Właściwości antyoksydacyjne miodów wyznaczone metodami chromatograficznymi (Antioxidative properties of honeys determined Rusing HPLC techniques)

Camera Separatoria 01/2011; 3:297-317.
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Available from: Bronisław Krzysztof Głód, Jul 20, 2014
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    ABSTRACT: Several natural products are collected or manufactured by bees to construct their hive and produce honey. These include beeswax, flower volatiles, nectar, pollen, propolis and honey itself. Some of the components of these materials possess antibacterial properties and are discussed briefly to ascertain their contribution to the antibacterial activity of honey. New Zealand's manuka honey is known to possess a high level of “non-peroxide” antibacterial activity and research to identify the origin of this activity is briefly reviewed. Finally a hypothesis is advanced to explain the phenomenon of “non-peroxide” antibacterial activity in honey. The author concludes that this activity should be interpreted as residual hydrogen peroxide activity, which is probably due to the absence of plant-derived catalase from honey, an idea first suggested by Dustman in 1971. [Dustman, J. H. (1971). Über die Katalaseaktivität in Bienenhonig aus der Tracht der Heidekrautgewächse (Ericaceae). Zeitschrift für Lebensmittel-Untersuchung und Forschung, 145, 292–295]
    Food Chemistry 11/2000; 71(2-71):235-239. DOI:10.1016/S0308-8146(00)00162-X · 3.39 Impact Factor
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    ABSTRACT: A study of 10 herbhoneys of various origin revealed differences in their antioxidant activity and profiles of phenolic acids and flavonoids. The total phenolic content of herbhoneys determined spectrophotometrically varied between 21.7 and 75.3 mg gallic acid equivalents per 100 g product, and the total flavonoid content ranged from 6.9 to 28.5 mg quercetin equivalents per 100 g. Dark herbhoneys, such as raspberry, thyme, hawthorn and black chokeberry, exhibited a high antioxidant activity and contained high total levels of polyphenols and flavonoids. There was a significant linear correlation between total phenolic and flavonoid contents and antioxidant activity in the reactions with DPPH and ABTS+ free radicals. The profiles of phenolic acids and flavonoids determined by HPLC depended on the variety of herbhoney. Among the products studied, raspberry and thyme herbhoneys were the richest in phenolic acids and flavonoids. The dominant phenolic acid in most samples was p-coumaric acid; the herbhoneys contained also a considerable amount of gentisic acid. The dominant flavonoids were hesperetin and naringenin. Thyme herbhoney had an especially high quercetin content.
    Food Chemistry 03/2009; 113(2-113):568-574. DOI:10.1016/j.foodchem.2008.08.029 · 3.39 Impact Factor
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    ABSTRACT: Gas chromatography and liquid chromatography have been used simultaneously to analyze sugars in honey. After statistical processing by principal components analysis, additions of exogenous sugars could be detected by the appropriate fingerprints of adulteration. Application to acacia, chestnut and lavender honeys enabled the detection of fraud resulting from 5 to 10% addition of sugar syrups. This method may be considered as a replacement of isotopic analysis, that has some limitations.
    Journal of Chromatography A 01/2004; 1021(1-2):145-55. DOI:10.1016/j.chroma.2003.09.005 · 4.17 Impact Factor