Bioactive compounds evaluation in different types of Czech and Slovak honeys

Authors

  • Soňa Škrovánková Tomas Bata University in Zlin Faculty of Technology Department of Food Chemistry and Analysis, nám. T.G. Masaryka 275, 760 01 Zlí­n https://orcid.org/0000-0003-2266-1646
  • Lukáš Snopek Tomas Bata University in Zlin Faculty of Technology Department of Food Chemistry and Analysis, nám. T.G. Masaryka 275, 760 01 Zlí­n
  • Jiří­ Mlček Tomas Bata University in Zlin Faculty of Technology Department of Food Chemistry and Analysis, nám. T.G. Masaryka 275, 760 01 Zlí­n https://orcid.org/0000-0002-5753-8560
  • Eva Volaří­ková Tomas Bata University in Zlin Faculty of Technology Department of Food Chemistry and Analysis, nám. T.G. Masaryka 275, 760 01 Zlí­n

DOI:

https://doi.org/10.5219/1025

Keywords:

honey, color, polyphenol content, antioxidant capacity, DPPH, ABTS

Abstract

Honey contains important bioactive compounds (enzymes, phenolic compounds, vitamins, and minerals) with several positive health effects for humans. In the study six types of honey (acacia, rape, floral, multi flower, forest, and honeydew honeys), of Czech and Slovak origin, were evaluated for bioactive compounds by means of color, polyphenols and antioxidant capacity analyses. The brightest color of honeys, the lowest values measured spectometrically, had acacia and rape honeys, followed by floral, and darker multi flower and forest honeys, and honeydew honeys. Polyphenols (PP) amount, determined by spectrophotometric method with Folin-Ciocalteu reagent, was highest for the darkest honeydew honeys, followed by multi flower and forest honey, brighter floral honeys, and rape and acacia honey. Honeys polyphenols were in the range from 54.0 to 254.2 mg GAE.100g-1. The total antioxidant capacity (TAC) was analyzed by spectrometric methods with ABTS and DPPH reagents. Antioxidant capacity values are in agreement with the PP contents order. They were highest also for honeydew honeys (59.2 - 89.6 and 73.1 - 118.7 mg TE.100g-1), followed by multi flower (66.0 and 56.7 mg TE.100g-1) and forest honey (56.0 and 49.1 mg TE.100g-1), then floral honeys (33.0 - 49.2 and 27.8 - 38.7 mg TE.100g-1) and the lowest values for rape (19.0 and 28.1 mg TE.100g-1) and acacia (15.5 and 11.3 mg TE.100g-1)honey. A positive correlation between color, PP amount and TAC was evaluated for analyzed honeys. Darker honey samples showed higher values of phenolic compounds and antioxidant potential, therefore they belong to the honey types with higher amount of bioactive compounds such as antioxidants.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani, E., Astolfi, P., Bompadre, S., Battino, M. 2010. Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, vol. 48, no. 8-9, p. 2490-2499. https://doi.org/10.1016/j.fct.2010.06.021 DOI: https://doi.org/10.1016/j.fct.2010.06.021

Antony, S., Rieck, J. R., Acton, J. C., Han, I. Y., Halpin, E. L., Dawson, P. L. 2006. Effect of dry honey on the shelf life of packaged turkey slices. Poultry Science, vol. 85, no. 10, p. 1811-1820. https://doi.org/10.1093/ps/85.10.1811 DOI: https://doi.org/10.1093/ps/85.10.1811

Antony, S., Rieck, J. R., Dawson, P. L. 2000. Effect of dry honey on oxidation in turkey breast meat. Poultry Science, vol. 79, no. 12, p. 1846-1850. https://doi.org/10.1093/ps/79.12.1846 DOI: https://doi.org/10.1093/ps/79.12.1846

Beretta, G., Granata, P., Ferrero, M., Orioli, M., Facino, R. M. 2005. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, vol. 533, no. 2, p. 185-191. https://doi.org/10.1016/j.aca.2004.11.010 DOI: https://doi.org/10.1016/j.aca.2004.11.010

Bertoncelj, J., Doberšek, U., Jamnik, M., Golob, T. 2007. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, vol. 105, no. 2, p. 822-828. https://doi.org/10.1016/j.foodchem.2007.01.060 DOI: https://doi.org/10.1016/j.foodchem.2007.01.060

