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Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey

Year 2018, Volume: 1 Issue: 1, 28 - 32, 01.04.2018

Özlem Saral

Abstract

Honey,
a natural product produced by honey bees (Apis mellifera),
is used as a sweetener and food source for human. Composition of honey varies depending on bee
collects nectar type of plants and environmental conditions. In this study,
flower and chestnut honeys, collected from different cities (Trabzon, Rize,
Bayburt ve Artvin)  of the Eastern Black
Sea Region, were investigated antioxidant activity.
For determination of antioxidant capacity, total
phenolic content, Copper
(II) Ion Reducing Antioxidant Capacity Assay (CUPRAC),
iron-reducing
antioxidant capacities (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical
scavenging capacity tests were selected. The total phenolic content varied from 20.05 to 57.18 mg/g
extract as gallic acid equivalent. The antioxidant activities found with CUPRAC
ranged from 1.37 to 3.40 µM/g, DPPH· scavenging activity as SC50
ranged from 22.36 to 115.53 mg/mL, FRAP value as FeSO4 equivalent were
varied from 1.25 to 49.32 µM/g exract. Chestnuts honey was
found to have higher antioxidant activity than flower honey all analyzes.

Keywords

Honey phenolic content antioxidan activity chestnut

References

  • Kolaylı, S., Aliyazıcıoğlu, R., Ulusoy, E. & Karaoğlu, Ş. (2008). Antioxidant and Antimicrobial Activities of Selected Turkish Honeys. Hacettepe Journal of Biology&Chemistry, 36,163-172.
  • Küçük, M., Kolayli, S., Karaoglu, Ş., Ulusoy, E., Baltacı, C. & Candan, F. (2007). Biological Activities and Chemical Composition of Three Honeys of Different Types from Anatolia. Food Chemistry, 100,526-534.
  • Mohammed, A. &Bash, M. (1997). International Symposium on Apitherapy, Cairo, Egypt,
  • Molan, P.C. (2001). Potential of Honey in the Treatment of Wounds And Burns. American Journal of Clinical Dermatology, 2,9–13.
  • Özdemir, C., Dağdemir, E., Özdemir, S. & Sağdic, O. (2008). The Effects of Using Alternative Sweeteners to Sucrose on Ice Cream Quality. Journal of Food Quality, 31, 415–428.
  • Sagdic, O., Silici, S. & Ekici, L. (2013). Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey. International Journal of Food Properties, 16,658-666.
  • Sarıkaya, A.O., Ulusoy, E., Öztürk, N., Tuncel, M. & Kolayli, S. (2009). Antioxidant Activity and Phenolic Acid Content of Chestnut Honey and Propolis. Journal of Food Biochemistry, 33,471-481.
  • Slinkard, K. & Singleton, V.L. (1977). Total Phenol Analysis: Automation and Comparison with Manuel Methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Socha, R., Juszczak, L., Pietrzyk, S. & Fortuna, T. (2009). Antioxidant Activity and Phenolic Composition of Herbhoneys. Food Chemistry, 113,568–574.
  • Ulusoy, E., Kolaylı, S. & Sarıkaya, A.O. (2010). Antioxidant and Antimicrobial Activity of Different Floral Origin Honeys From Turkiye, Journal of Food Biochemistry, 34,321–335.
  • Aljadi, A.M.& Kamaruddin, M.Y. (2004). Evaluation of The Phenolic Contents and Antioxidant Capacities of Two Malaysian floral Honeys. Food Chemistry, 85,513–518.
  • White Jr, J.W. (1984). Honey, The Hive and Honey Bee (7 th ed) Dadant and Sons, Hamilton, IL, USA, pp 491-530.
  • Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J. & Qian, M. (2002). Free Radical Scavenging Properties of Wheat Extracts. Journal of Agricultural and Food Chemistry, 50,1619-1624.
  • Al-Mamary, M.A., Al-Meeri, A. & Al-Habori, M. (2002). Antioxidant Activities and Total Phenolics of Different Types of Honey. Nutrition Research, 22,1041–1047.
  • Apak, R., Güçlü, K., Özyürek, M. & Karademir, S.E. (2004). Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 52,7970–7981.
  • Benzie, J.F.F. & Strain, J.J. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15-27.
  • Beratta, G., Granata, P., Ferrero, M., Orioli, M. & Facino, R.M. (2005). Standardization of Antioxidant Properties of Honey by A Combination of Spectrophotometric/Fluorimetric Assays and Chemometrics. Analitica Chimica Acta, 533,185-191.
  • Bertoncelj, J., Dobersek, U., Jamnik, M. & Golob, T. (2007). Evaluation of The Phenolic Content, Antioxidant Activity and Colour of Slovenian Honey. Food Chemistry, 105,822–828.
  • Can, Z., Yıldız, O., Sahin, H., Turumtay, E. A., Silici, S. & Kolaylı, S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141.
  • Crane, E. (1983). The Archaeology of Beekeeping, Gerald Duckworth & Co, London.
  • Gonzalez-Miret, M.L., Terrab, A., Hernanz, D., Fernandez-Recamales, M.A. & Heredia, F.J. (2005). Multivariate Correlation Between Color and Mineral Composition of Honeys and by Their Botanical Origin. Journal of Agricultural and Food Chemistry, 53, 2574–2580.

