Physicochemical properties, chemical constituents, and antioxidant activity of Eurya honey

• Published in: International journal of food science & technology 2023-06, Vol.58 (6), p.3458-3468
• Main Authors: Liu, Mingyan, Yao, Xingzi, Zhang, Gaowei, Yi, Shengxiang, Huang, Xueyong, Ning, Fangjian, Luo, Liping
• Format: Article
• Language: English
• Subjects: Abscisic acid; Acidity; Antioxidant activity; Antioxidants; chemical constituents; Eurya; Eurya honey; Flavonoids; Free radicals; Gallic acid; Honey; Hydroxymethylfurfural; Iron constituents; Kaempferol; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Moisture effects; Nectar; Phenols; Physicochemical properties; Quadrupoles; Scavenging; Spectrophotometry; Spermidine; UPLC‐Q/TOF‐MS; Vitamin E
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16386

Summary Eurya honey (EH) is produced from the nectar of Eurya. In this paper, the physicochemical properties (moisture, free acidity, pH, 5‐hydroxymethylfurfural, conductivity, sugar, and colour) of EH were systematically studied for the first time. The total phenols and flavonoids were determined by spectrophotometry, and the contents were 40.29 ± 4.17 mg GAE/100 g and 12.44 ± 0.62 mg RE/100 g, respectively. A total of 232 compounds were identified, and 30 of them were quantified by ultra‐performance liquid chromatography coupled with quadrupole/time‐of‐flight mass spectrometry (UPLC‐Q/TOF‐MS). The potential markers of EH were abscisic acid (21.3–103.4 μg/100 g), gallic acid (6.9–220.2 μg/100 g), tricoumaroyl spermidine (284.2–518.1 μg/100 g), and kaempferol (15.0–258.7 μg/100 g). EH showed antioxidant capacities in DPPH free radical‐scavenging activity (IC50: 42.87–131.26 mg mL−1), ferric reducing antioxidant capacity (23.22–112.24 μmol FeSO4·7H2O/100 g), and ABTS radical‐scavenging activity assays (9.51–31.21 μmol Trolox/100 g). Physicochemical characterisation, antioxidant activity, and potential markers of Eurya honey.