Botanical origin causes changes in nutritional profile and antioxidant activity of fermented products obtained from honey

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 32, 2012, Pages 8028-8035

  Dezmirean, Graţia I ^a   Mǎrghitaş, Liviu A ^a   Bobiş, Otilia ^a   Dezmirean, Daniel S ^a   Bonta, Victoriţa ^a   Erler, Silvio ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

antioxidant activity; fermentation; flavonoids; honey; honey must; organic acids; polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; BLACK LOCUST; COMPARATIVE STUDIES; ENZYMATIC AND NON-ENZYMATIC ANTIOXIDANTS; FLAVONOID CONTENT; HONEY; HONEY-MUST; HPLC SEPARATION; HUMAN BODIES; NUTRITIONAL PROFILES; POLYPHENOLS; POSITIVE CORRELATIONS; TOTAL PHENOLIC CONTENT;

AGENTS; FERMENTATION; FLAVONOIDS; ORGANIC ACIDS; PHENOLS;

FOOD PRODUCTS;

ANTIOXIDANT; FLAVONOID; POLYPHENOL;

ARTICLE; CALLUNA; COMPARATIVE STUDY; FERMENTATION; FLOWER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; METHODOLOGY; NUTRITIONAL VALUE; ROBINIA; TILIA;

ANTIOXIDANTS; CALLUNA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLAVONOIDS; FLOWERS; HONEY; NUTRITIVE VALUE; POLYPHENOLS; ROBINIA; TILIA;

EID: 84865126153     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3022282     Document Type: Article

References (56)

