Phenolic content, antioxidant and physico-chemical properties of Sardinian monofloral honeys

Summary In this study, fifty‐one monofloral Sardinian honeys from ten various floral origins were screened for their phenolic content, antioxidant activity, colour and electrical conductivity. The total phenolic amounts have been evaluated by Folin–Ciocalteu method, whereas quantification of several...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2015-02, Vol.50 (2), p.482-491
Main Authors: Petretto, Giacomo L., Cossu, Massimo, Alamanni, Maria C.
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants
Food science
Honey
HPLC-DAD
monofloral honey
phenolic composition
Phenols
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary In this study, fifty‐one monofloral Sardinian honeys from ten various floral origins were screened for their phenolic content, antioxidant activity, colour and electrical conductivity. The total phenolic amounts have been evaluated by Folin–Ciocalteu method, whereas quantification of several phenolic compounds (phenolic acids and flavonoids) has been carried out by HPLC‐DAD technique. The richest sample in phenolic compounds resulted strawberry tree honey with about 40 mg GAE/100 g, as well FRAP test and DPPH˙ test confirm that antioxidant activity of strawberry tree honey extract exceed both honey extracts and synthetic antioxidants like BHA and BHT. Among the studied phenolic compounds a total of five phenolic acids (ferulic, syringic, trans‐cinnamic, chlorogenic and p‐hydroxycinnamic) and nine flavonoids (catechin, kaempferol, rutin, quercetin, luteolin, apigenin, galangin, pinocembrin and pinobanksin) were identified. Our results show good correlations between total polyphenol amount and antioxidant activity and between colour and electrical conductivity. Correlation factors between chemical parameters and antioxidant activity.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12652