scholarly journals Effect of Bee Pollen Addition on the Polyphenol Content, Antioxidant Activity, and Quality Parameters of Honey

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 810
Author(s):  
Celina Habryka ◽  
Robert Socha ◽  
Lesław Juszczak
Keyword(s):  
Antioxidant Activity ◽  
Specific Conductivity ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Biologically Active ◽  
Polyphenol Content ◽  
Human Diet ◽  
Bioactive Substances ◽  
Bee Pollen ◽  
Simultaneous Decrease

Bee pollen is regarded as a valuable source of bioactive substances. Honey enrichment with bee pollen seems to be the most popular way to introduce this bee product into a human diet. The aim of this study was to determine the influence of the addition of bee pollen to honey on the content of selected biologically active pollen components, antioxidant activity, and quality parameters, as well as sensory properties. On the basis of the obtained results, it was established that enriching honey with bee pollen resulted in a significant increase in the level of phenolics, including both flavonoids and phenolic acids, of which kaempferol and gallic acid were present in the highest level. As a result of increasing addition of bee pollen, an increase in the antioxidative, antiradical, and reducing activities of honey was observed. However, the addition of bee pollen to honey resulted in the deterioration of its sensory properties. A decrease in brightness, clarity, and uniformity of color, as well as a decrease in the perception of fragrance, was observed. In the assessment of texture, a decrease in smoothness and spread ability in the mouth was observed, with a significant increase in the feeling of sandiness. In contrast, the evaluation of taste revealed a marked increase in sharpness, acid taste, bitterness, and persistence of the aftertaste, with a simultaneous decrease in sweetness. Honey enrichment with bee pollen resulted in a significant increase in the content of water-insoluble substances, free acidity, specific conductivity, and proline content, with a slight decrease in the content of glucose and fructose.

scholarly journals The Effect of Enriching Honey with Propolis on the Antioxidant Activity, Sensory Characteristics, and Quality Parameters

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1176 ◽  
Author(s):  
Celina Habryka ◽  
Robert Socha ◽  
Lesław Juszczak
Keyword(s):  
Specific Conductivity ◽  
Sugar Content ◽  
Quality Parameters ◽  
Biologically Active ◽  
Sensory Characteristics ◽  
Antioxidant Compounds ◽  
Propolis Extract ◽  
Excellent Source ◽  
Qualitative Characteristics ◽  
Natural Way

Bee products, including propolis, are a valuable source of biologically active substances. The most natural way to introduce propolis in the diet seems to be its addition to honey. The aim of this study was to analyze the effect of honey enrichment with propolis on the content of selected bioactive compounds, antioxidant potential, as well as sensory and qualitative characteristics of honey. On the basis of the obtained results, it was stated that the addition of propolis extract to honey contributed to a significant increase in the content of polyphenolic compounds, including flavonoids and phenolic acids, among which chrysin, pinocembrin, p-coumaric, and ferulic acid reached the highest level. The increase of antioxidant, antiradical, and reduction in activity of enriched honey was observed as a result of increasing addition of propolis extract. However, the enrichment of honey with propolis contributed to deterioration of the sensory properties. The changes in color, smell, texture, and taste were observed. The addition of propolis to honey had no significant effect on 5-hydroxymethylfurfural (HMF) and sugar content, and specific conductivity. On the other hand, a significant increase in free acidity and content of substances insoluble in water was observed. The obtained results indicate that honey supplemented with propolis extract can be an excellent source of antioxidant compounds, nevertheless, the amount of additive used is strongly dependent on changes in sensory characteristics and consumer acceptability.

Polyphenol content and antioxidant activity of bee pollen extracts from Poland

2015 ◽  
Vol 54 (5) ◽  
pp. 482-490 ◽  
Author(s):  
Anna Rzepecka-Stojko ◽  
Jerzy Stojko ◽  
Anna Kurek-Górecka ◽  
Michał Górecki ◽  
Andrzej Sobczak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Content ◽  
Bee Pollen

scholarly journals Evaluation of genetic diversity of edible honeysuckle monitored by RAPD in relation to bioactive substances

10.5219/1139 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 490-496
Author(s):  
Marcela Cehula ◽  
Tünde Juríková ◽  
Jana Žiarovská ◽  
Jiří Mlček ◽  
Matúš Kyseľ
Keyword(s):  
Genetic Diversity ◽  
Antioxidant Activity ◽  
Genetic Distance ◽  
Phylogenetic Trees ◽  
Biological Effects ◽  
Climatic Conditions ◽  
Biologically Active ◽  
Current Status ◽  
Bioactive Substances ◽  
Dpph Method

