Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins

Deniz Aker; Cevat Nisbet

doi:10.33988/auvfd.523745

Araştırma Makalesi

Yıl 2020, Cilt: 67 Sayı: 2, 133 - 136, 03.03.2020

Deniz Aker Cevat Nisbet

https://doi.org/10.33988/auvfd.523745

Cited By: 16

Öz

Kaynakça

1. Al-Mamary M, Al-Meeri A, Al-Habori M (2002): Antioxidant activities and total phenolics of different types of honey. Nutr Res, 22, 1041-47.
2. Alzahrani H, Boukraa L, Bellik Y, et al (2012): Evaluation of the antioxidant activity of three varieties of honey from different botanical and geographical origins. Global J Health Sci, 4, 191-196.
3. Atrott J, Henle T (2009): Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties. Czech J Food Sci, 27, 163-165.
4. Bertoncelj J, Dobersek U, Jamnik M, et al (2007): Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem, 105, 822–28.
5. Buba F, Gidado A, Shugaba A (2013): Analysis of Biochemical Composition of Honey Samples from North-East Nigeria. Biochem Anal Biochem, 2, 139-40.
6. Ching H, Hou YC, Hsiu SL, et al (2002): Influnce of honey on the gastrointestinal metabolism and disposition of glycyrhizm and glycyrhetic acid in rabbits. Biol Pharm Bull, 25, 87-91.
7. Das A, Mukherjee A, Dhar P (2013): Characterization Of Antioxidants And Antioxidative Properties Of Various Unifloral Honeys Procured From West Bengal, India. IOSR-JESTFT, 7, 56-638.
8. Demirezen D, Aksoy A (2010): Determination of heavy metals in bee honey using by inductively coupled plasma optical emission spectrometry (ICP-OES). GU J Sci, 18, 569-575.
9. Dimins F, Kuka P, Augspole I (2010): Characterisation of honey antioxidative properties. International Conference of Food Innova, 28-29- Oct. Latvia.
10. Dong R, Zheng Y, Xu B (2013): Phenolic Profiles and Antioxidant Capacities of Chinese Unifloral Honeys from Different Botanical and Geographical Sources. Food Bioprocess Technol, 6, 762–770.
11. Ertürk Ö, Şahin H, Kolaylı S, et al (2014): Antioxidant and antimicrobial activity of East Black Sea. Turk J Biochem, 39, 99–106.
12. Gheldof N, Wang XH, Engeseth NJ (2002): Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem, 50, 5870-5877.
13. Giorgi A, Madeo M, Baumgartner J, et al (2011): The Relationships between Phenolic Content, Pollen Diversity, Physicochemical Information and Radical Scavenging Activity in Honey. Molecules, 16, 336-342.
14. Güler A, Bakan A, Nisbet C, et al (2007): Determination of important biochemical proreties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup. Food Chem, 105, 1119–1125.
15. Javanmardia J, Stushnoff C, Locke E, et al (2003): Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem, 83, 547–550.
16. Kahraman A, Serters M, kokenT (2002): Flavonoids, Kocatepe Medical Journal, 3, 1-8.
17. Kesic A, Mazalovic M, Crnkic A, et al (2009): The Influence of L-Ascorbic Acid Content on Total Antioxidant Activity of Bee-Honey. European Journal of Scientific Research, 32, 95-101.
18. Kesic A, Crnkic A, Hodžic Z, et al (2012): Influence of Polyphenol Content on total Antioxidant Activity of Honey from Different Botanical and Geographical Origin. European Journal of Scientific Research, 89, 500-511.
19. Khalil MI, Sulaiman SA, Boukraa L (2010): Antioxidant Properties of Honey and Its Role in Preventing Health Disorder. The Open Nutraceuticals Journal, 3, 6-16.
20. Lianda RLP, Sant'ana LD, Echevarria A, et al (2012): Antioxidant activity and phenolic composition of brazilian honeys and their extracts. J Braz Chem Soc, 23, 618-627.
21. Meda A, Lamien CE, Romito M, et al (2005): Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well at their radical scavenging activity. Food Chem, 91, 571–577.
22. Nisbet C, Kazak F, Yuksel A (2018): Determination of Quality Criteria thatAllow Differentiation Between Honey Adulterated with Sugar and Pure Honey. Biological Trace Element Research, 186, 288-293.
23. Nisbet C, Guler A, Bıyık S (2019): Effects of different environmental conditions on the cognitive function of honeybee (Apis mellifera L.) and mineral content of honey. Ankara Üniv Vet Fak Derg, 66, 95-101.
24. Oddo LP, Bogdanov S (2004): Determination of honey botanical origin: problems and issues. Apidologie, 35, 2-3.
25. Ozkok A, Darcy B, Sorkun K (2010): Total total phenolic acid and total flavonoid content of turkish pine honeydew honey. JAAS, 2, 65-71.
26. SPSS. Statistical package for the social sciences User’s guide. SPSS Inc. 2004. Chicago IL 60606–6412, USA.
27. Vinson JA, Hontz BA (1995): Phenol antioxidant index: comparative antioxidant effectiveness of red and whitewines. J Agric Food Chem, 43, 401–403.
28. Vit P, Rodríguez-Malaver A, et al. (2009): Ex¬panded parameters to assess the quality of honey from Venezuelan bees (Apis mellifera). JAAS, 1, 72-81.

Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins

Yıl 2020, Cilt: 67 Sayı: 2, 133 - 136, 03.03.2020

Deniz Aker Cevat Nisbet

https://doi.org/10.33988/auvfd.523745

Cited By: 16

Öz

In this study, it is aimed to determine the presence of antioxidant capacity, total phenolic and flavonoid contents in six different types (multiflora, pine, chestnut, sunflower, acacia, citrus) and eventually 65 samples of honey from different parts of Turkey. Pollen analysis of all honey samples in the laboratory was carried out to determine the purity (> 65-70%) of the plant source. Total phenolic content determined in honey samples was found the highest value in pine honey 166.46 ± 5.80 (mgGAE / 100 g honey) while the lowest value was found in flower honey with (106.04 ± 9.55). The level of flavonoid contents of the groups was lowest on the flower and citrus honey (1.3 ± 0.2 and 1.6 ± 0.1) and the highest value were on chestnut and pine (2.7±0.4 and 2.8 ± 0.2) were detected. Comparing the radical scavenger activity in honey groups, the activity of chestnut honey was the highest (100.54 ± 22.72). The results of this study show that the phytochemical structure and biological activity of honey are completely different from each other depending on the plant source. On the other hand, it is possible to say that the antioxidant, phenolic, and flavonoid values are high, which is a good indicator of the quality and naturalness of honey.

