#PAGE_PARAMS# #ADS_HEAD_SCRIPTS# #MICRODATA#

Colour and antioxidant activity of honey


Authors: Jan Šubert;  Jozef Kolář;  Jozef Čižmárik
Published in the journal: Čes. slov. Farm., 2022; 71, 20-26
Category: Review Articles
doi: https://doi.org/https://doi.org/10.5817/CSF2022-1-20

Summary

The paper highlights the relationships between the results of instrumental colour measurement and the results of the determination of the antioxidant activity of honey (especially by DPPH and FRAP). The sufficiently close correlations show that once verified, supplemented by regression analysis and calibration, they may find application in the rapid determination of the antioxidant activity of honey.


Zdroje

1. Meo S. A., Al-Asiri S. A., Mahesar A. L., Ansari M. J. Role of honey in modern medicine. Saudi J. Biol. Sci. 2017; 24, 975–978. https://doi.org/10.1016/j.sjbs.2016.12.010 (20.9.2021).

2. Rana S., Mishra M., Yadav D., Subramani S. K., Katare C., Prasad, G. B. K. S. Medicinal uses of honey: A review on its benefits to human health. Prog. Nutr. 2018; 20(Suppl 1), 5–14. doi: 10.23751/pn.v20i1-S.6394 (20.9.2021).

3. Wieczorek J., Pietrzak M., Pomianowski J., Wieczorek Z. Honey as a source of bioactive compounds. Polish J. Nat. Sci. 2014; 29, 275–285. http://www.uwm.edu.pl/polish-journal/sites/default/files/issues/articles/wieczorek_et_ al._2014.pdf (7.11.2021).

4. Özcan M. M., Al Juhaimi F. Honey as source of natural antioxidants. J. Apic. Res. 2015; 54, 145–154. https://doi. org/10.1080/00218839.2016.1144976 (20.9.2021).

5. Martinello M., Mutinelli F. Antioxidant activity in bee products: A review. Antioxidants 2021; 10, 71. https:// doi.org/10.3390/antiox10010071 (20.9.2021).

6. Khalil M. I., Sulaiman S. A., Boukraa L. Antioxidant properties of honey and its role in preventing health disorder. Open Nutraceuticals J. 2010; 3, 6–16. https://doi. org/10.3390/antiox10010071 (20.9.2021).

7. Pharmacopoea Austriaca, Ed. Octava. Vienne: C.E.S. REG. AULE ET IMPERII TYPOGRAPFIA 1906; 244.

8. Deutsches Arzneibuch, 6. Ausgabe Berlin: Decker 1926; 422.

9. Československý lékopis, 1. vydání (ČsL 1). Praha: Státní tiskárna 1947; 276.

10. Československý lékopis, 2. vydání. Praha: Státní zdravotnické nakladatelství 1954; 455.

11. Honey. European Pharmacopoeia (Ph. Eur.) 10th Edition. [online] s. 2831. https://pheur.edqm.eu/home (20.9.2021).

12. USP43 2020 Vol. 3; s. 5816. https://www.ilovepharma. com/2021/05/united-state-pharmacopoeia- 2020-usp-43.html (20.9.2021).

13. The Japanese Pharmacopoeia, Seventeenth Edition (JP17) the Electronic version 2016; s.1899. http://jpdb. nihs.go.jp/jp17e/ (2.8.2019).

14. Frankel S., Robinson G. E., Berenbaum M. R. Antioxidant capacity and correlated characteristics of 14 unifloral honeys. J. Apic. Res. 1998; 37, 27–31. https://doi.org/1 0.1080/00218839.1998.11100951 (25.9.2021).

15. Ohta N., Robertson A. R. Colorimetry: Fundamentals and applications. Chichester: Wiley 2005.

16. Gallez L. M., Marconi A., Tourn E., Gonzáles-Miret M. L., Heredia F. J. Color of Honeys from the Southwestern Pampas Region: Relationship between the Pfund Color Scale and CIELAB Coordinates. In: Color in food. CRC Press 2012; 158–167. https://www.taylorfrancis.com/chapters/ edit/10.1201/b11878-17/color-honeys-southwestern- -pampas-region-relationship-pfund-color-scale-cielabcoordinates- liliana-gallez-alfredo-marconi-elian-tourn- lourdes-gonz%C3%A1lez-miret-francisco-heredia (26.9.2021).