Year 2018, Volume: 1 Issue: 1, 28 - 32, 01.04.2018

Özlem Saral

Abstract

References

  • Kolaylı, S., Aliyazıcıoğlu, R., Ulusoy, E. & Karaoğlu, Ş. (2008). Antioxidant and Antimicrobial Activities of Selected Turkish Honeys. Hacettepe Journal of Biology&Chemistry, 36,163-172.
  • Küçük, M., Kolayli, S., Karaoglu, Ş., Ulusoy, E., Baltacı, C. & Candan, F. (2007). Biological Activities and Chemical Composition of Three Honeys of Different Types from Anatolia. Food Chemistry, 100,526-534.
  • Mohammed, A. &Bash, M. (1997). International Symposium on Apitherapy, Cairo, Egypt,
  • Molan, P.C. (2001). Potential of Honey in the Treatment of Wounds And Burns. American Journal of Clinical Dermatology, 2,9–13.
  • Özdemir, C., Dağdemir, E., Özdemir, S. & Sağdic, O. (2008). The Effects of Using Alternative Sweeteners to Sucrose on Ice Cream Quality. Journal of Food Quality, 31, 415–428.
  • Sagdic, O., Silici, S. & Ekici, L. (2013). Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey. International Journal of Food Properties, 16,658-666.
  • Sarıkaya, A.O., Ulusoy, E., Öztürk, N., Tuncel, M. & Kolayli, S. (2009). Antioxidant Activity and Phenolic Acid Content of Chestnut Honey and Propolis. Journal of Food Biochemistry, 33,471-481.
  • Slinkard, K. & Singleton, V.L. (1977). Total Phenol Analysis: Automation and Comparison with Manuel Methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Socha, R., Juszczak, L., Pietrzyk, S. & Fortuna, T. (2009). Antioxidant Activity and Phenolic Composition of Herbhoneys. Food Chemistry, 113,568–574.
  • Ulusoy, E., Kolaylı, S. & Sarıkaya, A.O. (2010). Antioxidant and Antimicrobial Activity of Different Floral Origin Honeys From Turkiye, Journal of Food Biochemistry, 34,321–335.
  • Aljadi, A.M.& Kamaruddin, M.Y. (2004). Evaluation of The Phenolic Contents and Antioxidant Capacities of Two Malaysian floral Honeys. Food Chemistry, 85,513–518.
  • White Jr, J.W. (1984). Honey, The Hive and Honey Bee (7 th ed) Dadant and Sons, Hamilton, IL, USA, pp 491-530.
  • Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J. & Qian, M. (2002). Free Radical Scavenging Properties of Wheat Extracts. Journal of Agricultural and Food Chemistry, 50,1619-1624.
  • Al-Mamary, M.A., Al-Meeri, A. & Al-Habori, M. (2002). Antioxidant Activities and Total Phenolics of Different Types of Honey. Nutrition Research, 22,1041–1047.
  • Apak, R., Güçlü, K., Özyürek, M. & Karademir, S.E. (2004). Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 52,7970–7981.
  • Benzie, J.F.F. & Strain, J.J. (1999). Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15-27.
  • Beratta, G., Granata, P., Ferrero, M., Orioli, M. & Facino, R.M. (2005). Standardization of Antioxidant Properties of Honey by A Combination of Spectrophotometric/Fluorimetric Assays and Chemometrics. Analitica Chimica Acta, 533,185-191.
  • Bertoncelj, J., Dobersek, U., Jamnik, M. & Golob, T. (2007). Evaluation of The Phenolic Content, Antioxidant Activity and Colour of Slovenian Honey. Food Chemistry, 105,822–828.
  • Can, Z., Yıldız, O., Sahin, H., Turumtay, E. A., Silici, S. & Kolaylı, S. (2015). An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141.
  • Crane, E. (1983). The Archaeology of Beekeeping, Gerald Duckworth & Co, London.
  • Gonzalez-Miret, M.L., Terrab, A., Hernanz, D., Fernandez-Recamales, M.A. & Heredia, F.J. (2005). Multivariate Correlation Between Color and Mineral Composition of Honeys and by Their Botanical Origin. Journal of Agricultural and Food Chemistry, 53, 2574–2580.
There are 21 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Özlem Saral

Publication Date April 1, 2018
Published in Issue Year 2018 Volume: 1 Issue: 1

Cite

APA Saral, Ö. (2018). Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey. Journal of Apitherapy and Nature, 1(1), 28-32.
AMA Saral Ö. Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey. J.Apit.Nat. April 2018;1(1):28-32.
Chicago Saral, Özlem. “Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey”. Journal of Apitherapy and Nature 1, no. 1 (April 2018): 28-32.
EndNote Saral Ö (April 1, 2018) Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey. Journal of Apitherapy and Nature 1 1 28–32.
IEEE Ö. Saral, “Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey”, J.Apit.Nat., vol. 1, no. 1, pp. 28–32, 2018.
ISNAD Saral, Özlem. “Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey”. Journal of Apitherapy and Nature 1/1 (April 2018), 28-32.
JAMA Saral Ö. Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey. J.Apit.Nat. 2018;1:28–32.
MLA Saral, Özlem. “Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey”. Journal of Apitherapy and Nature, vol. 1, no. 1, 2018, pp. 28-32.
Vancouver Saral Ö. Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey. J.Apit.Nat. 2018;1(1):28-32.
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