Effects of honey addition on antioxidative properties of different herbal teas

Polish Journal of Food and Nutrition Sciences

Volumn 65, Issue 2, 2015, Pages 127-135

  Toydemir, Gamze ^a   Capanoglu, Esra ^b   Kamiloglu, Senem ^b   Firatligil Durmus, Ebru ^b   Sunay, Asli E ^c   Samanci, Taylan ^c   Boyacioglu, Dilek ^b,c  

^a OKAN UNIVERSITY   (Turkey)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^c Scientific Bio Solutions   (Turkey)

Author keywords

Antioxidant capacity; Flavonoids; Herbal tea; Honey; Phenolics; Temperature

Indexed keywords

EID: 84975492634     PISSN: 12300322     EISSN: 20836007     Source Type: Journal    
DOI: 10.1515/pjfns-2015-0019     Document Type: Article

References (49)

1. 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.
2. Alvarez-Suarez J. M., Giampieri F., Battino M., Honey as a source of dietary antioxidants: Structures, bioavailability and evidence of protective effects against human chronic diseases. Curr. Med. Chem., 2013, 20, 621-638.
3. Alvarez-Suarez J. M., Giampieri F., Damiani E., Astolfi P., Fattorini D., Regoli F., Quiles J. L., Battino M., Radical-scavenging activity, protective effect against lipid peroxidation and mineral contents of monofloral Cuban honeys. Plant Foods Hum. Nutr., 2012a, 67, 31-38.
4. Alvarez-Suarez J. M., Giampieri F., Gonzalez-Paramas A. M., Damiani E., Astolfi P., Martinez-Sanchez G., Bompadre S., Quiles J. L., Santos-Buelga C., Battino M., Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food Chem. Toxicol., 2012b, 50, 1508-1516.
5. Alvarez-Suarez J. M., Tulipani S., Diaz D., Estevez Y., Romandini S., Giampieri F., Damiani E., Astolfi P., Bompadre S., Battino M., Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food Chem. Toxicol., 2010, 48, 2490-2499.
6. Al-Waili N. S., Salom K., Butler G., Al Ghamdi A. A., Honey and microbial infections: a review supporting the use of honey for microbial control. J. Med. Food., 2011, 14, 1079-1096.
7. Alzahrani H. A., Alsabehi R., Boukraa L., Abdellah F., Bellik Y., Bakhotmah B. A., Antibacterial and antioxidant potency of floral honeys from different botanical and geographical origins. Molecules, 2012, 17, 10540-10549.
8. Anam O. O., Dart R. K., Influence of metal ions on hydroxymethylfurfural formation in honey. Anal. Proc. Incl. Anal. Commun., 1995, 32, 515-517.
9. Apak R., Guclu K., Ozyurek M., Karademir S. E., Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J. Agric. Food Chem., 2004, 52, 7970-7981.
10. Apak R., Guclu K., Ozyurek M., Karademir S. E., Ercag E., The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. Int. J. Food Sci. Nutr., 2006, 57, 292-304.
11. Apak R., Guclu K., Demirata B., Ozyurek M., Celik S. E., Bektasoglu B., Berker K. I., Ozyurt D., Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules, 2007, 12, 1496-1547.
12. Bath P. K., Singh N., A comparison between Helianthus annuus & Eucalyptus lanceolatus honey. Food Chem., 1999, 67, 389-397.
13. Belitz H. D., Grosch W., Food Chemistry. 1999, Springer-Verlag; Berlin, Germany, pp. 252-261.
14. Box J. D., Investigation of the Folin-Ciocalteau phenol reagent for the determination of polyphenolic substances in natural waters. Water Res., 1983, 17, 511-525.
15. Brudzynski K., Miotto D., Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity. Food Chem., 2011a, 127, 1023-1030.
16. Brudzynski K., Miotto D., The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys. Food Chem., 2011b, 125, 570-575.
17. Brudzynski K., Miotto D., The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys. Food Chem., 2011c, 124, 869-874.
18. Capanoglu E., Beekwilder J., Boyacioglu D., Hall R., De Vos R., Changes in antioxidant and metabolite profiles during production of tomato paste. J. Agric. Food Chem., 2008, 56, 964-973.
19. Chang X., Wang J., Yang S., Chen S., Song Y., Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys. Food Funct., 2011, 9, 541-546.
20. Chang C. C., Yang M. H., Wen H. M., Chern J. C., Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J. Food Drug Anal., 2002, 10, 178-182.
