Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Pedro Mondragón Cortez

doi:doi:10.11648/j.wjfst.20190302.11

| Peer-Reviewed

Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

Pedro Mondragón Cortez

Published in World Journal of Food Science and Technology (Volume 3, Issue 2)

Received: 2 May 2019 Accepted: 12 June 2019 Published: 25 June 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.

Published in	World Journal of Food Science and Technology (Volume 3, Issue 2)
DOI	10.11648/j.wjfst.20190302.11
Page(s)	20-25
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Antioxidant Capacity, Honey Brand, Overheating, Phenolic Content

References

[1]	Bogdanov, S. and Haldimann, M. (2006). Minerals in honey: Environmental, geographical and botanical aspects. Journal of Apicultural and Research, 46, 269-275.
[2]	Da Silva, P. M, Gauche, C, Gonzaga, L. V., Costa, A, C. O. and Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323.
[3]	Deng, J, Liu, R, Lu, Q, Hao, P, Xu, A, Zhang, J. and Tan, J. (2018). Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey. Food Chemistry, 252, 243-249.
[4]	Can, Z, Oktay, Y, Sahin, H, Turumtay, E. A, Silic, S. and Kolayli, S. (2015). An investigation of Turkish honeys: Their physicochemical properties, antioxidant capacities and phenolic profiles. Food Chemistry 180, 133-141.
[5]	Escuredo, O, Míguez, M, Fernández-González, M. and Seijo, M, C. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138, 851-856.
[6]	Isla, M, I, Craig, A, Ordoñez, R, Zampini, C, Sayago, J, Bedascarrasbure, E, Alvarez, A, Salomón, V. and Maldonado, L. (2011). Physico chemical and bioactive properties of honeys from Northwestern Argentina. LWT-Food Science and Technology, 44, 1922-1930.
[7]	Ferreira, I. C. F. R, Aires, E, Barreira J. C. M. and Estevinho, L, M. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114, 1438-1443.
[8]	Bertoncelj, J, Doberšek, U, Jamnik, M. and Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, 822-828.
[9]	Al-Mamary, M, Al-Meeri, A. and Al-Habori, M. (2002). Antioxidant activities and total phenolic of different types of honey. Nutrition Research 22, 1041–1047.
[10]	Kalt, W, Howell, A, Duy, J. C, Forney, C. F. and McDonald, J. E. (2001). Horticultural factors affecting antioxidant capacity of blueberries and other small fruit. Horticulture Technology, 11, 523-528.
[11]	Tosi, E. A, Ciappini, M, Re, E. and Lucero, H. (2002). Honey thermal treatment effect on hydroxymethylfurfural content. Food Chemistry, 77, 71–74.
[12]	Turkmen, N, Sari, F, Poyrazoglu, E. S. and Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and color of honey. Food Chemistry, 95, 653-657.
[13]	Quintero-Lira, A, Ángeles-Santos, A, Aguirre-Álvarez, G, Reyes-Munguía, A., Almaraz-Buendía, I and Campos-Montiel R. G. (2017). Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity. European Food Research and Technology, 243, 619-626.
[14]	Mondragón Cortez, P, Ulloa, J. A, Rosas Ulloa, P, Rodríguez, R. and Reséndiz Vázquez, J. A. (2013). Physicochemical characterization of honey from the West region of México. CYTA-Journal of Food, 11, 7-13.
[15]	Rodríguez, B. A, Mendoza, S, Iturriaga, M. H and Cataño-Tostado, E. (2012). Quality parameters and antioxidant and antibacterial properties of some Mexican honeys. Journal of Food Science, 71, C121-C127.
[16]	Ruiz-Navajas, Y, Viuda-Martos, M, Fernández-López, J, Zaldívar-Cruz, J. M, Kuri, V. and Pérez-Álvarez, J. A. (2011). Antioxidant Activity of Artisanal Honey from Tabasco, Mexico. International Journal of Food Properties, 14, 459-470.
[17]	Turhan, I, Tetik, N, Karhan, M, Gurel, F. and Reyhan Tavukcuoglu, H. (2008). Quality of honeys influenced by thermal treatment. LWT-Food Science and Technology, 41 (8), 1396-1399.
[18]	Meda, A, Lamien, C. E, Romito, M, Millogo, J. and Nacoulma, O. G. (2005) Determination of the Total Phenolic, Flavonoid and Proline Contents in Burkina Fasan Honey, as Well as Their Radical Scavenging Activity. Food Chemistry, 91, 571-577.
[19]	Zappala, M, Fallico, B, Arena, E. and Verzera, A. (2005). Methods for the determination of HMF in honey: a comparison. Food Control, 16, 273-277.
[20]	Association of Official Analytical Chemists. (1990). Methods of analysis. Washington, D. C. AOAC.
[21]	González-Miret, M. L, Terrab, A, Hernanz, D, Fernández-Recamales, M. A. and Heredia, F. J. (2005). Multivariate correlation between color and mineral composition of honeys and by theirs botanical origin. Journal of the Agricultural and Food Chemistry, 53, 2574-2580.
[22]	Grainger, M. N. C, Owens, A, Manley-Harris, M, Lane, J. R. and Field, R. J. (2017). Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand manuka honey: Part IV – Formation of HMF. Food Chemistry, 232, 648-655.
[23]	Chaikham, P, Kemsawasd, V and Apichartsrangkoon, A. (2016). Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand. Food Bioscience 15, 19-26.
[24]	Codex Alimentarius. (2001). Commission standards. Standards for honey, CODEX STAN 12-1981 Rev. 2 (2001).
[25]	European Union. (2002). European Union Directive, Council Directive 2001/110/EC relating to Honey.
[26]	Zhao, H, Cheng, N, Zhang, Y, Sun, Z, Zhou, W, Wang, Y. and Cao, W. (2018). The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey. LWT-Food Science and Technology, 96, 133-139.
[27]	Codex Honey Standards. (1986). Proposed draft codex standard for honey. A comprehensive survey (C. P. Erridge, Ed.). Ottawa, ON, Canada.
[28]	Kowalski, S. (2013). Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chemistry, 141, 1378-1382.
[29]	Tewari, J and Irudayaraj, J. (2004). Quantification of saccharides in multiple floral honeys using Fourier transform infrared microattenuated total reflectance spectroscopy. Journal of Agriculture and Food Chemistry, 52, 3237–3243.
[30]	Boussaid, A, Chouaibi, M, Rezig, L, Hellal, R, Donsi, F, Ferrari, G and Hamdi, S. (2018). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arabian Journal of Chemistry, 11, 265-274.
[31]	Alvarez-Suarez, J. M, Giampieri, F, Brenciani, A, Mazzoni, L, Gasparrini, M, Gonzalez-Paramás, A. M, Santos-Buelga, C, Morroni, G, Simoni, S, Forbes-Hernández, T. Y, Afrin, S, Giovanetti, E. and Battino, M. (2018). Apis mellifera vs Melipona beecheii Cuban polifloral honeys: A comparison based on their physicochemical parameters, chemical composition and biological properties. LWT-Food Science and Technology, 87, 272-279.
[32]	Souza do Nascimento, K, Gasparotto Sattler, J. A, Lauer Macedo, L. F, Serna González, C. V, Pereira de Melo, I. L, da Silva Araújo, E, Granato, D, Sattler. and Bicudo de Almeida-Muradian, L. (2018). Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys. LWT-Food Science and Technology, 91, 85-94.
[33]	Attanzio, A, Tesoriere, L, Allegra, M. and Livrea, M. A. (2016). Monofloral honeys by Sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity. Food Science 2, 2016.
[34]	Rodríguez Flores, S, Escudero, O. and Seijo, M. C. (2016). Characterization and antioxidant capacity of sweet chestnut honey produced in north-west Spain. Journal of Apicultural Science, 60, 19-30.
[35]	Baltrusaityte, V. and Venskutonis, P. R. and Ceksteryte, V. (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101, 502-514.

