Phenolic compounds and antioxidant and antibacterial activities of Algerian honeys
| Autor: | Sevgi Kolayli, Olga Escuredo, Sonia Yahiaoui, Salim Ouchemoukh, Nadia Amessis-Ouchemoukh, María Carmen Seijo, Amar Otmani, Ceren Birinci, María Shantal Rodríguez-Flores |
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| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences Antioxidant food.ingredient Vitamin C 030309 nutrition & dietetics medicine.medical_treatment food and beverages 04 agricultural and veterinary sciences 040401 food science Biochemistry Ferrous 03 medical and health sciences Minimum inhibitory concentration 0404 agricultural biotechnology food chemistry Polyphenol medicine Agar Chelation Food science Carotenoid Food Science |
| Zdroj: | Food Bioscience. 42:101070 |
| ISSN: | 2212-4292 |
| DOI: | 10.1016/j.fbio.2021.101070 |
| Popis: | Twenty-six samples of Algerian honeys were analyzed to determine their color intensity, content of bioactive compounds using colorimetric methods and phenolic profile using a high-performance liquid chromatography-ultraviolet (HPLC-UV) analysis. The antioxidant activities of the samples were estimated using 6 methods (1,1-diphenyl-2-picrilhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid free radicals scavenging, reducing power, chelating ferrous activity, nitric oxide radical scavenging assay and β-carotene bleaching) and the antibacterial power was determined in vitro using agar diffusion tests and measuring minimal inhibitory concentration. The color of honeys ranged from light yellow to dark amber with an intensity ranging from 350 to 1510 mAU. The highest content of total polyphenols, flavonoids, carotenoids and vitamin C and the best antioxidant activity was obtained from dark honeys. Sixteen phenolic compounds (8 phenolic acids and 8 flavonoids) were quantified. The antibacterial tests showed that Staphylococcus aureus was the most sensitive strain compared to Salmonella typhi. The results allowed establishing a quantitative phenolic profile of Algerian honeys. The bioactive compounds, the antioxidant and antibacterial activities, of honey did not depend on its monofloral or polyfloral nature, but rather on the type of flowers foraged by the bees and its geographical origin. The dark color of honey is a good indicator of a higher antioxidant content and the best biological properties. |
| Databáze: | OpenAIRE |
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