期刊
FOODS
卷 10, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/foods10050967
关键词
bee product; browning index; buckwheat honey; L*a*b* parameters; scavenging radicals; total phenolics
资金
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
- KNOW Consortium Healthy Animal-Safety Food (MSHE) [05-1/KNOW2/2015]
This study investigated the relationship between the browning index, total phenolic contents, color, and antioxidant activity of Polish-originated honeys. The findings showed that buckwheat honey had the highest total phenolic content and strongest ability to scavenge free radicals.
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1-289.3 and 40.9-52.3 mu mol Trolox g(-1), provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.
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