1. Lobo, V.; Patil, A.; Phatak, A.; Chandra, N. Free radicals, antioxidants and functional foods: Impact on human health Pharmacogn. Rev. 2010, 4, 118-126
2. Bunea, A.; Andjelkovic, M.; Socaciu, C.; Bobis, O.; Neacsu, M.; Verhé, R.; van Camp, J. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.) Food Chem. 2008, 108, 649-656
3. Kim, D.; Chun, O.; Kim, Y.; Moon, H.; Lee, C. Quantification of phenolics and their antioxidant capacity in fresh plums J. Agric. Food Chem. 2003, 51, 6509-6515
4. 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 (Pubitemid 38142496)
5. Gheldof, N.; Engeseth, N. J. Antioxidant capacity of honeys from various 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. 2002, 50, 3050-3055 (Pubitemid 34493623)
6. Isla, M. I.; Craig, A.; Ordoñez, R.; Zampini, C.; Sayago, J.; Bedascarrasbure, E.; Alvarez, A.; Salomón, V.; Maldonado, L. Physico chemical and bioactive properties of honeys from Northwestern Argentina LWT-Food Sci. Technol. 2011, 44, 1922-1930
7. Postmes, T.; Van den Boogaard, A. E.; Hazen, M. Honey for wounds, ulcers and skin graft preservation Lancet 1993, 341, 256-257
8. Khalil, M. I.; Sulaiman, S. A. The potential role of honey and its polyphenols in preventing heart diseases: a review Afr. J. Tradit., Complementary Altern. Med. 2010, 7, 315-321
9. Somal, N. A.; Coley, K. E.; Molan, P. C.; Hancock, B. M. Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey J. R. Soc. Med. 1994, 87, 9-12 (Pubitemid 24029945)
10. Ali, A. T.; al-Swayeh, O. A.; al-Humayyd, M. S.; Mustafa, A. A.; al-Rashed, R. S.; al-Tuwaijiri, A. S. Natural honey prevents ischaemia-reperfusion-induced gastric mucosal lesions and increased vascular permeability in rats Eur. J. Gastroenterol. Hepatol. 1997, 9, 1101-1107 (Pubitemid 27488876)
11. 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. Agric. Food Chem. 2000, 48, 4997-5000
12. Yao, L.; Datta, N.; Tomas-Barberan, F. A.; Ferreres, F.; Martos, I.; Singanusong, R. Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys Food Chem. 2003, 81, 159-168 (Pubitemid 36411720)
13. Ruisinger, B.; Schieberle, P. Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept J. Agric. Food Chem. 2012, 60, 4186-4194
14. Ferreres, F.; Andrade, P.; Tomás-Barberan, F. A. Natural occurrence of abscisic acid in heather honey and floral nectar J. Agric. Food Chem. 1996, 44, 2053-2056 (Pubitemid 126454412)
15. Trunchado, P.; Ferreres, F.; Bortolotti, L.; Sabatini, A. G.; Tomás-Barberan, F. A. Nectar flavonol rhamnosides are floral markers of acacia (Robinia pseudoacacia) honey J. Agric. Food Chem. 2008, 56, 8815-8824
16. Gil, M. I.; Ferreres, F.; Ortiz, A.; Subra, E.; Tomas-Barberan, F. A. Phenolic metabolites and floral origin of rosemary honey J. Agric. Food Chem. 1995, 43, 2833-2838
17. Martos, I.; Cossentini, M.; Ferreres, F.; Tomas-Barberan, F. A. Flavonoid composition of Tunisian honeys and propolis J. Agric. Food Chem. 1997, 45, 2824-2829 (Pubitemid 127481815)
18. Martos, I.; Ferreres, F.; Tomas-Barberan, F. A. Identification of flavonoid markers for the botanical origin of Eucalyptyus honey J. Agric. Food Chem. 2000a, 48, 1498-1502 (Pubitemid 30331479)
19. Martos, I.; Ferreres, F.; Yao, L. H.; DArcy, B. R.; Caffin, N.; Tomas-Barberan, F. A. Flavonoids in monospecific Eucalyptus honeys from Australia J. Agric. Food Chem. 2000b, 48, 4744-4748
20. Kime, R. M.; Morse, R. A.; Steinkraus, K. H. Mead: history, current technology and prospects Am. Bee J. 1998, 138, 121-123 (Pubitemid 128681667)
21. Vidrih, R.; Hribar, J. Studies on the sensory properties of mead and the formation of aroma compounds related to the type of honey Acta Aliment. 2007, 36, 151-162 (Pubitemid 47121868)
22. Pereira, A. P.; Dias, T.; Andrade, J.; Ramalhosa, E.; Estevinho, L. E. Mead production: selection and characterization assays of Saccharomyces cerevisiae strains Food Chem. Toxicol. 2009, 7, 2057-2063
23. Gupta, J. K.; Sharma, R. Production technology and quality characteristics of mead and fruit-honey wines: a review Nat. Prod. Rad. 2009, 8, 345-355
24. Nanda, K.; Taniguchi, M.; Ujike, S.; Ishihara, N.; Mori, H.; Ono, H.; Murooka, Y. Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (Komesu) and unpolished rice vinegar (Kurosu) produced in Japan Appl. Environ. Microbiol. 2001, 67, 986-990 (Pubitemid 32121400)
25. Natera, R.; Castro, R.; de Valme Garcia-Moreno, M.; Jesus Hernandez, M.; Garcia-Barroso, C. Chemometric studies of vinegars from different raw materials and processes of production J. Agric. Food Chem. 2003, 51, 3345-3351
26. Ilha, E. C.; SantAnna, E.; Torres, R. C.; Porto, R. C.; Meinert, E. M. Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale Acta Cient. Venez. 2000, 51, 231-235 (Pubitemid 32633730)
27. Sroka, P.; Tuszyński, T. Changes in organic acid contents during mead wort fermentation Food Chem. 2007, 104, 1250-1257 (Pubitemid 46764480)
28. Council Directive 2001/110/EC of 20 December 2001 relating to honey. Off. J. Eur. Union 2002, L10, 47-52.
