Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Water Content
2.2.2. Total Phenolic Content (TPC)
2.2.3. Total Content of Phenolic Acids (TCPA)
2.2.4. Determination of Free Radical Scavenging Activity by DPPH Method
2.2.5. ABTS Radical Scavenging Assay
2.2.6. Brown Pigment Formation
2.2.7. Color Analysis
2.2.8. Melanoidin Content Estimation
2.2.9. Color Coordinates
2.2.10. Analysis of Phenolic Compounds by HPLC
2.3. Statistical Analysis
3. Results and Discussion
3.1. Water Content
3.2. Total Phenolic Content
3.3. Total Content of Phenolic Acids
3.4. DPPH and ABTS Assay
3.5. Color
3.6. Analysis of Phenolic Compounds by HPLC
3.7. Correlations
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Council Directive 2001/110/EC relating to honey. Off. J. Eur. Communities 2001, L10, 47–52.
- Sakač, M.B.; Jovanov, P.T.; Marić, A.Z.; Pezo, L.L.; Kevrešan, Ž.S.; Novakowić, A.R.; Nedeljković, N.M. Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia). Food Chem. 2019, 276, 15–21. [Google Scholar] [CrossRef] [PubMed]
- Smetanska, I.; Alharthi, S.S.; Selim, K.A. Physicochemical, antioxidant capacity and color analysis of six honeys from different origin. J. King Saud Univ.—Sci. 2021, 33, 101447. [Google Scholar] [CrossRef]
- Oroian, M.; Sorina, R. Honey authentication based on physicochemical parameters and phenolic compounds. Comput. Electron. Agric. 2017, 138, 148–156. [Google Scholar] [CrossRef]
- Socha, R.; Juszczak, L.; Pietrzyk, S.; Gałkowska, D.; Fortuna, T.; Witczak, T. Phenolic profile and antioxidant properties of Polish honeys. Int. J. Food Sci. Technol. 2011, 46, 528–534. [Google Scholar] [CrossRef]
- Bueno-Costa, F.M.; Zambiazi, R.C.; Bohmer, B.W.; Chaves, F.C.; da Silva, W.P.; Zanuso, J.T.; Dutra, I. Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil. LWT—Food Sci. Technol. 2016, 65, 333–340. [Google Scholar] [CrossRef]
- Wilczynska, A. Effect of filtration on colour, antioxidant activity and total phenolics. LWT—Food Sci. Technol. 2014, 57, 767–774. [Google Scholar] [CrossRef]
- Deng, J.; Liu, R.; Lu, Q.; Hao, P.; Xu, P.; Xu, A.; Zhang, J.; Tan, J. Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey. Food Chem. 2018, 252, 243–249. [Google Scholar] [CrossRef] [PubMed]
- Alvarez-Suarez, J.M.; Tulipani, S.; Díaz, 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. [Google Scholar] [CrossRef]
- Voidarou, C.; Alexopoulos, A.; Plessas, S.; Karapanou, A.; Mantzourani, I.; Stavropoulou, E.; Fotou, K.; Tzora, A.; Skoufos, I.; Bezirtzoglou, E. Antibacterial activity of different honeys against pathogenic bacteria. Anaerobe 2011, 17, 375–379. [Google Scholar] [CrossRef]
- Can, Z.; Yildiz, O.; Sahin, H.; Turumtay, E.A.; Silici, S.; Kolayli, S. An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chem. 2015, 180, 133–141. [Google Scholar] [CrossRef] [PubMed]
- Aazza, S.; Lyoussi, B.; Antunes, D.; Miguel, M.G. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. Int. J. Food Sci. Nutr. 2014, 65, 449–457. [Google Scholar] [CrossRef]
- El-Senduny, F.F.; Hegazi, N.M.; Elghani, G.E.A.; Farag, M.A. Manuka honey, a unique mono-floral honey. A comprehensive review of tis bioactives, metabolism, action mechanisms, and therapeutic merits. Food Biosci. 2021, 42, 101038. [Google Scholar] [CrossRef]
- Patel, S.; Cichello, S. Manuka honey: An emerging natural food with medicinal use. Nat. Prod. Bioprospect. 2013, 3, 121–128. [Google Scholar] [CrossRef]
- Gośliński, M.; Nowak, D.; Kłębukowska, L. Antioxidant properties and antimicrobial activity of manuka honey versus Polish honeys. J. Food Sci. Technol. 2020, 57, 1269–1277. [Google Scholar] [CrossRef] [PubMed]
- Kuś, P.M.; Szweda, P.; Jerković, I.; Tuberoso, C.I.G. Activity of Polish unifloral honeys against pathogenic bacteria and its correlation with colour, phenolic content, antioxidant capacity and other parameters. Lett. Appl. Microbiol. 2015, 62, 269–276. [Google Scholar] [CrossRef] [PubMed]
- Puścion-Jakubik, A.; Karpińska, E.; Moskwa, J.; Socha, K. Content of phenolic acids as a marker of Polish honey varieties and relationship with selected honey-quality-influencing variables. Antioxidants 2022, 11, 1312. [Google Scholar] [CrossRef]
- International Honey Commision. Available online: https://www.bee-hexagon.net/ (accessed on 10 May 2019).
