packed full of antioxidants. Food Chem., 2006, 97, 217-222.
  • 5. Bogdanov S., Harmonized methods of the international honey commission. International Honey Commission., 2009. Retrieved from [].
  • 6. Chataway H.D., Determination of moisture in honey. Can. J. Res., 1932, 6, 532-547.
  • 7. Chen L., Mehta A., Berenbaum M., Zangerl A.R., Engeseth N.J., Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J. Agri. Food Chem., 2000, 48, 4997-5000.
  • 8. Ferreres F., Tomas-Barberan F.A., Gil M.I., Tomas- Lorente F., An HPLC technique for flavonoid analysis in honey. J. Sci. Food Agri., 1991, 56, 49-56.
  • 9. FNCCI/AEC., Mandatory quality standard of honey in Nepal. 2006, in: The study report on trade competitiveness of Nepalese honey. Federation of Nepalese Chambers of Commerce and Industry /Agro Enterprise Center, p. 3.
  • 10. Gheldof N., Engeseth N.J., Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J. Agri. Food Chem., 2002, 50, 3050-3055.
  • 11. Gil M.I., Ferreres F., Ortiz A., Subra E., Tomas-Barberan F.A., Plant phenolic metabolites and floral origin of rosemary honey. J. Agri. Food Chem., 1995, 43, 2833-2838.
  • 12. Halliwell B., Gutteridge J.M.C., (eds.) Free Radicals in Biology and Medicine. 2000, Oxford Science Publications, pp. 617 - 624.
  • 13. Kaal J., Natural medicine from honey bees.1991, in: Apitherapy. Kaal's Printing House, pp. 7-8.
  • 14. Krpan M., Markovic K., Saric G., Skoko B., Haruskar M., Vahcic N., Antioxidant activities and total phenolics of acacia honey. Czech J. Food Sci., 2009, 27, 245-247.
  • 15. Kücük M., Kolayli S., Karaoglu S., Ulusoy E., Baltaci, C., Candan F., Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem., 2007, 100, 526-534.
  • 16. Lane J.H., Eynon L., Determination of reducing sugars by means of Fehling's solution with methylene blue as internal indicator. J. Soc. Chem. Ind. Trans., 1923, 42, 32-36.
  • 17. Lord D.W, Scotter M.J., Whittaker A.D., Wood R., The determination of acidity, apparent reducing sugar and sucrose, hydroxymethylfurfural, mineral, moisture, water-insoluble solids contents in honey; collaborative study. J. Assoc. Publ. Anal., 1988, 26, 51-76.
  • 18. Martos I., Ferreres F., Yao L.D., Arcy B., Caffin N., Tomas-Barberan F.A., Flavonoids in monospecific Eucalyptus honeys from Australia. J. Agri. Food Chem., 2000, 48, 4744-4748.
  • 19. McKibben J., Engeseth N.J., Honey as a protective agent against lipid oxidation in ground turkey. J. Agri. Food Chem., 2002, 50, 592-595.
  • 20. Meda A., Lamien C.E., Romito M., Millogo J., Nacoulma O.G., Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem., 2005, 91, 571-577.
  • 21. Nagai T., Sakai M., Inoue R., Inoue H., Suzuki N., Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem., 2001, 75, 237-240.
  • 22. Kuś P.M., Congiu F., Teper D., Sroka Z., Jerkovic I., Tuberoso C.I.G., Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT-Food Sci Technol., 2014, 55, 124-130.
  • 23. Rodriguez B.A., Mendoza S., Iturriga M.H., Castaflo-Tostado E., Quality parameters and antioxidant and antibacterial properties of some Mexican honeys. J. Food Sci., 2012 71, 121-127.
  • 24. Singleton VL., Orthofer R., Lamuela-Raventos R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth. Enzymol., 1999, 299, 152-178.
  • 25. Socha R., Juszczak L., Pietrzyk S., Gałkowska D., Fortuna T., Witczak T., Phenolic profile and antioxidant properties of polish honeys. Int. J. Food Sci. Technol., 2011, 46, 528-534.
  • 26. Von Der Ohe W, Persano Oddo L., Piana M.L., Morlot M., Martin P., Harmonized methods of melissopalynology. Apidologie, 2004, 35, 18-23
  • 27. Young, I.S., Woodside J.V, Antioxidants in health and disease. J. Clin. Pathol., 2001, 54, 176 - 86.
  • 28. Zhang D., Hamauzu Y., Phenolics, ascorbic acids, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem., 2004, 88, 503-509.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.