29. Sanz, M. L.; Polemis, N.; Morales, V.; Corzo, N.; Drakoularakou, A.; Gibson, G. R.; Rastall, R. A. In vitro investigation onto the potential prebiotic activity of honey oligosaccharides J. Agric. Food Chem. 2005, 563, 2914-2921 (Pubitemid 40525252)
30. Bogdanov, S.; Martin, P.; Lüllman, C. Harmonised methods of the European honey commission Apidologie 1997, extra issue) 1-59 (Pubitemid 27422018)
31. Compendium of International Methods of Wine and Must Analysis; International Organisation of Vine and Wine (OIV): Paris, 1990.
32. Pereira, V.; Camara, J. S.; Cacho, J.; Marques, J. C. HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples J. Sep. Sci. 2010, 33, 1204-1215
33. Suárez-Luque, S.; Mato, I.; Huidobro, J. F.; Simal-Lozano, J.; Sancho, M. T. Rapid determination of minority organic acids in honey by high-performance liquid chromatography J. Chromatogr., A 2002, 955, 207-214 (Pubitemid 34460690)
34. Singleton, L. V.; Orthofer, R.; Lamuela-Raventos, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Methods Enzymol. 1999, 299, 152-178 (Pubitemid 28483890)
35. 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
36. Benzie, I. F. F.; Strain, J. J. The ferric reducing ability pf plasma (FRAP) as a measure of "antioxidant power": The FRAP assay Anal. Biochem. 1996, 239, 70-76
37. Mendes-Ferreira, A.; Cosme, F.; Barbosa, C.; Falco, V.; Inês, A.; Mendes-Faia, A. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production Int. J. Food Microbiol. 2010, 144, 193-198
38. Nozal, M. J.; Bernal, J. L.; Gómez, A.; Higes, M.; Mean, A. Determination of oxalic acid and other organic acids in honey and in some anatomic structures of bees Apidologie 2003, 34, 181-188 (Pubitemid 36463348)
39. Mato, I. S.; Huidobro, J. F.; Simal-Lozano, J. S.; Sancho, T. M. Rapid determination of nonaromatic organic acids in honey by capillary zone electrophoresis with direct ultraviolet detection J. Agric. Food Chem. 2006, 54, 1541-1550
40. Shimazu, Y.; Watanabe, M. Effects of yeast strains and environmental conditions on formation of organic acids in must during fermentation J. Ferment. Technol. 1981, 59, 27-32
41. Swallow, K. W.; Low, N. H. Analysis and quantification of the carbohydrates in honey using high-performance liquid chromatography J. Agric. Food Chem. 1990, 38, 1828-1832
42. Cotte, J. F.; Casabianca, H.; Chardon, S.; Lheritier, J.; Grenier-Laustalot, M. F. Chromatographic analysis of sugars applied to the characterization of monofloral honey Anal. Bioanal. Chem. 2004, 380, 698-705
43. Ramachandran, S.; Fontanille, P.; Pandey, A.; Larroche, C. Gluconic acid: properties, applications and microbial production Food Technol. Biotechnol. 2006, 44, 185-195 (Pubitemid 44033842)
44. Mǎrghitaş, L. A.; Dezmirean, D.; Moise, A.; Bobiş, O.; Bogdanov, S. Physicochemical and bioactive properties of different floral origin honeys from Romania Food Chem. 2009, 112, 863-867
45. Andrade, P.; Ferreres, F.; Amaral, T. M. Analysis of honey phenolic acids by HPLC, its application to honey botanical characterization J. Liq. Chromatogr. Relat. Technol. 1997, 20, 2281-2288 (Pubitemid 27315758)
46. Blasa, M.; Candiracci, M.; Accorsi, A.; Piacentini, P. M.; Albertini, M. C.; Piatti, E. Raw millefiori honey is packed full of antioxidants Food Chem. 2006, 97, 217-222 (Pubitemid 41828308)
47. Bertoncelj, J.; Golob, T.; Kropf, U.; Korošec, M. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach Int. J. Food Sci. Technol. 2011, 46, 1661-1671
48. Bonvehi, J. S.; Coll, F. V. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder Food Chem. 1997, 60, 365-370
49. Hole, A. S.; Rud, I.; Grimmer, S.; Sigl, S.; Narvhus, J.; Sahlstrøm, S. Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii and Lactobacillus reuteri J. Agric. Food Chem. 2012, 60, 6369-6375
50. Millet, A.; Lamy, E.; Jonas, D.; Stintzing, F.; Mersch-Sundermann, V. Fermentation enhances the biological activity of Allium cepa bulb extracts J. Agric. Food Chem. 2012, 60, 2148-2156
51. Yang, S. C.; Chen, T. I.; Li, K. Y.; Tsai, T. C. Change in phenolic compound content, reductive capacity and ACE inhibitory activity in Noni juice during traditional fermentation J. Food Drug Anal. 2007, 15, 290-298
52. Ferreres, F.; Andrade, P.; Tomás-Barberán, F. A. Flavonoids from Portuguese heather honey Z. Lebensm. Unters. Forsch. 1994, 1991, 32-37
53. Baltrušaitytė, V.; Venskutonis, P. R.; Čeksterytė , V. Radical scavenging activity of different floral origin honey and bee bread phenolic extracts Food Chem. 2007, 101, 502-514 (Pubitemid 44362981)
54. 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 (Pubitemid 41373335)
55. Huang, D.; Ou, B.; Prior, R. L. The chemistry behind antioxidant capacity assays J. Agric. Food Chem. 2005, 53, 1841-1856 (Pubitemid 40403051)
56. Prior, R. L.; Wu, X.; Schaich, K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements J. Agric. Food Chem. 2005, 53, 4290-4302 (Pubitemid 40936797)