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Pharmacognosy 2018
American Journal of Ethnomedicine
ISSN: 2348-9502
Page 71
April 16-17, 2018
Amsterdam, Netherlands
6
th
Edition of International Conference on
Pharmacognosy and
Medicinal Plants
Botanical origin and antioxidant activity of uni-and multifloral
Hungarian honeys
Alexandra Bodó, Ágnes Farkas
and
Marianna Kocsis
University of Pécs, Hungary
H
oney is a supersaturated solution of sugars, which contains
phenolic compounds, enzymes, free amino acids, minerals,
vitamins and proteins acting as minor components. It is well
established that honey has antioxidant effect, for which the
phenolic acids and flavonoids are responsible. The aim of this
study was to evaluate the antioxidant capacity of some floral
and honeydew honeys available on the Hungarian market,
with four different antioxidant techniques; and to classify the
honeys according to melissopalynological analysis. We applied
spectrophotometric methods: Folin-Ciocalteu (FC) assay and
1,1-diphenyl-2-picrylhydrazyl (DPPH) assay for antiradical
activity, trolox equivalent antioxidant capacity (TEAC) assay
for total antioxidant activity, ABS450 for color intensity and
one fluorimetric method: oxygen reactive antioxidant capacity
(ORAC) for the antilipoperoxidant activity. To classify the
botanical origin of honeys, we carried out qualitative and
quantitative melissopalynological analyses. The antioxidant
capacity measured by the Folin reagent reactivity correlated
with the color parameters, as well as with the antioxidant
activities measured with the other methods. Black locust honey
samples with pale color had the lowest (116 mAU), while dark
honeydew honeys called “meadow clary (Salvia pratensis)
honey” exhibited the highest (1617 mAU) radical scavenging
activity. Values ranged from 197.93±4.64 to 937.64±28.43 mg
GAE/kg, 89.14±26.9 to 240.15±47.3 µM TE/100g, 61.76±2.85
to 5.47±0.02, and 14.78±1.15 to 114.89±10.43 µM TE/g for the
FC, TEAC, DPPH (IC50), and ORAC assays, respectively. However,
the melissopalynological analysis revealed that the “meadow
clary honey” was in fact of multifloral origin. Among unifloral
honeys the chestnut (Castanea sativa) honeys (1037 mAU) had
the highest antioxidant activity (PC: 636.48±31.9 mg GAE/kg,
TEAC: 171.23±2.0 µMTE/100g, DPPH (IC50): 17.37±0.57, ORAC:
75.2±4.71 µM TE/g). The results of this study demonstrated that
the botanical origin and the color intensity of honeys have the
greatest influence on their antioxidant activity.
Figure 1:
Antioxidant activity of some Hungarian honey samples,
measured by Folin-Ciocalteu assay.
Recent Publications
1. Gorjanović S Z, Alvaraz-Suarez J M, Novaković M M,
Pastor F T, Pezo L, et al. (2013) Comparative analysis
of antioxidant activity of honey of different floral
sources using recently developed polarographic and
various spectrophotometric assays. Journal of Food
Composition and Analysis 30:13–18.
2. Song X Y, Yao Y F and YangWD (2012) Pollen analysis of
natural honeys from the Central Region of Shanxi, North
China. PLOS ONE 7(11):1–11.
3. Alvarez-Suarez J M, Tulipani S, Díaz D, Estevez Y,
Romandini S, et al. (2010) Antioxidant and antimicrobial
capacity of several monofloral Cuban honeys and their
correlation with color, polyphenol content and other
chemical compounds. Food and Chemical Toxicology
48:2490–2499.
4. Beretta G, Granata P, Ferrero M, Orioli M and Facino
R M (2005) Standardization of antioxidant properties
of honey by a combination of spectrophotometric/
fluorimetric assays and chemometrics. Analytica
Chimica Acta 553:185–191.
5. Ohe von der W, Oddo L P, Piana M, Morlot M and Martin
P (2004) Harmonized methods of melissopalynology.
Apidologie 35:18–25.
Alexandra Bodó et al., Am J Ethnomed 2018, Volume 5
DOI: 10.21767/2348-9502-C1-006