17. Tuberoso C. I. G., Jerković I., Sarais G., Congiu F., Marijanović Z., Kuś P. M. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L* C*ab hab chromaticity coordinates. Food Chem. 2014; 145, 284–291. https:// doi.org/10.1016/j.foodchem.2013.08.032 28.9.2021 (20.9. 2021).

18. Szabó R. T., Mézes M., Szalai T., Zajácz E., Weber M. Colour identification of honey and methodical development of its instrumental measuring. Columella: J. Agr. Environ. Sci. 2016; 3, 29–36. http://real.mtak. hu/47064/1/Szabo_Columella_vol3no12016_29_36_u. pdf (26.9.2021).

19. Pascual-Maté A., Osés S. M., Fernández-Muiño M. A., Sancho M. T. Methods of analysis of honey. J. Apic. Res. 2018; 57, 38–74. https://doi.org/10.1080/00218839.2017. 1411178 (26.9.2021).

20. Bodor Z., Benedek C., Urbin Á., Szabó D., Sipos L. Colour of honey: can we trust the Pfund scale? – An alternative graphical tool covering the whole visible spectra. LWT 2021; 149, 111859. https://doi.org/10.1016/j. lwt.2021.111859 (21.9.2021).

21. Dominguez M. A., Centurión M. E. Application of digital images to determine color in honey samples from Argentina. Microchem. J. 2015; 118, 110–114. https://doi. org/10.1016/j.microc.2014.08.002 (26.9.2021).

22. Pfund scale. https://www.sizes.com/units/pfund_scale. htm (28.9.2021).

23. Martin M. J., Fredes C., Nuñez G., Ginocchio R., Montenegro G. Comparison of methods for determining the color of Chilean honeys and the relationship of color with botanical origin in central Chile. Cien. Inv. Agr. 2014; 41, 411–418. DOI: 10.4067/S0718-16202014000300014 (28.9.2021).

24. González Lorente M., de Lorenzo Carretero C., Peréz Martín R. A. Sensory attributes and antioxidant capacity of Spanish honeys. J. Sens. Stud. 2008; 23, 293–302. https://doi.org/10.1111/j.1745-459X.2008.00156.x (27.9.2021).

25. Al-Dabbas M. M., Otoom H. A., Al-Antary T. M. Impact of honey color from Jordanian flora on total phenolic and flavonoids contents and antioxidant activity. Fresenius Environ. Bull. 2019; 28, 6898–6907.

26. Taormina P. J., Niemira B. A., Beuchat L. R. Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. Int. J. Food Microbiol. 2001; 69, 217–225. https://doi.org/10.1016/S0168-1605(01)00505- 0 (28.9.2021).

27. Khalafi R., Goli S. A. H., Behjatian M. Characterization and classification of several monofloral Iranian honeys based on physicochemical properties and antioxidant activity. Int. J. Food Prop. 2016; 19, 1065–1079. https:// doi.org/10.1080/10942912.2015.1055360 (28.9.2021).

28. Bertoncelj J., Doberšek U., Jamnik M., Golob T. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem. 2007; 105, 822–828. https:// doi.org/10.1016/j.foodchem.2007.01.060 (6.10.2021).

29. Zalibera M., Staško A., Šlebodová A., Jančovičová V., Čermáková T., Brezová V. Antioxidant and radical-scavenging activities of Slovak honeys – An electron paramagnetic resonance study. Food Chem. 2008; 110, 512– 521. https://doi.org/10.1016/j.foodchem.2008.02.015 (2.10. 2021).

30. Kuś P. M., Congiu F., Teper D., Sroka Z., Jerković I., Tuberoso C. I. G. Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT 2014; 55, 124–130. https:// doi.org/10.1016/j.lwt.2013.09.016 (3.10.2021).