21. Codex standard for honey, codex stan-12 (1981, REV 2 2001) [http://www.codexalimentarius.org/input/download/standards/310/cxs-012e.pdf]. Retrieved November 24, 2013.
22. Craig W. J., Health-promoting properties of common herbs. Am. J. Clin. Nutr., 1999, 70, 491S-499S.
23. Erejuwa O. O., Sulaiman S. A., Ab Wahab, M. S., Honey: a novel antioxidant. Molecules, 2012, 17, 4400-4423.
24. Escuredo O., Fernandez-Gonzalez M., Rodriguez-Flores M. S., Seijo-Rodriguez A., Seijo-Coello M. C., Influence of the botanical origin of honey from north western Spain in some antioxidant components. J. Api. Sci., 2013, 57, 5-14.
25. Fallico B., Zappala M., Arena E., Verzera, A., Effects of conditioning on HMF content in unifloral honeys. Food Chem., 2004, 85, 305-313.
26. Frankel S., Robinson G. E., Berenbaum M. R., Antioxidant capacity and correlated characteristics of 14 unifloral honeys. J. Apic. Res., 1998, 37, 27-31.
27. Gheldof N., Engeseth N. J., 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., 2002, 50, 3050-3055.
28. Guclu K., Altun M., Ozyurek M., Karademir S. E., Apak R., Antioxidant capacity of fresh, sun- and sulfited-dried Malatya apricot (Prunus Armeniaca) assayed by CUPRAC, ABTS/TEAC and Folin methods. Int. J. Food Sci. Technol., 2006, 41, 76-85.
29. Israili Z. H., Antimicrobial properties of honey. Am. J. Ther., 2014, 21, 304-323.
30. Karabournioti S., Zervalaki P., The effect of heating on honey HMF and invertase. Apiacta, 2001, 36, 177-181.
31. Keli S. O., Hertog M. G. L., Feskens E. J. M., Kromhout D., Dietary flavonoids, antioxidant vitamins, and incidence of stroke. Arch. Intern. Med., 1996, 156, 637-642.
32. Kumaran A., Karunakaran R. J., Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chem., 2006, 97, 109-114.
33. Kus P. M., Congiu F., Teper D., Sroka Z., Jerkovic I., Tuberoso C. I. G., Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT-Food Sci. Technol., 2014, 55, 124-130.
34. Meda A., Lamien C. E., Romito M., Millogo J., Nacoulma O. G., Determination of the totalphenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem., 2005, 91, 571-577.
35. Niki E., Antioxidant capacity: Which capacity and how to assess it? J. Berry Res., 2011, 1, 169-176.
36. Park Y. S., Jung S. T., Kang S. G., Delgado-Licon E., Katrich E., Tashma Z., Trakhtenberg S., Gorinstein S., Effect of ethylene treatment on kiwifruit bioactivity. Plant Foods Hum. Nutr., 2006, 61, 151-156.
37. Persano Oddo L., Piana L., Bogdanov S., Bentabol A., Gotsiou P., Kerkvliet J., Martin P., Morlot M., Ortiz Valbuena A., Ruoff K., Von Der Ohe K., Botanical species giving unifloral honey in Europe. Apidologie, 2004, 35, 82-93.
38. 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.
39. Shahidi F., Antioxidants in food and food antioxidants. Nahrung, 2000, 44, 158-163.
40. Silici S., Sarioglu K., Karaman K., Determination of polyphenols of some Turkish honeydew and nectar honeys using HPLC-DAD. J. Liq. Chromatogr. Relat. Technol., 2013, 36, 2330-2341.
41. The National Honey Board, 2002, Honey - health and therapeutic qualities. Available from: [www.nhb.org/download/factsht/compendium.pdf] (12 11 04).
42. Trevisanato S. I., Young-in Kim M. D., Tea and health. Nutr. Rev., 2000, 58, 1-10.
43. Turkish Honey Standard. TS 3036, 2002, Ankara, Turkey.
44. Turkmen N., Sari F., Poyrazoglu E. S., Velioglu Y. S., Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem., 2006, 95, 653-657.
45. Van Dokkum W., Frolich W., Saltmarsh M., Gee J., The health effects of bioactive plant components in food: results and opinions of the EU COST 926 action. Br. Nutr. Foundation Nutr. Bull., 2008, 33, 133-139.
46. Velioglu Y. S., Mazza G., Gao L., Oomah B. D., Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem., 1998, 46, 4113-4117.
47. Verzelloni E., Tagliazucchi D., Conte A., Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem., 2007, 105, 564-571.
48. Wilczynska A., Phenolic content and antioxidant activity of different types of Polish honey - A short report. Pol. J. Food Nutr. Sci., 2010, 60, 309-313.
49. Zhishen J., Mengcheng T., Jianming W., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 1999, 64, 555-559.