Volatile Profile, Pigment Content, and In Vitro Radical Scavenging Activity of Flower, Thyme, and Fir Honeys Produced in Hellas
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2017, Vol 3, Issue 3
Abstract
The philosophy of the present work was to investigate the volatile profile, pigment content, and in vitro radical scavenging activity of Hellenic honeys, using aqueous honey solutions. Twenty-one honey samples representing flower, thyme and fir honeys were donated from professional beekeepers during two consecutive harvesting years, from three different regions in Hellas. Volatile profile was estimated using headspace solid phase micro extraction coupled to gas chromatography/mass spectrometry (HSPME-GC/MS). For semi-quantification purposes the internal standard method was used. Pigment content along with the in vitro radical scavenging activity was determined using spectrophotometric methods. Results showed that the twenty-one honeys analyzed exhibited variations in volatile profile, pigment content and antioxidant activity depending on the floral source (p<0.05). Honey aroma was found to be the outcome of the combination of different class compounds, namely: carboxylic acids, alcohols, aldehydes, ketones, benzene derivatives, etc. The most pronounced aromas were recorded for flower honey, whereas fir honey possessed the highest pigment content and radical scavenging activity (p<0.05). In addition, specific volatiles (2-hydroxy-benzoic acid methyl ester, alpha-pinene, para-cymene, and delta-3-carene) were perfectly correlated (Pearson’s correlation coefficient r = 1) with radical scavenging activity (p<0.01). The present results enhance the quality control and authenticity of Hellenic honey and may be of great interest to a wider audience including: consumers, honey industry, and honey researchers, at an international level.
Authors and Affiliations
Ioannis K. Karabagias, Elpida Dimitriou, Evangelia Halatsi, Christos Nikolaou
Keywords
Related Articles
- EP ID EP223396
- DOI 10.17756/jfcn.2017-044
- Views 103
- Downloads 0
Individual and Combined Antimicrobial Activity of Oleuropein and Chemical Sanitizers
In this study, the minimum inhibitory concentration (MIC) of oleuropein (OLE), a phenolic compound extracted from Oliveira leaves, alone or in combination with commercial sanitizers, was determined for Listeria monocytog...
Anti-Obesity Effect of a Mixture of Skim Milk, Red Ginseng Extract, and Black Raspberry Extract Fermented with Lactobacillus acidophilus on High-Fat Diet-Fed Obese Mice
The aim of this study was to assess the anti-obesity effect of Lactobacillus acidophilus-fermented mixture of skim milk, red ginseng extract, and immature fruit of Rubus coreanus Miquel (called black raspberry) extract i...
Evaluation of the Effectiveness of a Paper Containing Nanoparticles of Silver Combined with Moisture Absorbers Over Quality of Tuna Snacks
The antimicrobial activity of nanoparticles of silver in an active packaging and the effect of its combination with moisture absorbers over various parameters of the quality of tuna snacks was investigated. As a results,...
Oil, Protein, Chlorophyll, Cadmium and Lead Contents of Seeds in Oil and Fiber Flax (Linum usitatissimum L.) Cultivars and in Oil Hemp (Cannabis sativa L.) Cultivar Finola Cultivated in South-Western Part of Finland
Chemical composition of seeds of two minor oil crops, flax (Linum usitatissimum L.) and oil hemp (Cannabis sativa L.) cultivated in Finland were analyzed and compared to others. Oilseed flax cultivars were Abacus, Aries,...
Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream
The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in pr...