- 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. [Google Scholar] [CrossRef]
- Al-Farsi, M.; Al-Amri, A.; Al-Hadhrami, A.; Al-Belushi, S. Color, flavonoids, phenolics and antioxidants of Omani honey. Heliyon 2018, 4, e00874. [Google Scholar] [CrossRef]
- El Sohaimy, S.A.; Masry, S.H.D.; Shehata, M.G. Physicochemical characteristics of honey from different origins. Ann. Agric. Sci. 2015, 60, 279–287. [Google Scholar] [CrossRef]
- da Silva, P.M.; Gauche, C.; Gonzaga, L.V.; Costa, A.C.O.; Fett, R. Honey: Chemical composition, stability and authenticity. Food Chem. 2016, 196, 309–323. [Google Scholar] [CrossRef] [PubMed]
- Popek, S.; Halagarda, M.; Kursa, K. A new model to identify botanical origin of Polish honeys based on the physicochemical parameters and chemometric analysis. LWT—Food Sci. Technol. 2017, 77, 482–487. [Google Scholar] [CrossRef]
- Derewiaka, D.; Majewska, E.; Kuzak, K.; Szadkowska, D. Comparison of volatiles and chemical composition of traditional and non-traditional honey available on Polish market. Appl. Sci. 2021, 11, 6371. [Google Scholar] [CrossRef]
- Priori, 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. [Google Scholar] [CrossRef] [PubMed]
- Anaya, J.A.; Lizama, V.; Alvarez, I.; Garcia, M.J. Impact of rutin and buckwheat (Fagopyrum esculentum) extract application on the volatile and phenolic composition of wine. Food Biosci. 2022, 48, 101919. [Google Scholar] [CrossRef]
- Wilczyńska, A. Methods applied to measuring of antioxidant activity of honey. Bromatol. I Chem. Tolksykologiczna 2009, 42, 870–874. [Google Scholar]
- Alves, A.; Ramos, A.; Gonçalves, M.M.; Bernardo, M.; Mendes, B. Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. J. Food Compos. Anal. 2013, 30, 130–138. [Google Scholar] [CrossRef]
- Habib, H.N.; Al Maqbqli, F.T.; Kamal, H.; Souka, U.D.; Ibrahim, W.H. Physicochemical and biochemical properties of honeys from arid regions. Food Chem. 2014, 153, 35–43. [Google Scholar] [CrossRef] [PubMed]
- Amarowicz, R. Antioxidant activity of Maillard reaction products. Eur. J. Lipid Sci. Technol. 2009, 111, 109–111. [Google Scholar] [CrossRef]
- Borrelli, R.C.; Visconti, A.; Mennella, C.; Anese, M.; Fogliano, V. Chemical characterization and antioxidant properties of coffee melanoidins. J. Agric. Food Chem. 2002, 50, 6527–6533. [Google Scholar] [CrossRef]
- Salonen, A.; Virjamo, V.; Tammela, P.; Fauch, L.; Julkunen-Tiitto, R. Screening bioactivity and bioactive constituents of Nordic unifloral honeys. Food Chem. 2017, 237, 214–224. [Google Scholar] [CrossRef]