Anahtar Kelimeler

Antioxidant, flavonoid, honey, honey bee, phenolic acid

Kaynakça

1. Al-Mamary M, Al-Meeri A, Al-Habori M (2002): Antioxidant activities and total phenolics of different types of honey. Nutr Res, 22, 1041-47.
2. Alzahrani H, Boukraa L, Bellik Y, et al (2012): Evaluation of the antioxidant activity of three varieties of honey from different botanical and geographical origins. Global J Health Sci, 4, 191-196.
3. Atrott J, Henle T (2009): Methylglyoxal in Manuka Honey – Correlation with Antibacterial Properties. Czech J Food Sci, 27, 163-165.
4. Bertoncelj J, Dobersek U, Jamnik M, et al (2007): Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem, 105, 822–28.
5. Buba F, Gidado A, Shugaba A (2013): Analysis of Biochemical Composition of Honey Samples from North-East Nigeria. Biochem Anal Biochem, 2, 139-40.
6. Ching H, Hou YC, Hsiu SL, et al (2002): Influnce of honey on the gastrointestinal metabolism and disposition of glycyrhizm and glycyrhetic acid in rabbits. Biol Pharm Bull, 25, 87-91.
7. Das A, Mukherjee A, Dhar P (2013): Characterization Of Antioxidants And Antioxidative Properties Of Various Unifloral Honeys Procured From West Bengal, India. IOSR-JESTFT, 7, 56-638.
8. Demirezen D, Aksoy A (2010): Determination of heavy metals in bee honey using by inductively coupled plasma optical emission spectrometry (ICP-OES). GU J Sci, 18, 569-575.
9. Dimins F, Kuka P, Augspole I (2010): Characterisation of honey antioxidative properties. International Conference of Food Innova, 28-29- Oct. Latvia.
10. Dong R, Zheng Y, Xu B (2013): Phenolic Profiles and Antioxidant Capacities of Chinese Unifloral Honeys from Different Botanical and Geographical Sources. Food Bioprocess Technol, 6, 762–770.
11. Ertürk Ö, Şahin H, Kolaylı S, et al (2014): Antioxidant and antimicrobial activity of East Black Sea. Turk J Biochem, 39, 99–106.
12. Gheldof N, Wang XH, Engeseth NJ (2002): Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem, 50, 5870-5877.
13. Giorgi A, Madeo M, Baumgartner J, et al (2011): The Relationships between Phenolic Content, Pollen Diversity, Physicochemical Information and Radical Scavenging Activity in Honey. Molecules, 16, 336-342.
14. Güler A, Bakan A, Nisbet C, et al (2007): Determination of important biochemical proreties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup. Food Chem, 105, 1119–1125.
15. Javanmardia J, Stushnoff C, Locke E, et al (2003): Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem, 83, 547–550.
16. Kahraman A, Serters M, kokenT (2002): Flavonoids, Kocatepe Medical Journal, 3, 1-8.
17. Kesic A, Mazalovic M, Crnkic A, et al (2009): The Influence of L-Ascorbic Acid Content on Total Antioxidant Activity of Bee-Honey. European Journal of Scientific Research, 32, 95-101.
18. Kesic A, Crnkic A, Hodžic Z, et al (2012): Influence of Polyphenol Content on total Antioxidant Activity of Honey from Different Botanical and Geographical Origin. European Journal of Scientific Research, 89, 500-511.
19. Khalil MI, Sulaiman SA, Boukraa L (2010): Antioxidant Properties of Honey and Its Role in Preventing Health Disorder. The Open Nutraceuticals Journal, 3, 6-16.
20. Lianda RLP, Sant'ana LD, Echevarria A, et al (2012): Antioxidant activity and phenolic composition of brazilian honeys and their extracts. J Braz Chem Soc, 23, 618-627.
21. Meda A, Lamien CE, Romito M, et al (2005): Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well at their radical scavenging activity. Food Chem, 91, 571–577.
22. Nisbet C, Kazak F, Yuksel A (2018): Determination of Quality Criteria thatAllow Differentiation Between Honey Adulterated with Sugar and Pure Honey. Biological Trace Element Research, 186, 288-293.
23. Nisbet C, Guler A, Bıyık S (2019): Effects of different environmental conditions on the cognitive function of honeybee (Apis mellifera L.) and mineral content of honey. Ankara Üniv Vet Fak Derg, 66, 95-101.
24. Oddo LP, Bogdanov S (2004): Determination of honey botanical origin: problems and issues. Apidologie, 35, 2-3.
25. Ozkok A, Darcy B, Sorkun K (2010): Total total phenolic acid and total flavonoid content of turkish pine honeydew honey. JAAS, 2, 65-71.
26. SPSS. Statistical package for the social sciences User’s guide. SPSS Inc. 2004. Chicago IL 60606–6412, USA.
27. Vinson JA, Hontz BA (1995): Phenol antioxidant index: comparative antioxidant effectiveness of red and whitewines. J Agric Food Chem, 43, 401–403.
28. Vit P, Rodríguez-Malaver A, et al. (2009): Ex¬panded parameters to assess the quality of honey from Venezuelan bees (Apis mellifera). JAAS, 1, 72-81.

Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Veteriner Cerrahi
Bölüm	Araştırma Makalesi
Yazarlar	Deniz Aker 0000-0003-3959-6713 Cevat Nisbet 0000-0002-7042-4605
Yayımlanma Tarihi	3 Mart 2020
Yayımlandığı Sayı	Yıl 2020Cilt: 67 Sayı: 2

Kaynak Göster

APA	Aker, D., & Nisbet, C. (2020). Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 67(2), 133-136. https://doi.org/10.33988/auvfd.523745
AMA	Aker D, Nisbet C. Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins. Ankara Univ Vet Fak Derg. Mart 2020;67(2):133-136. doi:10.33988/auvfd.523745
Chicago	Aker, Deniz, ve Cevat Nisbet. “Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honey Collected from Different Botanical Origins”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 67, sy. 2 (Mart 2020): 133-36. https://doi.org/10.33988/auvfd.523745.
EndNote	Aker D, Nisbet C (01 Mart 2020) Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins. Ankara Üniversitesi Veteriner Fakültesi Dergisi 67 2 133–136.
IEEE	D. Aker ve C. Nisbet, “Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins”, Ankara Univ Vet Fak Derg, c. 67, sy. 2, ss. 133–136, 2020, doi: 10.33988/auvfd.523745.
ISNAD	Aker, Deniz - Nisbet, Cevat. “Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honey Collected from Different Botanical Origins”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 67/2 (Mart 2020), 133-136. https://doi.org/10.33988/auvfd.523745.
JAMA	Aker D, Nisbet C. Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins. Ankara Univ Vet Fak Derg. 2020;67:133–136.
MLA	Aker, Deniz ve Cevat Nisbet. “Antioxidant Activities, Total Phenolic and Flavonoid Contents of Honey Collected from Different Botanical Origins”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 67, sy. 2, 2020, ss. 133-6, doi:10.33988/auvfd.523745.
Vancouver	Aker D, Nisbet C. Antioxidant activities, total phenolic and flavonoid contents of honey collected from different botanical origins. Ankara Univ Vet Fak Derg. 2020;67(2):133-6.