Cite This Article

Plain Text BibTeX RIS

APA Style

Pedro Mondragón Cortez. (2019). Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World Journal of Food Science and Technology, 3(2), 20-25. https://doi.org/10.11648/j.wjfst.20190302.11

Copy | Download

ACS Style

Pedro Mondragón Cortez. Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World J. Food Sci. Technol. 2019, 3(2), 20-25. doi: 10.11648/j.wjfst.20190302.11

Copy | Download

AMA Style

Pedro Mondragón Cortez. Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World J Food Sci Technol. 2019;3(2):20-25. doi: 10.11648/j.wjfst.20190302.11

Copy | Download

@article{10.11648/j.wjfst.20190302.11,
  author = {Pedro Mondragón Cortez},
  title = {Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {2},
  pages = {20-25},
  doi = {10.11648/j.wjfst.20190302.11},
  url = {https://doi.org/10.11648/j.wjfst.20190302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190302.11},
  abstract = {During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related
AU  - Pedro Mondragón Cortez
Y1  - 2019/06/25
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190302.11
DO  - 10.11648/j.wjfst.20190302.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 20
EP  - 25
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190302.11
AB  - During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.
VL  - 3
IS  - 2
ER  -

Copy | Download

Author Information

Pedro Mondragón Cortez

Department of Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Pedro Mondragón Cortez. (2019). Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World Journal of Food Science and Technology, 3(2), 20-25. https://doi.org/10.11648/j.wjfst.20190302.11

Copy | Download

ACS Style

Pedro Mondragón Cortez. Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World J. Food Sci. Technol. 2019, 3(2), 20-25. doi: 10.11648/j.wjfst.20190302.11

Copy | Download

AMA Style

Pedro Mondragón Cortez. Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related. World J Food Sci Technol. 2019;3(2):20-25. doi: 10.11648/j.wjfst.20190302.11

Copy | Download

@article{10.11648/j.wjfst.20190302.11,
  author = {Pedro Mondragón Cortez},
  title = {Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {2},
  pages = {20-25},
  doi = {10.11648/j.wjfst.20190302.11},
  url = {https://doi.org/10.11648/j.wjfst.20190302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190302.11},
  abstract = {During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related
AU  - Pedro Mondragón Cortez
Y1  - 2019/06/25
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190302.11
DO  - 10.11648/j.wjfst.20190302.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 20
EP  - 25
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190302.11
AB  - During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reason, the purpose of this work was to determine the behavior of the antioxidant capacity and total phenolic content in twelve samples of honey brand available in the Mexican market. 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and total phenolic content were measured. Moreover, moisture, hydroxymethylfurfural (HMF) content, color parameters (L*, a* and b*) and fructose and glucose content were also determined by the purpose to support the study of antioxidant capacity in the samples of honey brand studied. The results indicated that honey brands showed an antioxidant capacity in normal levels, in comparison to other types of honey from different countries, despite the fact that the total phenolic content values were relatively low. This behavior observed may be due to the fact that the formation of the compounds with high antioxidant capacity from Maillard reactions, mainly HMF, during the heat of the honeys, which contributed in an important way with the values of the antioxidant capacity observed.
VL  - 3
IS  - 2
ER  -

Copy | Download