Evaluating the antioxidant activity and the level of 5-hydroxymethylfurfural in honey

Hanieh Nobari Moghaddam, Shahrzad Alaeepajouh, Masoomeh Behzad, M. Hajimahmoodi, N. Sadeghi
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Abstract

Honey is one of the richest sources of antioxidants due to a variety of phenolic acids and flavonoids. Another prime chemical indicator of assessing honey quality is 5-hydroxymethylfurfural (HMF) which indicates the freshness of honey as well as exposure to heat. Increasing HMF above the permissible limit could cause cytotoxic and mutagenic effects. In this study, we evaluate the antioxidant activity and radical scavenging capacity of forty samples of natural and commercial Iranian honey. Also, we determine the HMF content in these samples. This aim was achieved through ferric reducing antioxidant power (FRAP), 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay, and white methods. Results of DPPH (in the range of 3.13% to 66.61%) revealed there was no significant difference between natural and commercial honey in terms of radical scavenging activity (p˃0.05). On the other hand, the results of FRAP showed that natural honey had a significantly higher total antioxidant capacity than commercial honey (p˂0.05). There was a significant difference between honey samples from different plants, too. Furthermore, there was a significant difference between natural and commercial honey in terms of radical scavenging activity and HMF levels (p˂0.05). The result of HMF content was in the range of 8.64 to 98.48 mg/kg. Eventually, it could be concluded that climate, plant source, process of production and storage have an impact on these parameters. Also, some honey samples have high HMF content due to heat-treated processes or dated products.
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评估蜂蜜的抗氧化活性和 5-羟甲基糠醛的含量
蜂蜜含有多种酚酸和类黄酮,是抗氧化剂最丰富的来源之一。评估蜂蜜质量的另一个主要化学指标是 5-羟甲基糠醛(HMF),它表明蜂蜜的新鲜度和受热程度。如果 HMF 的含量超过允许限度,就会产生细胞毒性和诱变作用。在这项研究中,我们评估了 40 种天然和商用伊朗蜂蜜样品的抗氧化活性和自由基清除能力。此外,我们还测定了这些样品中的 HMF 含量。我们通过铁还原抗氧化能力(FRAP)、1, 1-二苯基-2-苦基肼(DPPH)测定法和白法来实现这一目标。DPPH 的检测结果(范围在 3.13% 到 66.61% 之间)表明,天然蜂蜜和商品蜂蜜在自由基清除活性方面没有显著差异(p˃0.05)。另一方面,FRAP 结果显示,天然蜂蜜的总抗氧化能力明显高于商品蜂蜜(p˂0.05)。不同植物的蜂蜜样品之间也存在明显差异。此外,天然蜂蜜和商品蜂蜜在自由基清除活性和 HMF 含量方面也有显著差异(p˂0.05)。HMF 含量在 8.64 至 98.48 mg/kg 之间。最终可以得出结论,气候、植物来源、生产和储存过程对这些参数都有影响。此外,一些蜂蜜样品中的 HMF 含量较高,原因是经过热处理或产品过期。
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