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Pharmacognosy 2018
American Journal of Ethnomedicine
ISSN: 2348-9502
Page 77
April 16-17, 2018
Amsterdam, Netherlands
6
th
Edition of International Conference on
Pharmacognosy and
Medicinal Plants
Examination of the antioxidant potentials of phenolic extracts
of Iranian honey by different methods
Mahmoodreza Moein
Shiraz University of Medical Sciences, Iran
Statement of theProblem:
Honey is a natural substance produced
by bees and from ancient times, this compound has been
consumed by people. In oldest civilizations, honey was consumed
for both nutritional and medical purposes. Honey, prevents lipid
oxidation in meat and retardations oxidation reactions in food,
caused by light, heat and metals.
Objective:
In the present study, four phenolic extracts of Iranian
honey were examined for antioxidant potentials by DPPH and
NO radicals scavenging, reducing power and determination of
phenolic and flavonoid contents.
Methodology & Theoretical Orientation:
For preparation of
phenolic extracts of honey, Amberlite XAD-2 resin was used.
For DPPH radical scavenging, honey samples at different
concentration levels were mixed with DPPH. For evaluation of
NO radical scavenging, nitroprusside was used. For evaluation
antioxidants potential by FRAP method, FeCl3, acetate buffer,
and TPTZ solution was used. For determination phenolics,
Folin-Ciocalteu was used as a reagent. Flavonoid content of the
samples was determined using NaNO2.
Findings:
With respect to antioxidant properties, Gavan sample
presented the highest phenolic (3817±1.52 mg GAE/100 g) and
flavonoid contents (3.1±0.005 mg QE/100 g) and DPPH radical
scavenging (IC50= 2± 0.003 mg/ml). Bahareh honey possessed
the maximum NO radical scavenging (IC50=0.0403 ± 0.0009 mg/
ml) and Meymand honey presented the highest reducing power
by FRAP method (IC50= 0.0018± 0.000003 mg/ml).
Conclusion &Significance:
Honey samples presented antioxidant
potentials especially by NO radical scavenging.
Table 1:
Antioxidant potentials of 4 honey phenolic extracts by
different methods in comparison with antioxidant standards.
*Results are given as mean± SD values.
Table 2:
Total phenolic and flavonoid contents of four honeys
phenolic extracts.
aValues are expressed as mean± SD of three parallel
measurements (p<0.05); bGAE: Gallic acid equivalent; cQE:
Quercetin equivalent.
Mahmoodreza Moein, Am J Ethnomed 2018, Volume 5
DOI: 10.21767/2348-9502-C1-006
Ex minatio of he antioxidant potentials of phenolic extracts of Iranian honey by different
methods
Mahmoodreza Moein
Shiraz University of Medical Sciences, Iran
Abstract
Statement of the Problem:
Honey is a natural
substance produced by bees and from ancient
times, this compound has been consumed by
people. In oldest civilizations, honey was
consumed for both nutritional and medical
purposes. Honey, prevents lipid oxidation in
meat and retardations oxidation reactions in
food, caused by light, heat and metals.
Objective:
In the present study, four phenolic
extracts of Iranian honey were examined for
antioxidant potentials by DPPH and NO
radicals scavenging, reducing power and
determination of phenolic and flavonoid
conte ts.
Methodology & Theoretical Orientation:
For preparation of phenolic extracts of honey,
Amberlite XAD-2 resin was used. For DPPH
radical scavenging, honey samples at different
concentration levels were mixed with DPPH.
For evaluation of NO radical scavenging,
nitroprusside was used. For evaluation
antioxidants potential by FRAP method, FeCl
3
,
acetate buffer, and TPTZ solution was used.
For determination phenolics, Folin-Ciocalteu
was used as a reagent. Flavonoid content of the
samples was determined using NaNO
2.
Findings:
with respect to antioxidant
FRAP method (IC
50
= 0.0018± 0.000003
mg/ml).
*Results are given as mean± SD values.
Table 2:
Total phenolic and flavonoid contents
of four honeys phenolic extracts.
Sample
Phenolic
content
(mg
GAE/100g
honey)
b
Total
flavonoids(mg
QE/100g honey)
c
Gavan
3817± 1.52
3.1± 0.005
Zataria
102± 1
2.3± 0.015
Bahare
58± 1.06
1± 0.0015
Meymand
866± 1.15
2.7± 0.005
a
Values are expressed as mean± SD of three
parallel measurements (p<0.05);
b
GAE: Gallic
acid equivalent;
c
QE: Quercetin equivalent
Recent Publications
Devarajan S and Venugopal S (2012)
Antioxidant and α-amylase inhibition activities
of phenolic compounds in the extracts of
Indian honey. Chinese journal of Natural
Medicines 10:255–259.
Jaromír L C N, Alenahe J N V and Jan S
Examination of the antioxidant potentials of phenolic extracts of Iranian honey by different
methods
Mahmoodreza Moein
Shiraz University of Medical Sciences, Iran
Abstract
Statement of the Problem:
Honey is a natural
substance produced by bees and from ancient
times, this compound has been consumed by
people. In oldest civilizations, honey was
consumed for both nutritional and medical
purpos s. Honey, prevents lipid oxidation in
meat and retardations oxidation reactions in
food, caused by light, heat and metals.
Objective:
In the present study, four phenolic
extracts of Iranian ho ey w re examined for
antioxidant potentials by DPPH and NO
radicals scavenging, reducing power and
determination of phenolic and flavonoid
contents.
Methodology & Theo etic l Orientation:
For preparation of phenolic extracts of honey,
Amberlite XAD-2 resin was used. For DPPH
radical scavenging, honey samples at different
concentration levels were mixed with DPPH.
For evaluation of NO radical scavenging,
nitroprusside was used. For evaluation
antioxidants potential by FRAP method, FeCl
3
,
acetate buffer, and TPTZ solution was used.
For determination phenolics, Folin-Ciocalteu
was used as a reagent. Flavonoid content of the
samples was determined using NaNO
2.
Findings:
with respect to antioxidant
properties, Gavan sample presented the highest
phenolic (3817±1.52 mg GAE/100 g) and
flavonoid contents (3.1±0.005 mg QE/100 g)
and DPPH radical scavenging (IC
50
= 2± 0.003
mg/ml). Bahareh honey posse sed the
maximum
NO
radical
scavenging
(IC
50
=0.0403 ± 0.0009 mg/ml) and Meymand
honey presented the highest reducing power by
FRAP method (IC
50
= 0.0018± 0.000003
mg/ml).
Conclusion & Significance:
Honey samples
presented antioxidant potentials especially by
NO radical scavenging.
Table 1:
Antioxidant potentials of 4 honey
phenolic extracts by different methods in
comparison with antioxidant standards.
Samples
DPPH
radical
scavengi
ng
(IC
50
,
mg/ mL)
Nitric
oxide
scavengi
ng
ability%
(200
mg/mL)
Antioxida
nt
potential
by FRAP
method
(IC
50
, mg/
mL)
Gavan,
bee
2± 3.09
0.054 ±
0.002
0.652±
0.002
Zataria
>3.200
0.045±
0.0017
0.294±
0.0014
Bahare
>3.200
0.0403 ±
0.0009
>3.200
Meyman
d
>3.200
0.05±
0.0014
0.0018± ±
0.000003
Querceti
n
0.0265±
0.00006
0.07±
0.0016
0.009 ±
0.00003
*Results are given as mean± SD values.
Table 2:
Total phenolic and flavonoid contents
of four honeys phenolic extracts.
Sample
Phenolic
content
(mg
GAE/100g
honey)
b
Total
flavonoids(mg
QE/100g honey)
c