Ninety honey samples of five different floral origins （chestnut, eucalyptus, citrus, multifloral and sulla） from nine areas of southern Italy, were screened to evaluate the polyphenol content by spectrphotometric me...Ninety honey samples of five different floral origins （chestnut, eucalyptus, citrus, multifloral and sulla） from nine areas of southern Italy, were screened to evaluate the polyphenol content by spectrphotometric methods, the antioxidant activity by ABTS （2,2＇ -azino-bis-（3-ethylbenzothiazoline-6-sulfonic acid？ diamonium salt, FRAP （ferric reducing antioxidant power） and DPPH （I,I-diphenyl-2-picrylhydrazyl） assays, and the colorimetric characteristics by spectrophotometric and CIE （Commission Internationale de I＇Eclairage） L ＊a＊b＊ methods. Moreover, the correlations between the analysed parameters were studied. Overall, the results showed that all the honey samples presented high total phenolic and flavonoid contents （12.23 mg gallic acid equivalent/lOOg honey and 8.16 mg quercetin equivalent/lOOg honey, respectively）, and a high antioxidant activity （59.17%, 66.50% and 349.11 11M Fe （II） for ABTS, DPPH and FRAP assays, respectively）, but those results differ widely according to the honey types, suggesting that honey composition has been influenced by its floral and geographical origin. In particular, the darkest honeys, such as chestnut honey （L ＊ = 59.94; 1.26 AU）, showed the highest polyphenol content and the highest antioxidant activity. Honeys from the areas with major anthropogenic activities and high population density presented the highest antioxidant activity. Correlations between the analysed parameters were statistically significant （P 〈 0.05）, suggesting that the polyphenol content is correlated with the antioxidant activity and colour of honey.展开更多
文摘Ninety honey samples of five different floral origins （chestnut, eucalyptus, citrus, multifloral and sulla） from nine areas of southern Italy, were screened to evaluate the polyphenol content by spectrphotometric methods, the antioxidant activity by ABTS （2,2＇ -azino-bis-（3-ethylbenzothiazoline-6-sulfonic acid？ diamonium salt, FRAP （ferric reducing antioxidant power） and DPPH （I,I-diphenyl-2-picrylhydrazyl） assays, and the colorimetric characteristics by spectrophotometric and CIE （Commission Internationale de I＇Eclairage） L ＊a＊b＊ methods. Moreover, the correlations between the analysed parameters were studied. Overall, the results showed that all the honey samples presented high total phenolic and flavonoid contents （12.23 mg gallic acid equivalent/lOOg honey and 8.16 mg quercetin equivalent/lOOg honey, respectively）, and a high antioxidant activity （59.17%, 66.50% and 349.11 11M Fe （II） for ABTS, DPPH and FRAP assays, respectively）, but those results differ widely according to the honey types, suggesting that honey composition has been influenced by its floral and geographical origin. In particular, the darkest honeys, such as chestnut honey （L ＊ = 59.94; 1.26 AU）, showed the highest polyphenol content and the highest antioxidant activity. Honeys from the areas with major anthropogenic activities and high population density presented the highest antioxidant activity. Correlations between the analysed parameters were statistically significant （P 〈 0.05）, suggesting that the polyphenol content is correlated with the antioxidant activity and colour of honey.