The aim of this study was clarifying the relation between genetic diversity of edible honeysuckle (Lonicera kamtschatica) and the major group of biologically active substances as total polyphenols content (TPC) including antioxidant activity (AO). Fruits of edible honeysuckle becomes more and more popular, especially in Europe. The current status of research on polyphenolic compounds in the berries of edible honeysuckle and their biological effects, including recommended utilization, are reviewed.The biological material including 14 cultivars of the edible honeysuckle (´Zoluška´, ´Amfora´, ´Pruhonický 44´, ´Vasilijevsky´, ´Moskovskaja´, ´Vojtek´, ´Sinoglaska´, ´Altaj´, ´Lipnická´, ´Kamčadalka´, ´Sinaja Ptica´, ´Fialka´, ´Modrý Triumf´, and ´Leningradský velikán´) originated from Czech republic (Žabcice near Brno). The content of TPC and AO were determined by location and its soil-climatic conditions and these environmental circumstances determines the RAPD profiles of analysed honeysuckle acessions, too. DPPH method was used to analyze AO and Folin-Ciocalteu method was used to determine TPC. The results of experiment showed that the highest value of AO was determined at the cultivars ´Zoluška´ (81.04 mg.L-1) and the lowest was measured in ´Kamčadalka´ (54.122 mg.L-1).  On the contrary, the highest content of TPC was determined at the cultivar ´Kamčadalka´ (51.09 mg.L-1) and the lowest value was measured at the cultivar ´Pruhonický 44´ (21.65 mg.L-1). Phylogenetic trees were similar in genetic distance. The  content of TPC and AO were  not statistically significant in relation to cultivar. The analyzed cultivars of the edible honeysuckle were separated in 4 clusters according to used primers. In both  gel images, the amplicon size ranged from 100 to 1,500 bp. We found that genetic diversity was partially related to content of total polyphenolic substances and antioxidant activity. Based on phylogenetic trees we have stated that variety ´Lipnická´, ´Sinoglaska´, ´Altaj´, ´Leningradský velikán´, ´Modrý Triumf´, ´Sinaja Ptica´ and ´Kamčadalka´ were grouped in the similar cluster. The highest genetic distance was determined at the variety ´Vasilijevskaja´ and ´Amfora´. In the same way, there were variety ´Vojtek´, ´Fialka´ and ´Zoluška´.

scholarly journals Physicochemical properties and antioxidant activity of two varieties of apple cultivated in different areas in Morocco

2020 ◽  
Vol 10 (4) ◽  
pp. 371
Author(s):  
Driss Oussaid ◽  
Ismail Mansouri ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham El Aarabi
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Total Antioxidant Activity ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Bioactive Substances ◽  
Golden Delicious ◽  
Total Antioxidant ◽  
Apple Cultivars

<p class="Mabstract">This study aimed to assess the effect of climate on the organoleptic qualities and phytochemical properties of two varieties of apple (<em>Golden delicious</em> (GD) and <em>Red delicious</em> (RD)) collected from different regions in Morocco. These two varieties of apple were examined for their bioactive compounds composition and antioxidant activity (in juice and different extracts). For physicochemical parameters, the highest acidity was observed in <em>Golden delicious</em> collected from station 1, which was the juiciest sample. Bioactive substances content was dependent on variety and station, while the highest polyphenol content was observed in <em>Golden delicious</em> collected from station 2 (135.41±6.66 mg GAE/100 mL of juice) and most top flavonoid content was observed in <em>Red delicious</em> collected from station 1 (7.43±0.13 mg QE/100 mL of juice). Furthermore, <em>Red delicious</em> collected from station 2 was the most effective in chelating the radical DPPH (IC50% = 0.92±0.01 µL of juice), and <em>Red delicious</em> collected from station 1 has the highest total antioxidant activity (2.47±0.02 mg AAE/100 mL of juice). The present work showed that the significant diversity in the different studied parameters of the apple cultivars was closely linked with the characteristics of the station, such as geography and climate.</p>

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

scholarly journals Biological activities and phytochemical analysis of extracts Afrostyrax lepidophyllus Mildbr. seeds

2017 ◽  
Vol 6 (2) ◽  
pp. 102-106
Author(s):  
Namkona Armel Frédéric ◽  
◽  
Bolevane Ouantinam Serge Florent ◽  
Moustapha Fatia ◽  
Worowounga Xavier ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Dry Matter ◽  
Inhibitory Concentration ◽  
Biological Activities ◽  
Phytochemical Analysis ◽  
Tannin Content ◽  
Weak Correlation ◽  
Polyphenol Content ◽  
Human Diet

Oxidative stress, one of the causes of certain diseases, prompts the search for new antioxidant molecules to reduce or limit the damage caused by it. In this study, the antioxidant, anti-inflammatory and anti-xanthine oxidase activity of the extracts (cyclohexane, dichloromethane, ethyl acetate and methanol) of the Afrostyrax lepidophillus seeds used in the human diet and the Central African Pharmacopoeia Been measured. Total pholyphenols, flavonoids, tannins and anthocyanins were also quantified in this work .The IC50 (inhibitory concentration which reduces free radicals by 50%) of the antioxidant activity of their extracts are respectively of the order of 3890,5±4,3, 3313,8±3,5, 1872,8±1,0 et 248,4±0,1 mg/L. The phytochemical analysis of the various extracts (cyclohexane, dichloromethane, ethyl acetate and methanol) made it possible to quantify the polyphenol content of 13,1±0,4, 30,5±0,5, 51,8±1,6 et 33,2±4,0 mg eq AG/g Dry matter (MS). The tannin content is of the order of 2,35±0,3, 10,68±0,1, 7,78±0,2, mg eq Cat/g MS, That of anthocyanins is 0.79 ± 0.04, 0.65 ± 0.02, 1.65 ± 0.07 and 0.18 ± 0.03 mg eq C3GE / g MS. The analysis of the different correlations between the chemical families and the antioxidant activity showed that there is a weak correlation between the biological activity and the phenolic compounds.

