Journal ArticleDOI
Physicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations.
Mônia Stremel Azevedo,Siluana Katia Tischer Seraglio,Greici Bergamo,Gabriela Rocha,Andressa Camargo Valese,Heitor Daguer,Marília Miotto,Luciano Valdemiro Gonzaga,Roseane Fett,Ana Carolina Oliveira Costa +9 more
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TLDR
The physicochemical characteristics, including mineral and phenolic composition, and the scavenging, reducing, and antimicrobial proprieties of bracatinga honeydew honey (bhh) from five different geographical locations, were investigated in this paper.Abstract:
Bracatinga (Mimosa scabrella Bentham) honeydew honey is a Brazilian dark honey in increasing international appreciation. In this sense, the knowledge of its composition and potential biological properties becomes indispensable. In the present study, the physicochemical characteristics, including mineral and phenolic composition, and the scavenging, reducing, and antimicrobial proprieties of bracatinga honeydew honey (bhh) from five different geographical locations, were investigated. Bhh proved to be a potential functional food due to its high content of minerals (up to 6395 mg kg−1) and phenolic compounds (up to 2393 µg 100 g−1) and high scavenging and reducing activities. High antimicrobial activity against four bacterial strains, with minimum inhibitory concentration values ranging from 10 to 60%, were also found. Additionally, through principal component analysis, partial discrimination of bhh was observed according to the geographical location, which favored the separation of samples from Lages, and mainly due to the presence of nectar in this honey, which was proposed for the samples from Bom Retiro.read more
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Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color.
Ana L. Becerril-Sánchez,Baciliza Quintero-Salazar,Octavio Dublán-García,Héctor B. Escalona-Buendía +3 more
TL;DR: A review of the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and sensory characteristics of honey can be found in this article, where the authors summarize, analyze, and update the status of the research that demonstrates the importance of these compounds in honey.
Journal ArticleDOI
Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food
Juraj Majtan,Juraj Majtan,Marcela Bucekova,Ioannis Kafantaris,Piotr Szweda,Katherine A. Hammer,Dimitris Mossialos +6 more
TL;DR: In this paper, an up-to-date narrative review aims to discuss the recent clinical evidence describing the use of honey in the management of various disorders including respiratory tract infections, metabolic and gastro-intestinal derangements.
Journal ArticleDOI
The in vitro and in vivo antibacterial activities of uniflorous honey from a medical plant, Scrophularia ningpoensis Hemsl., and characterization of its chemical profile with UPLC-MS/MS.
Tian Lin,Lei Huang,Ningna Cheng,Yuzhen Wang,Zhen Ning,Shaokang Huang,Yuanhua Wu,Tianbao Chen,Songkun Su,Yan Lin +9 more
TL;DR: Wang et al. as discussed by the authors explored the antimicrobial activity and mechanisms of honey sourced from medicinal plants, and revealed the composition-activity relationship, to facilitate their complementary and alternative application in the therapy of bacterial infectious diseases.
Journal ArticleDOI
Physicochemical and mineral contents of honey from Fitche and Addis Ababa districts in Ethiopia
TL;DR: In this paper , the physicochemical characteristics: moisture, ash, pH, free acidity, electrical conductivity, hydroxyl-methyl furfural, and reducing sugar were evaluated.
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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
TL;DR: In this paper, the use of Folin-Ciocalteu reagent rather than the FolinDenis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period was investigated.
Book
Official Methods of Analysis of AOAC International
William Horwitz,George W Latimer +1 more
TL;DR: In this article, the authors present official methods of analysis of AOAC International, official methods for analysis of aOAC-related project, and a set of methods for the analysis of their work.
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Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity.
TL;DR: In this paper, several honey samples (27) from Burkina Faso were analyzed to determine their total phenolic, flavonoid and proline contents as well as their radical scavenging activity.
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Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals
TL;DR: It is recommended that antioxidant capacity be expressed as vitamin C mg/100 g equivalent (VCEAC) using the ABTS assay, which can be used in both organic and aqueous solvent systems, employs a specific absorbance at a wavelength remote from the visible region, and requires a short reaction time.
Journal ArticleDOI
Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey
TL;DR: The results of the study showed that total phenolic content, antioxidant activity, and color parameters differ widely among different honey types as mentioned in this paper, and the relationship between the parameters analysed were found to be statistically significant (p < 0.05).