6533b82efe1ef96bd1293ed7
RESEARCH PRODUCT
Monofloral honeys by Sicilian black honeybee (Apis mellifera ssp. sicula) have high reducing power and antioxidant capacity
Alessandro AttanzioMario AllegraLuisa TesoriereM. A. Livreasubject
Honeydewfood.ingredientanimal structuresFlavonoid01 natural sciencesFood sciencechemistry.chemical_compound0404 agricultural biotechnologyfoodLipid oxidationSettore BIO/10 - BiochimicaPhenollcsh:Social sciences (General)lcsh:Science (General)chemistry.chemical_classificationMultidisciplinaryApiaceaebiology010401 analytical chemistryfungidigestive oral and skin physiologyfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceEucalyptus0104 chemical sciencesAntioxidant capacityHorticulturechemistryThistlebehavior and behavior mechanismslcsh:H1-99lcsh:Q1-390description
Thirty samples from thirteen Sicilian monofloral honeys by the local black honeybee, and two honeydew honeys, were studied to assess phenol content, reducing power and antioxidant capacity as well as correlations among these parameters. Honeys from Apiaceae showed the highest phenol amount and capacity to reduce ferric ion and stable chemical radicals, whereas honeys from Leguminosae the lowest. All honeys were active against myoglobin-derived radicals usually formed in red meat after storage and/or heating and significant correlation (p = 0.023) was found between flavonoid content and deactivation rate of this radical. Dill > almond?> tangerine > thistle?> sulla honeys inhibited formation of lipoperoxides in either iron/ascorbate or azoinitiator -induced membrane lipid oxidation, whereas eucalyptus honey was mostly effective in the metal-dependent model. Honeys by black honeybee possess remarkable reducing power and antioxidant potential against radicals of interest in dietary foodstuffs.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-11-01 |