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Water, HMF and main sugars from honeydew honey samples

Water, HMF and main sugars from honeydew honey samples

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Selected physico-chemical parameters, total polyphenols, flavonoids, antioxidant and antibacterial activity of honeydew honey samples from Romanian were determined. Regarding the chemical composition, analysed honey samples framed in this type of honey, phenolic content, determined as gallic acid equivalents, presented a mean value of 116,45mg GAE/...

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... level of induced bacterial growth inhibition, as established by the broth micro dilution assay, proved to be depending mostly of the product's type, and less of the bacterial strain. Strain T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 MIC 4% 2% 2% 4% 2% 4% 4% 2% 2% 2% MBC 4% 2% 2% 4% 2% 4% 4% 2% 2% 2% ...

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... The calibration curve was linear (y = 0.0993x + 0.0741; R 2 = 0.9991) in the concentration range of 2-12 mg L −1 gallic acid (Merck KGaA, Darmstadt, Germany). The total phenols content was expressed as mg of gallic acid equivalents (GAE)/100 g [10,40]. Total flavonoids were determined in the same alcoholic solution of honey prepared for the determination of total polyphenols. ...
... A standard solution of quercetin (Sigma-Aldrich, Saint Louis, MO, USA) was prepared and used to obtain the calibration curve (concentration range 0.5-5 mg L −1 ; y = 0.01330x + 0.0111; R 2 = 0.9998). The total flavonoids content was expressed as mg of quercetin equivalents (QE)/100 g [26,40]. ...
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... The maximum absorption was recorded at 742 nm for a spectrum range of 700-800 nm. The results are expressed in mg of gallic acid equivalents (GAE)/100 g [24,25]. ...
... The maximum absorption was recorded at 430 nm for a spectrum range of 400-500 nm. The results are expressed in mg of quercetin equivalents (QE)/100 g [17,25]. ...
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... Values similar to those obtained in this study were observed for Romanian (935-1449.4 mg GAE/kg g) and Bosnian honeys (1361-1570 mg GAE/kg) [42,43]. According to other studies, Polish honeydew honeys contained from 582.4 to 718.8 mg GAE/kg, and in terms of TPC they were weaker than samples of only buckwheat honey [44,45], which was also confirmed in the present study. ...
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Introduction Honey has been considered to have therapeutic properties since ancient times and among the factors responsible for such activity are phenolic compounds including phenolic acids and flavonoids from different natural sources. Objective This study investigated the phenolic compounds profile and bioactive properties of different honey types from Romanian flora in order to develop reliable tools for honey floral origin, thus contributing to the honey traceability in the European Union context. Material and methods Thirty‐three honey samples were examined, including unifloral (acacia and rape), polyfloral, honeydew honeys and mixture honeys. Phenolic acids and flavonoids were isolated from the water soluble honey matrix using a solid‐phase extraction (SPE) method and analysed by ultra‐high‐performance liquid chromatography diode array detector electrospray ionisation mass spectrometry (UHPLC‐DAD‐ESI/MS). Honey bioactive properties were measured in honey dissolved in 80% ethanol using UV‐visible spectrophotometric methods. Multivariate statistical tools (principal component analysis and hierarchical clustering analysis) were used for honey classification. Results The results of this study confirm that honey samples had similar, but quantitatively different, phenolic acids and flavonoids profiles and bioactive properties, related with honey floral source. Coloured honeys, such as honeydew honey, show high phenolic composition and bioactive properties and implicitly a high therapeutic potential compared with the other floral honeys. Conclusion Distinctive clusters obtained by principal component analysis enabled us to consider that honeydew and polyfloral honeys could be distinguished from acacia and rape honey with the analytical methods developed. Based on this study, the methods might be promising tools for honey traceability, which needs to be explored on a larger set of samples with different regional floral origins in future studies.
... In our experiments, HD honey has been found at least as effective as Manuka, which is considered a very promising curative honey (Roberts et al., 2015;Carter et al., 2016). The antimicrobial power of Manuka honey has been widely documented (Blair et al., 2009;Roberts et al., 2015), whereas only recently, a remarkable number of reports about HD honey have been published (Majtan et al., 2011;Bobis et al., 2008;Kacaniova et al., 2011). Both types of honey were found effective against P. aeruginosa (Blair et al., 2009;Kacaniova et al., 2011). ...
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... The results of total phenol content of analyzed honeys were represented in Table 3 and calculated based on gallic acid standard curve (y = 0.007X, R 2 = 0.999). High content of total phenols was found in the samples (263-658 mg gaE/100 g honey) in comparison with previous researches [26,27]. The data revealed that phenol content of honeys was dependent on the floral sources of them and increased in following order: Citrus < Medicago < Astragalus < Thymus. ...
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Volatile compounds of unifloral honeys and their plants essential oils obtained by hydrodistillation (EOH) and solid phase micro extraction (EOS) methods were investigated and compared with each other for the first time. The results exhibited presence of volatile compounds of plant such as o-cymene and carvacrol in Thymus, cis-linalool oxide in Citrus, aliphatic hydrocarbons in Citrus and Astragalus and hexadecanoic acid (palmitic acid) in Astragalus and Medicago honeys. The amounts of terpenes were decreased by increasing molecular weight in EOS, while this pattern does not occur in EOH. Total phenols and antioxidant activities were increased from Citrus to Thymus honey (Citrus < Medicago < Astragalus < Thymus). In antibacterial assay, Thymus honey showed the most potential inhibition to all the experimented strains of bacteria. Increase in phenol content may be an effective factor for antibacterial activity of honey against Escherichia coli, Staphylococcus aureus and Bacillus subtilis. It seems that active compounds with antioxidant properties were responsible for growth inhibition effect on E. coli and S. aureus.
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Honey contains compounds with antioxidant and antibacterial capacities, such as phenolic compounds and carotenoids. The current analysis evaluates the antioxidant and antibacterial activity of 100 honey samples from beekeepers from Slovakia and commercially purchased ones. Honey samples were diluted to 50%, 25%, 12.5%, and 6.25% concentrations. The antimicrobial activity of honey samples was evaluated against three Gram-positive, three Gram-negative bacteria, and four Candida spp. by well diffusion method. The highest antimicrobial effect of all honey concentrations was expressed as the size of the inhibition zone and was found against Pseudomonas aeruginosa among Gram-negative bacteria, Bacillus subtilis among Gram-positive bacteria, and Candida tropicalis among yeasts. Antibiotics used in the study showed the highest antimicrobial effect compared to all concentrations of honey samples. Slovakian honey from beekeepers and commercial honey samples from the Slovak market showed variable inhibitory effectiveness against microorganisms. The honey concentration of 50% was found the most effective. Lower concentrations of honey exhibited no effect against yeasts. The best antioxidant activity was found in a sample of buckwheat honey yielding 70.83% of DPPH inhibition and 2373.85 μg/g TEAC. Overall, better antioxidant activity was evaluated in honeydew honey.