scholarly journals Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 974
Author(s):  
Jan Bedrníček ◽  
Jaromír Kadlec ◽  
Ivana Laknerová ◽  
Jan Mráz ◽  
Eva Samková ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Sensory Properties ◽  
Polyphenol Content ◽  
Fishy Odor ◽  
Total Polyphenol ◽  
Fish Meat ◽  
Onion Peel ◽  
Total Polyphenol Content ◽  
Sensory Score

Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.

scholarly journals Temporal, Plant Part, and Interpopulation Variability of Secondary Metabolites and Antioxidant Activity of Inula helenium L.

Plants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 179 ◽  
Author(s):  
Zlatić ◽  
Jakovljević ◽  
Stanković
Keyword(s):  
Antioxidant Activity ◽  
Environmental Factors ◽  
Secondary Metabolites ◽  
Biologically Active ◽  
Total Phenolic ◽  
High Concentration ◽  
Bioactive Substances ◽  
Inula Helenium ◽  
Different Populations ◽  
Time Periods

Variations in abiotic environmental factors have significant effects on quantity and quality of secondary metabolites, which is particularly important for plant species that possess biologically active compounds. The purpose of this study is determination of the total phenolic content, flavonoid concentration, and antioxidant activity of the different parts of Inula helenium L. (Asteraceae) sampled from different populations and in different time periods. The amounts obtained for the total phenolics varied from 16.73 to 89.85 mg of gallic acid (GA)/g. The concentration of flavonoids ranged from 9.32 to 376.22 mg of rutin (Ru)/g. The IC50 values of antioxidant activity determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method varied from 161.60 to 1563.02 μg/ml. The inflorescence and roots possessed high concentration of phenolic compounds and significant antioxidant activity, while leaves contained the highest concentration of flavonoids. Additionally, the quantity of the phenolics, as well as antioxidant activity, significantly varied among the different populations due to different impacts of environmental factors. This research showed that I. helenium represents an abundant source of bioactive substances, and that the quantity of these compounds greatly differs among the different populations as well as in the same populations regarding the different time periods as well as plant parts.

scholarly journals Enzymatic and Antimicrobial Activity of Biologically Active Samples from Aloe arborescens and Aloe barbadensis

Biology ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 765
Author(s):  
Maja Leitgeb ◽  
Kaja Kupnik ◽  
Željko Knez ◽  
Mateja Primožič
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Aloe Barbadensis ◽  
Aloe Arborescens ◽  
Pharmaceutical Industries ◽  
Microbial Growth Inhibition ◽  
Ethanol Extracts ◽  
Antimicrobial Effectiveness

Recently, the use of Aloe species has become very widespread. These are extensively used as a nutraceutical in a variety of health care products and food supplements. In addition, the occurrence of the quickly adaptable microorganisms, particularly bacteria, which can develop resistance to antibiotics, is a major problem for public health, and therefore, it is necessary to search for new antimicrobials. In our study, the content of total phenols, proanthocyanidins, and proteins in fresh and lyophilized samples of A. arborescens and A. barbadensis and their ethanol extracts was investigated. Furthermore, enzymatic and antioxidant activity of samples were studied. Since antimicrobial activity of fresh samples was determined in our latest research, a more detailed study of antimicrobial effectiveness of A. arborescens and A. barbadensis (lyophilized, extracts) was performed. Ethanol extracts in particular contain higher concentrations of bioactive substances and show the topmost antioxidant activity. The novelty of the study refers to the observation of industrially important enzyme activities such as α-amylase, cellulase, lipase, peroxidase, protease, and transglutaminase in the samples as well as the microbial growth inhibition rates determination (MGIR) at different concentrations of added aloe samples. All samples inhibited the growth of all tested microbial cells. MIC90 for A. arborescens and A. barbadensis were also determined in case of B. cereus, P. aeruginosa, P. fluorescens, and S. aureus. The results of our study tend to give credence to the popular use of both aloes in medicine and in the cosmetic, food, and pharmaceutical industries.

Synthesis and antioxidant activity of 3-(3,4-dihydroxyphenyl)glyceric acid. Monomer of a biologically active polyether isolated from Symphytum asperum and S. caucasicum

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
M Merlani ◽  
V Barbakadze ◽  
L Gogilashvili ◽  
L Amiranashvili ◽  
K Mulkijanyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biologically Active ◽  
Glyceric Acid
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