31. Kędzierska-Matysek M., Teter A., Stryjecka M., Skałecki P., Domaradzki P., Rudaś M., Florek M. Relationships linking the colour and elemental concentrations of blossom honeys with their antioxidant activity: A chemometric approach. Agriculture 2021; 11, 702. https:// doi.org/10.3390/agriculture11080702 (4.10.2021).

32. Flanjak I., Kenjerić D., Bubalo D., Primorac L. Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics. Eur. Food Res. Technol. 2016; 242, 467–475. https://doi.org/10.1007/s00217-015-2557-0 (3.10.2021).

33. Marić A., Jovanov P., Sakač M., Novaković A., Hadnađev M., Pezo L., Mandić A., Milićević N., Durović A., Gadžurić S. A comprehensive study of parameters correlated with honey health benefits. RSC Adv. 2021; 11, 12434–12441. https://doi.org/10.1039/D0RA10887A (4.10.2021).

34. Shafiee S., Minaei S., Moghaddam-Charkari N., Barzegar M. Honey characterization using computer vision system and artificial neural networks. Food Chem. 2014; 159, 143–150. https://doi.org/10.1016/j.foodchem. 2014.02.136 (3.10.2021).

35. Beretta G., Granata P., Ferrero M., Orioli M., Facino R. M. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal. Chim. Acta 2005; 533, 185–191. https://doi.org/10.1016/j.aca.2004.11.010 (5.10.2021).

36. Alvarez-Suarez J. M., Tulipani S., Romandini S., Vidal A., Battino M. Methodological aspects about determination of phenolic compounds and in vitro evaluation of antioxidant capacity in the honey: A review. Curr. Anal. Chem. 2009; 5, 293–302. https://doi. org/10.2174/157341109789077768 (5.10.2021)

37. Moniruzzaman M., Khalil M. I., Sulaiman S. A., Gan, S. H. Advances in the analytical methods for determining the antioxidant properties of honey: A review. Afr. J. Tradit. Complement. Altern. Med. 2012; 9, 36–42. http:// dx.doi.org/10.4314/ajtcam.v9i1.5 (5.10.2021).

38. Lewoyehu M., Amare M. Comparative evaluation of analytical methods for determining the antioxidant activities of honey: A review. Cogent Food Agric. 2019; 5, 1685059. https://doi.org/10.1080/23311932.2019.16850 59 (5.10.2021).

39. Aumeeruddy M. Z., Aumeeruddy-Elalfi Z., Neetoo H., Zengin G., van Staden A. B., Fibrich B., Lambrechts I. A., Rademan S., Szuman K. M., Lall N., Mahomoodally F. Pharmacological activities, chemical profile, and physicochemical properties of raw and commercial honey. Biocatal. Agric. Biotechnol. 2019; 18, 101005. https://doi. org/10.1016/j.bcab.2019.01.043 (5.10.2021).

40. Nayik G. A., Nanda V. A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India. LWT 2016; 74, 504–513. https://doi.org/ 10.1016/j.lwt.2016.08.016 (5.10.2021).

41. Perna A., Simonetti A., Intaglietta I., Gambacorta E. Antioxidant properties, polyphenol content and colorimetric characteristics of different floral origin honeys from different areas of Southern Italy. J. Life Sci. 2013; 7, 428–436.

42. Kek S. P., Chin N. L., Yusof Y. A., Tan S. W., Chua L. S. Classification of entomological origin of honey based on its physicochemical and antioxidant properties. Int. J. Food Prop. 2017; 20, S2723–S2738. https://doi.org/10.10 80/10942912.2017.1359185 (5.10.2021).

43. Meléndez-Martínez A. J., Vicario I. M., Heredia F. J. Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices. J. Agric. Food Chem. 2003; 51, 7266–7270. https://doi. org/10.1021/jf034873z (5.10.2021).

