Phenolic Acid Composition and Antioxidant Properties of Malaysian Honeys

被引：179

作者：

Khalil, M. I. ^{[2
]}

Alam, N. ^{[3
]}

Moniruzzaman, M. ^{[2
]}

Sulaiman, A. ^{[2
]}

Gan, S. H. ^{[1
]}

机构：

[1] Univ Sains Malaysia, Sch Med Sci, Ctr Human Genome, Kubang Kerian 16150, Kelantan, Malaysia

[2] Univ Sains Malaysia, Sch Med Sci, Dept Pharmacol, Kubang Kerian 16150, Kelantan, Malaysia

[3] Rajshahi Univ, Dept Bot, Rajshahi, Bangladesh

来源：

JOURNAL OF FOOD SCIENCE | 2011年 / 76卷 / 06期

关键词：

flavonoids; free radical-scavenging activity; Malaysian honey; phenolic acids; RADICAL SCAVENGING ACTIVITY; BOTANICAL ORIGIN; ABSCISIC-ACID; SAMPLES; FLAVONOIDS; OXIDATION; EXTRACTS; COLOR; HPLC;

D O I：

10.1111/j.1750-3841.2011.02282.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The phenolic acid and flavonoid contents of Malaysian Tualang, Gelam, and Borneo tropical honeys were compared to those of Manuka honey. Ferric reducing/antioxidant power assay (FRAP) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities were also quantified. All honey extracts exhibited high phenolic contents (15.21 +/- 0.51- 42.23 +/- 0.64 mg/kg), flavonoid contents (11.52 +/- 0.27- 25.31 +/- 0.37 mg/kg), FRAP values (892.15 +/- 4.97- 363.38 +/- 10.57 mu M Fe[II]/kg), and high IC50 of DPPH radical-scavenging activities (5.24 +/- 0.40- 17.51 +/- 0.51 mg/mL). Total of 6 phenolic acids (gallic, syringic, benzoic, trans-cinnamic, p-coumaric, and caffeic acids) and 5 flavonoids (catechin, kaempferol, naringenin, luteolin, and apigenin) were identified. Among the Malaysian honey samples, Tualang honey had the highest contents of phenolics, and flavonoids, and DPPH radical-scavenging activities. We conclude that among Malaysian honey samples, Tualang honey is the richest in phenolic acids, and flavonoid compounds, which have strong free radical-scavenging activities.

引用

页码：C921 / C928

页数：8

共 35 条

[1] Antioxidant activities and total phenolics of different types of honey [J].

Al-Mamary, M ;

Al-Meeri, A ;

Al-Habori, M .

NUTRITION RESEARCH, 2002, 22 (09) :1041-1047

[2] Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys [J].

Aljadi, AM ;

Kamaruddin, MY .

FOOD CHEMISTRY, 2004, 85 (04) :513-518

[3]

Aljady A.M., 2003, TURK J MED SCI, V33, P229

[4] Analysis of honey phenolic acids by hplc, its application to honey botanical characterization [J].

Andrade, P ;

Ferreres, F ;

Amaral, MT .

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, 1997, 20 (14) :2281-2288

[5] A review of the analytical methods to determine the geographical and botanical origin of honey [J].

Anklam, E .

FOOD CHEMISTRY, 1998, 63 (04) :549-562

[6] Radical scavenging activity of different floral origin honey and beebread phenolic extracts [J].

Baltrusaityte, Vilma ;

Venskutonis, Petras Rimantas ;

Ceksteryte, Violeta .

FOOD CHEMISTRY, 2007, 101 (02) :502-514

[7]

Benzie IFF, 1999, METHOD ENZYMOL, V299, P15

[8] Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics [J].

Beretta, G ;

Granata, P ;

Ferrero, M ;

Orioli, M ;

Facino, RM .

ANALYTICA CHIMICA ACTA, 2005, 533 (02) :185-191

[9] Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey [J].

Bertoncelj, Jasna ;

Dobersek, Urska ;

Jamnik, Mojca ;

Golob, Terezija .

FOOD CHEMISTRY, 2007, 105 (02) :822-828

[10] Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods [J].

Escarpa, A ;

González, MC .

ANALYTICA CHIMICA ACTA, 2001, 427 (01) :119-127

← 1 2 3 4 →