Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys

作者：do Nascimento Kelly Souza^*; Gasparotto Sattler Jose Augusto; Lauer Macedo Luciene Fagundes; Serna Gonzalez Carol Viviana; Pereira de Melo Illana Louise; Araujo Elias da Silva; Granato Daniel; Sattler Aroni; de Almeida Muradian Ligia Bicudo

来源：LWT-Food Science and Technology, 2018, 91: 85-94.

DOI：10.1016/.j.lwt.2018.01.016

• Honey
• Phenolics
• Antioxidant capacity
• Botanical origin
• Brazil

Forty-nine honey samples from five monofloral (eucalyptus, mastic, wildflower, Japanese grape and quitoco) and six polyfloral honeys were analyzed for their physicochemical and antioxidant compounds. Levels of total phenolics and flavonoids as well as individual composition were analyzed by HPLC. The oxygen radical absorption capacity (ORAC), the ferric reducing antioxidant power (FRAP), and the 2,2-diphenyl-1-picrylhydrazyl free radical assays (DPPH) were performed to determine antioxidant capacity. The highest antioxidant capacity was observed in eucalyptus and mastic honeys; gallic acid levels were greatest in both of them while p-coumaric acid was highest in Japanese grape honey. Physicochemical and antioxidant properties of honey were found to be dependent on its botanical origin. Linear discriminant analysis was able to differentiate 90% of honeys in terms of the seasons when they were collected and the main discriminant responses were p-coumaric acid, titratable acidity, diastase activity, and total flavonoids content. LDA correctly classified 96% of honeys according to their botanical origin.

• 出版日期2018-5