44. Zhang H. Multiple regression model for identification of material concentration and color reading. IOP Conf. Ser.: Mater. Sci. Eng. 2019; 612, 022086. IOP Publishing. doi:10.1088/1757-899X/612/2/022086 (6.10.2021).

45. Škrovánková S., Snopek L., Mlček J., Volaříková E. Bioactive compounds evaluation in different types of Czech and Slovak honeys. Potr. S. J. F. Sci. 2019; 13, 94–99. https://doi.org/10.5219/1025 (9.10.2021).

46. Dżugan M., Tomczyk M., Sowa P., Grabek-Lejko D. Antioxidant activity as biomarker of honey variety. Molecules 2018; 23, 2069. https://doi.org/10.3390/molecules23082069 (9.10.2021).

47. Bodó A., Radványi L., Kőszegi T., Csepregi R., Nagy D. U., Farkas Á., Kocsis M. Melissopalynology, antioxidant activity and multielement analysis of two types of early spring honeys from Hungary. Food Biosci. 2020; 35, 100587. https:// doi.org/10.1016/j.fbio.2020.100587 (10.10.2021).

48. Bodó A., Radványi L., Kőszegi T., Csepregi, R., Nagy D. U., 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. https://doi.org/10.3390/molecules26092825 (10.10.2021).

49. Mahmoodi-Khaledi E., Lozano-Sánchez J., Bakhouche A., Habibi-Rezaei M., Sadeghian I., Segura-Carretero A. Physicochemical properties and biological activities of honeys from different geographical and botanical origins in Iran. Eur. Food Res. Technol. 2017; 243, 1019–1030. https://doi.org/10.1007/s00217-016-2811-0 (11.10.2021).

50. Ahmed M., Shafiq M. I., Khaleeq A., Huma R., Qadir M. A., Khalid A., Ali A., Samad A. Physiochemical, biochemical, minerals content analysis, and antioxidant potential of national and international honeys in Pakistan. J. Chem. 2016. https://doi.org/10.1155/2016/8072305 (11.10.2021).

51. Das A., Mukherjee A., Dhar P. Characterization of antioxidants and antioxidative properties of various unifloral honeys procured from West Bengal, India. IOSR-JESTFT 2013; 7(3), 56–63. www.iosjournals.org (12.10.2021).

52. Das A., Datta S., Mukherjee S., Bose S., Ghosh, S., Dhar P. Evaluation of antioxidative, antibacterial and probiotic growth stimulatory activities of Sesamum indicum honey containing phenolic compounds and lignans. LWT 2015; 61, 244–250. https://doi.org/10.1016/j.lwt.2014.11.044 (12.10.2021).

53. Moniruzzaman M., Yung An C., Rao P. V., Hawlader M. N. I., Azlan S. A. B. M., Sulaiman S. A., Gan S. H. Identification of phenolic acids and flavonoids in monofloral honey from Bangladesh by high performance liquid chromatography: determination of antioxidant capacity. Biomed Res. Int. 2014; 737490. https://doi. org/10.1155/2014/737490 (12.10.2021).

54. Moniruzzaman M., Sulaiman S. A., Khalil M. I., Gan S. H. Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: a comparison with manuka honey. Chem. Cent. J. 2013; 7, 1–12. https://doi.org/10.1186/1752-153X-7-138 (12.10.2021).

55. Moniruzzaman M., Khalil M. I., Sulaiman S. A., Gan S. H. Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera. BMC Complement. Altern. Med. 2013; 13, 1–12. https://doi.org/10.1186/1472-6882-13-43 (12.10.2021).

56. Moniruzzaman M., Sulaiman S. A., Azlan S. A. M., Gan S. H. Two-year variations of phenolics, flavonoids and antioxidant contents in acacia honey. Molecules 2013; 18, 14694–14710. https://doi.org/10.3390/molecules181214694 (12.10.2021).

57. Khalil M., Moniruzzaman M., Boukraâ L., Benhanifia M., Islam M. A., Islam M. N., Sulaiman S. A., Gan S. H. Physicochemical and antioxidant properties of Algerian honey. Molecules 2012; 17, 11199–11215. https://doi. org/10.3390/molecules170911199 (15.10.2021).

