Antioxidant properties and phenolic content of sulla (Hedysarum spp.) honeys from Southern Italy

作者：Gambacorta Emilio; Simonetti Amalia; Garrisi Nunzia; Intaglietta Immacolata; Perna Annamaria^*

来源：International Journal of Food Science and Technology, 2014, 49(10): 2260-2268.

DOI：10.1111/ijfs.12541

• 1,1-diphenyl-2-picrylhydrazyl
• colour intensity
• ferric reducing antioxidant power
• geographical origin
• high-performance liquid chromatographic analysis
• phenolic acids
• sulla honey
• total polyphenol

The geographical origin greatly influences the qualitative and nutraceutical characteristics of honey. In this study, a total of twenty-four sulla honeys from eight different geographical areas of Southern Italy have been examined for total phenolic content (Folin-Ciocalteu method), antioxidant activity (FRAP and DPPH assays), colour intensity (ABS(450)), and identification and quantification of phenolic acids (RP-HPLC/UV-VIS method). The total phenolic content ranged from 47.9 (Potentino honeys) to 248.3 mg GAE per kg honey (Penisola Sorrentina honeys). The antioxidant activity ranged from 47.06% (Basso Pollino honeys) to 88.25% (Penisola Sorrentina honeys), and from 98.26 mu M Fe (II) (Potentino honeys) to 786.53 mu M Fe (II) (Tarantino honeys) for DPPH and FRAP assays, respectively. Major phenolic acids identified in analysed samples were gallic, caffeic and ferulic acids. Correlations between the parameters analysed were statistically significant (P %26lt; 0.05). The results of the study showed that the parameters studied are greatly affected by the peculiarities of their production area.

• 出版日期2014-10