A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India

LWT

Volumn 74, Issue , 2016, Pages 504-513

  Nayik, Gulzar Ahmad ^a   Nanda, Vikas ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Color; Flavonoid; Multivariate analysis; Polyphenol; Potassium

Indexed keywords

ANTIOXIDANTS; COLOR; FLAVONOIDS; FOOD PRODUCTS; HIERARCHICAL CLUSTERING; HIERARCHICAL SYSTEMS; MINERALS; MULTIVARIANT ANALYSIS; PHENOLS; PLANTS (BOTANY); POTASSIUM;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DISCRIMINATING POWER; FLAVONOID; MULTI VARIATE ANALYSIS; POLYPHENOLS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

ELLAGIC ACID;

EID: 84989837512     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.016     Document Type: Article

References (54)

1. Aljadi, A.M., Kamaruddin, M.Y., Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chemistry 85 (2004), 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. Current Medicinal Chemistry 20 (2013), 621–638.
3. Andrade, P., Ferreres, F., Gil, M.I., Tomas-Barberan, F.A., Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresis. Food Chemistry 60 (1997), 79–84.
4. Arvouet-Grand, A., Vennat, B., Pourrat, A., Legret, P., Standardization of propolis extract and identification of principal constituents. Journal de Pharamacie de Belgique 49 (1994), 462–468.
5. Azeredo, L.C., Azeredo, M.A.A., de Souza, S.R., Dutra, V.M.L., Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chemistry 80 (2003), 249–254.
6. Baltrusaityte, V., Venskutonis, P.R., Ceksteryte, V., Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry 101 (2007), 502–514.
7. 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. Analytica Chimica Acta 533 (2005), 185–191.
8. Bertoncelj, J., Dobersek, U., Jamnik, M., Golob, T., Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry 105 (2007), 822–828.
9. Bogdanov, S., Jurendic, T., Sieber, R., Gallmann, P., Honey for nutrition and health: A review. Journal of American College of Nutrition 27:6 (2008), 677–689.
10. Bogdanov, S., Ruoff, K., Oddo, L.P., Physico-chemical methods for the characterisation of unifloral honeys: A review. Apidologie 35 (2004), 4–17.
11. Codex Alimentarius Standard for honey, Codex Alimentarius commission. 2001, FAO/OMS, Rome, 1–8.
12. Conti, M.E., Lazio region (central Italy) honeys: A survey of mineral content and typical quality parameters. Food Control 11:6 (2000), 459–463.
13. Czipa, N., Andrasi, D., Kovacs, B., Determination of essential and toxic elements in Hungarian honeys. Food Chemistry 175 (2015), 536–542.
14. Dimitrova, B., Gevrenova, R., Anklam, E., Analysis of phenolic acids in honeys of different floral origin by solid-phase extraction and high performance liquid chromatography. Phytochemical Analysis 18 (2007), 24–32.
15. Directorate of Horticulture Kashmir, 2015-16: Cited from: http://www.hortikashmir.gov.in. [25 July 2016].
16. Escuredo, O., Dobre, I., Fernandez-Gonzalez, M., Seijo, M.C., Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon. Food Chemistry 149 (2014), 84–90.
17. Fernandez-Torres, R., Perez-Bernal, J.L., Bello-Lopez, M.A., Callejon-Mochon, M., Jimenez-Sanchez, J.C., Guiraum-Perez, A., Mineral content and botanical origin of Spanish honeys. Talanta 65 (2005), 686–691.
18. Frankel, S., Robinson, G.E., Berenbaum, M.R., Antioxidant capacity and correlation characteristics of 14 unifloral honeys. Journal of Apicultural Research 37 (1998), 27–31.
19. 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. Journal of Agriculture and Food Chemistry 50 (2002), 3050–3055.
20. Gheldof, N., Xiao-Hong, W., Engeseth, N.J., Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agriculture and Food Chemistry 5 (2002), 5870–5877.
21. Gonzalez-Miret, M.L., Terrab, A., Hernanz, D., Fernandez-Recamales, M.A., Heredia, F.J., Multivariate correlation between color and mineral composition of honeys and by their botanical origin. Journal of Agriculture and Food Chemistry 53 (2005), 2574–2580.
22. Holderna-Kedzia, E., Kedzia, B., Research on an antioxidant capacity of honeys. Acta Agrobotanica 59 (2006), 265–269.
23. International Honey Commission, Harmonized methods of the international honey commission. 2009 http://www.ihc-platform.net/ihcmethods2009.pdf.
24. Jasicka-Misiak, I., Poliwoda, A., Deren, M., Kafarski, P., Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys. Food Chemistry 131:4 (2012), 1149–1156.
25. Kamboj, R., Bera, B.M., Nanda, V., Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys. International Journal of Food Science and Technology 48 (2013), 578–587.
26. Kaskoniene, V., Venskutonis, P.R., Floral markers in honey of various botanical and geographic origins: A review. Comprehensive Review in Food Science and Food Safety 9 (2011), 620–634.
27. Khalil, M.I., Alam, N., Moniruzzaman, M., Sulaiman, S.A., Gan, S.H., Phenolic acid composition and antioxidant properties of Malaysian honeys. Journal of Food Science 76:6 (2011), 921–928.
28. Khalil, M.I., Moniruzzaman, M., Boukraa, L., Benhanifia, M., Islam, M.A., Islam, M.N., et al. Physicochemical and antioxidant properties of algerian honey. Molecules 17 (2012), 11199–11215.
