Journal
CURRENT RESEARCH IN FOOD SCIENCE
Volume 4, Issue -, Pages 532-542Publisher
ELSEVIER
DOI: 10.1016/j.crfs.2021.08.002
Keywords
Australian commercial honey; Bioactive; Antioxidant; Antibacterial; Physicochemical
Categories
Funding
- Australian Government Research Training Program Scholarship
- Dementia Australia Research Foundation PhD Scholarship
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This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. The research found a correlation between colour intensity and bioactive compounds, as well as higher levels of bioactive and antioxidant properties in Manuka-type honeys.
Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities. This study aimed to determine the bioactive composition, antioxidant characteristics, antibacterial activity, and physicochemical properties of commercial Australian honeys. In total, 42 commercial Australian honeys were selected, and categorised according to front-label descriptions. Honeys were analysed: quality (Hydroxymethylfurfural); colour (colour intensity, L*,a*,b*); bioactive composition (phenolic, flavonoid, and carotenoid content); antioxidant characteristics (DPPH, CUPRAC, FRAP); antibacterial activity (MIC50); physicochemical properties (pH, TSS, viscosity, a(w)). Colour intensity correlated with each assessed bioactive compound and antioxidant characteristic (p <= 0.001). MIC50 (S. aureus) was associated with FRAP and a(w), suggesting mechanisms of action for honey's antibacterial activity. Manuka-type honeys had higher colour intensity (1440 (98.5) mAU) than other categories (p <= 0.05), and consistently higher bioactive and antioxidant properties. This provides the potential to inform antioxidant-related health outcomes.
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