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Amino acid composition and antioxidant capacity of Spanish honeys.
J Agric Food Chem. 2007 Jan 24; 55(2):360-5.JA

Abstract

The amino acid composition of 53 honey samples from Spain, consisting of 39 floral, 5 honeydew, and 9 blend honeys, has been determined. Physicochemical characteristics, polyphenolic content, amino acid composition, and estimation of the radical scavenging capacity against the stable free radical DPPH of the honey samples were analyzed. The resulting data have been statistically evaluated. The results showed that pH, acidity, net absorbance, electrical conductivity, and total polyphenolic contents of the honeys showed a strong correlation with the radical scavenging capacity. The correlation between the radical scavenging capacity of honey and amino acid contents was high with 18 of the 20 amino acids detected, with correlation values higher than those obtained for polyphenolic content. These results suggest that the amino acid composition of honey is an indicator of the sample's scavenging capacity.

Authors+Show Affiliations

Departamento de Investigación Agroalimentaria, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encin, Apartado 127, 28800 AlcalA de Henares, Madrid, Spain. rosana.perez@madrid.orgNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17227066

Citation

Pérez, Rosa Ana, et al. "Amino Acid Composition and Antioxidant Capacity of Spanish Honeys." Journal of Agricultural and Food Chemistry, vol. 55, no. 2, 2007, pp. 360-5.
Pérez RA, Iglesias MT, Pueyo E, et al. Amino acid composition and antioxidant capacity of Spanish honeys. J Agric Food Chem. 2007;55(2):360-5.
Pérez, R. A., Iglesias, M. T., Pueyo, E., Gonzalez, M., & de Lorenzo, C. (2007). Amino acid composition and antioxidant capacity of Spanish honeys. Journal of Agricultural and Food Chemistry, 55(2), 360-5.
Pérez RA, et al. Amino Acid Composition and Antioxidant Capacity of Spanish Honeys. J Agric Food Chem. 2007 Jan 24;55(2):360-5. PubMed PMID: 17227066.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Amino acid composition and antioxidant capacity of Spanish honeys. AU - Pérez,Rosa Ana, AU - Iglesias,María Teresa, AU - Pueyo,Encarnación, AU - Gonzalez,Montserrat, AU - de Lorenzo,Cristina, PY - 2007/1/18/pubmed PY - 2007/4/6/medline PY - 2007/1/18/entrez SP - 360 EP - 5 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 2 N2 - The amino acid composition of 53 honey samples from Spain, consisting of 39 floral, 5 honeydew, and 9 blend honeys, has been determined. Physicochemical characteristics, polyphenolic content, amino acid composition, and estimation of the radical scavenging capacity against the stable free radical DPPH of the honey samples were analyzed. The resulting data have been statistically evaluated. The results showed that pH, acidity, net absorbance, electrical conductivity, and total polyphenolic contents of the honeys showed a strong correlation with the radical scavenging capacity. The correlation between the radical scavenging capacity of honey and amino acid contents was high with 18 of the 20 amino acids detected, with correlation values higher than those obtained for polyphenolic content. These results suggest that the amino acid composition of honey is an indicator of the sample's scavenging capacity. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17227066/Amino_acid_composition_and_antioxidant_capacity_of_Spanish_honeys_ L2 - https://dx.doi.org/10.1021/jf062055b DB - PRIME DP - Unbound Medicine ER -