Bogdanov, S., Jurendic, T., Sieber, R., Gallmann, P. 2008. Honey for nutrition and health: a review. J. Am. Coll. Nutr., vol. 27, no. 6, p. 677-689. https://doi.org/10.1080/07315724.2008.10719745 DOI: https://doi.org/10.1080/07315724.2008.10719745

Bušová, M., Kouřimská, L. 2018. Comparing the quality of honey from beekeepers and honey from the market chain. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 364-371. https://doi.org/10.5219/909 DOI: https://doi.org/10.5219/909

Cavazza, A., Corradini, C., Musci, M., Salvadeo, P. 2013. High-performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey. J. Sci. Food Agric., vol. 93, no. 5, p. 1169-1175. https://doi.org/10.1002/jsfa.5869 DOI: https://doi.org/10.1002/jsfa.5869

Chua, L. S., Rahaman, N. L., Adnan, N. A., Eddie Tan, T. T. 2013. Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components. Journal of analytical methods in chemistry, vol. 2013, p. 1-8. https://doi.org/10.1155/2013/313798 DOI: https://doi.org/10.1155/2013/313798

Dimitrova, B., Gevrenova, R., Anklam, E. 2007. Analysis of phenolic acids in honeys of different floral origin by solid-pase extraction and high-performance liquid chromatography. Phytochemical Analysis, vol. 18, no. 1, p. 24-32. https://doi.org/10.1002/pca.948 DOI: https://doi.org/10.1002/pca.948

Ferreira, I. C. F. R., Aires, E., Barreira, J. C. M., Estevinho, L. M. 2009. Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry, vol. 114, no. 4, p. 1438-1443. https://doi.org/10.1016/j.foodchem.2008.11.028 DOI: https://doi.org/10.1016/j.foodchem.2008.11.028

Frankel, S., Robinson, G. E., Berenbaum, M. R. 1998. Antioxidant capacity and correlated characteristics of 14 unifloral honeys. Journal of Apicultural Research, vol. 37, no. 1, p. 27-31. https://doi.org/10.1080/00218839.1998.11100951 DOI: https://doi.org/10.1080/00218839.1998.11100951

Gheldof, N., Wang, X. H., Engeseth, N. J. 2002. Identification and quantification of antioxidant components of honeys from various floral sources. J. Agric. Food Chem., vol. 50, no. 21, p. 5870-5877. https://doi.org/10.1021/jf0256135 DOI: https://doi.org/10.1021/jf0256135

González-Miret, M. L., Terrab, A., Hernanz, D., Fernández-Recamales, M. Á., Heredia, F. J. 2005. Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin. Journal of Agricultural and Food Chemistry, vol. 53, no. 7, p. 2574-2580. https://doi.org/10.1021/jf048207p DOI: https://doi.org/10.1021/jf048207p

Grembecka, M., Szefer, P. 2012. Evaluation of honeys and bee products quality based on their mineral composition using multivariate techniques. Environmental Monitoring and Assessment, vol. 185, no. 5, p. 4033-4047. https://doi.org/10.1007/s10661-012-2847-y DOI: https://doi.org/10.1007/s10661-012-2847-y

Guziy, S., Šedík, P., Horská, E. 2017. Comparative study of honey consumption in Slovakia and Russia. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 472-479. https://doi.org/10.5219/784 DOI: https://doi.org/10.5219/784

Hadagali, M. D., Chua, L. S. 2014. The anti-inflammatory and wound healing properties of honey. European Food Research and Technology, vol. 239, no. 6, p. 1003-1014. https://doi.org/10.1007/s00217-014-2297-6 DOI: https://doi.org/10.1007/s00217-014-2297-6

Isla, M., Craig, A., Ordõnez, R. 2011. Physico chemical and bioactive properties of honeys from Northwestern Argentina. LWT - Food Science and Technology, vol. 44, no. 9, p. 1922-1930. https://doi.org/10.1016/j.lwt.2011.04.003 DOI: https://doi.org/10.1016/j.lwt.2011.04.003

Kıvrak, Ş., Kıvrak, İ. 2017. Assessment of phenolic profile of Turkish honeys. International Journal of Food Properties, vol. 20, no. 4, p. 864-876. https://doi.org/10.1080/10942912.2016.1188307 DOI: https://doi.org/10.1080/10942912.2016.1188307

Kuś, P. M., Congiu, F., Teper, D., Sroka, Z., Jerković, I., Tuberoso, C. I. G. 2014. Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT - Food Science and Technology, vol. 55, no. 1, p. 124-130. https://doi.org/10.1016/j.lwt.2013.09.016 DOI: https://doi.org/10.1016/j.lwt.2013.09.016