- Kavanagh, S.; Gunnoo, J.; Passos, T.M.; Stout, J.C.; White, B. Physicochemical properties and phenolic content of honey from different floral origins and from rural versus urban landscapes. Food Chem. 2019, 272, 66–75. [Google Scholar] [CrossRef] [PubMed]
- do Nascimento, K.S.; Sattler, J.A.G.; Macedo, L.F.L.; González, C.V.S.; de Melo, I.L.P.; da Silva Araújo, E.; Granato, A.; de Almeida-Muradian, L.B. Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT—Food Sci. Technol. 2018, 91, 85–94. [Google Scholar] [CrossRef]
- Pauliuc, D.; Dranca, F.; Oroian, M. Antioxidant activity, total phenolic content, individual phenolics and physicochemical parameters suitability for Romanian honey authentication. Foods 2020, 9, 306. [Google Scholar] [CrossRef] [PubMed]
- Bouhlali, E.; Bammou, M.; Sellam, K.; Ramchoun, M.; Benlyas, M.; Alem, C.; Filali-Zegzouti, Y. Evaluation of antioxidants, antibacterial and antifungal activities of eleven monofloral honey samples collected from Morocco. J. Chem. Pharaceutical Res. 2016, 8, 299–306. [Google Scholar]
- Moniruzzaman, M.; Ibrahim, K.M.; Siti, A.S.; Siew, H.G. Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis meliffera. BMC Complemant. Altern. Med. 2013, 13, 43. [Google Scholar]
- Pontis, J.A.; Costa, L.A.A.; Silva, S.J.R.; Flach, A. Color, phenolic and flavonoid content, and antioxidant activity of honey form Roraima, Brazil. Food Sci. Technol. Camp. 2014, 34, 69–73. [Google Scholar] [CrossRef]
- Budzynski, K.; Miotto, D. Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity. Food Chem. 2011, 127, 1023–1030. [Google Scholar] [CrossRef]
- Imtara, H.; Elamine, Y.; Lyoussi, B. Physicochemical characterization and antioxidant activity of Palestinian honey samples. Food Sci. Nutr. 2018, 6, 2056–2065. [Google Scholar] [CrossRef]
- Hernanz, D.; Jara-Palacios, M.J.; Santos, J.L.; Pajuelo, A.G.; Heredia, F.J.; Terrab, A. The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationship with color and antioxidant activity. LWT—Food Sci. Technol. 2023, 180, 114724. [Google Scholar] [CrossRef]
- Becerril-Sánchez, A.L.; Quintero-Salazar, B.; Dublán-Garcia, O.; Escalona-Buendía, H.B. Phenolic compounds in honey and their relationship with antioxidant acticity, botanical origin, and color. Antioxidants 2021, 10, 1700. [Google Scholar] [CrossRef] [PubMed]
- 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 of honey: A review. Curr. Anal. Chem. 2009, 5, 293–302. [Google Scholar] [CrossRef]
