Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities

GÜNEŞ M. E., ŞAHİN S., Demir C., Borum E., TOSUNOĞLU A.

JOURNAL OF FOOD BIOCHEMISTRY, vol.41, no.3, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.1111/jfbc.12345
  • Journal Name: JOURNAL OF FOOD BIOCHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: chestnut honey, floral honey, phenolic compounds, Turkish honey, ULTRASONIC-ASSISTED EXTRACTION, PHYSICOCHEMICAL PROPERTIES, FOODBORNE PATHOGENS, HYDROGEN-PEROXIDE, ITALIAN HONEYS, FLAVONOIDS, ACIDS, OPTIMIZATION, MARKERS, ORIGIN
  • Bursa Uludag University Affiliated: Yes

Abstract

Thirty chestnut and twenty-six of floral honeys were collected from different regions of Turkey. The amounts of phenolic compounds in honeys were determined by high performance liquid chromatography-diode array detection. The antioxidant capacities were determined by ABTS and CHROMAC methods. The total phenolic content of honeys were determined by spectrophotometric method using the Folin-Ciocalteu reagent. Caffeic, protocatechuic, and p-hydroxybenzoic acids are the major phenolic compounds with the contents of 44.52, 17.48, and 21.50 mg/kg, respectively in chestnut honeys. Chestnut honeys exhibited the higher antioxidant and better antimicrobial activities, and than the floral honeys. Floral honeys contain similar amounts of propolis flavonoids such as pinocembrin, chrysin, and galangin. The results show that these flavonoids can be used as chemical markers in honey samples.