Miguel, M. G., Antunes, M. D., Faleiro, M. L. 2017. Honey as a Complementary Medicine. Integr. Med. Insights, vol. 12, p. 1-15. https://doi.org/10.1177/1178633717702869 DOI: https://doi.org/10.1177/1178633717702869

Moniruzzaman, M., Yung An, C., Rao, P. V., Hawlader, M. N., Azlan, S. A., Sulaiman, S. A., Gan, S. H. 2014. Identification of phenolic acids and flavonoids in monofloral honey from Bangladesh by high performance liquid chromatography: determination of antioxidant capacity. BioMed Research International, vol. 2014, p. 11. https://doi.org/10.1155/2014/737490 DOI: https://doi.org/10.1155/2014/737490

MZe. 2017. Situční a výhledová zpráva Včely (Situational Outlook Report of the Czech Ministry of Agriculture Bees). Available at: http://eagri.cz/public/web/file/578792/SVZ_Vcely_2017_A4_final.pdf. (In Czech)

Pita-Calvo, C., Vázquez, M. 2017. Differences between honeydew and blossom honeys: A review. Trends in Food Science & Technology, vol. 59, p. 79-87. https://doi.org/10.1016/j.tifs.2016.11.015 DOI: https://doi.org/10.1016/j.tifs.2016.11.015

Pontis, J. A., Costa, L. A. M., Silva, S. J. R., Flach, A. 2014. Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Science and Technology, vol. 34, no. 1, p. 69-73. https://doi.org/10.1590/S0101-20612014005000015 DOI: https://doi.org/10.1590/S0101-20612014005000015

Sant'ana, L. D., Buarque Ferreira, A. B. Affonso Lorenzon, M. C., Louro Berbara, R. L., Castro, R. N. 2014. Correlation of Total Phenolic and Flavonoid Contents of Brazilian Honeys with Colour and Antioxidant Capacity. International Journal of Food Properties, vol. 17, no. 1, p. 65-76, https://doi.org/10.1080/10942912.2011.614368 DOI: https://doi.org/10.1080/10942912.2011.614368

Sanz, M. L. Gonzalez, M. Lorenzo, C. de Sanz, J., Martı́nez-Castro, I. 2005. A contribution to the differentiation between nectar honey and honeydew honey. Food Chemistry, vol. 91, no. 2, p. 313-317. https://doi.org/10.1016/j.foodchem.2004.06.013 DOI: https://doi.org/10.1016/j.foodchem.2004.06.013

Schramm, D. D., Karim, M., Schrader, H. R., Holt, R. R., Cardetti, M., Keen, C. L. 2003. Honey with High Levels of Antioxidants Can Provide Protection to Healthy Human Subjects. Journal of Agricultural and Food Chemistry, vol. 51, no. 6, p. 1732-1735. https://doi.org/10.1021/jf025928k DOI: https://doi.org/10.1021/jf025928k

Socha, R., Juszczak, L., Pietrzyk, S., Fortuna, T. 2009. Antioxidant activity and phenolic composition of herbhoneys. Food Chemistry, vol. 113, p. 568-574. https://doi.org/10.1016/j.foodchem.2008.08.029 DOI: https://doi.org/10.1016/j.foodchem.2008.08.029

Škrovánková, S., Mlček, J., Snopek, L., Planetová, T. 2018. Polyphenols and antioxidant capacity in different types of garlic. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 267-272. https://doi.org/10.5219/895 DOI: https://doi.org/10.5219/895

Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Alvarez, J. A. 2008. Functional properties of honey, propolis, and royal jelly. J. Food Sci., vol. 73, no. 9, p. R117-124. https://doi.org/10.1111/j.1750-3841.2008.00966.x DOI: https://doi.org/10.1111/j.1750-3841.2008.00966.x

Wilczyńska, A. 2014. Effect of filtration on colour, antioxidant activity and total phenolics of honey. LWT - Food Science and Technology, vol. 57, no. 2, p. 767-774. https://doi.org/10.1016/j.lwt.2014.01.034 DOI: https://doi.org/10.1016/j.lwt.2014.01.034

Published

2019-02-18

How to Cite

Škrovánková, S. ., Snopek, L. ., Mlček, J. ., & Volaří­ková, E. . (2019). Bioactive compounds evaluation in different types of Czech and Slovak honeys. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 94–99. https://doi.org/10.5219/1025

Most read articles by the same author(s)

1 2 3 > >>