Floral Sources | Moisture (%) | TPC (mg GAE/100 g) | TCPA (mg CAE/100 g) | AADPPH (%) | AAABTS (%) | |
---|---|---|---|---|---|---|
H1 | Robinia pseudoacacia | 17.8 d ± 0.0 | 16.90 a ± 0.30 | 4.29 a ± 0.00 | 21.2 a ± 1.8 | 5.4 a ± 1.7 |
H2 | Phacelia tanacetifolia Benth. | 18.9 e ± 0.2 | 39.96 e ± 0.66 | 3.83 a ± 0.02 | 50.0 c ± 1.4 | 16.1 cd ± 1.2 |
H3 | Tilia | 17.3 c ± 0.2 | 33.24 d ± 0.30 | 3.57 a ± 0.04 | 50.0 c ± 2.4 | 18.6 d ± 0.6 |
H4 | Brassica napus | 18.9 e ± 0.2 | 29.76 c ± 0.16 | 3.83 a ± 0.03 | 36.2 b ± 1.2 | 12.9 bc ± 0.9 |
H5 | Multifloral | 18.6 e ± 0.0 | 26.21 b ± 0.22 | 4.86 a ± 0.06 | 32.1 b ± 1.4 | 11.9 b ± 1.8 |
H6 | Fagopyrum esculetum | 16.5 b ± 0.2 | 185.76 g ± 0.90 | 18.83 d ± 0.36 | 49.4 c ± 1.5 | 71.8 g ± 1.2 |
H7 | Honeydew honey | 15.6 a ± 0.2 | 66.07 f ± 0.80 | 9.03 c ± 0.06 | 80.0 d ± 0.9 | 55.6 f ± 1.6 |
H8 | Leptospermum scoparium | 18.6 e ± 0.0 | 66.49 f ± 0.52 | 7.31 b ± 0.26 | 80.7 d ± 2.2 | 38.4 e ± 1.8 |
BPF | Pfund Scale (mm) | Color Description | Melanoidins (mAU) | |
---|---|---|---|---|
H1 | 0.132 a ± 0.002 | −5.7 a ± 0.4 | Water white | 78.7 a ± 2.5 |
H2 | 0.239 b ± 0.001 | 2.5 b ± 0.4 | Water white | 180.7 b ± 1.5 |
H3 | 0.280 c ± 0.001 | 11.7 c ± 0.2 | Extra white | 218.0 c ± 2.6 |
H4 | 0.358 e ± 0.002 | 33.8 f ± 0.2 | White | 241.3 d ± 6.7 |
H5 | 0.305 d ± 0.002 | 19.5 d ± 0.4 | White | 268.7 e ± 2.9 |
H6 | 1.037 h ± 0.002 | 69.0 g ± 0.4 | Light amber | 1206.3 h± 4.7 |
H7 | 0.511 f ± 0.001 | 33.1 f ± 0.2 | White | 487.3 f ± 1.2 |
H8 | 0.597 g ± 0.001 | 29.1 e ± 0.2 | White | 520.3 g ± 3.1 |
L* | a* | b* | |
---|---|---|---|
H1 | 71.8 e ± 0.3 | −1.5 c ± 0.0 | 14.4 d ± 0.2 |
H2 | 55.0 b ± 0.3 | 6.1 f ± 0.1 | 15.7 e ± 0.4 |
H3 | 52.0 a ± 2.1 | 3.1 e ± 0.1 | 18.5 f ± 1.7 |
H4 | 46.5 c ± 1.0 | −2.5 b ± 0.1 | 13.0 c ± 0.1 |
H5 | 53.7 ab ± 0.8 | 1.7 a ± 0.0 | 7.2 a ± 0.5 |
H6 | 39.1 d ± 0.6 | 1.8 a ± 0.2 | −2.6 b ± 0.3 |
H7 | 44.8 c ± 0.3 | 11.2 g ± 0.3 | 6.6 a ± 0.3 |
H8 | 52.9 ab ± 1.1 | 2.3 d ± 0.2 | 23.9 g ± 0.6 |
Gallic Acid | Chlorogenic Acid | Catechin | Syringic Acid | Epigallocatechin Gallate | p-Coumaric Acid | |
---|---|---|---|---|---|---|
H1 | 96.15 ± 0.02 | 2.06 ± 0.07 | 9.02 ± 0.05 | ND | ND | 2.02 ± 0.01 |
H2 | 144.06 ± 0.01 | ND * | 18.34 ± 0.11 | ND | ND | 1.36 ± 0.11 |
H3 | 122.52 ± 0.01 | 23.69 ± 0.21 | 71.63 ± 0.41 | 3.19 ± 0.13 | 4.00 ± 0.65 | 17.63 ± 0.21 |
H4 | 128.31 ± 0.02 | 4.84 ± 0.21 | 15.40 ± 0.51 | ND | ND | 2.40 ± 0.31 |
