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Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species.
J Food Sci 2015; 80(10):M2228-40JF

Abstract

This study investigated the effect of 3 factors (floral source, honeybee species, and postcollection processing) that influence the antibacterial activity, free radical reduction, and other biochemical compositions of different honey types typical of Thailand. Honey samples from 3 honeybee species (Apis mellifera, Apis cerana, and Apis dorsata) were obtained from 9 floral sources (longan, wild flower, lychee, coffee, sunflower, sesame, bitter bush, para-rubber, and manuka as a control) in different regions of Thailand. These samples were evaluated for both their total and nonperoxide antibacterial activity against 10 human pathogens by agar incorporation technique. Honey samples were further analyzed to evaluate the capacity for free radical-scavenging activity, total phenolic content, and the total flavonoid contents by the 2,2-diphenyl-1-picrylhydrazyl assay, Folin-Ciocalteu method, and aluminum chloride colorimetric assay, respectively. Furthermore, the volatile organic compounds (VOCs) of Thai honey samples were investigated by headspace solid-phase microextraction and gas chromatography-mass spectrometry analysis. Findings of this study suggest a strong correlation between floral origin and honeybee species on one hand, and differences in %Brix, total acidity, protein content, antimicrobial activities, free radical reduction, phenolic, and flavonoid contents on the other hand. Moreover, VOCs of wild and coffee honey types were remarkably different, depending on the floral source. Both honeys contained characteristics of VOCs, some of which are involved in antibacterial and antioxidant activities.

PRACTICAL APPLICATION

Different origins and processing (floral source, honeybee species, and postcollection processing) of Thai honeys result in different antibacterial activities, physico-chemical properties, and aroma. Based on these findings, consumers of honey could select the type of honey based on their needs and preferred aroma.

Authors+Show Affiliations

Authors Pattamayutanon, Disayathanoowat, and Chantawannakul are with Dept. of Biology, Faculty of Science, Chiang Mai Univ, Chiang Mai, 50200, Thailand.Faculty of Science and Technology, Free Univ. of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy.Div. of Product Development Technology, Faculty of Agro-Industry, Chiang Mai Univ, Chiang Mai, 50100, Thailand.Faculty of Science and Technology, Free Univ. of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy. Dept. of Entomology and Wildlife, School of Biological Sciences, Univ. of Cape Coast, Ghana.Authors Pattamayutanon, Disayathanoowat, and Chantawannakul are with Dept. of Biology, Faculty of Science, Chiang Mai Univ, Chiang Mai, 50200, Thailand.Authors Pattamayutanon, Disayathanoowat, and Chantawannakul are with Dept. of Biology, Faculty of Science, Chiang Mai Univ, Chiang Mai, 50200, Thailand.

Pub Type(s)

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

Language

eng

PubMed ID

26317173

Citation

Pattamayutanon, Praetinee, et al. "Biomedical Activity and Related Volatile Compounds of Thai Honeys From 3 Different Honeybee Species." Journal of Food Science, vol. 80, no. 10, 2015, pp. M2228-40.
Pattamayutanon P, Angeli S, Thakeow P, et al. Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species. J Food Sci. 2015;80(10):M2228-40.
Pattamayutanon, P., Angeli, S., Thakeow, P., Abraham, J., Disayathanoowat, T., & Chantawannakul, P. (2015). Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species. Journal of Food Science, 80(10), pp. M2228-40. doi:10.1111/1750-3841.12993.
Pattamayutanon P, et al. Biomedical Activity and Related Volatile Compounds of Thai Honeys From 3 Different Honeybee Species. J Food Sci. 2015;80(10):M2228-40. PubMed PMID: 26317173.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species. AU - Pattamayutanon,Praetinee, AU - Angeli,Sergio, AU - Thakeow,Prodpran, AU - Abraham,John, AU - Disayathanoowat,Terd, AU - Chantawannakul,Panuwan, Y1 - 2015/08/28/ PY - 2014/12/12/received PY - 2015/11/07/accepted PY - 2015/8/29/entrez PY - 2015/9/1/pubmed PY - 2016/5/21/medline KW - Thai honey KW - antioxidant KW - manuka honey KW - nonperoxide antibacterial activity KW - volatile organic compounds SP - M2228 EP - 40 JF - Journal of food science JO - J. Food Sci. VL - 80 IS - 10 N2 - UNLABELLED: This study investigated the effect of 3 factors (floral source, honeybee species, and postcollection processing) that influence the antibacterial activity, free radical reduction, and other biochemical compositions of different honey types typical of Thailand. Honey samples from 3 honeybee species (Apis mellifera, Apis cerana, and Apis dorsata) were obtained from 9 floral sources (longan, wild flower, lychee, coffee, sunflower, sesame, bitter bush, para-rubber, and manuka as a control) in different regions of Thailand. These samples were evaluated for both their total and nonperoxide antibacterial activity against 10 human pathogens by agar incorporation technique. Honey samples were further analyzed to evaluate the capacity for free radical-scavenging activity, total phenolic content, and the total flavonoid contents by the 2,2-diphenyl-1-picrylhydrazyl assay, Folin-Ciocalteu method, and aluminum chloride colorimetric assay, respectively. Furthermore, the volatile organic compounds (VOCs) of Thai honey samples were investigated by headspace solid-phase microextraction and gas chromatography-mass spectrometry analysis. Findings of this study suggest a strong correlation between floral origin and honeybee species on one hand, and differences in %Brix, total acidity, protein content, antimicrobial activities, free radical reduction, phenolic, and flavonoid contents on the other hand. Moreover, VOCs of wild and coffee honey types were remarkably different, depending on the floral source. Both honeys contained characteristics of VOCs, some of which are involved in antibacterial and antioxidant activities. PRACTICAL APPLICATION: Different origins and processing (floral source, honeybee species, and postcollection processing) of Thai honeys result in different antibacterial activities, physico-chemical properties, and aroma. Based on these findings, consumers of honey could select the type of honey based on their needs and preferred aroma. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/26317173/Biomedical_Activity_and_Related_Volatile_Compounds_of_Thai_Honeys_from_3_Different_Honeybee_Species_ L2 - https://doi.org/10.1111/1750-3841.12993 DB - PRIME DP - Unbound Medicine ER -