Characterisation of the phenolic and flavonoid fractions and antioxidant power of Italian honeys of different botanical origin

Journal of the Science of Food and Agriculture

Volumn 89, Issue 4, 2009, Pages 609-616

  Pichichero, Elena ^a   Canuti, Lorena ^a   Canini, Antonella ^a  

^a UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Antioxidant content; DPPH; FRAP; Honey; HPLC

Indexed keywords

EID: 62449287595     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3484     Document Type: Article

References (36)

1. Bertoncelj J, Doberšek U, Lamnik M and Golob T, Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 105:822-828 (2007).
2. Aljadi AM and Kamaruddin MY, Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem 85:513-518 (2004).
3. Al-Mamary M, Al-Meeri A and Al-Habori M, Antioxidant activities and total phenolics of different types of honey. Nutr Res 22:1041-1047 (2002).
4. Gheldof N, Wang XH and Engeseth NJ, Identification and quantification of antioxidant components of honey from various floral sources. J Agric Food Chem 50:5870-5877 (2002).
5. Baltrušaityte V, Venskutonis PR and Ceksteryte V, Radical scavenging activity of different floral origin honey and beebread phenolic extract. Food Chem 101:502-514 (2007).
6. Frankel S, Robinson GE and Berenbaum MR, Antioxidant capacity and correlated characteristics of 14 unifloral honeys. J Apicult Res 37:27-31 (1998).
7. Gheldof N and Engeseth NJ, 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 Agric Food Chem 50:3050-3055 (2002).
8. Gheldof N, Wang XH and Engeseth NJ, Buckwheat honey increases serum antioxidant capacity in humans. J Agric Food Chem 51:1500-1505 (2003).
9. McKibben J and Engeseth NJ, Honey as a protective agent against lipid oxidation in ground turkey. J Agric Food Chem 50:592-595 (2002).
10. Schramm DD, Karim M, Schrader HR, Holt RR, Cardetti M and Keen CL, Honey with high levels of antioxidants can provide protection to healthy human subjects. J Agric Food Chem 51:1732-1735 (2003).
11. Tonks AJ, Cooper RA, Jones KP, Blair S, Parton J and Tonks A, Honey stimulates inflammatory cytokine production from monocytes. Cytokine 21:242-247 (2003).
12. Tonks A, Cooper RA, Price AJ, Molan PC and Jones KP, Stimulation of TNF-α release in monocytes by honey. Cytokine 14:240-242 (2001).
13. Orsolic N, Terzic S, Sver L and Basic I, Honey-bee products in prevention and/or therapy of murine transplantable tumours. J Sci Food Agric 85:363-370 (2005).
14. Swellam T, Miyanaga N, Onozawa M, Hattori K, Kawai K, Shimazui T, et al, Antineoplastic activity of honey in an experimental bladder cancer implantation model: in vivo and in vitro studies. Int J Urol 10:213-219 (2003).
15. Blasa M, Candiracci M, Accorsi A, Piacentini MP, Albertini MC and Piatti E, Raw Millefiori honey is packed full of antioxidants. Food Chem 97:217-222 (2006).
16. Damien Dorman HJD, Kosar M, Kahlos K, Holm Y and Hiltunen R, Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties and cultivars. J Agric Food Chem 51:4563-4569 (2003).
17. Pastrana-Bonilla E, Akoh CC, Sellappan S and Krewer G, Phenolic content and antioxidant capacity of muscadine grape. J Agric Food Chem 51:5497-5503 (2003).
18. Alonso AM, Dominguez C, Guillén DA and Barroso GC, Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. J Agric Food Chem 50:3112-3115 (2002).
19. Ju EM, Lee SE, Hwang HJ and Kim JH, Antioxidant and anticancer activity of extract from Betula platyphylla var. japonica. Life Sci 74:1013-1026 (2004).
20. Vela L, de Lorenzo C and Pérez RA, Antioxidant capacity of Spanish honeys and its correlation with polyphenol content and other physicochemical properties. J Sci Food Agric 87:1069-1075 (2007).
21. Klejdus B, Vitamvásová D and Kubáň V, Reversed-phase high-performance liquid chromatographic determination of isoflavones in plant materials after isolation by solid-phase extraction. J Chromatogr A 839:261-263 (1999).
22. Heimler D, Vignolini P, Dini MG and Romani A, Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agric Food Chem 53:3053-3056 (2005).
23. Meda A, Lamien CE, Romito M, Millogo J and Nacoulma OG, Determination of total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 91:571-577 (2005).
24. Benzie IFF and Strain JJ, Ferric reducing/antioxidant power assay: direct measure of the total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Meth Enzymol 299:15-27 (1999).
25. Katalinic V, Milos M, Modun D, Musi I and Boban M, Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chem 86:593-600 (2004).
26. Tadhani MB, Patel VH and Subhash R, In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J Food Compos Anal 20:323-329 (2007).
27. Kubola J and Siriamornpun S, Phenolic contents and antioxidant activities of bitter gourd (Mamordica charantia L.) leaf, steam and fruit fraction extracts in vitro. Food Chem 110:881-890 (2008).
28. Maliauskas G, Venskutonis PR and van Beek TA, Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem 85:231-237 (2004).
29. Beretta G, Granata P, Ferrero M, Oriolia M and Maffei Facino R, Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal Chim Acta 533:185-191 (2005).
30. Kenjerić D, Mandić ML, Primorac L, Bubalo D and Perl A, Flavonoid profile of Robinia honeys produced in Croatia. Food Chem 102:683-690 (2007).
31. Dimitrova B, Gevrenova R and Anklam E, Analysis of phenolic acids in honey of different floral origin by solid-phase extraction and high-performance liquid chromatography. Phytochem Anal 18:24-32 (2007).
32. Tomás-Barberán FA, Martos I, Ferreres F, Radovic BS and Anklam E, HPLC flavonoid profile as markers for the botanical origin of European honey. J Sci Food Agric 81:485-496 (2001).
33. Canini A, Pichichero E, Alesiani D, Canuti L and Leonardi D, Nutritional and botanical interest of honey collected from protected natural areas. Plant Biosyst (in press).
34. Marinova D, Ribarova F and Atanassova M, Total phenolic and total flavonoid in Bulgarian fruit and vegetable. J Univ Chem Technol Metall 40:255-260 (2005).
35. Buratti S, Benedetti S and Cosio MS, Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta 71:1387-1392 (2007).
36. Gómez-Caravaca AM, Gómez-Romero M, Arráez-Roman D, Segura-Carretero A and Fernández-Gutierz A, Advances in the analysis of phenolic compounds in products derived from bees. J Pharmaceut Biomed 41:1220-1234 (2006).