58. Vaghela J., Reddy A. S. Antioxidant potential of Apis florea honey from dryland ecosystem in Western India. Int. J. Adv. Res. 2016; 4, 1392–1402. https://www.academia. edu/23116680/ANTIOXIDANT_POTENTIAL_OF_APIS_FLOREA_HONEY_FROM_DRYLAND_ECOSYSTEM_IN_ WESTERN_INDIA (14.11.2021).

59. Anand S., Pang E., Livanos G., Mantri N. Characterization of physico-chemical properties and antioxidant capacities of bioactive honey produced from Australian grown Agastache rugosa and its correlation with colour and poly-phenol content. Molecules 2018; 23, 108. https:// doi.org/10.3390/molecules23010108 (14.10.2021).

60. Chirsanova A., Capcanari T., Boistean A., Siminiuc R. Physico-chemical profile of four types of honey from the south of the Republic of Moldova. Food Nutr. Sci. 2021; 12, 874–888. https://doi.org/10.4236/fns.2021.129065 (17.10.2021).

61. Živković J., Sunarić S., Stanković N., Mihajilov-Krstev T., Spasić A. Total phenolic and flavonoid contents, antioxidant and antibacterial activities of selected honeys against human pathogenic bacteria. Acta Pol. Pharm. 2019; 76, 671–681. http://dx.doi.org/10.32383/ appdr/105461 (17.10.2021).

62. Aazza S., Elamine Y., El‐Guendouz S., Lyoussi B., Antunes M. D., Estevinho L. M., Anjos O., Carlier J. D., Costa M. C., Miguel M. G. Physicochemical characterization and antioxidant activity of honey with Eragrostis spp. pollen predominance. J. Food Biochem. 2018; 42, e12431. https://doi.org/10.1111/jfbc.12431 (18.10.2021).

63. Hailu D., Belay A. Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey. PloS One 2020; 15, e0240868. https:// doi.org/10.1371/journal.pone.0240868 (18.10.2021).

64. Shekilango S. G., Mongi R. J., Shayo N. B. Colour and antioxidant activities of honey from different floral sources and geographical origins in Tanzania. Tanzan. J. Agric. Sci. 2016; 15, 101–113. 177785-Article Text- 454223-1-10-20180926 (14.11.2021). cle Text-4223- 1-10-20180926.pdf 177785-Article Text-454223-1-10- 20180926.pdf

65. Zerrouk S., Seijo M. C., Escuredo O., Rodríguez-Flores M. S. Characterization of Ziziphus lotus (jujube) honey produced in Algeria. J. Apic. Res. 2018; 57, 166– 174. https://doi.org/10.1080/00218839.2017.1399663 (18.10.2021).

66. Al-Farsi M., Al-Amri A., Al-Hadhrami A., Al-Belushi S. Color, flavonoids, phenolics and antioxidants of Omani honey. Heliyon 2018; 4, e00874. https://doi.org/ 10.1016/j.heliyon.2018.e00874 (18.10.2021).

67. Srećković N. Z., Mihailović V. B., Katanić-Stanković J. S. Physico-chemical, antioxidant and antimicrobial properties of three different types of honey from Central Serbia. Kragujev. J. Sci. 2019; 41, 53–68. https://scidar. kg.ac.rs/handle/123456789/13294 (18.10.2021).

68. Korelace. https://ksoc.ff.cuni.cz/wp-content/uploads/sites/ 76/2018/09/4.-Statistika2-Korelace.pdf (17.11.2021). 69. Kružlicová D. Chemometria. Trnava: Univerzita sv. Cyrila a Metoda 2015; 119.

Štítky
Pharmacy Clinical pharmacology
Prihlásenie
Zabudnuté heslo

Zadajte e-mailovú adresu, s ktorou ste vytvárali účet. Budú Vám na ňu zasielané informácie k nastaveniu nového hesla.

Prihlásenie

Nemáte účet?  Registrujte sa

#ADS_BOTTOM_SCRIPTS#