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Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys.
Int J Food Sci Nutr. 2014 Jun; 65(4):449-57.IJ

Abstract

In this study, 17 commercial honey samples from Morocco were analyzed. Four samples did not meet the international physicochemical standards due to high hydroxymethylfurfural content and low diastase activity. Phenol content varied from 163.82 mg gallic acid equivalent (GAE)/kg in citrus honey to 923.70 mg (GAE)/kg in thyme honey from Rachidia; flavonoid content ranged from 4.26 mg quercetin equivalent (QE)/kg in citrus honey to 139.62 mg QE/kg in black cumin honey. Black cumin honey had the highest peroxyl scavenging activity; oregano (from Zaraphyt) and thyme honeys (from Rachidia) had the highest ABTS (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulphonic acid]) scavenging activity; and thyme honey (Saouira) had the highest NO scavenging capacity. The antioxidant activity of Moroccan honeys was correlated with the phenol, flavonoid, and melanoidin contents. Dark honeys had higher antioxidant activity than light honeys. Samples with high sodium levels had lower free radical scavenging activity. On the other hand, calcium and magnesium increased the ABTS and peroxyl scavenging capacity, respectively, of honey samples. According to cluster and discriminant analyses, the honey samples were grouped in three clusters with respect to the phenol, flavonoid, melanoidin, proline, mineral and sugar contents, and free radical scavenging capacity.

Authors+Show Affiliations

Faculdade de Ciências e Tecnologia, IBB-Centro de Biotecnologia Vegetal, Universidade do Algarve , Faro , Portugal and.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

24438231

Citation

Aazza, Smail, et al. "Physicochemical Characterization and Antioxidant Activity of 17 Commercial Moroccan Honeys." International Journal of Food Sciences and Nutrition, vol. 65, no. 4, 2014, pp. 449-57.
Aazza S, Lyoussi B, Antunes D, et al. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. Int J Food Sci Nutr. 2014;65(4):449-57.
Aazza, S., Lyoussi, B., Antunes, D., & Miguel, M. G. (2014). Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. International Journal of Food Sciences and Nutrition, 65(4), 449-57. https://doi.org/10.3109/09637486.2013.873888
Aazza S, et al. Physicochemical Characterization and Antioxidant Activity of 17 Commercial Moroccan Honeys. Int J Food Sci Nutr. 2014;65(4):449-57. PubMed PMID: 24438231.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys. AU - Aazza,Smail, AU - Lyoussi,Badiaa, AU - Antunes,Dulce, AU - Miguel,Maria Graça, Y1 - 2014/01/20/ PY - 2014/1/21/entrez PY - 2014/1/21/pubmed PY - 2015/1/13/medline KW - Antioxidant activity KW - Morocco KW - honey KW - physicochemical characteristics SP - 449 EP - 57 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 65 IS - 4 N2 - In this study, 17 commercial honey samples from Morocco were analyzed. Four samples did not meet the international physicochemical standards due to high hydroxymethylfurfural content and low diastase activity. Phenol content varied from 163.82 mg gallic acid equivalent (GAE)/kg in citrus honey to 923.70 mg (GAE)/kg in thyme honey from Rachidia; flavonoid content ranged from 4.26 mg quercetin equivalent (QE)/kg in citrus honey to 139.62 mg QE/kg in black cumin honey. Black cumin honey had the highest peroxyl scavenging activity; oregano (from Zaraphyt) and thyme honeys (from Rachidia) had the highest ABTS (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulphonic acid]) scavenging activity; and thyme honey (Saouira) had the highest NO scavenging capacity. The antioxidant activity of Moroccan honeys was correlated with the phenol, flavonoid, and melanoidin contents. Dark honeys had higher antioxidant activity than light honeys. Samples with high sodium levels had lower free radical scavenging activity. On the other hand, calcium and magnesium increased the ABTS and peroxyl scavenging capacity, respectively, of honey samples. According to cluster and discriminant analyses, the honey samples were grouped in three clusters with respect to the phenol, flavonoid, melanoidin, proline, mineral and sugar contents, and free radical scavenging capacity. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/24438231/Physicochemical_characterization_and_antioxidant_activity_of_17_commercial_Moroccan_honeys_ L2 - http://www.tandfonline.com/doi/full/10.3109/09637486.2013.873888 DB - PRIME DP - Unbound Medicine ER -