29. Kus, P.M., Jerkovic, I., Tuberoso, C.I.G., Marijanovic, Z., Sarolic, M., GC-MS Fingerprints and other physicochemical characteristics of rare unifloral Prunus cerasus L. honey. Natural Product Communication 8 (2013), 651–654.
30. Kus, P.M., Jerkovic, I., Tuberoso, C.I.G., Sarolic, M., The volatile profiles of a rare Apple (Malus domestica Borkh.) Honey: Shikimic acid-pathway derivatives, terpenes, and others. Chemistry & Biodiversity 10 (2013), 1638–1652.
31. Lachman, J., Kolihova, D., Miholova, D., Kosata, J., Titera, D., Kult, K., Analysis of minority honey components: Possible use for the evaluation of honey quality. Food Chemistry 101 (2007), 973–979.
32. Lazaridou, A., Biliaderis, C.G., Bacandritsos, N., Sabatini, A.G., Composition, thermal and rheological behavior of selected Greek honeys. Journal of Food Engineering 64 (2004), 9–21.
33. Liberato, M.C.T.C., Morais, S.M., Magalhaes, C.E.C., Magalhaes, I.L., Cavalcanti, D.B., Silva, M.M.O., Physico-chemical properties, mineral, and protein content of honey samples from Ceara state, Northeastern Brazil. Food Science and Technology (Campinas) 33 (2013), 38–46.
34. Martos, I., Ferreres, F., Tomas-Barberan, F.A., Identification of flavonoid markers for the botanical origin of Eucalyptus honey. Journal of Agriculture and Food Chemistry 48 (2000), 1498–1502.
35. Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G., Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry 91 (2005), 571–577.
36. Moniruzzaman, M., Khalil, M.I., Sulaiman, S.A., Gan, S.G., Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera. BMC Complimentary and Alternernative Medicine 13 (2013), 2–12.
37. Nanda, V., Sarkar, B.C., Sharma, H.K., Bawa, A.S., Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Composition and Analysis 16 (2003), 613–619.
38. Nayik, G.A., Dar, B.N., Nanda, V., Optimization of the process parameters to establish the quality attributes of DPPH radical scavenging activity, total phenolic content and total flavonoid content of apple (Malus domestica) honey using response surface methodology. International Journal of Food Properties 19 (2016), 1738–1748.
39. Nayik, G.A., Nanda, V., Characterization of the volatile profile of unifloral honey from Kashmir valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry. European Food Research and Technology 240:6 (2015), 1091–1100.
40. Nayik, G.A., Nanda, V., Physico-chemical, enzymatic, mineral and colour characterization of three different varieties of honeys from Kashmir Valley of India with a multivariate approach. Polish Journal of Food and Nutrition Sciences 2:65 (2015), 101–108.
41. Nayik, G.A., Nanda, V., Effect of thermal treatment and pH on antioxidant activity of saffron honey by using response surface methodology. Journal of Food Measurement and Characterization 10:1 (2016), 64–70.
42. Nayik, G.A., Shah, T.A., Muzaffar, K., Wani, S.A., Gull, A., Majid, I., et al. Honey: Its history and religious significance: A review. Universal Journal of Pharmacy 3:1 (2014), 5–8.
43. Noor, N., Sarfraz, R.A., Ali, S., Shahid, M., Antitumour and antioxidant potential of some selected Pakistani honeys. Food Chemistry 143 (2014), 362–366.
44. Pohl, P., Determination of metal content in honey by atomic absorption and emission spectrometries. Trends in Analytical Chemistry 28 (2009), 117–128.
45. Press Information Bureau, Government of India. (2013) URL http://pib.nic.in. [Accessed 13 April 2015].
46. Saxena, S., Gautam, S., Sharma, A., Physical, biochemical and antioxidant properties of some Indian honeys. Food Chemistry 118 (2010), 391–397.
47. Silva, L.R., Videira, R., Monteiro, A.P., Valentao, P., Andrade, P.B., Honey from Luso region (Portugal): Physicochemical characteristics and mineral contents. Microchemical Journal 93:1 (2009), 73–77.
48. Sulbarán de Ferrer, B., Ojeda de Rodríguez, G., Peña, J., Martínez, J., Morán, M., Mineral content of the honey produced in Zulia state, Venezuela. Archivos Latinoamericanos de Nutricion 54 (2004), 346–348.
49. Ursulin-trstenjak, N., Levanic, D., Primorac, L., Bosnir, J., Vahcic, N., Saric, G., Mineral profile of croatian honey and differences due to its geographical origin. Czech Journal of Food Science 33 (2015), 156–164.
50. USDA., United States standards for grades of extracted honey USDA. 1985, Agricultural Marketing Service, Washington DC.
51. Von Der Ohe, W., Oddo, L.P., Piana, M.L., Morlot, M., Martin, P., Harmonized methods of melissopalynology. Apidologie 35 (2004), 18–25.
52. White, J.W., Instrumental color classification of honey: Collaborative study. Journal of the Association of Official Analytical Chemists 67 (1984), 1129–1131.
53. Yao, L., Jiang, Y., Singanusong, R., Datta, N., Raymont, K., Phenolic acids and abscisic acid in Australian Eucalyptus Honeys and their potential for floral authentication. Food Chemistry 86 (2004), 169–177 2004.
54. Yatoo, M.I., Devi, S., Kumar, P., Tiwari, R., Sharma, M.C., Soil plant- animal micro mineral status and their interrelation in Kashmir valley. Indian Journal of Animal Science 81 (2011), 628–630.