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- Title
Characterization of Total Phenol and Flavonoid Contents, Colour, Functional Properties from Honey Samples with Different Floral Origins.
- Authors
DELIA HERNÁNDEZ-FUENTES, ALMA; CHÁVEZ-BORGES, DAVID; DE JESÚS CENOBIO-GALINDO, ANTONIO; PALOMA ZEPEDA-VELÁZQUEZ, ANDREA; FIGUEIRA, ANA CRISTINA; JIMÉNEZ-ALVARADO, RUBÉN; GERMÁN CAMPOS-MONTIEL, RAFAEL
- Abstract
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 oral 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.
- Subjects
MEXICO; HIDALGO (Mexico : State); FLAVONOIDS; HONEY; PHENOL; PHENOLS; COLOR; BIOACTIVE compounds
- Publication
International Journal of Food Studies, 2021, p346
- ISSN
2182-1054
- Publication type
Article
- DOI
10.7455/ijfs/10.2.2021.a6