Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins
Honey has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. H...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2021-10-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/138 |
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| author | Alma Delia Hernández-Fuentes David Chávez-Borges Antonio de Jesús Cenobio-Galindo Andrea Paloma Zepeda-Velázquez Ana Cristina Figueira Rubén Jiménez-Alvarado Rafael Germán Campos-Montiel |
| author_facet | Alma Delia Hernández-Fuentes David Chávez-Borges Antonio de Jesús Cenobio-Galindo Andrea Paloma Zepeda-Velázquez Ana Cristina Figueira Rubén Jiménez-Alvarado Rafael Germán Campos-Montiel |
| author_sort | Alma Delia Hernández-Fuentes |
| collection | DOAJ |
| description | Honey has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. Hepatoprotective activity was measured by inhibitition of β-glucuronidase; gastroprotective activity was determined by inhibition of urease; antioxidant activity was evaluated by 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods. All the parameters showed significant differences (p<0.05) among honey samples. The total phenolic content ranged from 18.02 to 102.77 mg GAE 100 g-1. The colour ranged from extra light amber to dark amber. Inhibition of β-glucuronidase ranged from 23.70% to 36.00%, while urease inhibition ranged between 7.64% and 63.80%. The antioxidant activity by ABTS was between 44.68 and 441.56 mg AAE 100 g-1, and DPPH showed activities ranging from 35.64 to 573.06 mg AAE 100 g-1. All honey samples contained bioactive compounds and displayed functional properties; therefore, the honeys from this region of Mexico offer attractive characteristics for their potential use in the food industry. |
| format | Article |
| id | doaj-art-e120ab5a4d774fa1886b50b703abd58d |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2021-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-e120ab5a4d774fa1886b50b703abd58d2025-08-20T02:21:51ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542021-10-0110210.7455/ijfs/10.2.2021.a6Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral originsAlma Delia Hernández-Fuentes0David Chávez-Borges1Antonio de Jesús Cenobio-Galindo2Andrea Paloma Zepeda-Velázquez3Ana Cristina Figueira4Rubén Jiménez-Alvarado5Rafael Germán Campos-Montiel6Universidad Autónoma del Estado de Hidalgo, Pachuca, MexicoUniversidad Autónoma del Estado de Hidalgo, Pachuca, MexicoUniversidad Autónoma del Estado de Hidalgo, Pachuca, MexicoUniversidad Autónoma del Estado de Hidalgo, Pachuca, MexicoUniversity of the AlgarveUniversidad Autónoma del Estado de Hidalgo, Pachuca, MexicoUniversidad Autónoma del Estado de Hidalgo, Pachuca, MexicoHoney has long been used as a food and has been reported to have potential health benefits. In this work, total phenol content, colour and antioxidant and hepatoprotective activities of honey samples of different floral origins from the State of Hidalgo, Mexico were explored using in vitro assays. Hepatoprotective activity was measured by inhibitition of β-glucuronidase; gastroprotective activity was determined by inhibition of urease; antioxidant activity was evaluated by 2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods. All the parameters showed significant differences (p<0.05) among honey samples. The total phenolic content ranged from 18.02 to 102.77 mg GAE 100 g-1. The colour ranged from extra light amber to dark amber. Inhibition of β-glucuronidase ranged from 23.70% to 36.00%, while urease inhibition ranged between 7.64% and 63.80%. The antioxidant activity by ABTS was between 44.68 and 441.56 mg AAE 100 g-1, and DPPH showed activities ranging from 35.64 to 573.06 mg AAE 100 g-1. All honey samples contained bioactive compounds and displayed functional properties; therefore, the honeys from this region of Mexico offer attractive characteristics for their potential use in the food industry.https://www.iseki-food-ejournal.com/article/138PhenolsFlavonoidsColourβ-glucuronidaseUrease |
| spellingShingle | Alma Delia Hernández-Fuentes David Chávez-Borges Antonio de Jesús Cenobio-Galindo Andrea Paloma Zepeda-Velázquez Ana Cristina Figueira Rubén Jiménez-Alvarado Rafael Germán Campos-Montiel Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins International Journal of Food Studies Phenols Flavonoids Colour β-glucuronidase Urease |
| title | Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins |
| title_full | Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins |
| title_fullStr | Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins |
| title_full_unstemmed | Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins |
| title_short | Characterization of total phenol and flavonoid contents, colour, functional properties from honey samples with different floral origins |
| title_sort | characterization of total phenol and flavonoid contents colour functional properties from honey samples with different floral origins |
| topic | Phenols Flavonoids Colour β-glucuronidase Urease |
| url | https://www.iseki-food-ejournal.com/article/138 |
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