Monofloral honeys by Sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity

被引:43
作者
Attanzio, Alessandro [1 ]
Tesoriere, Luisa [1 ]
Allegra, Mario [1 ]
Livrea, Maria A. [1 ]
机构
[1] Univ Palermo, Dept Biol Chem & Pharmaceut Sci & Technol STEBICE, Via Archirafi 28, I-90123 Palermo, Italy
来源
HELIYON | 2016年 / 2卷 / 11期
关键词
Food science;
D O I
10.1016/j.heliyon.2016.e00193
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
Thirty samples from thirteen Sicilian monofloral honeys by the local black honeybee, and two honeydew honeys, were studied to assess phenol content, reducing power and antioxidant capacity as well as correlations among these parameters. Honeys from Apiaceae showed the highest phenol amount and capacity to reduce ferric ion and stable chemical radicals, whereas honeys from Leguminosae the lowest. All honeys were active against myoglobin-derived radicals usually formed in red meat after storage and/or heating and significant correlation (p = 0.023) was found between flavonoid content and deactivation rate of this radical. Dill > almond > tangerine > thistle > sulla honeys inhibited formation of lipoperoxides in either iron/ascorbate or azoinitiator-induced membrane lipid oxidation, whereas eucalyptus honey was mostly effective in the metal-dependent model. Honeys by black honeybee possess remarkable reducing power and antioxidant potential against radicals of interest in dietary foodstuffs.
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页数:18
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