H5 | 167.57 ± 0.21 | 14.48 ± 0.43 | 11.08 ± 0.03 | ND | 9.67 ± 0.89 | 4.81 ± 0.05 |
H6 | 296.13 ± 0.02 | ND | 68.00 ± 0.37 | ND | 5.33 ± 0.73 | 1.40 ± 0.07 |
H7 | 276.52 ± 0.01 | 4.10 ± 0.21 | 16.10 ± 0.31 | ND | 7.33 ± 0.16 | ND |
H8 | 186.06 ± 0.01 | ND | 25.14 ± 0.21 | ND | ND | 8.41 ± 0.61 |
TPC | TCPA | AADPPH | AAABTS | BFP | Pfund Scale | Melanoidins | L* | a* | b* | Gallic Acid | Chlorogenic Acid | Catechin | Syringic Acid | Epigallocatechin Gallate | p-Coumaric Acid | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
TPC | 1 | |||||||||||||||
TCPA | 0.89 | 1 | ||||||||||||||
AADPPH | −0.99 | −0.94 | 1 | |||||||||||||
AAABTS | 0.97 | 0.76 | −0.94 | 1 | ||||||||||||
BPF | −0.87 | −0.55 | 0.80 | −0.96 | 1 | |||||||||||
Pfund Scale | −0.33 | −0.72 | 0.44 | −0.98 | −0.18 | 1 | ||||||||||
Melanoidins | 0.66 | 0.25 | −0.56 | 0.81 | 0.94 | 0.50 | 1 | |||||||||
L* | −0.84 | −0.50 | 0.76 | −0.97 | 0.99 | −0.24 | −0.96 | 1 | ||||||||
a* | −0.99 | −0.95 | 0.99 | −0.93 | 0.79 | 0.46 | −0.54 | 0.75 | 1 | |||||||
b* | −0.92 | −0.66 | 0.87 | −0.99 | 0.99 | −0.05 | −0.89 | 0.98 | 0.86 | 1 | ||||||
Gallic Acid | 0.00 | −0.44 | 0.12 | 0.24 | −0.50 | 0.94 | 0.76 | −0.55 | 0.14 | −0.38 | 1 | |||||
Chlorogenic Acid | 0.50 | 0.83 | −0.60 | 0.28 | 0.00 | −0.98 | −0.33 | 0.06 | −0.62 | −0.13 | −0.87 | 1 | ||||
Catechin | 0.76 | 0.97 | −0.83 | 0.58 | −0.33 | −0.87 | 0.00 | −0.27 | −0.84 | −0.45 | −0.66 | 0.94 | 1 | |||
Syringic Acid | −0.87 | −0.55 | 0.80 | −0.96 | 1.00 | −0.18 | −0.94 | 0.99 | 0.79 | 0.99 | −0.50 | 0.00 | −0.33 | 1 | ||
Epigallocate-Chin Gallate | 0.00 | 0.44 | −0.12 | −0.24 | 0.50 | −0.94 | −0.76 | 0.55 | −0.14 | 0.38 | −1.00 | 0.87 | 0.66 | 0.50 | 1 | |
p-Coumaric Acid | 0.19 | 0.60 | −0.31 | −0.05 | 0.33 | −0.99 | −0.62 | 0.38 | −0.32 | 0.19 | −0.98 | 0.94 | 0.79 | 0.33 | 0.98 | 1 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Majewska, E.; Drużyńska, B.; Derewiaka, D.; Ciecierska, M.; Pakosz, P. Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey. Foods 2024, 13, 2666. https://doi.org/10.3390/foods13172666
Majewska E, Drużyńska B, Derewiaka D, Ciecierska M, Pakosz P. Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey. Foods. 2024; 13(17):2666. https://doi.org/10.3390/foods13172666
Chicago/Turabian StyleMajewska, Ewa, Beata Drużyńska, Dorota Derewiaka, Marta Ciecierska, and Paulina Pakosz. 2024. "Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey" Foods 13, no. 17: 2666. https://doi.org/10.3390/foods13172666